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Food Safety with Hygienically Constructed Equipment Built to Sanitary Design

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Simon

    IFSQN...it's My Life

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  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 25 October 2022 - 08:58 AM

Food Safety with Hygienically Constructed Equipment Built to Sanitary Design
 
Took Place:
Friday, November 04, 2022
 
Presenter:
Mike Evans, R&D Engineering Manager, Eagle Product Inspection
 
Webinar Overview:
Join Eagle's R&D Engineering Manager as he discusses the 10 principles of sanitary design and how these principles build a better foundation for industrial food equipment. He will explain how equipment hygienically constructed to sanitary design reduces the potential of food borne illnesses, lessens time spent on sanitation duties and increases overall line efficiency. Learn why sanitary design, together with IP69 and hygienic construction, create the best combination for industrial food equipment.
 
 

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
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https://www.ifsqn.com/food_safety_videos.html


Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,681 posts
  • 1345 thanks
814
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 07 November 2022 - 06:09 PM

Chat logs from the webinar:

 

RAJNEESH SHOUNIK Shounik : Hi all
Nicola : Hi
sanjeewa kumararathna : hi  , Sanjeewa sri Lanka
kosaraju m murthy : Hi murali from MADA KSA
RHOUEL LUBAO : Goid evening!
Abbi Howe : Hello :)
Sachini Nayanathara : Hi
José Hernández Trejo : Hi
Alex Cordova Munoz : Good Morning all!
Susana Rojas : Hi
Victor Umayah : Hi All
Merlin Tikk : Hi
Jerry Hunter : hi everybody
Leiby Ruiz : Hello!!
grace fabay alfonso : Hello
Jindrisek Acosta : Good morming
Oluwaseun : Hi everyone
Nicholas Chavez : Good Morning from Houston, TX, USA
Thakshila : Hi
Sharoon Masih : Hi
Galina Robertsone Robertsone : hello
Rukshila : Hi
Ajay Potekar : Hello Everyone
Marlando : Hey
Subburam : Hi
MOHAMED SIMAR : Hello
Ian Reader : Bora da
B G Ravkumar BG : Hello, Good Day -India
Roberto : Hi
Barbara Bielecki : Good morning Everyone
P.LOOSIYA ANTONY : Hii
Philisiwe Mazibuko : Hi everyone, from Eswatini
JANELLE NICHOAS-FRANCIS : Good morning, from NJ
Kee Kee Goh : hello from Malaysia
Maghfera abd-elmonem : Hi all 👋ðŸ»
Vishal Waghmare : Hi
Huynh Thi Lam Giang Giang : Hi everone
Eve Cha : Hi
grace fabay alfonso : Goodevening from manila philipines
M.KANNADASHAN : Hi
Michael Rodriguez : Morning all
Jindrisek Acosta : Good morning, from Los Angeles.
Trisha Ramiah : hello everyone
Shamil Latheef : Good day to everyone
Ahmed Hassanien Hassanien : HELLO
Vimalan Mani : Vimal from Kuwait
bev McKnight : Good morning from SoCal!
Nicola : Nicola from Trinidad
Juan Obeso : hi everybody
Zacarías Manotas : Hello !
Mojahed Ahmed AHMED : hello from KSA
Kassandra Bidot : Hello!!
N.D.U.D.Amarasena : Hellow
Dorairaj Kannan Kannan : Hi Good Evening to all
Norel de Leon de Leon : good morning from san diego
Supriya Chavan Chavan : Hi everybody
Edison Venegas Venegas : Hi everybody 👋ðŸ˜
Patrick Muse Muse : PATRICK, Good morning from North Carolina
Galina Robertsone Robertsone : Latvia
Bimali Anushka : Hi
Cassie Ferguson : Wisconsin
Jennifer : Surrey, uk
Dorsey Neil : Chambersburg PA
jamileh Ezzati : Good afternoon from Manchester UK
Vishal Waghmare : Good Eve from India
Abbi Howe : Alabama USA
Mohinder Salooja : M.K. Salooja India
Tifanie Taylor-Fender Taylor-Fender : Tifanie from Jamaica
JANELLE NICHOAS-FRANCIS : Hi Nicola, originally from Trinidad :)
Simba Samapundo : Netherlands
Irma Meyer : Richland Washington state
Irena Pejoski : Chicago
Mariia Voloskovets : Ukrainian
Malika Crichton-Henry Crichton-Henry : Mali from Grenada
Shamil Latheef : Sri Lanka
SYLVESTER Asiamah : hello from Ghana in west Africa
