< Previous30 Food & Drink International www.fdiforum.net ENGINEERING & COMPONENTS A s more pressure is put on the food industry for the rapid, wasteless production of high- quality goods, and with the global population set to expand to 8.5bn by 2030, engineering is paramount to the future success of food producers. In particular, the increase in desire for easy to prepare processed products that serve today’s busy workers and families has pushed firms to invest in efficient equipment that can maintain standards. While food and drink companies scale up operations in response to demand, then, the technology they use has advanced rapidly too. Engineering has been key in the adoption and tailoring of robotics and automation, which are now essential for ensuring product quality and have been instrumental in addressing several concerns for companies in the food and drink industry. Firms have turned to automation as one of the main recognised methods for boosting production, as well as in order to reduce number of line workers, simplify sanitation, improve food consistency, reduce changeover time and boost all important precision and control, which are key as consumers become more interested in the products they consume and what they contain/where and how they have been produced. Automated machines and components have been a boon for firms suffering from the industry’s labour shortage - a major stunt to the productivity growth required to meet demand - by removing the need for workers to complete repetitive tasks so that they can be assigned jobs that add more value. A key struggle does remain though with securing workers in automated lines, with higher-paying jobs seeking people to run automated machines dealing with its own shortage. Reducing the number of human workers in one’s facility and replacing them with machines does, however, have further benefits in allowing for increased accuracy and consistency that humans cannot achieve. For instance weighing and measuring can be automated with machines, removing the human error of adding more or less than the amount required of an ingredient into a product, and ultimately saving money on potentially expensive materials that have been overused. With less human contact also comes the advantage of minimising the chance of product contamination, which continues to be particularly important as hygiene and safety requirements become ever more stringent, as well as boosting worker safety by removing them from hazardous roles and injury prone tasks, whether those injuries be from repetitive motion or slicing. Food firms are now looking to create intelligent operations with automated systems enhanced by the Industrial Internet of Things (IIoT) – Feeling the pressure Food and drink firms are in constant need of faster and more efficient machines and technology to meet rising consumer demand. In achieving this, innovative engineering is vital. 30-32.qxp_Layout 1 28/06/2019 09:51 Page 1Food & Drink International 31 www.fdiforum.net ENGINEERING & COMPONENTS interconnected hardware that works together through the connectivity of the internet to boost manufacturing processes with data. With IIoT devices, automated production lines can become even more consistent and quick. Key in IIoT are sensors which collect real-time data that food producers can use to discover anomalies that highlight any problems in production, which can then be corrected to optimise operations, reduce waste and boost consistency. Further, sensors allow temperature and facility conditions to be monitored remotely and controlled, helping boost food safety as well as prevent waste resulting from fluctuations in conditions. Sensors have also become key in reducing machine downtime as when used on one’s equipment, the data that is collected can be used to analyse its performance and even predict when equipment will break down. One can then ensure repairs or replacements are planned in advance, avoiding an unexpected stoppage that can result in spoiled goods and delayed shipments, as well as disappointed customers. Focusing further on waste, public outcry on the topic and on the need for sustainable production has forced food companies to invest in the equipment capable of reducing waste whether it be packaging waste or product wasted during processing. Not only good for the environment and for sending out a positive image to consumers, waste reduction is also key in decreasing production costs that have a major effect on the bottom line. Machines capable of tight packaging are one method of reducing packaging waste that is being adopted, in particular by bakeries, as they require less materials. Of course the more consistent a product, the easier it is for machines to wrap tightly - if products are irregular, engineers will have to design packaging machines like wrapping machines for wider variation, and thus will produce 32 Á © Shutterstock / Vereshchagin Dmitry 30-32.qxp_Layout 1 28/06/2019 09:51 Page 232 Food & Drink International www.fdiforum.net ENGINEERING & COMPONENTS Hilltop Honey think Axium’s filters are the bee’s knees Axium Process recently supplied several 316L stainless steel Pure-Screen filters to Hilltop Honey who are buzzing with success, distributing their products in swarms throughout the UK’s major supermarkets, independent farm shops and delicatessens. Founded in 2011 by beekeeper Scott Davies, Hilltop Honey has a passion for delivering exceptional tasting honey. The recent implementation of Axium’s wedge wire filters is to remove hive debris, which includes wort and fragments of wax, that occur naturally during the