ISO 22000: differences from HACCP
What the ISO 22000 standard adds over HACCP, whether to switch and how it affects requirements for food production equipment.
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Tag: #hygiene
Personnel changing rooms: design requirements
How to design personnel changing rooms for a food facility: dirty-clean separation, stainless steel, people flows and hygiene requirements.
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Why food production parts are blue
Optical contrast with the product, perception psychology, HACCP requirements — why food line parts are coloured blue.
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Metal-detectable belts and seals
Why metal-detectable components are mandatory on a line with a metal detector and how to save on false rejections.
Read more → Hygienic design of equipment: 10 EHEDG rules
Radii, slopes, drainage, no dead zones — ten EHEDG principles for the contact surfaces of food equipment.
Read more → Food production safety during pandemic
Disinfection, contactless transport, distance between workstations — how to adapt a food line to the 2020 sanitary requirements.
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CIP cleaning: designing an in-place sanitation system
How to design a line for clean-in-place sanitation: radii, slopes, drainage, temperature and solution flow speed. A practical engineering breakdown.
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HACCP in food production: what you need to know
The seven HACCP principles, critical control points and how the system shapes equipment choice and what to expect at a food plant audit.
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