< Previous20 Food & Drink International www.fdiforum.net CONVEYING SICK’s most powerful and accurate 2D LiDAR Sensor yet With the LMS4000, SICK has developed its most powerful and accurate 2D LiDAR sensor to date for food and beverage or end of line packaging applications. The SICK LMS4000 2D LiDAR Sensor’s exceptionally high laser scanning frequency helps to produce more than half a million measurement points per second to calculate the position, shape, volume or surface quality of goods or packs over a wide depth of field, and at ranges up to 3 metres. The SICK LMS4000 achieves a six-fold increase in measurement resolution, compared to previous LiDAR sensors even at very low remissions and no matter where the object is positioned, whether on a conveyor, in a container, carton or pallet, and whether it is free-standing or touching another object. The sensor is therefore ideal for fast-moving food and beverage, packaging or logistics applications where accurate dimensions, volumes or positions need to be calculated. For more information, visit www.sick.co.uk. solution for the beverage and bottling industry. Towards the end of production, where packaged products need to be loaded, or for use in distribution centres and warehouses, there’s pallet handling conveyors, purposefully designed to handle heavy duty pallets. It should go without saying that no two food businesses are the same. Certainly, they share some of the same requirements, and possibly produce similar products, but their exact needs will differ from company to company. It serves to follow that different machinery and equipment is needed for specific processes and production criteria. Despite misconceptions, bespoke options aren’t always the most expensive, so smaller or even artisan producers may well be surprised at just how much is available within budget. Though linking parts of production, there’s far more involved in conveying systems than simply transporting product from A to B. For example, a customer may require delayed stops, accelerated sections or turning devices. In every instance, the conveyor element of a production line is about optimising production flow. With automation in the food industry making up such a significant slice of many system operator’s business, the specification for high grade, food-safe 18-21.qxp_Layout 1 17/12/2019 08:39 Page 3Food & Drink International 21 www.fdiforum.net CONVEYING UPM Conveyers help BV Dairy usher latest automation BV Dairy is one of the most highly respected suppliers of specialist dairy products in the South West of England. In 2016, after being awarded a long-term contract to supply cultured milk drinks and drinking yogurts, they made a multimillion-pound investment in a new bottling line. As demand on the new line increased the step to automate was reached and BV Dairy consulted UPM Conveyors to design a system to transfer bottles through each process stage from the filling in a high care area to capping; metal detection; labelling and finally to pack flow wrapping and palletising. UPM liaised with all the main equipment suppliers to integrate the conveyors which involved testing the system at UPM prior to installation as it was necessary to affect the side transfer of product from each section of the system to ensure the elimination of any potential jamming and product damage. To find out more, visit www.upmconveyors.co.uk. conveyors should come as no surprise. Requirements in the food sector can be both challenging and unique, particularly for meeting stringent hygiene standards. Although the emphasis is often on the end effector – which places the food item within the bag or box – it’s the gripper and the conveyor that will come into contact the most with raw produce, giving rise to potential cross-contamination. Designers and makers of conveyor systems have long focussed on minimising crevices and other areas where the ingress of contamination can occur, whilst simultaneously facilitating easy cleaning between production units. Accordingly, there have been major advances in the materials used within the manufacturer of conveyor systems to ensure they are flexible enough to cope with changing production environments, as well as being able to withstand harsh washdown procedures. Food manufacturers want quality, reliable, high-spec systems that will last and can be modified to boost ROI. In this arena, technology moves fast but, as with any automation installation, production flow efficiency will always take centre stage and the choice of conveyors is a vital link in the whole turnkey chain. © Shutterstock /stock_photo_world 18-21.qxp_Layout 1 17/12/2019 08:39 Page 422 Food & Drink International www.fdiforum.net NEW YEAR, NEW SUPPLIERS © Shutterstock /Zephyr_p T he beginning of a new calendar year brings with it the opportunity for businesses and company owners to stop and take stock and look towards the year ahead. The process of looking back and evaluating the last twelve months can yield valuable insight into the trading period, highlighting successes and areas where improvements can be made. From this, businesses can make changes and avoid repeating the same mistakes and ensure greater productivity, efficiency and profitability. One of the changes that can yield the biggest impact is by swapping suppliers. Although it’s easy to remain with a supplier out of a misplaced sense of loyalty, a poor supplier can not only be costing a company time, but also money. At a time when uncertainty continues to affect the whole sector, companies simply cannot afford to let a subpar supplier