< Previous30www.fdiforum.netHEALTH & SAFETYthe HSE have introduced their Fee forIntervention scheme, which aims torecover, from those who break health andsafety laws, the costs of the time andeffort the HSE spends helping to putmatters right in investigating, writingreports and taking enforcement action –at a cost of £124 per hour.October 1st also saw the introductionof the Food Safety Modernisation Actwhich will affect all those whose productsare available in the USA. The new rulinghas been enforced by the US Food andDrug Administration as an amendmentof the existing Food, Drug and CosmeticAct and means that food producers –both those in America and those foreigncompanies that export into the USA –are required to register their productionfacilities with the FDA every two years,rather than the previous situationwhereby a facility only had to registeronce. Additionally, any changes ormodifications to the required informationmust be included in a series of foodregistration updates submitted to FDA.Every foreign manufacturer ofimported food or beverages will receive aregistration number which must bequoted before the product arrives in thecountry. As Benjamin England ofFDAImports.com points out, “If foreignfood companies fail to renew, FDA willautomatically suspend their registrationsand they will not be able to ship to theUSA.“The impact of a food facilityregistration suspension becomes moresevere when you consider how manydifferent food products are manufacturedin any one food facility. Under this newauthority, if any one product causes areasonable health risk in the eyes ofFDA, then FDA can prevent the importof any food product from that facility’sentire product line.” Many exporters maybe unaware of their obligations under thisnew legislation so it’s highlyrecommended work takes place to ensurepremises are fully covered and approved.One of the main aspects of the newregulation is to keep track of variouschanges to the way manufacturersoperate. As consumers look for newproducts, and technology is improved,health and safety policies have to bereviewed and rewritten to take thesechanges into account, and to that end,the introduction of nanotechnology hasbeen accompanied by a drive towardssetting standards to ensure that its arrivalis correctly managed. IOSH have co-commissioned the UK NanoSafetyPartnership Group to produce the firsthealth and safety guidance for workingwith nanomaterials in research anddevelopment.Nanotechnologies certainly offerpotentially huge benefits to society,industry and the environment, but riskmanagement, toxicology, exposurecontrol and health surveillance are allaspects that must be considered. JuneFreeland, chair of the UK NanoSafetyPartnership Group and coordinator of theguidance, says, “It’s recognised thatactivity in the nanotechnology field isexpanding more rapidly than theavailability of safety guidance and as aresult of sector demand, this guidancedocument was produced.“One of the aims is to be consistentwith global guidance being produced byother nations, and this has been achievedthrough regular contact with the authorsof similar documents. Hopefully byaddressing the potential risks now, theadvice given will mitigate the possible riskof work-related health disease that in thefuture may be identified and associatedwith nanomaterials.”One of the most impressive aspects ofthe food and drink sector has always beenits commitment to innovation, but thishas to go hand in hand with advances inhealth and safety.Manufacturing anddistribution facilities mustmeet the highest standardsMeeting standards is an obviousway to illustrate health andsafety requirements are beingtaken seriously. KlüberLubrication has a broad range ofISO 21469 registered productsavailable for customers29-30:Layout 1 15/10/12 10:50 Page 2HEALTH & SAFETYwww.fdiforum.net31The energy consumption of aircompressors constitutes a sizableproportion of operating costs. Byreducing friction and offering better gapsealing, an appropriately formulatedsynthetic compressor oil contributes bothto higher efficiency and a reduction ofenergy consumption. Less than 1% of theoperating costs of a compressor areattributable to the compressor oil.Synthetic compressor oils turn out morecost-efficient when consideringcompressor operation as a whole. Further factors impacting on theoperational reliability of compressors arethe lifetime of a compressor oil, itstendency to form residues, relubricationintervals and the oil vapour in the air.Compared with conventional mineral oils,high-quality synthetic compressor oils arecharacterised by a high resistance tooxidation. Klüber Summit FG compressoroils are based on synthetic hydrocarbons.They are highly resistant to oxidation,leading to a clear reduction of residues.Additionally, longer oil change intervalsenable longer filter and oil separatorlifetimes, reducing maintenance andoperating costs.The operation of refrigerationcompressors also benefits from the use ofhigh-performance products. KlüberSummit R synthetic refrigerationcompressor oilsenable