Published on

November 22, 2019


Nick Halliday

When it comes to the production and manufacture of food, hygienic equipment design is the key

Benjamin Franklin’s famous warning that ‘’Glass, china, and reputation, are easily cracked, and never well mended” applies to food manufacturing more than any other business. Especially given almost 50 million Americans a year are affected by food-borne pathogens.

Contamination issues, whether to pathogens or allergens, can be what ‘cracks’ the reputation of a chocolate and bar manufacturer. According to the FDA’s Reportable Food Registry in its most recent report, undeclared allergens increased from 30% to 47% of all reporting between 2009 and 2014, with the bakery and snack-related commodities the biggest source.

Since the introduction of the Food Safety Modernization Act, firms have been under increasing pressure to get their production processes right, to adopt a preventative rather than a responsive approach to hygiene.

It’s with this proactive approach to hygiene firmly front-of-mind that we’ve put together a new eBook: The Hygiene Factor. It’s an introduction to applying hygienic design principles to bar manufacturing equipment.

There’s lots of expert, technical advice available on hygienic design principles for food manufacturers from reputable advisers and organisations. What our guide provides is a pragmatic overview of what you need to consider in terms of hygiene when you are acquiring new bar and chocolate machinery. It’s based on PTL’s 30 years of experience PTL in working with bar and chocolate manufacturers.

The eBook includes these key areas:

  • The factors driving change – there’s been growing awareness over the last decade of the risks of foodborne diseases, and a significant regulatory response has followed.
  • The shift from response to prevention – investing in preventative action is a worthwhile investment, especially since there’s greater involvement from regulatory and advisory bodies in the area of hygienic processing.
  • What constitutes hygienic equipment design – the ten principles for food manufacturing equipment.
  • The PTL way – our equipment is designed to several international standards; our focus goes beyond the equipment itself, as sanitation and hygiene are primary factors for us.

For quality food manufacturers, hygiene is a key element that trickles down all the way through the manufacturing process.

Everything that is constructed, installed, manufactured, handled and cleaned is done with this key factor in mind: is it hygienic? What are the elements we see world class manufacturers focus on? Our new eBook is aimed at providing practical guidance around this critical area.

Safe food production starts and ends with hygiene. The reputation of a food manufacturer hinges on their ability to control hygiene to the highest standards and prevent contamination.

Click here to download free ebook