extraction process. “Axium’s Pure-Screen Filter is ideal for viscous products and offers a large surface area that results in lower frequency cleaning,” said Hilltop Honey’s General Manager. “The filter is adaptable allowing the use of interchangeable elements with different micron ratings, making it a very flexible solution for a number of operations throughout our process. The use of Axium’s filters ensures that we can effectively remove any debris whilst retaining the world-renowned properties that naturally occurs within honey.” For more information, visit www.axiumprocess.com. more waste. Packaging machine advances have also meant that equipment sensors can detect products that do not match expectations, for instance are misshapen or broken, and with an automatic rejection system remove the product so that undamaged goods are the only ones packed. Packaging equipment engineers are also responding to companies switching their materials to become more sustainable and address public concerns over plastic waste. Companies are, for instance, leaving behind plastic packaging for paper or new materials that are tricky for machines to handle. When making the switch food companies do not want production to slow down which has required much collaboration with engineers and R&D. On the environmental front, engineers are also focusing on reducing machine energy consumption. Sorting machines and inspection systems are too being recognised further for their role in reducing food waste, as well as ensuring product quality and safety. If any form of contamination is found, from a stone to glass, companies face costly recalls, a damaged reputation, and as a result large amounts of waste. X-ray and metal detection machines have improved to prevent this and with a recognised need for more preventative controls, facilities are adding inspection systems earlier in the production line so that contaminations can be found and dealt with sooner, helping reduce waste and allowing firms to improve facility efficiency by making the identification of the problem easier to locate. With today’s high speed, high volume, lines, automatic detection systems are essential. Whether a facility uses versatile X-ray or metal detection systems, these are being improved to detect more contaminants than ever. Engineers are also making X-ray machines easier to operate and machine learning is being integrated so that machines can quickly learn how to improve inspection. With detection equipment one can also assess whether defects or contamination occur more during certain shifts. Metal detectors have also improved to feature multi- frequency detection/multiscan technology which has reduced false rejects that cause product loss with its high levels of sensitivity. Engineering innovations are sure to continue impacting the industry in a variety of ways. So many processes once requiring the human touch can now be done by machines, and advances are constantly being made to make operations more efficient and less wasteful. © Shutterstock /Sergey Ryzhov 30-32.qxp_Layout 1 28/06/2019 09:51 Page 3Food & Drink International 33 www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT W ith the variety of hazards that have the ability to contaminate food and harm consumers, from microorganisms to allergens to lubricants, it is vital that companies in the food industry ensure the products they process, pack, and ship are safe for consumption, especially as the cost of food contamination in the UK alone is £16.08bn. Food safety and hygiene are now as important as ever with the first World Food Safety Day taking place last month and recalls rising, gaining real prominence in the media, and tarnishing many companies’ reputations. These instances come alongside increasing fines for food safety and hygiene offences and growing numbers of prosecutions of directors and senior managers following the implementation of new sentencing guidelines in England and Wales. Despite food safety advances, there remains a significant number of food- born illness outbreak cases which are often the result of poor hygiene practices and environmental controls. With reputation, fines and public health on the line, health, safety and hygiene - which are constantly on the mind of consumers - must be central to a food company’s ethos. The BRC Global Standard for Food Safety Issue 8 (BRC8), which came into action in February, emphasises the need to develop a food safety culture in one’s business, which has presented a new challenge for manufacturers. Now compulsory, senior managers must set out a clear plan for the improvement and development of a food safety and quality culture according to BRC8 and this plan must indicate activities throughout production that impact the safety of goods and inform on how these activities will be conducted and measured. With this culture, and a formal health and safety policy highlighting possible flashpoints and the measures in place to deal with them, a firm can illustrate their commitment to quality, making them desirable to customers, and recalls can 34 Á © Shutterstock / SeventyFour As recall numbers rise, it is essential that food manufacturers adopt a food safety culture and ensure facilities are hygienically designed. 