旧设施和设备对实现食品安全的影响.pdf

1、5/9/24 2:45 4:00 PMLegacy Facilities&Legacy Equipment:Legacy Facilities&Legacy Equipment:Impact on Achieving Food Safety Sara Mortimore Nick Rowley Liz Presnell,Esq.Panelist Panelist PanelistLarry KeenerModerator“Legacy facilities and the legacy food processing equipment operating in those facilitie

2、s represent the industrys greatest threat to food safety”(L.Keener Houston Chronicle and Austin American Statesman 2016)The The Challenge:“Sweating the Assets”Challenge:“Sweating the Assets”EquipmentFloors&DrainsBuildings&StructuresSweating the Assets and Accepting the increased Risk of Food Safety

3、FailuresHygienic Design Principles Hygienic Design Principles for Equipment and Facilities to prevent product adulteration and for Equipment and Facilities to prevent product adulteration and promote Food Safety Assurance is comparatively new to the industrypromote Food Safety Assurance is comparati

4、vely new to the industryThe challenge of Legacy Equipment and Facilities is far greater than the ability of the“willing worker”to overcome and the outcomes for Food Safety are predictableWhat is Hygienic Design?What is Hygienic Design?Hygienic Design refers to the design,materials of construction an

5、d the installation of all components and appurtenances of food processing machinery,as well as the architectural design and construction of the food processing facility,in order to promote cleaning and to reduce the risk of contaminating food products with hazardous substances that would cause the f

6、ood to become injurious to the public health(food safety).European Hygienic Engineering and Design Group(1989)3A Sanitary Standards(1920 US Dairy Industry)MachinesMeasurementsMaterialsMethodsManpower(Human work)EnvironmentEffectHygienic Design Hygienic Design impactsimpacts every aspect of facility