27
Aug

Design principles address food safety standards

Intralox | August 26, 2021.

 

Engineering and food safety experts from Intralox and Commercial Food Sanitation (CFS), an Intralox company, recently partnered with the North American Meat Institute (NAMI) to update its Food Safety Equipment Design Principles for all equipment used in meat and poultry establishments.

 

 

NAMI Equipment Design Principles - Webinar

 

Kevin Guernsey, Global R&D Director of Intralox® FoodSafe™ Modular Plastic Products, and Dan Schmitz, CFS Director of Operations, provided insights to NAMI for the updated principles.

 

“As the food safety landscape evolves, so must the hygienic design principles,” said Schmitz. “Strong hygienic design enables effective and efficient cleaning, making it vital for food safety success. Updating the NAMI equipment design principles will help keep them as a relevant aid in a facility’s continuous improvement journey.”

 

 

According to NAMI, the new Food Safety Equipment Design Principles encompass all aspects of food safety including pathogens and foreign material. Schmitz recently participated in a webinar hosted by NAMI introducing the new principles; the recording can be found here.