Dorairaj Kannan Kannan : Good Evening
Lupita Mondragon : Hello from Mexico
Michelle : Iowa
Jerry Hunter : Lincoln, England
Veronica Sandoval : Hello from Peru!
Alex Cordova Munoz : Atlanta Georgia
Gurpreet Kanwar : Hi Everyone from Toronto Canada
Trisha Ramiah : South Africa
Sophie Ranger : Good Morning from Canada ( Quebec)
Robert : netherlands
Edwin Videla : Hi Edwin from Washington DC
Marlando : Jamaica 🇯🇲
Truedy Ann Robinson : Truedy Ann Robinson jamaica
Aldane : Aldane webb from jamaica
Edison Venegas Venegas : Hello from Ecuador
Grace Oluwapelumi Akinbode : hi, I am Grace from Nigeria
irrum babu : Hi, pakistan
Ishani : Hi
SURAJ : SURAJ MADHUSHAN BANDARA
Malka : Hi
Hasini : Hi
Ahmed Hassanien Hassanien : Ahmed Hassanie from Egypt
Mohinder Salooja : Good Evening, M.K. Salooja , India
Veronica Sandoval : Hi everybody, from Peru 🇵🇪
Naleya : 🇯🇲
N.D.U.D.Amarasena : N.D.U.D.Amarasena
A.manojani : Hiii
GEORGE KULABA : Greetings from Kampala Uganda
AbdulRahman Abbas : Salam from Dubai - Eng.AbdulRahman M.Yaser - Operations Manager - Food Manufacturing Group
Mohamed : Hi from Alexandria Egypt
SURAJ : SURAJ MADHUSHAN BANDARA  srilanka
Ryan M. : Hello, Ryan from Southern USA
Camila Mendonca Mendonça : Good morning from Brazil. Camila Mendonça representing CJ Selecta S.A.
Hamid Ziena : Hamid Ziena from Egypt
Sabina Alexander : Good Morning, from Springfield Missouri. Special hello to the Trini and Jamaican and anyone else from the West Indies!!!
Sampe Ganesh Kamath : Good Evening Everyone
Hamid Ziena : Good Day All
Mohinder Salooja : Good Morning, M.K. Salooja , India,
RAJNEESH SHOUNIK Shounik : has it started?
RAJNEESH SHOUNIK Shounik : can't see
JANELLE NICHOAS-FRANCIS : Hi Sabina, originally Trini :)
GEORGE KULABA : Greetings from Kampala Uganda
Titana Lovine-White : good morning
Amara : Hi everyone
Maritonie Matic : Greetings from Philippines
Mariana Shivacheva : Hello everyone from San Francisco, CA
Muhammad Shakeel Hanif Hanif : Hi
Tanja Baker Baker : Hello from Belgrade, Serbia
Matt : Hello everyone form kool manitoba canada
Julia : Hello from Canada
Mohinder Salooja : Started -Yes please, M.K. Salooja, mksalooja@gmail.com
Sabina Alexander : Hi Janelle, originally Lucian :-)
Subburam : Good evening - Muscat
Ryan M. : Yes, started.  You may need to reconnect. Click on top of window "RECONNECT"
ALMA RUBIO RUBIO : Good morning from Reno, NV
jeanne uwimana : Greetings from Rwanda
Miriam Camara : Thank you for your time and presentation.
Nurani Sinaga : Hello from Indonesia
Ricardo Mendoza : Hello from Los Angeles calif.
kawanguzi habiira Habiira : Greetings from uganda
EDWIN OKONG'O : Hi ,This is Edwin from Mwanza,Tanzania
Murjanatu Tutare : Hello everyone from Nigeria
Ivar Brandt L. : Happy weekend for all Hello From Caldwell Idaho USA
SURAJ : Hello everyone 🇱🇰
Claudia Escobedo : Hello from Chicago USA
Mohamed : Evening everybody from Alexandria Egypt
Muhammad Iqbal : Hi, Greetings to everyone
braulio bautista : hello  everyone from mexico
Victor Umayah : Good evening everyone. This is Rolayo from Nigeria
Roseline Ayeji : Hi from Tema Ghana
Cindy Council : Hello everyone
Barbara Mizera Mizera : Can you please explain what a "niche" is on equipment?
Sharoon Masih : Hello
Zachary Born : Hello from Missouri
José Hernández Trejo : Hello from Mexico
Vilma Cubillo : Hello, from Ecuador
Anup : are the specification of no inch slide is for all food processing plant
govind : hi , from India
Zafar Iqbal Iqbal : Hi every one
Karen Caranguian : Can we request for the presentation material as well? Thank you
B G Ravkumar BG : Lubricants not considered
Samuel Sanchez : Greetings from Guayaquil - Ecuador
Nicholas Chavez : I am the Food Defense Technician at a smaller honey processing plant.  How would you say this would translate to us?
James Laurence Raviz : Is there a requirement wherein COP parts should be in a soaking solution?