33-37.qxp_Layout 1 28/06/2019 09:54 Page 134 Food & Drink International www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT be prevented, but we must also focus on changing behaviour with thorough training, since food safety issues are commonly caused by human error. The importance of food safety culture is something that Checkin are familiar with. “At Checkit we understand that helping organisations develop and implement a strong Food Safety Culture in their business is of ultimate importance. An organisation that follows the right protocols and engages their employees can demonstrate to its customers that making safe food is as important as growing the business,” says Chris Hassall, Checkit’s Director of Compliance and Risk Management Services. In food production there are many risks for contamination which can impact consumer health and result in costly recalls. While these risks occur at all points in the supply chain, they are especially apparent within the manufacturing facility when ingredients are in contact with surfaces and an environment that can carry pathogenic bacteria from listeria to legionella. Sensible and strong hygiene practices are crucial for food safety and preventing contamination and can make sure one adheres to stringent legislation for the industry. To avoid microbial contamination, alongside contamination with lubricants, metals, plastics and vermin, the equipment one uses and the environment one processes food in must be hygienically designed. Of course not all facilities are the same, requiring different temperatures for instance, but there are several, perhaps obvious but vital, design choices, whether you are building a new facility or updating an existing one, that can drastically improve the hygiene of a facility and as a result food safety. This includes making sure a site’s layout allows food processing to flow in one direction: goods should avoid moving back and forth on their journey to completion to prevent cross contamination, a major cause of product recalls. Further, production line layouts should be hygienically organised to allow for easy cleaning and maintenance, corners and machines with sharp edges should be avoided or altered to be rounded to reduce build-up - a breeding ground for contamination - and facilities should be organised into separate, contained, hygiene zones indicating which zones require high, medium or low levels of hygienic intervention and sanitation to make products safe. The materials used in one’s facility for equipment and surfaces are also worth thinking about when trying to improve food safety. In general, surfaces coming into contact with food need to be made from food grade materials like stainless steel that do not have surface irregularities like crevices or cracks, which can be a host for contaminant and allergen build up. Surfaces should be smooth, non-porous, corrosion resistant and durable. Meanwhile, porous materials like woods should only be used in situations after food is packaged. To protect equipment and surfaces further, different coatings can be used. Strides are being made in this area, with, for instance, University of Toronto researchers highlighting the viability of a cheap method of preventing bacterial growth in food processing equipment. This involved trapping a layer of cooking oil at the metal surface to fill in microscopic scrapes, cracks and fissures to create a hydrophobic layer which acts a barrier to bacteria attachment. According to the researchers this solution has resulted in a 1000x reduction in bacteria levels inside the industrial machines they tested. While this needs to be tested for wider industrial use, antimicrobial coatings are becoming a more popular choice, being incorporated into equipment and surface design, as well as on floors, to improve their safety as they prevent bacteria growth. Similarly antimicrobial cleaning tools 33-37.qxp_Layout 1 28/06/2019 09:54 Page 2Food & Drink International 35 www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT are being implemented to boost protection from contamination. This is particularly useful as while cleaning tools are generally supposed to remove contaminants, they unfortunately also have the potential to spread them, picking up and transporting contaminants as equipment is used over large surface areas. In fact data shows that 47% of cleaning equipment used can be positive for Listeria monocytogenes. Antimicrobial cleaning tools, however, can kill microorganisms or at least prevent their growth. These tools should not, however, be a replacement for good cleaning practices. To avoid spreading contaminants, then, one must make sure tools are stored correctly, replaced when faulty and designed for purpose, as well as sanitised between each use. One should also avoid using cleaning equipment in different areas of a facility, and code or label tools in a simple way to avoid human error - colour coding is one option for this. While there are many ways of reducing contamination risks, quality management systems with adequate detection technology, checks and regular testing remain necessary to make sure contaminated food is not released to the public. Spot tests should, of course, be performed on products, but also on a facility’s environment, to find pathogens before they even reach products. Any point of concern within a facility must have a verification process to guarantee food safety, to detect presence of contamination. Sample collection and lab testing are often involved in this. Fortunately food testing science is continuously improving, with labs able to discover the smallest contaminate traces to make sure a company’s products are no threat to consumers and that a facility is no threat to the products. Usually assisted by a third party, new developments are seeing testing become a quicker process. For instance researchers at Western University in Canada have created a kit that detects E. coli 0157, the cause