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Equipment design is critical in reducing the risk of contamination of food products by pathogens and foreign material. Optimizing the design and performance criteria for equipment and related systems by establishing industry-wide recommendations included in the “Food Safety Equipment Design Principles” promotes principles intended to reduce contamination and associated recalls.
The new Food Safety Equipment Design Principles encompass all aspects of food safety including pathogens and foreign material. These publicly available principles were developed for establishments to address various food safety hazards, but may be applicable for other similar wet cleaning food operations.
The official principles booklet includes an introduction and a glossary with additional information on certain principle elements. Also available is a downloadable spreadsheet version of the checklist that automatically calculates the overall score. You can find both here.
July 9, 2021/ North American Meat Institute/ United States.
https://www.meatinstitute.org/
