Optimised food safety requires a high level of hygiene
In order to maintain competitiveness, food manufacturers focus strongly on process optimisation. However, optimised food production requires a high level of hygiene to guarantee safe products.
Efficiency improvements and optimised production planning are assigned top priority in the food industry to achieve the most profitable product mix.
Maximised throughput is top priority to increase profit
Hygiene process as a CCP
Controlling all critical points including the hygiene process is vital when food manufacturers work with optimisation of production.
When hygiene is of importance to the manufacturer, the plan for optimised production often concludes that the cleaning of process equipment between the batches represents a significant challenge.
In connection with optimisation of production, many companies even find that shifts in production lead to bottlenecks putting constraints on the production.
Identifying undesirable bottlenecks enable improvement plans to ease the bottleneck problem.
Frequent product changes on the production line often cause bottlenecks
The cleaning task must be solved easily and quickly in order for production to stand still in the shortest possible time! But how does it affect the company if quickly replace optimally and safely?
Implementing automatic cleaning is highly important to optimise food production and achieve profit increase.
Automatic cleaning = consistency
An automatic hygiene process provides companies with the consistency needed for controlling the dispersion of residues and allergenic ingredients.
However, it is not irrelevant how the automatic cleaning system operates if you want to guarantee a maximised level of hygiene.
Clean water in every phase
Implementing your hygiene process in the production flow is important. So is operation in line with quality assurance requirements.
When food manufacturers use automatic cleaning systems which apply clean water in every phase, cleaning critical equipment is
performed to the highest possible level of hygiene and the hygiene process adds value to the company’s quality assurance.
Control of setpoints
To reduce the risk of food hazards, increase in product complaints, recalls and loss of business, it is highly important to define and control setpoints according to your specific needs.
An automatic cleaning system is able to record and activate warnings for setpoints for water temperature, water pressure and optionally conductivity. Records enable food manufacturers document the hygiene process and ensure a safe operation.
Is optimally and safely also vital to your company?