Jennifer : /What's your experience on coordinating with Quality teams of design? best practices etc
Erica : Do you have suggestions on types of sanitizing materials?
jose alberto sanchez salazar sanchez salazar : Buen dia,que referencias bibliograficas se tomo en  cuenta
V Bolozan : Hello from Canada
Erica : Do you have suggestion on sanitizing materials?
Ivar Brandt L. : NIche could also be called "Sanitary Trap"?
Anup : slide no 13
RAJNEESH SHOUNIK Shounik : are these 10 principles applied to all food equipments?
Sherell Bourne-Lynch : When looking to source new equipment, is the best way to weed out suppliers - should you look for the certifications that you initally mentioned?
RAJNEESH SHOUNIK Shounik : normally we don't get any sanitation procedure.
Ivar Brandt L. : NIche could be also called a "Sanitary Trap?
Sabina Alexander : Very Good Presentation. I'm in the dairy industry. would the measurements on the Niches slide apply?
Jerry Hunter : Would you like to commnet of the implications of the new issue of the BRCGS standard, where the clauses under 4.6
RAJNEESH SHOUNIK Shounik : are these 10 principles applied to all food equipments?normally we don't get any sanitation procedure, are we supposed to get it?
Mojahed Ahmed AHMED : could you list the SS food contact specifications and other food contact specifications?
Supriya Chavan Chavan : Whether dusty environment affects X-ray machine performance? What type of cleaning recommended for dusty environment?
Nicholas Chavez : Maybe I need to host a webinar on honey processing because there is processing, its not just raw lol
braulio bautista : there is any manual with the  standar  spec that the equipment need  to have.?
Mohamed : Niches mean no 90 degree contact area must be concave  in order not to trap any dirt and be easy to be clean
Badmus Suliyat Omolayo SULIYAT OMOLAYO : What advice can you give an existing poultry processing plant with a poor design ensure safe products?
Mohamed : Niches mean no 90 degree contact area must be concave in order not to trap any dirt and be easy to be clean
Mojahed Ahmed AHMED : could you list the SS food contact specifications and other food contact specifications?
Jerry Hunter : would you like to comment on the implications of section 4.6 of the new issue of the BRCGS Standard which puts more focus on the specification of and comissioning of new equipmentd
Ricardo Mendoza : It is also important to remark that any time you have equipment that have rotating parts with different materials it is a big risk of contamination and they should be easily disassembles
govind : question from govind
Badmus Suliyat Omolayo SULIYAT OMOLAYO : Do you have a suggestion on how a small scale yoghurt processing design should look like?
Hamid Ziena : What is the best number of stainless steel to be used and what is the best method for welding in case of need for connection?
Ricardo Mendoza : I personally use Quorum clear V Generation as sanitizer
Supriya Chavan Chavan : Whether dusty environment affects X-ray machine performance? What type of cleaning recommended for dusty environment?
V Bolozan : We use PAA and quat for sanitizing.
Anup : In your perspective what will be future design & Challanges of food processing plant
Sabina Alexander : Thanks!
GEORGE KULABA : In a batch drier to dry banana chips hot air is used directly to dry the food. What would be the best  way of meeting sanitary design of the dryer?
Erica : Could type the name of the guideline?
Nicholas Chavez : I'm still stuck on the presenters not know what "food defense" is and boldly saying "there is no intervention or processing" in honey. I assure you all there are ridiculous amounts of both in honey processing. I do enzyme testing, microbiological testing of product, tools, and equipment. We have several stages of filters and bringing up to temp and holding them at certain temps for sanitation.  Sorry to be so enthusiastic in my reply, but I just feel we should dispel these myths.