refrigerators tooperate with high efficiency due toreduced residues and oil carry-over. Withthese oils, refrigerators can be used for awide range of applications withevaporator temperatures down to -50 C.Both oils are registered as NSF H1 andcertified to ISO 21469.Similarly, high process reliability andreduced energy consumption are assistedby synthetic gear oils. As their syntheticbase oils are extremely resistant to ageingand oxidation, these lubricants offer amuch longer service life and increase gearefficiency considerably. Their excellentviscosity-temperature behaviour means inmany applications a single viscosity classcan be used for both high and lowtemperatures. Klüberoil 4 UH1…N oilsare gear oils for a normal temperaturerange and normal loads that even enablelifetime lubrication in certain applications.For high temperatures and high loads, theoptimised friction behaviour of thepolyglycol base Klübersynth UH1 6 oilimproves gear efficiency.A major brewery with three productionlines showed high potential energysavings in the operation of compressorsand gears. Their refrigeration compressorpower in operation is 200 kW, aircompressor power is 300 kW and gearpower is 450 kW.Energy efficiency increases between0.5% and 15% were possible after thechangeover to state-of-the-art specialitylubricants. The energy savings added upto 224,400kWh, equivalent to more than€20,000 per year. The changeover washence easily paid off after a short time.Positive effects aren’t limited to savingsin operating costs alone. If energyconsumption is reduced, the carbonfootprint of a brewery improves.Approximately 447 kg of carbon dioxideis emitted in Europe on average permegawatt hour, depending on theregional energy mix of fossil fuels, nuclearenergy and renewable energies. Thebrewery saves 224,400kWh, and itscarbon footprint improves by more than100 tons of carbon dioxide per year. For more information, callKlüber on +44 (0) 1422 205115 orvisit www.klueber.comReducing operating costs andimproving CO2 footprintThe production, storage and filling of beer in large quantities requires huge amounts ofenergy – which can be saved by using state-of-the-art speciality lubricants. 31:Layout 1 15/10/12 11:48 Page 132www.fdiforum.netKITCHEN EQUIPMENTThe catering sector hasimproved their offeringsin recent years with speedand efficiency very muchat the forefrontAlthough the trend in dining atpresent is very much towardsnatural and home-made produce,restaurants and professional kitchenshave to marry this with theirrequirements to customers to serve foodas quickly as possible, and theirobligations to safety and hygieneregulations.The most obvious issue for acommercial kitchen is to ensureconsumer safety isn’t compromised.Regular hygiene inspections and theintroduction of HACCP principles as asimple guideline to catering staff haveensured that, these days, the standard isconsistently high across the board andthose kitchens that fail to reach theprescribed standards are hit with heavyfines and potential closure.The challenge now, though, is toensure this dedication to cleanlinessdoesn’t lead to excessive downtime –hence the arrival of new equipmentwhich assists the cleaning process. Oftenthis involves changes to the design toremove the potential for products to getstuck in the various crevices, or the useof new materials that can be easilywashed down. Indeed, many companieshave moved towards using antibacterialglass surfaces, which minimise bacterialcontamination via silver ions embeddedin the upper layers of the glass. However,this can only be used as a surface andtherefore can’t be used to create entiretrollies or cabinets.If that’s required, stainless steel isanother solution. Health and safetylegislation now recommends that steelused in food production areas has aminimum chromium content of 18% toavoid potential contamination. Typessuch as austenitic steel, which has achromium level of around 18-20%, helpsto avoid corrosion as the stability of thepassive film is increased and around 8%nickel is included. It’s the passive filmthat self-heals itself when damaged,enabling it to retain its hygienicproperties.Other hardware benefits from theintroduction of a more modular design soindividual elements can be swiftly andsafely removed to allow them to becleaned separately. Hence there is lessneed to completely dismantle thehardware and individual aspects can beremoved and replaced with the minimumof fuss.The importance of flexibility has notjust led to changes in the make-up ofequipment, but also the equipment itselfwith new technology cutting down onLincat’s Opus 700 chargrillsdeliver impressive energysavings thanks to a newdesign of infra-red ceramicplaque burnersServing upsuccess32-33:Layout 1 15/10/12 10:54 Page 1KITCHEN EQUIPMENTwww.fdiforum.net33food handling, avoiding last minuterushes in the kitchen and improving foodquality. At a time when kitchens have tomove faster than ever, this can ensuredishes are of the highest standards whilestill being produced at high speed andensuring peaks and