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LAPP F&B AutomationTech

Against the backdrop of rigorous food testing and increasingly complex global supply chains, food recalls figure as a key threat to companies’ bottom line — with each manufacturer suffering an average of $10 million in direct expenses per recall1.

Taking a proactive approach to your production infrastructure, including the use of safe and compliant cabling not only protects your product and end-users, but is also key to securing an edge over competitors.

Zoning: A Cornerstone of Food Contamination Prevention

Food manufacturing facilities are demarcated into separate areas based on the different levels of food safety risks to ensure microbiological risks and other requirements, such as allergen control, physical hazards or Genetically Modified Organism (GMO) versus non-GMO are adhered to.

Factors
through which microbiological hazards from manufacturing environments may arise

Physical barriers|Cleaning procedures|Employee practices

Control of movement of people, equipment & materials

High
control zone
Zone ‘H’
for manufacturing products is akin to a cleanroom, which must be completely contained; where even a short exposure to the atmosphere can result in food contamination. The priority is to minimise all product contamination and protect the interior of food processing equipment from external influence. Filtered air is applied to this zone by some customers.
Controlled
zone
Zone ‘M’
is for manufacturing products of low to medium risk; process areas include certain sections where there are potential contamination risks from internal assessments. The objective is to contain or reduce the contamination that may spread to Zone H.
Non-manufacturing
zone
Zone ‘B’
encompasses areas where products are in final packaging stages or even outside direct perimeters of food processing areas, such as staff offices, common areas and restrooms. The objective is to control or reduce the risk of contamination by unauthorised personnel going in and out of the manufacturing facility or environmental elements.
Cables & Connectors in the Food and Beverage Industry
Whenever food is involved, hygiene should be top-of-mind to avoid contamination, minimise safety risks and safeguard consumer confidence.
Within the general classification, food-processing areas have been demarcated into three specific zones:
Food Zone
(Hygienic Design Zone)
Food comes into direct contact with equipment parts such as stirrers, blades and nozzles. Hygienic design standards (e.g. EHEDG, DIN EN ISO 14159/1672-2) must be observed and equipment robust to withstand tough industrial cleaning agents (chemical, acids, alkalis, dry ice and hot water). Cables and connectors are frequently used in this zone for sensing applications.
What is Hygienic Design
& Why Does it Matter?

Hygienic Design minimises the risk of microbiological, chemical and physical contamination through the integration of design with the production environment.

At the component level, it helps to decrease the time needed to clean machine parts and even the concentration of cleaning agents and disinfectants required – thus strengthening material durability and reducing the risk of downtime!

Splash Zone
Drips or splashes of food could return to the main production and cause food contamination. Electrical equipment need to be washed for hygiene maintenance and a risk assessment is carried out to determine if food can return to hygienic zone. The use of materials that withstand chemicals, acids, alkalis, dry ice and hot water is recommended.
Non-product Zone
This area presents zero contact with food (e.g. conveyor belt for packaged products), but is often cleaned with more sensitive areas. Robustness to substances typically used for cleaning (hot water, bio-oils) over the long term is needed while considering temperature range, chemical resistance and mechanical strength.
LAPP Helps You Meet Challenges and Thrive

Where the slightest lapse in production process or improper cleaning may lead to contamination, up-to-date knowledge and good cleaning practices are vital to protect both product and end-user. As a member of the Safe Food Factory group, LAPP empowers our food manufacturing clients with the relevant knowledge and the complete line-up including highly resistant cables, connectors and marking accessories, each rigorously tested and compliant with strict international standards and norms such as FDA and ECOLAB®.

Access our comprehensive range of specialised products below:

Download ECOLAB®-approved F&B portfolio
Get Equipped for Taking the Next Big Step
Navigate the challenges of the food industry with LAPP, your ideal partner to take things forward. Rely on our 60 years of experience – and proven innovation processes to brew success in the competitive food & beverages market.
Discover LAPP's solutions for Food and Beverage
Brewing Possibilities,
One Cuppa at a Time
The Pasta
Connection
Zoning in On
F&B Production

To find out more about our portfolio of solutions, email to lapp.apac@lapp.com

1Food Manufacturing online,
https://www.foodmanufacturing.com/safety/article/21123459/reducing-the-risk-of-recalls

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Email: marketing.in.lib@lapp.com
Tel: 1800 309 1111