Kassandra Bidot : NAMI Hygienic Design Guidelines
Babatunde Agboola : Hello from Nigeria
Timothy Good : Nicholas, I believe the presenter meant that there is not further processing, such as cooking, after the product is in the consumer's posesion.
Sabina Alexander : Nicholas, he is an engineer and does equipment design. The presentation was very well done for his field. I'm sure that Simon can assist us in getting a presenter with food defense expertise.
shiva swamy : can we design a food processing plant which is entirely floating on water body?
Cristian : What would be best practice when it comes to commissioning an equipment from a sanitation perspective?
Ricardo Mendoza : That is a great step to include sanitary design in all food industry great presentation
Ana Avalos Avalos : thanks Simon. Good presentation as always.
Mohamed : My first online course I got everything from you..many thanks for you.the presentation is awesome and fulfilled every thing
Erica : can you write down the name of the guideline mentioned?
diane Ipsen : I am a bee keeper, and can say that I do not heat my honey in any way, I only sieve the honey and then put into jars and label. If you heat honey you destroy all the natural enzymes and pollens that are giving the health properties. Honey is naturally antimicrobial due to the content of propolis and high sugar content.  Buy raw honey, not the overprocessed cheap supermarket stuff.
Simon Timperley : NAMI Hygienic Design Guidelines
Nicholas Chavez : Timothy Good i can assure you there is, unless my coworkers are actors and our plant is for decoration
Erica : thank you
Nicholas Chavez : Diane i am not talking small scale local honey, I test for the diastatic levels of enzymes, honey can be heated and retain the enzymes
Simba Samapundo : Do you foresee hygienic design guideliness becoming regulations or auditable standards at some stage
Ivar Brandt L. : Great, very well presented thanks!
Matt : is aluminum acceptable in food contact
Nicholas Chavez : yall have the day yall deserve i'm reclaiming my time and logging off
Anup : Is it good to install processing plant on ground floor or first floor
Ryan M. : Thank you!
Ehihumeme Afeisume : I visited a large catering facility that uses a large wooden table to cut large parts of cow meat into table size pieces.  It the use of wooden table acceptable considering it is absorbant and not easily cleaned and sanitized. What should be the recommended surface for cutting these raw meat.
Sabina Alexander : Excellent Presentation!!!
Ehihumeme Afeisume : I visited a large catering facility that uses a large wooden table to cut large parts of cow meat into table size pieces.  It the use of wooden table acceptable considering it is absorbant and not easily cleaned and sanitized. What should be the recommended surface for cutting these raw meat.
Jerry Hunter : would you like to comment on the implications of section 4.6 of the new issue of the BRCGS Standard which puts more focus on the specification of and comissioning of new equipment
Trisha Ramiah : Im in the (rooibos) industry - also a question about what material is used in a food contact machine - specifically blades? they have to be magnetic to detect shavings, yet also food grade
Robert : enjoy wkend coming to all
Gerardo Morantes : Having connection problems...Thanks for the nice presentation!
shiva swamy : DAIRY EQUIPMENT STANDARDS
V Bolozan : Thank you for the presentation!
Carlos Pereira Pereira : Excellent. Thanks a lot!
JANELLE NICHOAS-FRANCIS : Thank you.
diane Ipsen : thanks
Roberto : thank you!!!
Paulo Zantua Zantua : Thanks
Luis Carvalho : thank you
Vishal Waghmare : Vishal Waghmare
Jerry Hunter : Thanks, helpful presentation !

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html




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