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FOOD SAFETY IS A PARTNERSHIP

[LUCKILY FOR YOU WE'RE REALLY GOOD PARTNERS]

MANAGING COMPRESSED AIR CONTAMINATION RISK

High-quality compressed air is essential to food and beverage production. But the wide assortment of compressed air applications can make incidental contact with product or preparation surfaces very difficult to avoid.

Understanding how to select the appropriate compressed air equipment for your operation helps maximize productivity and ensure the utmost reliability and safety of food and beverage products. We’ve created a white paper to help you feel more confident about your production standards.

Fill out this short form and we’ll send you a free copy of our white paper Managing Compressed Air Contamination Risk:

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Food and Beverage Thought Leadership

White Paper Considerations:

Assessing the Risk 

  • Industry Guidance by the FDA

 

Compressed Air Quality and Standards 

  • ISO 8573-1:2010
  • Sources of Potential Contamination

 

Processing and Packaging Applications 

  • Constituents of Air Demand

 

Determining the Appropriate Equipment 

  • Oil-Injected with Synthetic Lubricant
  • Oil-Injected with Food-Grade Lubricant
  • Oil-Free System

 

With the growing concern over food safety, it’s important to have a compressed air partner you can trust to help you deliver the safest, freshest products. We work hard so you can Stress Elsewhere.

MITIGATING FOOD CONTAMINATION RISK ASSOCIATED WITH COMPRESSED AIR

HACCP is an approach to food safety recognized by the international food and beverage community. A systematic method of preventative measures to reduce risk from external factors such as biological, chemical or physical hazards, HACCP exists to insure product quality rather than end of line inspection. Simply put, risk reduction during manufacturing is preferred to relying on inspection, after the fact, as the primary method of control.

Fill out this short form and we’ll send you a free copy of our white paper Mitigating Food Contamination Risk Associated With Compressed Air:

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Food and Beverage Thought Leadership Mitigating Food Contamination

The guidance document offers steps to a successful implementation of HACCP:

Perform a Hazard Analysis (HA)

  • Collecting and evaluating information on hazards associated with the food under
  • consideration to decide which are significant

 

Decide on the Critical Control Points (CCPs)

  • Where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level
  • Determine the Critical Limits
  • Establish Procedures to Monitor CCPs
  • Establish Corrective Actions
  • Establish Verification Procedures
  • Establish a Record Keeping System

 

Insuring the compressed air which comes in contact with a food product or food container is an exampleof addressing a control variable influencing food safety ahead of the end of line testing. For purposes ofthis white paper, the focus will be upon establishing appropriate monitoring/sampling procedures for thecompressed air purity.