On January 4, 2011 President Barack Obama signed into law the Food Safety Modernization Act (FSMA). The bill was designed to put regulatory pressure on food growers and processors to prevent contamination of the food supply, rather than relying on recalls and other reactive measures to deal with instances of foodborne illness.
For consumers, this means greater confidence in the safety of the U.S. food supply. For manufacturers and processors, the law has meant higher standards of manufacturing best practices, hazard analysis, and preventative controls. One area where these standards come into play is that of food handling and processing and conveyor systems.
With compliance deadlines for these new standards set for September 19, 2016, most food processors should have already upgraded or confirmed the adequacy of their food-grade conveyor systems. But without the proper education, some processors may install conveyor systems that aren’t as “sanitary” as they thought, reducing their chances for compliance when it comes time for an inspection. This is because they may confuse conveyors that are merely made with stainless steel for those which are truly sanitary.
As global population rises, demand for fresh and processed food increases. This puts those in the food processing and related industries in a position with a great deal of room for growth, but with the need for operational efficiency and overall competitiveness more urgent than ever.
One way those in the food processing and packaging industries can maximize efficiency while honing their competitive edge is with effective food conveyor systems, to keep supply chains moving smoothly from farm to fork and every step in between. But with government regulations and other regulatory standards in place, not just any food conveyors will do.
“Use the right tool for the job.” This seems like pretty easy advice to follow, and quite often it is. If you need to drive a nail, you use a hammer. If you need to dig a hole, you use a shovel. But what about when you need something a little more complicated than a hammer or a shovel, like a belt conveyor system? How can you be sure you’re using the right one for your specific application?
Important: BISSC was purchased by The BEAG Group, making the BISSC standard no longer applicable.
BISSC, which stands for the Baking Industry Sanitation Standards Committee, is an independent body that was formed to establish and enforce voluntary sanitation standards for the equipment used in industrial baking.
When it comes to material handling, some situations are tougher than others. High heat, extreme cold, caustic chemicals, corrosive conditions, and more can all contribute to what are called harsh environments.
