Report / Released Autumn 2014

One Voice for Hygienic Equipment Design for Low-Moisture Foods

Standards are often very general documents that are difficult to “translate” into the needs of specific processes, or product categories. Compliance to general standards may be sufficient to help companies meet baseline levels of compliance, but in the area of low-moisture foods, the risk of recalls and food safety incidents has been a particularly critical area. To create the 43-page PDF, “One Voice for Hygienic Equipment Design for Low-Moisture Foods,” leading manufacturers collaborated to establish standard processes, steps and methods to help manufacturers collaborate with their original equipment manufacturers to reduce risk and increase compliance, and reach consensus on specific criteria for the design and construction of hygienic (a.k.a. sanitary) production equipment. Input came from members of OpX’ Operational Reliability Solutions Group. They range from ConAgra, Hormel and cereal-makers Kellogg and Post on the manufacturing side, to major OEMs and service providers.

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Clean-in-Place Guidelines for Consumer Products Manufacturers

Clean-in-Place (CIP) is widely used in the production of products such as food, dairy, beverages, cosmetics, personal care, pharmaceutical, nutraceuticals, pet food and bio-tech to remove soil from product contact surfaces without disassembly by circulating, spraying or flowing chemical solutions onto and over the surfaces in the processing configuration. The OpX Leadership Network has developed Clean-in-Place Guidelines for Consumer Products Manufacturers, outlining generic definitions, equipment considerations, best practices and protocols for CIP that can be leveraged across multiple process lines to drive improved operations, product quality, consumer safety and sustainability results.
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Clean-in-Place Checklist

Currently, the Food Safety Modernization Act (FSMA) does not have a mandatory validation requirement for Clean-in-Place (CIP) sanitation, but many consumer packaged goods companies are taking a proactive approach to food safety measures. To assist with this process, the OpX Leadership Network has developed the Clean-in-Place Checklist, a companion document to the Clean-in-Place Guidelines for Consumer Products, to assist companies looking to organize, develop and validate a documented CIP plan for processing equipment. The checklist document outlines major activities that should take place and helps identify any deficiencies.
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Hygienic Equipment Design for Low-Moisture Food Manufacturing