The Importance of Sanitary Equipment Design in Today’s Food Processing Market
Equipment plays a critical role in cleaning, sanitizing strategies
As retail demand surged during the COVID-19 pandemic, food and beverage manufacturers found themselves having to quickly ramp up production to keep pace. As processors shifted their schedules to keep up with higher demands imposed by the market, they had to nonetheless comply with regulatory requirements for cleaning and sanitation, as well as their own protocols that often go above and beyond the minimums set by regulatory agencies. The challenge faced by many was how to properly clean and sanitize both equipment and production areas when shifts were added or extended, while plants were running seven days a week and employees were scrambling to keep up with the surge in demand.
Cleaning and sanitation are factored into production schedules to ensure minimal downtime but with additional shifts and changing schedules, sanitizing equipment thoroughly and efficiently in a timely manner become a challenge.