Preventive Controls for Equipment

In January, FDA published the first of the Food Safety Modernization Act (FSMA) proposed rules, including those on Preventive Controls (FSMA Section 103) and Standards for Produce Safety (Section 105). Both are expected to significantly impact the industry and elicit a great deal of feedback during the comment periods. In this issue’s Legislative Update (pg. 12), Dr. David Acheson, formerly of the FDA, discusses the two proposed rules in detail, and provides an overview of the key points of the rules, which is included on page 14.

Preventive food safety is, in fact, a core focus of FSMA, with verification and documentation as key components. Throughout the year, we will continue to bring you related news, updates, analyses, and expert recommendations on the rules as they roll out. Additionally, as in the following articles and those throughout the issue, we will continue to feature general ideas for preventive food safety that you can apply in your facility today.

In these articles, the preventive focus is on sanitation management and controlling cross contamination in areas that may not always be top of mind.

With extrusion equipment used to form the shapes of everything from breakfast cereal to candy to pretzels to pet food, such equipment is used by a vast array of food manufacturers from local “mom-and-pop” facilities to international conglomerates. As for all equipment through which food flows, it is important that it be thoroughly cleaned, both on food-contact surfaces as well as in any cracks and crevices in which food and bacteria could accumulate. Using equipment that takes sanitary design into consideration makes this task easier and more effective.

“Equipment should be made so as to be as easily cleanable as possible,” said Terry Hendershot, vice president of operations for Diamond America. “Clearances that allow product to settle have to be able to be easily cleaned or flushed out, and the equipment should be designed for that.”

Such clearances and gaps are of greatest concern in preventing contamination, Hendershot said. If equipment is not accessible and cleanable, product can build up and stagnate in inaccessible areas. Additionally, all motors and drives need to be either washable or completely sealed.

Equipment to be used for food processing should be constructed in stainless steel with food-grade plastics and oils used in bushing areas, and it should be designed so that bearings and other wearable parts are isolated from food, said Jeff Schweizer, president of Diamond America.

It is inevitable that equipment will have parts that touch. But, when this is the case, dissimilar materials and/or high-tech coatings need to be used to reduce or eliminate wear, Hendershot said.

When purchasing new or inspecting existing equipment, all such sanitary controls need to be analyzed and considered. Best practice is to purchase equipment that is specifically designed for food use, Hendershot said. If opting for a more generic product, it must at least meet all food specifications and regulations—and be easily and thoroughly cleanable.