This news article was originally written in Spanish. It has been automatically translated for your convenience. Reasonable efforts have been made to provide an accurate translation, however, no automated translation is perfect nor is it intended to replace a human translator. The original article in Spanish can be viewed at Alimentos más seguros y duraderos gracias a las últimas tendencias en diseño higiénico
It has evidenciado during the congress that the product, already are dairy, citrus fruit, meats, etc., and his characteristics, suppose the key factor to the hour to determine the hygienic variables
Foods safer and durable thanks to the last tendencies in hygienic design
The World-wide Congress EHEDG on Engineering and Hygienic Design 2012 celebrated during the days 7 and 8 November in Valencia has ascertained the increasing importance that the alimentary industry awards him to the hygienic variables to optimise the alimentary hygiene and reduce the costs associated to tasks of cleaning and disinfection, in such a way that to the consumer arrive him foods safer and healthy.
During the two days that lasted the congress, more than 260 representatives of the Spanish alimentary industries and international and of the manufacturers of installations and equipment shared experiences related with the process and packaging of foods with the aim to contribute to the put in the market of products healthier and of greater useful life.
The congress, organised by EHEDG (European Hygienic Engineering and Design Group) and ainia technological centre, allowed evidenciar that a good hygienic design of any installation, team or machinery that was in contact with foods is an indispensable strategy to avoid the growth of harmful microorganisms for the health and his transmission to the alimentary chain.
According to the coordinator of the congress, Rafael Soro, technician of the department of quality and environingingment of ainia technological centre, thanks to this evento “have arrived to Spain the last tendencies in hygienic engineering that go to allow, so much to the alimentary industries as to the manufacturers of equipment, have of new technologies that contribute to produce foods healthier and durable”.
Precisely, what has evidenciado during the congress is that the product, already are dairy, citrus fruit, meats, etc. and his characteristics suppose the key factor to the hour to determine the hygienic variables, in such a way that for a same process as it can be the production of childish milk or milk for adult, need hygienic designs, machineries and until a different engineering.
The president of the EHEDG, Knuth Lorenzen, during his report.
Some speakers like Pablo Pardo (Milk Pascual), showed in his interventions that each product determines the necessary hygienic needs to guarantee the alimentary hygiene, whereas the representatives of manufacturers of equipment like Josu Ugarte (Ulma), indicated his capacity to develop systems of manipulation, transport, packaging, labeling, etc., adapted to the needs of each food to contribute to brake the growth of pathogens.
In this evento of international character, that has had a nourished participation of the most important companies of the alimentary sector like Unilever, Nestlé, Milk Pascual or Kraft, also has ascertained that the hygienic engineering allows an important reduction of the costs that involve the tasks of maintenance, disinfection and cleaning as they are the consumption of power, drinkable water and chemical agents.
EHEDG Is the organism that promotes to international level, by means of the publication of guides and norms, the application of a good hygienic design that certifies the equipment and machinery to guarantee the alimentary hygiene. ainia Technological centre is the only entity of Spain that validates the procedures of EHEDG.
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