troughs in demandwill not become an issue.One example is the new breed of hotcupboards which allow food to be storedat the correct temperature for as long asrequired. In recent times these haveundergone something of an overhaul toensure they save energy and haveeffective capacity to allow even thebusiest kitchen to have opportunities tostore products.The newest machinery, such as thePanther 800 series from Lincat,comprises single, double and triple tieredovershelves, each available as an ambientunit or fitted with quartz heat lamps,which are controlled independently of thehot cupboard itself. They also feature fanassisted heating, accurate digitaltemperature display and precisethermostatic control and can therefore beused for numerous aspects – fromwarming plates and transporting food, tocreating a servery or kitchen pass.The move from generic fast food tohigh quality food that happens to beserved fast is also illustrated, with sousvide cooking becoming increasinglypopular – where dishes are prepared inadvance and then stored until required,when they can quickly be thawed andserved. While a highly valuable cookerymethod when carried out correctly, thetechnique can be prone to potential foodsafety flashpoints due to the absoluteprecision required, hence the importanceof using the correct equipment.Immersion circulators or water baths thatallow exact thermal transfer of energy,stable temperatures and quick heattransfer are therefore highlyrecommended for those wishing to makeuse of this technique.Chargrilling is also a technique findingits way onto more and more menus andnew technology is being introduced toprofessional kitchens to ensure this canbe offered on a large scale withoutwasting energy and compromising safety.At this year’s Hotelympia event, theBurco Synergy Grill from Glen DimplexProfessional Appliances was named themost innovative new kitchen equipmentof the year thanks to its new chargrillingtechnology.Unlike traditional chargrill appliances,Burco Synergy uses atomisingcombustion technology, which cooks athigh temperatures and atomises thenatural fats and oils into a fine mistbefore they reach the heat source. Thishot mist is then blasted back up to coatthe underside of the food, not onlycooking it more evenly but enabling it toretain more of its natural moisture.Importantly, the unit is also safer to use,as there is no fat tray and no disposal offat needed, so the risk of fire andaccidents is greatly reduced.Other new chargrills, meanwhile,deliver impressive energy savings thanksto a new design of infra-red ceramicplaque burners. These produce intenseheat output from relatively low kW inputand offer the extremely fast heat uprequired by busy commercial kitchens.Flexibility is provided by multiple heatzones which can be operated separately –enabling users either to create a heatgradient across the cooking area, or toturn sections off during quiet periods tosave energy.New technology such as this, whichhelps kitchens respond to growingconsumer demand in a safe and efficientway, will continue to ensure the kitchenequipment sector remains vibrant.Petite Perfection, an new range of ‘petite’ dishes and glasses forserving tapas or bite-sized portions has been launched by GETUK, designed specifically to help caterers capitalise on thegrowing trend for taster menusWilliams’ reach-inBlast Chiller andFreezer range isdesigned to suitcatering operationslarge and small,offering capacitiesfrom 50kg to 10kg32-33:Layout 1 15/10/12 10:54 Page 234www.fdiforum.netMICROBIOLOGYTestingtimes?Through microbiology and stringent testing, productsare reaching consumers in a safer conditionthan ever, so how do certain items stillget through undetected?34-37:Layout 1 15/10/12 11:53 Page 1One recent case of foodsafety being compromisedwas that of Germany’sfrozen strawberries whichwere said to be the cause of 11,000students in almost 500 schools and daycare centres suffering food poisoning atthe same time. The companyresponsible has promised more stringenttesting on shipments of such products,but it is vital food and drinkmanufacturers take care with such concerns before incidents likethis happen. There exist hundreds of testing products with ever-increasingaccuracy and with a range of bespoke specialities. Sensitive foodand drink products are catered for with even more accuracythese days. The stepping up of shellfish testing, for example, hasseen a dramatic drop in cases of illness. Because of the nature ofwhere varieties of shellfish grow, oysters in particular and otherbivalve shellfish may accumulate pathogenic bacteria or viruses iftheir growing water becomes contaminated with faecal pollution.Occasionally this can lead to gastroenteritis in humans,particularly if affected shellfish are consumed raw.Bivalve shellfish may also accumulate marine toxins whentoxic phytoplankton blooms occur. These toxins are heat stableand therefore not removed by cooking. If present in high enoughconcentrations, they can be responsible for severe poisoningincidents. This year has seen a change in testing, meaninganimals are no longer used in the process, which means theproduction of safe shellfish is now more ethically reputable.