Packaging: Hygiene and Safety in the Bag

Packaging

The frozen food industry has some of the highest food safety standards. Food packaging equipment in this industry needs to withstand some of the most demanding sanitation requirements and cleaning procedures.

By Dan Orehov

VFFS systems are a popular choice as they are designed to leverage the benefits of gravity to transport products and their sloping surfaces make it easier to prevent food residues from accumulating on the equipment. Easier access to machine parts further simplifies cleaning procedures. Ideally, cleaning should be possible without removing components; but if components need to be removed, it should have a tool-less design with no loose parts. In addition, crevices, corners and other areas where food can build up are open invitations to cross contamination. The packaging system design should therefore be free of features that create recesses, gaps and areas that are typically hard to clean.

“Vertical form fill and seal (VFFS) systems are the ideal solution to respond to the increasing demand for frozen foods as they can quickly and effectively bag a wide variety of products and operate well in the harsh environments of the frozen food industry. By optimizing their VFFS packaging process, manufacturers can further boost productivity and food safety, while also increasing product shelf life and enhancing visual appeal to create a product that stands out amongst competitors,” explains Stefano Rizzato general manager– tna Southern Europe. “The frozen food sector has become much more important to us in the last few years and in particular since our acquisition of potato processing experts Florigo. For example, we can now offer a complete line of solutions for French Fry producers, starting from potato peelers and fryers all the way through to freezing tunnels and of course packaging systems that bag the fries. Being able to source all their equipment from a single supplier is a huge advantage for manufacturers in this industry as it means each component of their line will work at its maximum level of performance,” he adds.

You can find the full article on this topic in the September-October print issue of Frozen Food Europe.

 

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