FOOD & BEVERAGE FOOD SAFETY TAKES PRIORITY IN DESIGN
M
odern food production systems have reduced the cost of foods and made them
more available, but general trends towards the centralisation of food supply also increase the opportunity that food safety issues, such as contamination with pathogens or toxins will affect large numbers of people1. To prevent this, food producers implement strict systems such as Hazard Analysis Critical Control Points (HACCP), but the design and manufacturing standards of food processing equipment are also of vital importance.
TYPES OF CONTAMINATION The contamination of food and drink products can cause anything from minor quality issues to severe health outcomes and even death. Four main types of contamination can affect food and drink products: microbial, chemical, physical and allergenic. Microbial contamination is caused by
microorganisms such as bacteria, viruses, mould, fungi and toxins like campylobacter, salmonella and E. coli, and microbial contamination is the most common source of food poisoning. Control
measures include strict hygiene measures, ensuring separation between raw and cooked ingredients, and the use of techniques to reduce the microbial load in the product, such as pasteurisation or sterilisation. Chemical contamination often arises from the
poor control of products used for cleaning and disinfection. If chemical residues remain on food preparation or contact surfaces, or if chemicals are used in the vicinity of food and drink products, then contamination can occur. Another source of chemical contamination may be the production of primary food ingredients such as the incorrect use of pesticides and medicines on farms. As the name suggests, physical contamination
is caused by foreign objects and can include anything from stones and pest bodies to items of plastic or metal. Within food processing facilities, poorly maintained or badly designed equipment can itself become a source of physical contamination in the form of items such as flaking paint or loose screws. Physical contaminants may also carry harmful bacteria,
increasing the overall contamination risk. The final source of contamination is allergenic
contamination, which occurs when food that causes an allergic reaction comes into contact with another food. There are 14 recognised allergens2, including gluten, peanuts, eggs, mustard, soy, and fish, and the reactions caused can range from mild discomfort to fatal anaphylactic shock.
THE IMPORTANCE OF DESIGN Food processing businesses adopt a range of processes and procedures to prevent these forms of contamination from occurring. These measures may include cleaning and maintenance procedures, pest control, personal hygiene, protective clothing, dress codes, etc. Many of these procedures will have been implemented as a result of Hazard Analysis Critical Control Points (HACCP) assessment of the facility and the production methods employed, but there is another equally important aspect of avoiding contamination which is not always given such a
8 APRIL 2022 | FACTORY&HANDLINGSOLUTIONS
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