Ken Lento - Senior Business Strategist – Food Segment...What FlexLink is doing for safer Food...

New hygienic equipment, design & technology to safeguard your brandKen Lento - Senior Business Strategist – Food Segment

What we will cover today: • Food-related illnesses• FlexLink approach to hygienic

design • Society’s responsibility

S-2501NEW HYGIENIC EQUIPMENT, DESIGN & TECHNOLOGY TO SAFEGUARD YOUR BRAND

• Product contamination & recalls

• Cause illness or death

• Damage to brand reputation

• Loss of Revenue

• Lawsuits

Everyone should be concerned!


Risks of hygienic downfalls

48 million people get sick from food

128,000 hospitalized

3,000 die


Food Illness

Food Safety Modernization Act (FSMA)


What protection are Food Processors buying today?


• Many are good and many are not so good

• Many have not undergone rigorous testing

• Many cannot be easily cleaned

• Many don’t stay clean

• Many are unsafe to clean and operate

• Many were put in place before regulations and

standards


Variety of conveyors in food plants today


Is the equipment cleanable?

What FlexLink is doing for safer Food Production….

• Providing equipment that is cleanable and stays

clean

• Insuring compliance with good hygienic designs

• Offering safe equipment + designs for good

sanitation


Toughest available standards and testing

• Toxicology testing of components

• Highly recognized & widely accepted

• Beyond equipment & into the total “clean

process”


3rd party testing…

PROVE THE DESIGN


Toxicology Tested Plastics & Chains

Questions to ask…-Will the plastic leach into the food?

-Will particles come off the plastics or chain?

-Will the food penetrate into the plastics?

-Will cleaning miss contaminants?



How do you know if the conveyor shown is sanitary – food safe?

Cleanable to what level?CFU = Colony Forming Unit is a measure of the bacteria on a given area when examined – like on a plate analysis.

RLU = Relative Light Unit for measuring cleanliness

ATP = Molecule that is measured For energy in the testing process


WLX, X85X, X180X and X300X

Standard Offer

WLX P (3A) – Washers and Sealant

WLX W – Welded

Wipe Down PackagedWash Down


Know what level of clean is required

Hygienic conveyor design & principles

• 3-A, EHEDG, and other certifications

• FDA approved materials

• Designed for cleaning, inspection & maintenance

• Efficient drainage


Places bacteria will grow

NichesGroovesCracksHollow tubesFlat areas where moisture staysMetal to metal CracksAreas that cannot be cleaned

Bad


Example of poor hygienic design

S-2501

Examples of good hygienic design by FlexLink

NEW HYGIENIC EQUIPMENT, DESIGN & TECHNOLOGY TO SAFEGUARD YOUR BRAND

Operator’s safety and satisfaction

• No pinch points, sharp points or edges

• No heavy lifting

• Low noise level

• Full accessibility

• Safe & consistent cleaning instructions


• No pinch points, sharp points or edges

• No heavy lifting

• Low noise levels

• Full accessibility

• Safe and consistent cleaning instructions

Pinch point


Conveyors should be designed for Operator safety


How can you manage your risks?

Doing your part for food safety

• Use well designed hygienic conveyor and other

equipment

• Developing a hygienic specification

• Use proper cleaning techniques

• Give priority to proper cleaning

• Have a culture of keeping clean

• Comply with FSMA



We can all help…

We can all do our part

• Be informed of recalls

• Check expiration dates

• Wash hands before eating

• Know the shelf life and how long you can keep food

• Have a culture of keeping clean

• Know symptoms of food illnesses

• Seek medical attention if you suspect a food illness



Recall information is readily available


A few examples

Foodsafety.gov for current and reliable information on food safety

Thank you

Ken Lento - Senior Business Strategist – Food Segment...What FlexLink is doing for safer Food...

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