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Food Safety Month & How it Affects the Manufacturing Process

Taking the necessary steps to prevent foodborne illness in the manufacturing sector.

What is Food Safety Month?

National Food Safety Month began in September 1994 to heighten awareness of the foodborne illness, and to educate on how to prevent it. The Federal government estimates that there are about 48 million cases of foodborne illness a year.  

As the food market continues to globalize and our population grows, the food supply chain increases in scale. The production and distribution of food and food safety are at an all-time high. To sell or manufacture food products in any given country, domestic and international businesses are subject to the food safety legislation and enforcement measures of that nation (Sesotec, 2020) 

Each year the National Restaurant Association focuses on a new theme about food safety and supplies free educational documentation and training for food service and other industries. This helps teach and reinforce food safety and should prevent a rise in food poisoning cases.

We typically worry about workers handling our food in a drive-through but very rarely do we think about the equipment and products used to make it. Cleanliness is always important no matter the industry. It is profoundly serious in the food and beverage industry due to the contamination that occurs from chemicals or other substances. A company in the food industry can avoid these issues by investing in equipment and brands that produce hygienic products. PennAir’s suppliers make it a priority to stay up to date with food safety guidelines and ensure their products are designed to meet or exceed FDA Standards.

“Every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from eating contaminated food” (CDC, 2021).

Tolomatic's Linear Actuators

Our partner, Tolomatic, ensures their food processing equipment stays clean and withstands environmental factors. Their electric linear actuators are perfect examples of successful food safety. The actuators are worth the investment so that manufacturers do not have to worry about corrosion and moisture buildup over time. The IP67 and IP69K linear actuators are great fits for the food and beverage industry.

Dorner's Sanitary Conveyors

Food processors focus on two things: cleaning and sanitizing. If you read about a product and it includes those two words you can assume it is safe to use, but a third-party certification gives you additional reassurance. Global market leaders in the food industry often pursue certification with several private food regulators (Sesotec, 2020). They may also demand that the upstream and downstream suppliers work with supply proof of the same certifications.

Dorner’s AquaGard, AquaPruf, and AquaPruf Ultimate platforms platforms meet a wide variety of sanitary standards, like the Baking Industry Sanitary Standards Committee (BISSC), National Sanitation Foundation (NSF), 3A, and other FDA regulations. Their AquaPruf 7400 and 7600 Ultimate platforms are the only USDA-certified conveyors running in the industry. 

There are no shortcuts when it comes to food safety. Contamination must be avoided from the beginning stages of food processing to the end. Dorner ensures their conveyors are designed and built to be sanitary.  

Eliminating the Risks

It all starts with engineering and the focus on removing the risk of food contamination. “This is accomplished through features such as removing small nooks, crevices, and fasteners that can become harborage points for water and food particles” (Dorner, 2021). The level of sanitation is increased through design features like stainless-steel frame; elimination of horizontal surfaces and exposed threads; solid cross members, welded standoffs and sprocket alignment key, and threadless support stand feet.

The steps to prevent food poisoning in your own home (that you should already know): 

Clean

Wash your hands and work surfaces before, during, and after preparing food.

Separate

Separate raw meat, poultry, seafood, and eggs from food that is ready to eat. 

Cook

Cook the food at the correct internal temperature so the harmful bacteria are killed.

Chill

Keep your refrigerator at 40 degrees or below. Make sure leftovers are placed in the fridge within two hours of cooking.

© 2021 PennAir
Article written by Rachel Lau, Marketing Specialist

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