How a Food Factory Works

Words to know HACCP: the system every food business uses to find what could make food unsafe, and control it. Say it "hass-ip".CCP (Critical Control Point): a step where, if control is lost, unsafe food could reach a customer.High care / high risk: areas where food is already cooked or ready to eat, so extra hygiene rules apply.CIP (Clean in Place): cleaning pipes and tanks by pumping chemicals through them, without taking them apart.Recall: when a company has to ask shops and customers to return a product because it may be unsafe. Why an engineer needs to know this You won't be writing the HACCP plan or running the audit. But almost every food safety control on site depends on equipment working properly, and that equipment is yours to look after. If you understand why a machine matters to food safety, you'll know which jobs can wait and which ones can't. On the shop floor Two jobs come in at the same time: a squeaky conveyor roller, and a blast chiller that's taking longer than usual to cool down. The…