The global food industry is a massive system that brings foods from all around the world to millions of communities. Because the industry is an enormous network with complex supply, storage, and distribution chains, following international safety standards is critical for all aspects of the system. Food industry standards can vary from place to place, but the majority of rules are set through the World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC), the International Organization for Standardization (ISO), and others. In the United States, rigorous regulations are imposed by the Food and Drug Administration (FDA), US Department of Agriculture (USDA), and Occupational Safety and Health Administration (OSHA). Different parts of the food industry also have their own organizations creating more specialized food safety standards unique to the operations of that specific setting. At Forpak, we design and build innovative food packaging systems for the bakery, meat, poultry, and pizza industries. Our equipment follows food safety guidelines and laws with the installation of several features and pieces of equipment.
Equipment that Integrates
All our equipment, from stackers to reject systems, is designed to integrate seamlessly into existing factory settings and production lines. To allow for full wash-down sanitation, our Rockwell Automation controls are protected from water exposure with NEMA 4X Watershed Enclosures, and our designs also eliminate the risk of harborage and bacterial growth with stainless steel surfaces.
With all our fabrication processes, Forpak meets multiple specialized food safety standards, including NSF 3A for meat and poultry, Baking Industry Sanitation Standards Committee (BISSC) for baking, and more. After our equipment is installed in client facilities, the next step in food processing safety comes with temperature control.
Temperature control of an entire facility, a section of the production line, and the equipment itself is critical for refrigerated and frozen processing. Because Forpak equipment handles mostly frozen and refrigerated products, our customers’ facilities meet the required food safety parameters.
For regulatory compliance, food processors need to operate outside of the “danger zone.” Bacteria, viruses, mold, and other foodborne illnesses are active and reproductive between a zone of 40ºF (4ºC) and 140ºF (60ºC). Because these pathogens can still be reproductive at a limited capacity in a slight range beyond those exact temperatures, food should be handled at a known safety point. For frozen goods, this means industrial processing lines should be kept at 0ºF (-18ºC) to -5ºF (-20ºC). Refrigerated goods can be processed at temperatures between 35ºF (2ºC) and 38ºF (3ºC). Pathogenic reactions aren’t necessarily completely eliminated at these safe temperatures, but they are halted until temperatures rise as food is thawed.
Common Foodborne Bacteria
Common foodborne bacteria and other microorganisms that can be controlled with regulated temperatures include:
- Hyperthermophiles: minimum reproductive and survival temperatures of 176°F
- Mesophiles: minimum reproductive and survival temperatures of 41–50°F
- Psychrophiles: minimum reproductive and survival temperatures of 14–41°F
- Psychrotrophs: minimum reproductive and survival temperatures of 32–41°F
- Thermophiles: minimum reproductive and survival temperatures of 68–104°F
To learn more about how our equipment promotes food safety, call Forpak at (612) 419-1948 or email us at firstname.lastname@example.org. You can also request more information online today or request a quote to get started with us today.