Food safety is a critical aspect of the food manufacturing industry, essential for protecting public health, maintaining consumer trust, and ensuring compliance with legal standards of the sector.
Food safety regulations and HACCP requirements significantly influence the design of machines used in the industry. They ensure that machines not only perform their intended functions efficiently, but also prevent contamination and maintain the highest levels of hygiene.
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HACCP: Process and requirements for food safety
HACCP (Hazard Analysis and Critical Control Point) is one of the cornerstones of food safety management systems worldwide. HACCP include a systematic approach to identifying, evaluating, and controlling food safety hazards. These hazards can be biological, chemical, and physical.
The seven principles of the HACCP process include:
- Conduct hazard analysis
- Determinate critical control points (CCPs)
- Establish critical limits
- Implement monitoring procedures
- Establish corrective actions
- Verify procedures
- Establish record-keeping procedures
Compliance with HACCP requirements ensure the production of safe and high-quality food products, meeting regulatory standards and safeguarding consumer health.
SMC meets hygienic and sanitary conditions for food safety
Based on a long-running experience in the field of food standards, regulations and safety, SMC has developed a line of clean and hygienic design products which can help food manufacturers and OEMs satisfy the requirement to meet their mandatory HACCP requirements.
SMC is committed to help you meet the hygienic and sanitary conditions required by the market, by offering a wide selection of products designed to be used in frequent cleaning environments, splash zones and food contact areas.