drag them down. A company is only as good as its suppliers, with their end products dependent on the raw material and ingredients that they purchase. It serves to follow, then, that a company that is reliant on subpar suppliers will be unable to achieve its full potential and profitability. There are several understandable reasons why a company would remain with mediocre suppliers, other than loyalty, and that’s from the need to trim back supply chain costs and run a leaner operation. However, using cheap suppliers for cheapness sake can be counterproductive and, conversely, end up costing a company in the long run. While loyalty is a powerful motivator, the lack of any meaningful relationship with a supplier can also be good grounds to look elsewhere. It only takes a visit to any of the major food exhibitions taking place around the globe to see the strength of these relationships in action. If a company head feels as though they’re getting the cold shoulder from any of their suppliers, then it’s worth considering a replacement. It can seem as though it’s easier remaining with a supplier so as not to upset the status quo, but that attitude can be costly to a company, especially in this economic climate. Finding a new supplier can be well and truly transformative, whether it’s for raw ingredients or machinery, the difference from supplier-to-supplier can be startling. For example, one supplier of machinery and equipment might just want to squeeze a company for all they’ve got and supply a piece of top end machinery for the sake of it. However, a supplier that you’ll want on your wide will take the time to get to know a company and its operations and offer a machine that’s best suited to a company’s production and processing needs, rather than the most expensive. They might also be able to offer a bespoke option which, while not the cheapest, ensures a company gets a tailor-made solution designed to meet their exact needs and specifications. Having quality suppliers can literally mean the difference between hitting profits and not, of using the very best ingredients and something mediocre. The importance of good suppliers cannot be overstated, but it’s also important not to lose sight of how bad, or even middling, suppliers can affect a business. So, this New Year, make it your resolution to find the right suppliers for you. In with the new This year Food and Drink International is calling on food businesses to inspect their supply chain, examine each and every one of their suppliers and ask themselves a simple question – am I getting the absolute best? If not, then now is the time to change. 22-23.qxp_Layout 1 17/12/2019 08:41 Page 1Gericke meets the industrial needs of reducing cleaning time and increasing operator safety with its product range, which consistently focuses on easy access, rapid disassembly and assisted movement of parts. As with the GMS extractable mixer, cleaning time is reduced by up to 90%. If we assume a conventional cleaning time of 120 minutes and reduce it to 20 minutes, the operator not only saves working time. The additional production batches, which can quickly be quantified as several 1,000 EUR extra yield, are even more significant. The image shows a feeder whose drive unit can be extended to the rear. Cleaning can thus be carried out in situ, on the spot. A significant time saving is achieved, and the available production time is increased. The examples also show that tedious, dangerous and unhealthy lifting of machine parts becomes unnecessary because guide rods assume this role. This ensures that ergonomic requirements are met and accidents are avoided. It can therefore be financially, legally and morally worthwhile to replace old machines. Tel: +44(0) 161 344 1140 Web: www.gerickegroup.com Email: gericke.uk@gerickegroup.com Food & Drink International 23 www.fdiforum.net National Flexible is the UK’s largest distributor of pouches, environmental, polypropylene, laminates and special films in both plain and printed formats. The company has a range of new films to reduce or replace plastic packaging and are happy to visit to do an audit on your packing line to see what alternatives it can offer. One of these films is Oriented PE films – The ‘Green Light’ replacement for polypropylene film. Whilst currently polypropylene isn’t widely recycled, National Flexible has developed a fully recyclable oriented PE which is suitable for flow wrap and VFFS applications. This new film: * Can be recycled with plastic bags and other PE waste and contributes towards the Plastic Pact targets * Has a lower carbon footprint and contributes less to global warming * Is compatible for most existing flow wrap and VFFS packing lines without modification * Is available in reel or pouch form, single web and laminate * Is available with high barrier properties * Has an excellent seal integrity Tel: +44(0) 1274 685566 Web: www.nationalflexible.co.uk Email: carol@nationalflexible.net Packline Materials Handling has been designing and manufacturing lifting and handling equipment since 1993, and with its ‘Compac’ range of stainless-steel handling equipment has established itself as the leading supplier of quality materials handling equipment for the food processing industry worldwide. Packline can provide bespoke solutions for any materials handling issues by creating new concepts or tailoring existing lifting and handling equipment to meet specific requirements. The ‘Compac’ Mobile Lifter The small footprint, purpose-designed compact framework, positioning of handlebars and addition of an optional