How to Combat Hidden Food Hygiene Risks

Nine out of ten contamination cases in food processing environments could be avoided with better designed equipment.

New research has found that one of the leading cause of contamination risks in food processing and production plants is poorly designed equipment, with gearboxes and motors being identified as the biggest offenders. A number of factors can contribute to so-called ‘poor hygienic design’ including non-stainless steel compartments along with cooling ribs and hollow areas which harbour bacteria.

Whilst chemical and caustic cleaning agents are effective at eliminating microbial contamination and food residues from flat or easy to reach surfaces, in modern processing plants there are countless hidden components and difficult to reach areas where contamination can spread. This is why food manufacturers are now being advised to look for stainless steel equipment with smooth surfaces and anti-condensation technology.

Another solution to the hygiene problem lies in new methods of sanitising equipment. This year, we launched our highly acclaimed sterilAir series which features a range of ultraviolet disinfection systems. From an Evaporator Disinfection System to an Industrial UV Air Recirculation unit, these HAACP and FDA compliant tools promise to virtually eradicate hygiene risks in food handling workplaces. Each solution has been proven to tackle E.coli, salmonella, listeria and various other harmful pathogens.

To find out more about Cutting Edge’s sterilAir range, please visit: www.cuttingedgeservices.co.uk/sterilair