Set it and forget it? Not with food processing equipment
Several best practices involving equipment installation, as well as cleaning and maintenance, are necessary to help prioritize food safety and guard against foodborne illness from occurring on the production line
Many of us have heard the saying “set it and forget it.” It may be memorable because it is one of the great infomercial taglines, but sometimes, food manufacturers and processors would like to apply this same expression to their equipment. In reality, several best practices involving equipment installation, as well as cleaning and maintenance, are necessary to help prioritize food safety and guard against foodborne illness from occurring on the production line.
When equipment manufacturers designed the first production equipment, they were primarily focused on one thing. Functionality. They had to ensure that the equipment would cook, bake, cut, slice, dice, proof, pack, mix or even sift product as needed. Today, manufacturers are asked to make sure that equipment functions as intended and do it with food safety as a priority. This ensures the equipment does not negatively impact the foods being produced.