Sanitary design and cleanability offer opportunities for improving the bottom line. Complying with Current Good Manufacturing Practices (cGMPs) for equipment and utensils lowers the risk of expensive product recalls and the consequent damage to brand reputation. Designing equipment to be cleanable ensures that the equipment and utensils can be cleaned faster. Less time cleaning means more time producing, which improves overall equipment effectiveness (OEE) and ensures that more product ships. Replacing older equipment with new, clean design automation provides a competitive edge in terms of higher quality, less downtime and greater flexibility.
The Food Safety Modernization Act (FSMA) defines requirements for food equipment under CFR Title 21 117.40. Paragraph A states that “All plant equipment and utensils used in manufacturing, processing, packing or holding food must be so designed and of such material and workmanship as to be adequately cleanable and must be adequately maintained to protect against allergen cross-contact and contamination.” How does cleanability influence sanitary design and what cGMPs must OEMs follow to achieve the standards listed in CFR Title 21 117.40?