remote control device provide improved manoeuvrability and ease of use for the operator. The ‘Compac’ is flexible in design, ergonomic, operator friendly and easy to use, meaning it meets the needs of today’s lifting requirements. Bespoke designs to suit your needs Packline’s ‘Compac’ range of bespoke lifters and attachments are built to order allowing our sales team to ensure that you get the correct lifting and handling solution for your needs. The company’s in-house design expertise and manufacturing facilities enable high-quality and effective solutions to be realised within short lead times. Tel: +44(0) 1202 307700 Web: www.packline.co.uk Email: info@packline.co.uk Manufactured by Labfacility, Velcro thermocouples can be used as a quick and simple method of measuring the temperature around the surface of a pipe. • Length (Velcro): 500mm • Length (PFA cable): 1.5m (0.5m inside Velcro) • Thermocouple type: K or T • Standard: IEC • Cable type: PFA flat pair • Cable strands: 7/0.2mm Labfacility is the UK’s leading manufacturer of temperature sensors, thermocouple connectors and associated temperature instrumentation and stockists of thermocouple cables. They company is a specialist in the design and manufacture of custom-built temperature sensors at our 12,000 square foot Yorkshire plant located in Dinnington. The full temperature sensor range, available for immediate despatch, can be viewed via the website. Tel: +44(0) 1243 871280 Web: www.labfacility.com Email: Sales@labfacility.com 22-23.qxp_Layout 1 17/12/2019 08:41 Page 224 Food & Drink International www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT 316L stainless steel filters you can rely on Axium Process has developed its range of hygienic stainless steel filters ensuring ease of use, simple maintenance, dependability and outstanding quality is at the forefront of its design. The standard filter range is available with short delivery times in order to meet customer demand and has a 90 degree or in-line housing option with fully interchangeable and replacement elements. The elements, which can be safely removed without specialist tooling, cleaned or steamed in place and quickly put back into service reducing unnecessary downtime, are available in wedge-wire, sintered mesh and perforated tube providing a filtration range from 5 microns up to 8,000 microns. Axium’s filters provide a reliable solution for critical applications such as a pre-filter for pumps or debris capture for CIP. The popular wedge-wire design is widely used for applications where product consistency and smoothness are essential and for powder dispersing applications. To find out more, visit www.axiumprocess.com. T he Good Food Chain went into liquidation earlier this year after an inquiry into listeria outbreaks in sandwiches provided to hospitals halted production, making continuing its business unsustainable. This is the extreme example of the consequences a food and drink manufacturer can face as a result of a flaw or flashpoint in its hygiene protocols. It should also serve as a stark reminder as to how important keeping on top of hygiene is. For the Good Food Chain, and potentially for others in the future, there are no second chances. Due to the differing nature of hygiene risks and how they can occur, it is often a requirement to bring in outside help to judge and identify potential issues. These can come from any number of aspects, be it the ingredients themselves, the way employees work, or Matters of safety Matters of safety Health, safety and hygiene are paramount in any business, but the fallout and damage to reputation of a food scare can and has caused the end of manufacturers in recent years, highlighting its importance in the food and drink industry. 24-29.qxp_Layout 1 17/12/2019 08:43 Page 1Food & Drink International 25 www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT © Shutterstock /El Nariz 3M and Clean-Trace are trademarks of the 3M company. © 3M 2016. All rights reserved. J352347. 3M an of t Get more than numbers — get answers. Introducing the 3M™ Clean-Trace™ Hygiene Monitoring and Management System. • Verify cleaning effectiveness in seconds • Make confident decisions with accurate results • Be audit ready with powerful reports 3M.com/foodsafety/Clean-Trace EMEAFoodSafety@mmm.com simply the atmosphere of a given facility. The latter is one such aspect that many companies might overlook. Clean air is of paramount concern for the food and drink industry, not only due to the stringent requirements involved in the manufacture of food produce, but also to avoid the reputational crisis of any incidents occurring. With a variety of harmful microbes and particles able to travel via air, there is great potential for harmful microbes to interact with the process at a crucial stage, possibly leading to contaminated products. A benefit to the food market, however, is that many health and safety products also work towards improving hygiene – allowing a company to effectively kill two birds with one stone. Non-slip and hygienic flooring is one such example that can both reduce the risk of accidents within the facility – while also adding a clear hygienic defence against contaminants. When it comes to hygiene itself there are many things that can be done to minimise both cost and downtime, some of which can be quite simple. In food manufacturing, build up inside machinery can prove a major source of contamination, requiring regular 27 Á 24-29.qxp_Layout 1 17/12/2019 08:43 Page 226 Food & Drink International www.fdiforum.net Ice, frost and fog in cold