‘Mouse’ style testing has been phased out and replaced withmore analytical methods which means more security andreassurance for providers and consumers of shellfish in general.It’s not just small breaches that can occur within food safetythough, over 2.5 million pounds of recalled Canadian beefrecently entered the US following routine microbiological testscarried out in routine sample testing. Traced back to a factorywhich had apparently lost control of its ability to ensure testingover a long period, authorities were warned but the issue of trustMICROBIOLOGYwww.fdiforum.net3537 Convenienceyou can trust...PREPARED CULTURE MEDIASTAINS AND REAGENTSFOR EVERY MICROBIOLOGIST you can trust...TURE MEDIAt.01536 403815www.sglab.co.uk34-37:Layout 1 15/10/12 11:53 Page 236www.fdiforum.netFood & Nutritional TestingFood & Water TestingQuality Through PartnershipGroup 2 Nutritional Testing,including AOAC Dietary FibreGroup 1 Nutritional TestingMeat and Fish Contents/SpeciationElemental AnalysisGMO ScreeningHeavy MetalsVitaminsWater Activity (ERH), pHAllergensPreservatives (Benzoic Acid,Proprionic Acid etc.)Sweeteners (Aspartame, Saccharin etc.)Cooking ValidationsTechnical SupportMicrobial Quality DeterminationPathogens Testing withSpecies IdentificationBacterial IdentificationEnvironmental Hygiene MonitoringShelf Life Determination, range of temperature controlled environmentsWater TestingLegionella TestingAnimal Feed TestingTechnical SupportContact us on: T: +44(0) 1332 793000 E: mkt@ilsmail.co.ukF: +44(0) 1332 799263 www.ils-limited.co.uk International Laboratory Services34-37:Layout 1 15/10/12 11:53 Page 3MICROBIOLOGYwww.fdiforum.net37is one that pervades in the industry. The rise of self-testing in both theproduction and packaging processes ismeeting this challenge head-on, withoperatives with no scientific backgroundable to perform routine tests. Hand-held devices have had a direct impacton meeting health and safety standardson a practical level. Tests of surfaces,where bacteria and potentially harmfuldiseases can breed, are easily missed incleaning routines and a quick scan canreveal accurate results in minutes.Similarly, testing of small samples todetect irregularities in composition orpathogens present can also beperformed simply by inserting a sampleinto a machine which takes away anyneed for training in complex scientificknowledge. When products need to be turnedaround quickly so that they arrive onshelves and meet launch dates, testing isone element that can hold up theprocess. Not testing products forinformation as well as bacteria orpathogens at the same time can lead topackaging exploding or becomingdiscoloured or contaminated. To avoid this, comprehensive testing isnow available with increasingly rapidturnarounds. Analysis for calorieinformation, protein, fat, carbs, sodiumand dietary fibre can be turned round ina 24-hour service, but this obviouslycomes at a price. Longer but stillimpressive turnaround times of three,five and ten days are available too. It ishard to imagine what situation wouldrequire a day’s turnaround. However, ifa launch is delayed for another reasonaltogether, for example packaging notbeing printed on time or logisticalreasons in the processing stages, thisservice will no doubt prove invaluable. Outsourcing this element of theprocess is sensible in the extreme. Highlyscientific and accurate informationgarnered from this process can mean theproduct hitting shelves faster or beingadapted for its intended audience quicklyand without much cost. Investing in anin-house analysis lab could well prove tobe a costly process. The certificationneeded to prove standards and goodpractice alone will set back any budgetsintended for research and developmentand finding the relevantly trained staffcan prove difficult. Although there are food and drinkmanufacturing degrees being initiated,those who study nutritional science tothese sorts of levels are few and farbetween and don’t come cheap. Purpose-built food and drink labs offer a bespokeservice using the latest equipment andself-funded projects that could give youthe edge over competitors, so it pays tolook into their work.Food Product Development & Technical Solutions www.foodtechnology.co.uk34-37:Layout 1 15/10/12 11:53 Page 438www.fdiforum.netINSTRUMENTATION SHOWCASEHygroPalm23 AW sets 2/42/.)# (YGRO0ALM!W MEASURES WATER ACTIVITY IN FOOD PHARMACEUTICAL AND OTHER PRODUCTS QUICKLY AND ACCURATELYs 7IDE VARIETY OF PROBES FOR DIFFERENT BULK PRODUCTS AND OTHER APPLICATIONSs !W1UICK FUNCTION ACCURATE WATER ACTIVITY VALUES AVAILABLE WITHIN MINUTESs %ASYTOUSE AND MAINTAIN SENSOR CALIBRATION BY USERSWater activity measurement2/42/.)