Meat+Poultry - January 2017 - 42

FOOD SAFETY

sanitizing must be clearly written and
posted, and recommended chemicals must
be compatible with the equipment and
manufacturing environment.

STAYING SANITARY

42

without the use of tools.
4. No product or liquid collection - Equipment
should be self-draining.
5. Hollow areas should be hermetically sealed
- Hollow areas should be eliminated wherever
possible or permanently sealed.
6. No niches - Equipment parts should be
free of niches such as pits, cracks, corrosion,
recesses, open seams, gaps, lap seams,
protruding ledges, inside threads, bolt rivets
and dead ends.
7. Sanitary operational performance - The
equipment must perform so it does not
contribute to unsanitary conditions.
8. Hygienic design of maintenance
enclosures - Maintenance enclosures and
human machine interfaces (push buttons,
valve handles, switches and touchscreens)
must be designed so food product, water
or product liquid doesn't penetrate or
accumulate in the enclosure.
9. Hygienic compatibility with other plant
systems - The equipment design must ensure
hygienic compatibility with other systems such
as electrical, hydraulics, steam, air and water.
10. Validated cleaning and sanitizing
protocols - Procedures for cleaning and

MEAT+ POULTRY | 01.17 | www.meatpoultry.com

Weber

One essential step
in sanitary design is
that equipment should
be self-draining.

Joe Stout, former director of global product
protection, sanitation and hygienic design
at Kraft Foods and current president of
Commercial Food Sanitation LLC, works
with a number of equipment suppliers as well
as processors in the industry to help them
understand their respective roles in maintaining
a sanitary environment, which will in the end
ensure safe food for consumers. Stout led the
taskforce in 2002 to develop the principles.
Almost 15 years later, Stout still feels the
principles are relevant and important to the food
industry today. "Not only are they pertinent, but
they have been adopted with slight modifications
for use in the produce, dairy and low-moisture
foods industries," Stout says. "I've been holding
a series of Hygienic Design Summits between
processors and OEMs (original equipment
manufacturers) for the produce industry using
the principles as support documents.
"Prior to Patrick Boyle (former NAMI
president) retiring, I had a conversation with
him about using the principles in other food
segments and he was pleased to see them
being used," Stout explains. "The principles
have been great for the food industry, not just
for meat."
Years ago, Stout helped conduct a
Sanitation Symposium at Weber Inc. in
Kansas City, Missouri. During the seminar
he explained, "The industry now agrees
pathogens are the enemy and there has to
be zero tolerance for pathogens." He further
explained that sanitation involves more
than simply wiping down equipment at the
end of the day. "Sanitation has changed
over the years; we now have to clean to a
microbiological level."
Cleaning to a microbiological level means
having a step-by-step plan on a daily, weekly
and monthly basis to clean equipment and the
facility so pathogens don't have a chance to
harbor in processing equipment or contaminate
the product, Stout said.
Stout further shares his expert opinion on
sanitary design and its importance in the entire
food processing industry.


