6 04, 2018

Metal-to-Metal Program

Metal-to-Metal Program What is a metal-to-metal program? Virtually all food processing equipment is made of metal, and must offer a durable service life (because it is often exposed to continual wear). A metal-to-metal program is needed to manage the inherent food contamination risk this equipment represents due to the risks of its [...]

15 03, 2018

Hygienic Design of Bakery Equipment

Hygienic Design of Bakery Equipment What is Hygienic Design of Bakery Equipment? It is the set of conditions and requirements with which machinery and equipment should comply to prevent physical, chemical, and biological contamination of the baked goods. Hygienic design requires bakery equipment to: Be easily cleaned (i.e., allow for straightforward dry/wet cleaning) [...]


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