September 2021

44 n FOOD AND BEVERAGE September 2021 www.drivesncontrols.com Pick the right conveyor to ensure food safety W hile food plant managers do a good job of keeping their facilities clean, food debris and microbes can still find their way into the tiniest of crevices. Bacteria can collect on and in conveyor frames, under equipment, in the small gaps of conveyor belts or under the belts. They can elude the most rigorous cleaning cycles, leading to excessive use of detergent, water, time and energy. At each stage of their manufacturing, processing and packing processes, food processors need to make hygiene decisions. One of the most important items of equipment that runs through all of these steps is the conveyor system. When thinking about food safety and hygiene, you should consider two key areas: hygiene-rated equipment; and the choice of food-contact elements, including belts. In open conveyor systems, food debris can contaminate surfaces and, over time, get into crevices and support structures. While an effective cleaning and sanitation plan goes a long way towards reducing contamination, opting for equipment and components designed specifically for hygiene can save time, water and cleaning agents. Equipment and components should be appropriately hygiene-certified for food applications. This includes meeting minimum hygiene standards in accordance with equipment guidelines such as 3-A, NSF or EHEDG, as well as being compliant with the FDA or EU 1935/2004 food contact regulations, or other national regulations. When hygiene-certified components are being designed, factors that are considered include the cleanability of surfaces, preventing ingress and the growth of microbes in dead spaces, self-draining surfaces, and the choice of levelling-feet or castors. Plant managers need to ensure that the equipment they use is made frommaterials that are safe and do not change the composition of the food – or its taste or odour. However, such measures are only a means to an end.“Applying hygienic-certified components will not avoid an outbreak, but the more problems you can eliminate and the more certified hygienic components you have in your production facility, the less places you have to look at and worry about if you have an outbreak,”explains Niels Vindsmark, sales and brand owner programme manager at the hygienic component manufacturer, NGI. According to Bernd Roser, hygiene programme manager at Habasit, food plant managers should consider three areas when using open conveyor systems: choosing the right conveyor design; choosing the right food contact material to match the process conditions; and selecting belts that make cleaning easier. To support sanitary needs, a conveyor should provide easy access to belting from all sides, allowing operators to inspect, clean, sanitise and validate effectively. For example, Habasit’s Saniclip is a rod retention systemwith tool-less belt opening technology that allows line operators to remove and assemble modular belts swiftly for easy cleaning. When choosing food contact materials, it’s important to select a belt that doesn’t change its mechanical properties or wear quickly when exposed frequently to harsh chemical-based cleaning cycles, at elevated temperatures and with extended contact times. To help identify the chemical resistance of various types of conveyor belts and materials, Habasit has created a free online tool. For applications exposed to demanding hygiene conditions, it has also developed a modular plastic belt called Super HyClean that minimises the use of rods and hinges to simplify cleaning, especially for applications involving produce such as fish and poultry. Whatever the food-processing application, choosing the right conveyor belt, and ensuring that the equipment is designed with hygiene in mind is pivotal. Not only will it help food processors to comply with industry standards; it will also ensure the industry can continue to reduce the dangers of contamination – and make it easier for plant managers to run their facilities. n * You canwatch the food safetyWebinar at https://bit.ly/FoodConveyorWebinar It is vital to choose the correct conveyor belts for food-processing applications. Anna Marcol from the conveyor and power transmission belt specialist Habasit, shares insights from a recent Webinar* which discussed how hygiene-rated equipment and the right choice of belt type and material, are crucial in achieving food safety. Choosing the appropriate conveyor belts is vital to ensure hygiene when processing products such as fish