Unitherm, Grote Co-Develop Secondary Cooking Machines to Improve Food Safety
Responsibility for ensuring the safety of processed foods ultimately rests with food processors. HACCP (Hazard Analysis and Critical Control Point) principles state that food processors must follow a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out.
While this principle has been accepted and practiced by food processors, one of the primary challenges is maintaining sanitary secondary operations in the production line after a protein (beef, poultry or seafood) is cooked. For example, slicing, slitting, washing, conveying and packaging.