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Warum Dampf für HACCP im Lebensmittel- und Getränkesektor eine zentrale Rolle spielen sollte

Kesselhaus

HACCP (Hazard Analysis Critical Control Points) ist ein bekannter Begriff für die Lebensmittel- und Getränkeindustrie. Weniger bekannt ist die Idee, dass Anlagenbetreiber Dampf in ihren HACCP-basierten Ansatz einbeziehen sollten. Francisco Pedrosa, Regional Clean Steam Specialist bei Spirax Sarco, erklärt, warum Dampf für HACCP im Lebensmittel- und Getränkesektor eine zentrale Rolle spielen sollte.

For food and beverage manufacturers, the proactive management of quality and safety is already of paramount importance. Indeed, preventing contaminants from entering into the production process is the central aim of those following a HACCP based approach. However, while HACCP may come as second nature to plant operators, it remains all too easy to bypass steam as a conduit through which contaminants could be introduced into the food processing chain – leaving the quality of the end product exposed to the risk of contamination.

Fertigungsqualität
Dampf ist ebenso ein Schlüsselbestandteil bei der Herstellung des Endprodukts wie die Eier, der Zucker oder die Milch. Es ist daher wichtig zu wissen, dass die Verwendung des richtigen Dampfs in der Anlage die Qualität Ihres Endprodukts beeinflusst.

Despite having passed through a fine stainless-steel filter, typically of five microns in size, the potential risk of both particulate contamination like rust, scale and other pipe debris and chemical contamination – from boiler chemicals or cross-contamination from other sources, such as Cleaning-in-Place (CIP) chemicals still remains. Stainless-steel filters are not designed to remove suspended water droplets within the steam. Therefore, if the filter is unable to remove boiler carryover and other contaminants, they could still find their way through the filter, leading to possible process or product contamination – impacting the quality of the goods.

Halte es sauber
Plant managers questioning the alternatives could find benefits from introducing clean steam into the manufacturing process as a way of overcoming the potential contamination risks associated with filtered / culinary steam. Clean steam – though not mandatory in food and beverage manufacturing – is the highest grade of steam and is used as standard in a range of quality-critical processes by many food manufacturers to ensure that the quality of their produce is not compromised.

Heizungsaudit

To produce clean steam, a secondary generator is used which allows for the control of feedwater quality – eliminating the risk of water treatment chemical contamination. Investing in quality is second-nature to those within the food and beverage industry. Making the move from culinary steam to clean steam generation is an investment in ensuring repetitive and consistent steam quality of the end product at all times.

Those managing food production lines already have a sharp eye for quality and safety procedures. Introducing clean steam into your plant can give you total assurance in improving quality standards – making it a great deal easier to tick that all-important HACCP box.

Korrosionsprobleme
Steam can collect contaminants along its journey in a plant – no matter how attentive to detail a plant manager is. If a plant is manufacturing goods in the UK, then they will already be aware of European guidelines which state that “steam used directly in contact with food is not to contain any substance that presents a hazard to health or is likely to contaminate food” (EC No. 852/2004).

Den nächsten Schritt machen
All too often I find myself speaking with plant operators at food processing plants who know that they should be including steam within their HACCP approach but lack the knowledge to do so. By making use of a ‘walk the plant’ audit, plant operators can take the opportunity to find and explore new ways of improving the quality of food and beverage products by assessing the role of steam in the manufacturing process. This is increasingly a requirement from major retailers who, along with manufacturers, are responsible for ensuring the safety and quality of the products they sell.

Durch die Einbeziehung von Dampf in einen HACCP-Ansatz können Sie sicherstellen, dass das Management der Dampfqualität im Mittelpunkt Ihres Betriebs steht.

Laden Sie die Kurzanleitung herunter, um zu erfahren, wie Sie die Dampfqualität verbessern können hier

Spirax Sarco

Spirax Sarco ist ein führender Anbieter von Dampf- und Wärmeenergie-Lösungen mit Sitz in Großbritannien

Unterschrift: Gold-Mitgliedschaft

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