6 California Food Producer EDITION 1, 2018 6 California Food Producer EDITION 1, 2018 that are safe for food applications, most processors would prefer to not have them leak into a batch. Designing machines that not only contain separation between the drive and product zones, but also allow all wiring, buttons, cutting tools (in the form of removable cartridge-style construction for less downtime) and seals to be accessible for proper cleaning, eliminates this issue entirely. A clear separation of the product and drive zones. 9. Hygienic compatibility with plant systems This responsibility falls at an even 50/50 split between the manufacturer and the equipment supplier. All equipment must be built to be usable with existing factory systems (air, steam, water, etc). 10. Validate cleaning and sanitary protocols Considering all nine principles, principle 10 ties it all together in that all processors must have a tried, tested and true procedure when it comes to plant sanitation. Cleaning procedures must be clear and concise and must use caustics that are compatible not just with the factory environment, but the equipment as well. In consideration of the facts, food safety and proper sanitation puts a significant burden on public health, but in conjunction with the right knowledge and procedures, it is one that is – thankfully – highly preventable. As members of the food industry, it is our responsibility to help lessen this burden – and it all starts with evaluating the design of the equipment being brought in. For more information about DeVille Technologies, Inc., contact Even McCrea at emccrea@devilletechnoligies.com. re-contaminate the plant by moisture or food soil collecting within. Even something as simple as a name plate with pop-rivets can compromise plant safety. Though there is currently a push for increased use of open or solid frames, in the circumst ance where hollow tubing is unavoidable, conscious equipment suppliers will ensure that all hollow areas are sealed with continuous welds throughout. 6. No niches Food processing equipment should not have any harborage points. Anything ranging from plate-to-plate contact, non-continuous or unpolished welds, lap seams or bolt rivets is an excellent place for food soil to collect and contaminate your plant. As with hollow areas, conscious equipment suppliers will design and build their machinery with continuous welds and sanitary polishes (No. 4 Sanitary Finish, 32RA). Smooth, continuous welds at a No.4 Sanitary Finish, 32RA 7. Sanitary operational performance As examined in principle 4, processors want to avoid increased microbial counts during machine operation, meaning manufacturers’ primary focus should be to build equipment that reduces the amount of moisture and product build up. 8. Hygienic design of maintenance enclosures It’s inevitable: your machinery will need to be serviced throughout its lifetime. And if we’re to be realistic here, it will likely happen more often than you’d like it to. Neverthe- less, plant machinery needs to be serviceable but without contamination risks. Even if you’re using oils and lubricants