Maintaining sanitation on a commercial level is one of the most important standards food industry companies and manufacturers should meet. The U.S. Department of Agriculture (USDA), Food and Drug Administration (FDA), World Health Organization (WHO), Centers for Disease and Control (CDC), and many other global organizations set requirements and standard operating procedures for every type of player in the food industry. These include setting regulations for farms, food shippers, processors, packers, storage providers, stores, commercial distributors, commercial kitchens, and companies that manufacture equipment used at any step of the process. At Forpak, we design and build innovative solutions for food packaging equipment that will be used in facilities in the bakery, meat, and pizza industries. Our food assembly equipment features intelligent controls, full wash-down capabilities, quality control systems, and overall efficiency for automated stackers, conveyors, autotransfers, laners, sorters, and discrepant product rejection. We also work with clients who require unique equipment for their facilities, designing custom products that can be easily integrated into existing factory settings. All our equipment can be installed quickly and easily in current facilities or new workspaces, and our preventative maintenance program provides ongoing support to all customers.
Food Assembly Equipment
One of the great benefits of our food assembly equipment designs and their ability to receive full sanitary wash-down and cleaning is the elimination of harborage and other potential risks to food safety. Harborage, in particular, is a danger to food safety and the hygiene of any food processing facility.
Definition of Harborage Pertaining to Food Safety
While the word harborage can be a positive term in regards to shelter for ships and other vessels or as a description of a safe place, it quickly becomes negative when applied to the food industry. Harborage in food processing facilities or equipment refers to any place where pests, bacteria, old food particles, viruses, and any other dangerous contaminants can hide. Harborage is often used to define places where larger pests like rodents and insects can find shelter, but it also includes microscopic organisms that can contribute to the spread of foodborne diseases. For example, bacteria like E. coli, Salmonella, and Trichinella carried in food products can all cause serious illness. These bacteria and many other pathogens can be eliminated by removing potential harborage and improving sanitation practices.
Reduce Risk of Harborage
Forpak equipment reduces the risks of harborage in any facility thanks to watertight NEMA 4X Watershed Enclosures, stainless steel parts, and modular belting. Building with these components allows all of our equipment to be washed down with powerful cleaning solutions and heavy-duty spray. Not only does this increase hygiene in your facility, it also reduces production downtime because it speeds up cleaning protocols.
For more information on how we remove issues of harborage from our food assembly equipment, contact Forpak at (612) 419-1948 or firstname.lastname@example.org. Request more information online today or request a quote to get started wit