stores can create slippery, dangerous conditions for staff. While many accept that ice is simply part of the cold store, it doesn’t need to be so. Munters IceDry ® is a specially designed dehumidifier that targets moisture in manufacturing facilities,cold stores and process freezers to: • Reduce & prevent ice, frost and fog build up on floors, walls and ceilings • Reduce defrosts - case studies available • Lower maintenance costs • Improve safety for staff & forklifts • Increase productivity • Improve evaporator efficiency 01480 432243 info@munters.co.uk munters.com/icedryseries Improve Safety & Climate Conditions in Cold Stores Free CPD Seminars Proven global installations “The cold store is the best it’s ever been for excessive ice & snow” - Kitchen Range Foods FREE site surveys hygienic furniture & equipment For more information get in touch today W: teknomek.co.uk T: +44 (0) 1603 788 833 QualityServiceValue Adjective: to continually introduce new products with intelligent design WE’VE ‘TEKNOMEXTENDED’ OUR RANGE WITH THE NEW LOCKABLE BOOT RACK For more information get in t Open up outer door to easily wash the boots Space saving design Boots secured ready to find Hygienic curved prongs don’t collect dirt 24-29.qxp_Layout 1 17/12/2019 08:43 Page 3Food & Drink International 27 www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT Plan your 2020 training with Verner Wheelock 2020 marks Verner Wheelock’s 30th year of providing high-quality training to the food industry. The company, based in Skipton, North Yorkshire, delivers food safety, HACCP and auditing training from basic to advanced levels as well as refresher courses to help food processors meet BRC requirements. In addition, it offers a range of specialist courses such as Legal Labelling, VACCP and Food Defence and Managing Food Allergens for Manufacturing. All training is delivered by professional trainers, with several years’ hands-on food industry experience. This means that they can intersperse training sessions with relevant practical examples to aid understanding. Courses take place at Verner Wheelock’s training centre located in the idyllic setting of the Broughton Hall Estate. Alternatively, those with five or more staff to train, can benefit from in-house courses at their own site. For the latest training calendar, visit www.vwa.co.uk. Delivering robust hand hygiene policies for the food industry In most food processing or food service environments, the handling of food is commonplace and often impossible to avoid. Cross-contamination by the transfer of pathogenic or food spoilage organisms can be a significant issue. Hands are one of the most common vehicles for transfer of microorganisms and can become contaminated in several ways. The lack of hand washing when required and not following a correct hand washing procedure are the most common problems observed. The objective of the food handler when washing their hands should be to reduce the number of transient bacteria to a safe level. Germs that can cause disease can become trapped in dirt, grease and in the natural oils on the hands. Holchem’s team designs and implements robust hand hygiene policies to achieve the highest standards and uses its extensive range of effective hand care products to achieve results. For further information, visit www.holchem.co.uk/divisions/food- processing/product/handcare-products. cleaning and downtime as workers scramble to clear this away. Small changes in how a site is set up, however, can help to minimise this. Hard corners and right angles, especially inside storage tanks and mixers, can be problem areas, as it provides a sharp corner for food to get stuck in. Simple changes to make these rounded corners or to blunt them can help reduce levels of build up significantly. Changes to materials are also commonplace, along with initiatives that may seem painstakingly obvious at first, but which have been proven to have profound effect. Take. for instance. the case of cleaning apparatus, from brooms to mops and everything in between. While it may seem obvious to say that tools from one part of a plant should not be used in another, owing to the potential for contamination, it does not mean it always works. If a mop is misplaced or left in the wrong spot, then staff may not know which section it came from. Developers now have taken to producing cleaning apparatus which is brightly coloured and coded, allowing workers to know that purple mops belong in the meats section, or that red are only allowed in the red- zone. Again, it may seem common sense and an obvious solution, but if it makes the lives of employees 28 Á 24-29.qxp_Layout 1 17/12/2019 08:43 Page 428 Food & Drink International www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT ÁR0«x x0Á0«³ۭ(Áٳn JJ0«³ For the food & drink industry thermometer.co.uk Cooking • Reheating • Refrigeration • Oven • Grill Helping your business be HACCP compliant Designed & built in the UK, we offer a wide range ȒǔɎǝƺȸȅȒȅƺɎƺȸɀɀȵƺƬǣˡƬƏǼǼɵƳƺɀǣǕȇƺƳǔȒȸɎǝƺ ǔȒȒƳۭƳȸǣȇǸǣȇƳɖɀɎȸɵǔȸȒȅƳƏǣǼɵǝƏȇƳٮǝƺǼƳ monitoring to Bluetooth ® & remote WiFi logging THERMADATA® WIFI LOGGER easier, then how hard is it to implement? This also brings into question where hygienic material is kept and how easy it is to bring to bear if there is a problem. Sanitation stations are commonplace in food and drink production facilities and yet for many they are locked away out of reach, wasting employee time as they need to leave an area entirely to ensure they are properly sanitised. Moving these facilities, as well as any others that employees might