Cologne: 23.–26.03.2021 #AnugaFoodTec2021

How food stays safe | Event on the Anuga FoodTec 2018
IE Food Engineering Industrial Engineering München GmbH

How food stays safe

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Appointments
23.03.2018 | 11:30 a.m. - 12:00 p.m.
Food Processing, Food Packaging, Food Ingredients, Food Services & Solutions, Food Safety & Analysis
german
IE Food Engineering Industrial Engineering München GmbH
Paul-Gerhardt-Allee 48
81245 München
Deutschland
+49 89 8299390

The event

Industrial food manufacturers want their products to stay fresh on the shop shelves for as long as possible. They should keep for longer without the product being treated with preservatives, and at the same time the products shouldn't become more expensive. The foundations for these requirements are laid in the production plants, which meet the strict food safety requirements. Experience in the implementation of construction projects in the food industry shows again and again how important it is that the relevant aspects in relation to food safety and hygiene are already taken into consideration in project development and the early stages of planning in order to be able to maintain the balance in the area of tension between strict hygiene requirements, project quality, deadlines and investment costs.
This begins with the development of the master plan. Here, the development potential and reaction possibilities for a wide variety of scenarios are demonstrated. The master plan serves as the basis for decisions in the further planning steps and provides security for future investments. The details required to guarantee specific hygiene criteria not only have a significant impact on the investment costs in the project, but can also have a significant effect on the ongoing costs during future operation. In addition, high flexibility is thus created with regard to the building use. This highlights the need for integration of the structural details at the right, sometimes very early point in planning. Pressure stage concepts, zoning according to wet, hygiene or functional areas, or structural realisations such as ram protection concepts, installation systems for building technology, sanitary installations and surface finishes are examples of this. The great benefit of sufficient realisation experience is therefore clear.
Internal hygiene requirements and guidelines, regulations and recommendations from the trade (such as IFS or BRC for example), from the legislature (EU and country-specific) or from other standards (FSSC 22000) should be taken into account in the planning and implementation. The earlier these are integrated into the overall concept, the bigger the potential for optimisation of the investment costs. For high-tech processes, these requirements have a significant impact on the building, and the feasibility of the corresponding hygiene concept is heavily dependent on their correct design. With rising hygiene standards, the coordination of the interfaces between production processes and facilities on the one hand and building technology and structures on the other, which are already very challenging, will continue to increase in importance in the future. Rainer Pirkelmann, Head of R&D, Project Manager for IE Food Zurich, outlines how these requirements can be optimally integrated into the planning of your production facility.

Speaker
Herr Rainer Pirkelmann