of last year’s infamous romaine lettuce scandal, in hours rather than days. The kit detects a protein that is unique to the pathogenic E. coli bacteria and using flow through technology can show results in under 24 hours – two lines mean positive, one means negative. With this rapid food testing, one avoids time consuming methods which rely on samples being sent away for testing and waiting up to two weeks for results to return which can mean the food has already been shipped to market, resulting in costly recalls. Inspecto meanwhile, a FoodTech start-up, has created a portable scanner to detect chemical contamination in real time. Bringing outside lab testing to food manufacturers, reducing time consuming and costly testing, the tech also has potential use for mass contaminant testing. While there are numerous new ways of testing for contaminants, regulatory agencies are using whole genome sequencing (WGS) to find the source of food borne illnesses quickly. WGS offers a database of samples from food, people and facilities that can be compared against to ascertain what food caused an illness and trace pathogen sources through a company’s food chain. Turning to physical contaminants, foreign material screening equipment is recommended, from metal detectors and magnets to x-ray technology and low-power microwave systems for materials that are non-metallic. As food production operations get larger to meet demand, as well as more complex, with more products and ingredients passing through facilities, the chance for the spread of contamination will only increase. Companies therefore need to prepare facilities with hygienic design and a strong cleaning programme, frequent testing, as well as thorough training of employees or face recalls and consumer illnesses that could permanently damage one’s reputation. © Shutterstock / Mark Agnor 33-37.qxp_Layout 1 28/06/2019 09:54 Page 336 Food & Drink International www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT Duaclave saves space, adds capacity If you are facing an increased demand for sterilised items but have little or no space to accommodate a larger autoclave, Astell Scientific can provide a solution with its innovative ‘Duaclave’ twin chamber range. A ‘Duaclave’ is made up of two autoclaves stacked one above the other, built in to one frame, to provide a secure and stable unit with twice the capacity of an autoclave occupying the same floor space. Each of the circular chambers can be operated independently, controlled by its own colour touchscreen. Duaclaves are available in a choice of five sizes, and are based on Astell’s ‘heaters in chamber’ front-loading autoclave range, providing (combined) chamber volumes of 66 litres up to a maximum of 306 litres in capacity. Further customisation and options are available upon request. For more information, visit www.astell.com/duaclaves. Holchem’s Express Foam – a new generation foam cleaner Foam cleaning has for several decades been the method of choice for large scale cleaning of food production plants. Although a long-cling foam is often needed to obtain satisfactory cleaning results, washing the resultant stable foam away down (sometimes) inadequate drains can be a major problem. What was needed was a product that would give the customer the necessary long cling time and effective clean yet would then collapse and rinse away down drains easily. Express Foam represents Holchem’s latest generation of alkaline foams and addresses the traditional problem of poor rinseability of long cling foams. In addition, Express Foam has a number of useful green credentials. It is P Free (Phosphate Free) thereby not contributing to effluent discharge levels and is EDTA free giving improved biodegradability. For more information on how Holchem can help your business, visit www.holchem.co.uk. Food premises get a clean sweep Catherine Watkinson, Global Technical Hygiene Specialist at Hillbrush, UK manufacturer of hygienic cleaning tools and shadow boards, offers advice in light of version 8 of the BRC Global Standard for Food Safety which came into place in February 2019. Implementing and adhering to good hygiene practises is an essential part of preventing contamination on food contact surfaces. This is nothing new, but the industry still struggles to maintain the correct standards and media headlines still shout about cross-contamination and microbiological failures through inadequate, a lack of, or a misunderstanding of cleaning requirements. The new British Retail Consortium (BRC) Global Standard for Food Safety – Version 08 – has a fundamental clause in Section 4.11 – Housekeeping and Hygiene stating that: “Housekeeping and cleaning systems shall be in place which ensure appropriate standards of hygiene are maintained at all times and the risk of product contamination is minimised.” New requirements to this clause have significant re-writes to clause 4.11.7 relating to cleaning in progress (CIP) equipment, highlighting key aspects of the CIP systems that should be managed – validation of the design and operation, schematic diagram of the CIP layout, rinse solutions risk assessment, authorised alterations and additions, limits of acceptable and unacceptable performance, effective cleaning of the CIP system and re- validation of the process. In addition, a new clause has been introduced, Section 4.11.8, to ensure a fully developed and managed programme of environmental monitoring. This has been introduced for areas containing open food and drink products to monitor and control micro-organisms (pathogen and/or spoilage) that may be present in the