Two concerns that are central to all food processing operations, hygiene and food safety are virtually synonymous and certainly remedies for one usually guarantees satisfactory standards for the other. Certainly no one involved in food processing can afford to follow the aostrich policy' of putting one's head in the sand, instead a careful analysis of both risks and remedies is called for. Olaf Heide reports.
Food processing covers a wide range of different operations that very often have little in common with each other and includes the handling of everything from frozen fish to freshly baked bread and from open olives to packed peas.
The processes and requirements demanded are seldom alike and as such need an in depth and individual assessment of each specific operation. However there are of course some considerations that apply to all processing operations.
HACCP concepts rarely define a processing belt as being a critical component, as long as the belt specified is suited in broad terms for the job in hand it is generally considered to be acceptable. However it must be borne in mind that if long term quality and hygiene standards are to be maintained then the choice of belt does and should become a critically important issue from the start (Fig. 1).
Belts wear, frequently more quickly than many metal parts on the conveying system. Wear may mean that the belt takes on vastly changed characteristics and in so doing becomes a threat to the continued safety and hygiene standards demanded by the processing operation. Additionally belt wear and changed belt characteristics will lead to increased operating costs.
Vicious circle
A new processing belt will not provide a totally non-contaminated surface, but the level of contamination will be very low and effective cleaning can be achieved easily. During processing operations belts become soiled and so to maintaining contamination levels within acceptable limits demands time and the use of suitable cleaning agents and disinfectants being employed. For as long as these belts can be cleaned easily, costs will remain comparatively low.
However, with time and use and from the effects of the cleaning processes themselves, these belts will suffer from abrasion and develop microcracks in the actual surface itself. Belt cleaning becomes more difficult, and with the more intensive cleaning now required belt wear increases (Fig. 2).
Using large amounts of cleaning agents and high concentrations of disinfectants not only adds dramatically to costs but also leads to increased risks of food contamination, the very thing that one is trying to avoid. There are therefore good reasons to say that the choice of belt should always be considered a critical issue and not just when its performance becomes critical.
Antimicrobial belts
As long as a belt surface remains undamaged it will be possible to have a hygienic surface. In order to maintain satisfactory hygiene standards and to contain costs it is essential that the belt remains intact for as long as possible.
Additionally antimicrobial belts such as Habasit's HyGUARD belts will help to reduce the growth of micro-organisms especially in hair cracks and crevices, that are difficult to reach with standard cleaning procedures. These belts are particularly valuable when processing belts and machines are not used immediately after cleaning. Hair cracks in standard but damaged belts remain wet long after cleaning and provide good growing conditions for micro-organisms, whereas antimicrobial belts reduce, even inhibit the growth and spread of micro-organisms.
Another product that directly impacts on cost control and the maintenance of satisfactory hygiene standards is Habasit's new Cleanline belts. These are made from a hi-tech material called Habilene, which is extremely resistant both to cleansing agents and disinfectants (even chlorine). These belts offer considerable advantages to the user over standard belts and standard belting plastic materials that frequently suffer severe and premature damage from cleaning fluids and disinfectants. Furthermore Cleanline belts are resistant to hydrolysis, a significant benefit for humid or wet processes (Fig. 3).
Whilst it can be argued that initially the microbial condition and characteristics of the belt may not be a critical consideration, there can be no doubt that after a period of time these factors become increasingly significant. To guarantee and to prolong safe and hygienic operational life demands that the belt specified is able to be easily and effectively cleaned, that it is hard wearing and highly resistant to chemicals. Such a belt brings benefits to the whole supply chain. The manufacturer can maintain satisfactory hygiene standards more easily, cleaning processes will be more effective and both costs of cleaning and belt replacement are reduced. For the consumer, there is a better and safer product.
enquiry no 34
Olaf Heide is manager of the strategic business unit Food and Tobacco at Habasit AG, Reinach, Switzerland. www.habasit.com
