The transitioning into a hygienically optimized production

Foster Hygienic Practices Among Engineers

The foundation of any hygienic optimization starts with the behavior and awareness of your engineers. Educate and train your team on the importance of hygiene in food production. Regular workshops and training sessions can help instill the following practices:

• Understanding Contamination Risks: Engineers should be aware of how contamination occurs and the critical points in machinery where hygiene needs special attention.
• Regular Hygiene Audits: Encourage routine checks and maintenance to identify and address potential hygiene issues before they become problems.
• Clean Design Principles: Engineers should design and build machines with easy-to-clean surfaces, minimal crevices, and smooth finishes to prevent bacterial growth.

Awareness of Certification Identifications

Compliance with industry standards and certifications is essential for hygienic optimization. Ensure your engineers are familiar with relevant certifications such as:

• EHEDG (European Hygienic Engineering and Design Group): Provides guidelines on the hygienic design and maintenance of equipment.
• 3-A Sanitary Standards: Focuses on the sanitary design of dairy and food processing equipment.
• FDA (Food and Drug Administration) Compliance: Ensures that equipment meets the necessary hygiene and safety standards for food contact.

By being aware of and adhering to these certifications, your machines will not only meet regulatory requirements but also gain trust from clients who prioritize hygiene.

Implement Simple Hygienic Enhancements

Start with straightforward modifications that can significantly impact hygiene. One such example is upgrading machine feet. Traditional machine feet often harbor bacteria and are challenging to clean. Instead, opt for hygienically designed feet that:

• Are made of stainless steel: This material is resistant to corrosion and easy to clean.
• Have smooth, rounded surfaces: These prevent the accumulation of dirt and bacteria.
• Are adjustable and sealed: Adjustable feet allow for easy leveling, while sealed designs prevent contamination.

Convert Good Ideas into Practical Solutions

Implementing hygienic practices should be a gradual and ongoing process. Encourage your team to:

• Brainstorm and innovate: Regularly hold brainstorming sessions to discuss and develop new ideas for improving machine hygiene.
• Prototype and test: Convert these ideas into prototypes and test their effectiveness in real-world conditions.
• Incremental Improvements: Focus on making small, continuous improvements rather than large, disruptive changes. This approach allows for easier implementation and less resistance from the team.

Conclusion: Collaborating for a Safer Future

Optimizing your machines for hygiene is not a one-time task but a continuous effort that requires commitment from everyone involved. By starting with engineer behavior, understanding certification requirements, making simple enhancements, and converting good ideas into practical solutions, you can significantly improve the hygiene of your machines.

Stainless steel equipment, levelling castors og load feet | NHK Machinery Parts

Together, we can create a safer and more efficient future for the food production industry, ensuring that the equipment we build not only meets but exceeds hygiene standards. Let’s work towards a future where food safety is paramount, and our machines reflect our commitment to excellence.

Questions and contact

Contact us for hygienic solution

Get our catalogue here