factory and could, therefore, represent a risk to them. Implementing these clauses may be challenging for some manufacturers, but assistance is available via both practical resources or advisory courses and conferences. Find more information, visit www.hillbrush.com/am. Vikan introduces new Upright Dustpan for faster debris pickup Vikan, the global leader in hygienic cleaning tools and systems, is introducing a new, Upright Dustpan designed to pick up dry and moist debris fast, effectively and ergonomically. The Upright Dustpan is highly stable and features a 330 mm contact lip for easy and efficient sweeping. Its partly raised pan design prevents debris from falling out of the pan once it’s swept in, and high sidewalls hold larger amounts of debris and reduce the number of times work needs to stop for emptying. “We are constantly listening to what our customers need to make their work easier and more efficient,” said Jette Fruergaard, Vikan’s Hygiene Product Manager. “The addition of our new upright dustpan is a direct result of that customer collaboration.” Available in six colours to fit into most hygienic colour-coding systems, the new dustpan comes with a 1-metre aluminium handle. However, its hygienically designed handle thread accommodates any Vikan handle. For more information, visit www.vikan.com. 33-37.qxp_Layout 1 28/06/2019 09:54 Page 4Food & Drink International 37 www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT W hen choosing a compliance service provider, you have two choices. Firstly, you can either rely on a traditional approach whereby you create a policy, turn it into procedures and print paper forms. Periodically someone visits the sites and performs an audit. Think of it like going to the GP every year for a health check. Things could have gone awry between these check-ups and you wouldn’t know. Take the pulse of your compliance, 24/7 Alternatively, you can ditch the paperwork altogether and adopt a digital system that’s continually monitoring and recording what’s happening, catching problems early, connecting you to experts that can act on real, translational data to coach and improve. So if the first approach is like annual GP visits, this latter option is more like having a smart watch keeping an eye on your pulse 24/7. The benefits of this digital monitoring system are legion, from providing confidence that your business is operating in line with legal requirements, to offering access to support and guidance to react to any issues in the right way – from food poisoning allegations through to accidents. The main takeaway is that it works with you to develop policies suited to your business. Smart compliance also means getting your policy right Checkit makes sure you are set up with the right policies, or it can usually deliver compliance services based on your existing policies. For small businesses with straightforward policies, for example, it can provide a ready-to-go policy based on FSA Safer Food Better Business pack. But for businesses with more specific needs, the company providers several other options. This includes a Bespoke Food Safety policy, a comprehensive Food Safety Management System designed to help you meet legislative requirements, covering every step from delivery through to service. Checkit covers standard food safety elements as well as your high-risk food processes – from sous vide to shellfish. There’s also the Bespoke Health & Safety policy which is tailored to your operation. This will cover risk assessments for all areas of your business. It can be set up to be managed on site and fit with your existing operation. Manage your policies, digitally Your policies for food safety and health & safety will be accompanied by matching checklists that implement their From policy design and implementation, to monitoring and support, Checkit enables businesses to achieve their compliance commitments, digitally. Protect your business with smart compliance management To find out more, visit www.checkit.net, email help@checkit.net, or call +44(0) 1223 941450. controls. These will be set up on Checkit’s technology, typically covering everything from cooking temperature checks, cleaning schedules and fire alarm checks. Fully integrated with your policies, they will create a single management system. Your staff will be prompted to work through checklists, capturing measurements, recording deliveries and flagging non-conformities. All with no paper and no hassle. With Checkit, health and safety never sleeps Any actions resulting from check-ups, audits or issues will be logged into Checkit’s portal and actions tracked through to completion so you can rest assured that your health and safety management is running at optimal levels. 33-37.qxp_Layout 1 28/06/2019 09:54 Page 538 Food & Drink International www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT - DUSTCONTROL Q&A What exactly is the GFF range and what’s new about it? The food industry has special requirements. Control of components and equipment used in production is extreme, with a special focus on migratory risk, surface finish and antistatic properties. So far, we’ve leaned mainly towards cleaning and extraction systems on the ‘dirty’ side of food production, where there are generally lower hygiene standard requirements. Now, with our unique suction brushes and a complete source extraction system with all materials approved for food contact, we have a new and exciting solution with a market-leading combination of features. When fully integrated with all GFF components, the system includes flap valves, suction brushes, flat