Product category:
Food and drink manufacturing: processing equipment
News Release from: Marco | Subject: Portion control scales, workstations, floor scales
Edited by the Manufacturingtalk Editorial
Team on 18 August 2006
Scales and workstations meet IFPA
standards
Hygiene regimes for so-called fresh-cut produce are very strict and portion control scales, workstations and floor scales meet the latest International Fresh-cut Produce Association recommendations.
Keeping pace with food safety and hygiene legislation is a major issue for food processors with pressures coming from both regulatory bodies and their customers Processing equipment supplied by Marco is at the very heart of modern food processing operations and as a result the company is constantly striving to ensure its equipment and systems meet or exceed all expectations in terms of sanitary design as well as functionality
This article was originally published on Manufacturingtalk on 22 Dec 2006 at 8.00am (UK)
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Hygiene regimes for so-called fresh-cut produce are very strict and Marco are proud to announce that their Trac-IT MES factory floor products, including portion control scales, DataMaster workstations and floor scales have been designed to meet the latest IFPA (International Fresh-cut Produce Association) recommendations drawn up by its technical committee.
Rather cumbersomely entitled 'Guidelines, Definitions, Illustrations, and Instructions for the Use of the Sanitary Design Checklist for Equipment Used in Processing Fresh-cut Fruits and Vegetables', the recommendations have a very sound basis and are already becoming mandatory for suppliers to leading UK food retail outlets.
As Marco's managing director Murray Hilborne concluded: "We are very aware of our responsibility to provide our customers with manufacturing equipment that is of sound sanitary design.
We need to ensure that it is easily cleanable and that it will not contaminate or contribute to the contamination of food.
Food in process can easily build up in hidden areas, on surfaces, or under the equipment.
All our equipment is designed to minimise this and our open, ergonomic designs, together with internal cable management can withstand the most rigorous hygiene procedures.".
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