make use of, closer to the actual production line can improve efficiency. This Vikan’s Global Hygiene Specialist explains food hygiene and how to control foreign bodies What is a foreign body? A foreign body is any undesirable object, not intentionally present in the food, which may compromise food safety or quality. This can include items that are obviously foreign, such as insects, stone, glass or plastics, and materials that are connected with the food, such as bits of stalk, shell, or feather. Why are they a problem? When a foreign body complaint is made, the manufacturer or enforcement authority has to decide if the foreign body makes the food unsafe, or unduly affects the quality of the product in relation to consumer perception or fair trading. If it is found to be any of these things, the manufacturer is in breach of EU Regulation No. 178/2002 and will be subject to appropriate legal and product recall actions. Additionally, both global Food Safety Standards (as managed by the GFSI), and food industry guidelines, call for control of foreign bodies. Reducing the risk of foreign bodies from cleaning equipment and utensils General guidance Do choose cleaning equipment and utensils that: * are made of good quality, solid materials that are durable and resistant to your production environment challenges. * are of a contrasting colour to the food product, to enable any foreign bodies to be seen more easily. * are free of fastenings, and * are mechanically stable. Don’t use cleaning equipment and utensils that are: * made of wood or foamed plastic. Both have known durability limitations, which could present an increased risk of foreign bodies. * painted or coated. * damaged or badly worn. * poorly constructed or repaired. Always: * clean and inspect equipment prior to use, * conduct regular inspections, repairs and replacement of equipment, as part of a preventative maintenance programme. * store equipment appropriately to minimise damage and minimise the risk of foreign body cross-contamination. For more information, visit www.vikan.com. 24-29.qxp_Layout 1 17/12/2019 08:44 Page 5Food & Drink International 29 www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT ROCOL scrubs up with latest NSF registration It’s celebration time for industrial lubricants manufacturer ROCOL, as one of the company’s most popular cleaning products has been registered food safe by the National Sanitation Foundation (NSF). ROCOL SCRUBS ultra-strong cleaning towels are designed for use in manufacturing and engineering environments and are widely used in production facilities across the world. Now, the popular product has been registered by the NSF under the C1 classification, meaning that the wipes are safe for use in inedible product processing, non- processing areas and exterior areas of food and beverage processing facilities. Shaun Heys, ROCOL Marketing Manager, says: “SCRUBS are among our most popular products, but until now we have not been able to supply them into food and drink production facilities. “Achieving the NSF C1 classification gives engineers operating in these environments peace of mind that SCRUBS are safe for use in parts of their factory. It means this popular, high performance product can now be used with confidence alongside other products from our NSF-registered FOODLUBE range.” SCRUBS wipes are designed to remove dirt, tar, oils, grease and grime from hands, tools and surfaces without soap or water. The wipes are dermatologically tested and contain skin conditioner to leave hands clean and free from dryness and irritation. Supplied in a durable bucket with a snap-on handle, they can be easily transported around the factory. SCRUBS now form part of a collection of six NSF registered cleaners and lubricants from ROCOL. To find out more, visit www.rocol.com/products/scrubs-hand-cleaning-wipes, email customer.service@rocol.com, or call +44(0) 113 232 2600. might seem a small factor, especially if it only saves a minute of an individual employee’s time a day but considering it over a longer period of time can make for more savings. That single minute might also become more important if a problem happens during it, along with a product recall because that staff member was unavailable to solve the problem at the instance it happened. Nowadays, most process machines, storage containers or trolleys will made of stainless steel, and for good reason. The material itself is highly hygienic, although it’s worth remembering that there are numerous grades and types of stainless steel, some better suited to different foodstuffs. This is an aspect many forget however, and it’s not uncommon to hear of corrosion on material, which should not be possible if the correct grade is chosen, as smooth surfaces reduce the risk of it. It’s important to remember that this can be caused by various different things, from stress corrosion to crevice corrosion, so getting someone in to investigate would be a good idea. Despite all of this, and whatever methods are taken to reduce the risks of contamination, a stringent quality assurance line will always be necessary. There is only so much that human inspection can achieve in any production environment. Given that food safety is absolutely essential from both a commercial and an ethical standpoint, it is vital that any potential for error is eliminated. The human eye is a powerful organ, but with the advent of Machine Vision Systems we are entering an entirely new – and potentially flawless – world. © Shutterstock /wavebreakmedia 24-29.qxp_Layout 1 17/12/2019 08:44 Page 6Next >