Sanitary Design is More Than Just a Rating

Poultry, Red Meat
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Hygienic Machines with IP69 Rating

Avoiding bacterial or physical contamination of meat and poultry is crucial for any processor.  Ensuring facility machinery is constructed with industry standards of hygienic and sanitary design is a main contributor to minimizing the risk of food borne diseases.  But what is sanitary design and is it different from IP69 rating? Can one exist without the other?  This webinar explains how product inspection equipment, designed according to the 10 Principles of Sanitary Design, is essential to reducing microbiological contamination. It outlines why sanitary design together with IP69 rating creates the best combination for sanitation and overall food safety for product inspection equipment used in the meat and poultry industry.

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