Hygienic design and water distribution systems in food production

For food producers, there is currently very little reliability in the food system. drinking water distribution and hygienic designand if there is one thing that can cause a headache, it is the deterioration of the product during its lifetime and many indirect collateral problems, since water is one of the raw materials most used in the food industry.

Facilities, machinery and equipment in food industry They must be designed and manufactured in accordance with the principles of hygienic design to ensure food safety. The challenge is to reduce or eliminate the risk that there is a source of physical, chemical or microbiological contamination of food, directly or indirectly.

That is why all food plants have their own safety and quality management systems, because they must be robust raw material it begins to touch surfaces in the food factory, precisely in the water distribution pipes in which the finished product is supplied, as well as in the cleaning and disinfection systems.

The importance of water in the food industry

Today, water is one of the most important raw materials in any environment food plant and in some it is critical, because it is part of the finished product and is used as a cleaning and disinfecting agent.

In this sense, it is necessary to remember the importance of principles water distribution so that these systems can be reliable from a hygienic design point of view. Like any surface that is in direct contact with the raw material that is equipped and that is in food products, it must have a system for cleaning and disinfecting the surface.

Due to lack of reliability drinking water Within the food industry, manufacturing plants have had to shut down production or have had tons of product quarantined and many other safety related issues causing them huge losses.

Hygienic approach to design

He hygienic design It has two other purposes: to facilitate cleaning and disinfection and to contribute to the preservation and maintenance of the equipment or installation itself. In this sense and with the purpose of providing practical and theoretical guidelines on aspects of hygienic design essential for safe food production.

Inside the webinar: “Mexican Festival of Virtual Hygiene Design. Dry cleaning: deeper into the topic”, Alexander Maroto, Head of Technical Service Specialists for Ecolab, explained that using hygienic design principles is cheaper than ignoring them in the long run. That is, by doing it right the first time, it will be possible to know exactly what the initial costs of that water distribution system are.

It should be taken into account that, more and more, the legislation decides to convert the requirements hygienic design in demand. In this way, companies that adapt to these criteria will have an additional competitive advantage.

The adaptation of food industry equipment and facilities to the principles of hygienic design represents a great value: greater product safety and quality, increased operational efficiency and a significant improvement in sustainability.

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