•Food and beverage manufacturers do not always include steam within their HACCP
•Your quick-start guide to including your steam system in your HACCP details seven steps to help ensure the quality of your final product is achieved at all times
•Guide stresses the importance of testing steam as an ingredient, just like any other
Those concerned with quality within the food and beverage industry will already be very familiar with the concept of Hazard Analysis Critical Control Points (HACCP), though many will be less familiar with including steam within their HACCP approach. The launch of the new guide aims to provide a step-by-step process to helping facilities managers ensure the quality of their final product is achieved at all times by including steam within HACCP.
Authored by Francisco Pedrosa, Regional Clean Steam Specialist at Spirax Sarco, the new quick-start guide aims to offer a helping hand to plant operators in the food and beverage industry in understanding and including steam within their HACCP.
Your quick-start guide to including your steam system in your HACCP provides seven easy to follow steps for operators to end the overlooking of steam within HACCP-based approaches. Steps include: Identifying critical control points, create monitoring processes, and define verification procedures, among others.
“By including their steam system in a HACCP plant operators can better maintain, and feel more confident about, the quality of their plants output.” says Francisco.
“This guide aims to help those operators ensure that the quality of their final product is achieved at all times – reducing waste and energy costs.
“All too often I find myself speaking with plant operators at food processing plants who know that they should be including steam within their HACCP approach but lack the knowledge to do so. It is my hope that this guide will help to mitigate the likelihood of physical, chemical, and biological hazards within the food industry and to create a manufacturing sector that places the proactive management of steam quality and food safety at its core”.
Get in touch and request a copy of the quick-start guide
As a proactive and responsible Plant or Quality Manager in the food and beverage industry you’ll already be familiar with the concept of Hazard Analysis Critical Control Points (HACCP) and the importance of including steam in HACCP analysis.
Spirax Sarco tailor steam engineering solutions to food and beverage processes: blanching, peeling and cooking to extrusion, pasteurisation and shrink-wrapping
If you’re a frequent reader of this blog, you’ll have no doubt realised by now that I am – like many of my colleagues – passionate about the positive impact clean steam can make in the food and beverage sector.
Your closest Spirax Sarco is