Hygienic equipment design is essential for low-moisture food manufacturing

PMMI’s OpX Leadership Network’s “One Voice for Hygienic Equipment Design for Low-Moisture Foods” helps OEMs and CPGs reach consensus of design criteria for low-moisture food manufacturing.

Apr 24th, 2017
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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.  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 (sanitary) production equipment. For more information visit: http://bit.ly/2oCEZzi

Download the recently released Hygieinic Design infographic here: http://bit.ly/2pdFzUu

For more information on OpX, visit www.opxleadershipnetwork.org

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