# )NSTRUMENTS 5+ ,TD #ROMPTON &IELDS #ROMPTON 7AY #RAWLEY 7EST 3USSEX 2( %%4 & % INSTRUMENTS ROTRONICCOUK6ISIT WWWROTRONICCOUK FOR MORE INFORMATION OR CALL Pocket meter launched for evaluation of salt, pH,conductivity and ionAfter more than 60 years of manufacturing electrochemistry meters, HORIBA is launching its latest generation of pocketmeters.The LAQUAtwin range is made up of a wide selection of instruments equipped with HORIBA’s exclusive flat sensortechnology. This versatile range of meters can measure pH, conductivity, salt (NaCl) and nitrate, sodium, potassium andcalcium ions. The sensor utilizes the same measurement principle as traditional electrodes but it requires only 0.3 ml ofsample to enable quick and accurate analysis.That makes it possible to directly measure samples such as meat, fish, fresh fruit, sauce, canned food, dairy, frozenvegetables, processed food and beer. To do so, the user simply places the sample onto the sensor and takes the reading. The meter offers strong correlation with laboratory analysis. It can be used as a decision making tool and for qualityinspection, delivering instantaneous assessment of pH, salt content or ion concentration. Because these reagent-free meters allow direct measurement, making sample preparation and dilution are unnecessary. The range’s user-friendliness and reliability are key benefits for professionals in food and drink production.Tel: +44 1604 542596 Email: enquiries.hil@horiba.com www.horiba-water.comInstrumentation ShowcaseFood and drink producers have in recent times had to ensureabsolute product integrity before they can even think about beingable to have them stocked in retailers. Indeed, many of the leadingretailers now demand their suppliers comply with their own codes ofpractice, which can often require them to go above and beyond thebasic hygiene and security levels required by law.New instrumentation ensures companies can examine theirproduce more accurately than ever before, providing consistentmeasurement of its make-up. Labelling regulations now requirecomplete accuracy and the latest sensors and meter ensure thatproducts consist of exactly what appears on the label. Better still, thenew breed of instrumentation can do this instantaneously andwithout causing product wastage with samples used having to bethrown away.The information now available at the touch of a button from thelatest sensors, analysers and other instrumentation allows food anddrink companies to maintain the very high standards they setthemselves.38:Layout 1 15/10/12 10:59 Page 1BRAU BEVIALEwww.fdiforum.net39Thanks to popular demand, BrauBeviale starts a day earlier in2012 – on Tuesday 13thNovember. 1350 exhibitors and around31,500 visitors can look forward to thebeverage industry’s most importantcapital goods exhibition. Although theevent focuses on innovations in beverageraw materials, technologies, logistics andmarketing, the event is also a majorshowcase for all the latest internationalbeverage trends.The supporting programme withspecial shows and forums covers beverageissues in depth and provides food forthought, for example on the efficient useof raw materials and resources. Visitorscan also experience how this can improvecompetitiveness and spare theenvironment at the same time in theEnergy & Water theme pavilion with itsnumerous presentations on renewableenergy, rational energy conversion,cogeneration units, contracting,disinfection, and recovery, analysis andtreatment of water. This special show isorganised by NürnbergMesse togetherwith the Competence PoolWeihenstephan of Munich TechnicalUniversity.The Future Beverage Industry 20XXtheme pavilion takes a special look intothe future of the industry. How can costsbe cut? What technologies help toincrease production? How can qualitymanagement be improved? Various blue-chip companies together with speakersfrom the Brewery Research and TrainingInstitute of Berlin, present their visionsand creative ideas.Almost a hundred experts from 26nations judged the 1113 beers fromaround the world entered for the 49categories of the European Beer StarAward in 2011. 2012’s competition looksset to be even more competitive.Europe’s biggest beer competition waslaunched jointly in 2004 by PrivateBrauereien Bayern – the Bavarian privatebreweries association and sponsor of theexhibition – and the German andEuropean federations. Visitors cantraditionally try the winning gold medalbeers on the first day of the exhibitionand choose their favourite beer, whichwill be revealed as the Consumers’Favourite in gold, silver and bronze.Also continuing in 2012 will be thesuccessful cooperation in PET betweendrinktec in Munich and Brau Beviale,enters its second round in 2012. Theexceptionally fast innovation cycle in thisfield means that PETpoint, drinktec’sPET section, is also present at BrauBeviale – with raw materials, preformmanufacture, stretch blow-mouldingtechnology, filling systems, closureproduction, labelling, recycling andaccessories.Brau Beviale is at the Exhibition Centre in Nuremburg on 13th to 15th November, and formore information, visit www.brau-beviale.de.Tradition andinnovation combineat Brau BevialeThe influential beverage exhibition returns toNuremberg on 13th to 15th November39:Layout 1 15/10/12 11:00 Page 1Next >