http://www.meatpoultry.com

Meat+Poultry - January 2017

Table of Contents for the Digital Edition of Meat+Poultry - January 2017

Meat+Poultry - January 2017
CONTENTS
COMMENTARY - Looking back and ahead
BUSINESS NOTES - PILGRIM’S PRIDE TO ACQUIRE GNP FROM THE MASCHHOFFS
JBS TO FILE FOR IPO FOR INTERNATIONAL UNIT
ALLEN HARIM UNVEILS HALAL CHICKEN LINE
USDA PROPOSES CHANGES TO NUTRITION FACTS PANEL
SCHWEID & SONS TO OPEN SECOND PLANT
STEVE ELLS NAMED SOLE CEO OF CHIPOTLE
MCDONALD’S TO EXPAND USE OF FRESH BEEF
WASHINGTON - Trump presidency a mixed bag
COVER STORY - Farm to pharma
COMPANY PROFILE - Value and vision
PACKAGING SOLUTIONS - Easy does it
FOOD SAFETY - Keeping it clean
SMALL BUSINESS MATTERS - Prepping for change
INGREDIENT ISSUES - Formulating safer foods
CULINARY TRENDS - Meatball mania
PLANT OPERATIONS - Exceptional efficiency
EDUCATION - Hire and higher
CATEGORY REPORT - Frying has future
LABOR - Social media mishaps
SHOWCASE
CALENDAR
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - January 2017 - Meat+Poultry - January 2017
Meat+Poultry - January 2017 - 2
Meat+Poultry - January 2017 - 3
Meat+Poultry - January 2017 - CONTENTS
Meat+Poultry - January 2017 - 5
Meat+Poultry - January 2017 - 6
Meat+Poultry - January 2017 - 7
Meat+Poultry - January 2017 - COMMENTARY - Looking back and ahead
Meat+Poultry - January 2017 - 9
Meat+Poultry - January 2017 - ALLEN HARIM UNVEILS HALAL CHICKEN LINE
Meat+Poultry - January 2017 - STEVE ELLS NAMED SOLE CEO OF CHIPOTLE
Meat+Poultry - January 2017 - 12
Meat+Poultry - January 2017 - MCDONALD’S TO EXPAND USE OF FRESH BEEF
Meat+Poultry - January 2017 - WASHINGTON - Trump presidency a mixed bag
Meat+Poultry - January 2017 - 15
Meat+Poultry - January 2017 - COVER STORY - Farm to pharma
Meat+Poultry - January 2017 - 17
Meat+Poultry - January 2017 - 18
Meat+Poultry - January 2017 - 19
Meat+Poultry - January 2017 - 20
Meat+Poultry - January 2017 - 21
Meat+Poultry - January 2017 - 22
Meat+Poultry - January 2017 - 23
Meat+Poultry - January 2017 - 24
Meat+Poultry - January 2017 - 25
Meat+Poultry - January 2017 - COMPANY PROFILE - Value and vision
Meat+Poultry - January 2017 - 27
Meat+Poultry - January 2017 - 28
Meat+Poultry - January 2017 - 29
Meat+Poultry - January 2017 - 30
Meat+Poultry - January 2017 - 31
Meat+Poultry - January 2017 - 32
Meat+Poultry - January 2017 - 33
Meat+Poultry - January 2017 - PACKAGING SOLUTIONS - Easy does it
Meat+Poultry - January 2017 - 35
Meat+Poultry - January 2017 - 36
Meat+Poultry - January 2017 - 37
Meat+Poultry - January 2017 - 38
Meat+Poultry - January 2017 - 39
Meat+Poultry - January 2017 - FOOD SAFETY - Keeping it clean
Meat+Poultry - January 2017 - 41
Meat+Poultry - January 2017 - 42
Meat+Poultry - January 2017 - 43
Meat+Poultry - January 2017 - 44
Meat+Poultry - January 2017 - 45
Meat+Poultry - January 2017 - SMALL BUSINESS MATTERS - Prepping for change
Meat+Poultry - January 2017 - 47
Meat+Poultry - January 2017 - 48
Meat+Poultry - January 2017 - 49
Meat+Poultry - January 2017 - INGREDIENT ISSUES - Formulating safer foods
Meat+Poultry - January 2017 - 51
Meat+Poultry - January 2017 - 52
Meat+Poultry - January 2017 - 53
Meat+Poultry - January 2017 - 54
Meat+Poultry - January 2017 - 55
Meat+Poultry - January 2017 - 56
Meat+Poultry - January 2017 - 57
Meat+Poultry - January 2017 - 58
Meat+Poultry - January 2017 - 59
Meat+Poultry - January 2017 - CULINARY TRENDS - Meatball mania
Meat+Poultry - January 2017 - 61
Meat+Poultry - January 2017 - 62
Meat+Poultry - January 2017 - 63
Meat+Poultry - January 2017 - 64
Meat+Poultry - January 2017 - 65
Meat+Poultry - January 2017 - 66
Meat+Poultry - January 2017 - 67
Meat+Poultry - January 2017 - PLANT OPERATIONS - Exceptional efficiency
Meat+Poultry - January 2017 - 69
Meat+Poultry - January 2017 - 70
Meat+Poultry - January 2017 - 71
Meat+Poultry - January 2017 - 72
Meat+Poultry - January 2017 - 73
Meat+Poultry - January 2017 - EDUCATION - Hire and higher
Meat+Poultry - January 2017 - 75
Meat+Poultry - January 2017 - 76
Meat+Poultry - January 2017 - 77
Meat+Poultry - January 2017 - 78
Meat+Poultry - January 2017 - 79
Meat+Poultry - January 2017 - 80
Meat+Poultry - January 2017 - 81
Meat+Poultry - January 2017 - CATEGORY REPORT - Frying has future
Meat+Poultry - January 2017 - 83
Meat+Poultry - January 2017 - 84
Meat+Poultry - January 2017 - 85
Meat+Poultry - January 2017 - 86
Meat+Poultry - January 2017 - 87
Meat+Poultry - January 2017 - 88
Meat+Poultry - January 2017 - 89
Meat+Poultry - January 2017 - 90
Meat+Poultry - January 2017 - 91
Meat+Poultry - January 2017 - 92
Meat+Poultry - January 2017 - LABOR - Social media mishaps
Meat+Poultry - January 2017 - SHOWCASE
Meat+Poultry - January 2017 - 95
Meat+Poultry - January 2017 - CALENDAR
Meat+Poultry - January 2017 - 97
Meat+Poultry - January 2017 - NAMES IN THE NEWS
Meat+Poultry - January 2017 - 99
Meat+Poultry - January 2017 - CLASSIFIEDS
Meat+Poultry - January 2017 - 101
Meat+Poultry - January 2017 - 102
Meat+Poultry - January 2017 - 103
Meat+Poultry - January 2017 - 104
Meat+Poultry - January 2017 - ADVERTISERS
Meat+Poultry - January 2017 - THE INSIDER
Meat+Poultry - January 2017 - 107
Meat+Poultry - January 2017 - 108
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