Food safety at PTL
The chocolate and bar industry has never been more demanding. With SKU proliferation driving frequent changeovers, rising allergen risks, and high-profile recalls making headlines, manufacturers need equipment that doesn't just meet safety standards—it exceeds them.
Hygienic design principles that protect your brand
Start with hygiene
We start every design with hygiene as the foundation, not an add-on. Every machine is designed to be hygienic throughout all aspects of its lifecycle – not just during production. We meet and exceed international standards including FDA, EU, and EHEDG guidelines.
Keep it simple
Fewer parts mean easier cleaning. Our machines break down with minimal tools required. Intuitive disassembly and reassembly mean your crew can clean efficiently.
No contamination traps
We eliminate hard-to-reach areas and "contamination traps" where particles collect. Adequate standoffs provide cleaning clearance. Large bend radii on all folded parts promote easy cleaning.
Washdown-ready
Our machines handle full hose washdowns without damage. Self-draining surfaces with sloped enclosures and angled machine surfaces prevent water and chemical buildup.
Build it well
Stainless steel construction with FDA-approved plastics only. Every surface that touches your product gets the same premium treatment as the entire machine environment.
Why food safety matters more than ever
SKU explosion = more changeovers
Nearly double the new food products hit shelves in 2016 vs. 1996. In confectionery alone, seasonal demands drive $25.7 billion across four major holidays, each requiring specialized SKUs. Every changeover demands thorough cleaning. Equipment that can't handle rapid, effective sanitation becomes your bottleneck.
Allergen risks are rising
Food allergies trigger 30,000 ER visits and 150—200 deaths annually in the US. The FDA recently added sesame as a major allergen. Even trace amounts can be life-threatening. Your equipment must support stricter allergen control programs.
Recalls are devastating
Recent incidents show the stakes: 4.3 million pounds of chocolate recalled due to Salmonella risk. A contaminated chocolate egg outbreak cost one global manufacturer over $60 million and forced plant shutdowns worldwide. One lapse can have catastrophic consequences.
Dive deeper on food safety
and hygienic design
The story behind removable components
A simple yet effective hygienic design choice.
Sanitary design: 10 things engineers need to look for
Learnings from 35 years in the chocolate industry
Ready to build food safety into your line?
Get in touch with our team for an introductory call
We’d love to help you master your chocolate or bar manufacturing challenge.