nozzles, hose connectors, tubing system, joints, pre-separator, automatic shutter valves and filter units. All material is approved for food contact and we offer a complete service package, including accessories and spare parts to be used when clean is not enough. What makes the GFF brushes unique to the food industry? Our GFF brushes have been developed specifically for the needs of the food industry. For one, they are antistatic and ESD certified, which means they can be used in Atex Zone 22, where dust explosions can occur. They are also approved for food surface contact, being both FDA compliant and the European equivalent. The brushes’ colour coding – covering five handle colours and two interchangeable brush colours – allows for different applications in the factory, different areas or even for different days of the week, depending on need. The use of colour coded accessories is also a key step in reducing the risk of cross-contamination. In addition, their material composition makes them detectable via metal detector as well as being autoclavable up to 121 degrees Celsius, allowing for high-pressure saturated steam cleaning. They’re far more than merely ‘brushes’, with a wealth of research and development going into their design, we’re very excited to see the range evolve with the inclusion of updated connecters and nozzles to allow for a flexible and fully integrated system. How big of a problem is dust in the food industry? We carried out extensive research a few years back and found that at least one in five decision makers in the food and drink processing, packaging and logistics industry admitted to not combating dust despite acknowledging it as an issue. What’s more alarming is that of the 100 food businesses we surveyed, as many as 24% admitted to not having dust extraction equipment, with 10% not being sure. This suggests that as many as one in three businesses either don’t have extraction procedures in place or, if they do, it’s practically unnoticed. So why aren’t all UK-based food companies prioritising dust extraction? The main problem is, dust is often underestimated and seen as a nuisance rather than a genuine hazard, which it very much is. Dust is a major issue in the food industry thanks to the presence of Q&A James Miller, Managing Director at Dustcontrol UK With hygiene requirements within the food industry being extremely stringent, Dustcontrol UK has launched a new product line of centralised vacuum systems to contribute to safe and hygienic food production. The firm’s Good For Food (GFF) range is designed to offer a source extraction system that can be fully integrated into the production process for recycling, or used as a centralised vacuum cleaning system. Ultimately, it provides a flexible system where all parts are approved for food contact. Dustcontrol UK’s Managing Director James Miller discusses why the new system is a revelation for the food industry. 38-39.qxp_Layout 1 28/06/2019 09:55 Page 1Food & Drink International 39 www.fdiforum.net HEALTH, SAFETY & HYGIENE SPOTLIGHT - DUSTCONTROL Q&A airborne allergens, which, while a problem for workers’ long-term health, can also pose issues further down the line for consumers. Failing to undertake appropriate cleaning measures and tackling dust in hard to reach areas can affect product quality, while also running the risk of cross contamination – with potentially fatal consequences in the event of extreme allergic reaction. But it’s not just the harmful properties of dust that impacts food businesses, is it? No, unfortunately, the dust itself is only one small part of the dust-related issues affecting the food industry. Our research found that a third of food businesses spent between 11 and 20% of their annual turnover on cleaning, with a further one in six claiming to spend even more than that. On top of unnecessary costs, we also discovered one in four food companies spent more than 21 hours a week cleaning, with a third also assessing their cleaning processes at least once a week on top of the time they spend actually cleaning. It’s almost like a snowball effect. Not having the equipment to effectively capture dust at its source, both where and when it’s created, leads to an accumulation of dust, which in turn will naturally increase the time and money spent to combat it. Streamlining your cleaning processes and using the optimum equipment for each scenario plays a large part in reducing time consumption, as well as unnecessary costs. Our new centralised vacuum systems are designed to ensure food hygiene areas are the cleanest they can be – keeping the potentially serious side effects of dust to a minimum. Why should businesses look at this new product line of centralised vacuum systems? We have more than 45 years of experience in designing and installing complete source extraction systems to fit client requirements in the food industry. Each system is unique and several have been designed to be installed in Zone 22, according to ATEX Directives 2014/34/EU. Our new GFF range will give us the possibility to discuss and solve the needs of systems fully integrated into the production process of recycling and much more. By combining safe food contact, autoclavable, colour- coded, detectable, antistatic and FDA compliant properties to fully integrate a comprehensive system, we help UK food businesses achieve both a cleaner environment and a healthy business. To find out more, visit www.dustcontroluk.co.uk, email sales@dustcontrol.co.uk, or call +44(0) 1327 858001. James Miller, Managing Director of Dustcontrol UK 38-39.qxp_Layout 1 28/06/2019 09:55 Page 2Next >