Secure competitiveness with a controlled hygiene
Consumers are increasingly focussing on healthy and balanced diets. According to the Eurobarometer, 25% of Europeans believe eating more fish is considered healthier. With that number apparently growing, the increasing demand for high-quality fish and seafood products adds pressure to a highly competitive industry.
The demand for raw materials and their high quality increases at the same rate as the production capacity maximises.
In addition, high manual labour costs generate a need for the modernisation and implementation of fully automated processing lines in order to remain competitive.
Increasing need for fully automated processing lines to remain competitive
Contaminated process equipment
Processing high-quality fish and seafood products put demands on the processing equipment. Studies from the salmon industry find that pathogenic bacteria such as L. monocytogenes are transferred to processed products from contaminated process equipment.
Maximising production reduces available cleaning time. This presents a significant challenge, as insufficient cleaning and disinfection of the critical process equipment can cause microorganisms to colonise and form biofilms. This results in an increased need for controlled hygiene processes when food safety is in high focus.
Longer production time requires optimised food safety
Longer production time creates an increased need for controlled hygiene processes when food safety is in high focus. However, a sufficient level of hygiene is secured by official guidelines to prevent spread of disease.
Hygiene practices are not defined by law and can easily compromise maximum food safety if the outcome of the hygiene process is inadequate.
Need for implementing a controlled hygiene process increases
Optimised processing is required to increase profit and be competitive. However, it also involves automatic cleaning to ensure consistent quality and a high level of food safety.
Read more about optimising food safety with a verified process here
Consistency in automation
An automatic hygiene process provides companies with the consistency needed to control bacterial proliferation and secure a high product quality. To guarantee a maximum level of hygiene it is essential to consider how the automatic cleaning system operates.
Prevent serious consequences of recalls and shutdowns
Good hygienic practice
Process equipment and other accessories should be washed and disinfected in a closed washing chamber. Doing so highly reduces aerosols and dispersion of microorganisms in the processing environment. Applying a closed hygiene system secures a good hygienic practice and improves food safety.
Control of set-points
Defining and controlling set-points in accordance with the company’s hazard analysis helps reduce the risk of food hazards. It also prevents serious economical and PR consequences of recalls and shutdowns.
Increase food safety with a validated hygiene process
Verified efficacy of the hygiene process
An automatic cleaning system is able to record and activate warnings for set-points for water temperature, water pressure and optionally conductivity. Records enable fish processing companies to document and verify the hygiene process and ensure a safe operation in accordance with the hygiene protocol.
Efficient cleaning = increased safety
Dismantling process equipment enables a more efficient cleaning. Placing the equipment in a customised washing system even makes it possible to clean tubes and bendings efficiently.