Food Safety Magazine, February/March 2013

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Food Safety Insider: Sanitation SolutionsHidden Contamination onProcessing Equipmentwww.stainlessmotors.comResearch has proven that warm, wet environments encouragebacterial growth. Food processing facilities haveall the ingredients for a potentially dangerous recipe forfoodborne illness. Sanitation requirements in these facilities areestablished and maintained to prevent andremove the risk of contaminants that couldpossibly infect the food product. But peskypathogens lurk in the least expectedplaces, hiding on processing equipmentin crevices and gaps not visible and/oreasily accessible for cleaning. The old adage“out of sight – out of mind” is not anacceptable excuse anymore, especiallyin light of the recent outbreaks of foodcontamination at the processing level.The breeding of bacteria, the clinging ofcontaminants and those pesky pathogensall have the potential to put a company out of business if a consumercontracts a foodborne illness from their product.Stainless Steel Electric MotorsIn 1988, Stainless Motors, Inc., was founded and becamethe very first manufacturer of stainless steel electric motors forprocessing industries, a product innovation brought about by therealization that painted cast motors required frequent removal formaintenance. Corrosion, rust, flaking paint and water entry wereserious issues and create costly and time-consuming maintenanceschedules. Stainless motors soon became the recognizedstandard in processing due to their cleanability and corrosionresistance. But over time, it became apparent that there werestill concealed areas on electric motors, stainless or painted, thatwere susceptible to contaminants and build up of food debris.If unable to see it or get to it, it was even more difficult to clean.Those areas that are not accessible were not getting cleaned effectivelyduring normal cleaning procedures. It is the dirty littlesecret known to most people in the industry, but kept quiet asthere was no known solution. Until now.A New Level of CleanEngineers at Stainless Motors, Inc., introduced a revolutionarystainless washdown motor design in August 2012, trademarkedSanifan Technology. It is a patent-pending, comprehensivesolution that dramatically reduces crevices on the stainless motorand provides a way to wash areas previously inaccessible.Some innovative improvements to conventional design includedreplacing the webbed plastic cooling fan with a polished stainlessfan and securing it to the motor shaft in a sanitary manner. Thisredesign eliminated the crevices, thus removing possible areas ofentrapment for bacteria and contaminants. Other improvementssuch as a sanitary shroud mountingand sanitary seals further enhance thedesign.The ULTIMATE Level of CleanFor the ultimate level of clean, SanifanTechnology motors are availablewith an optional spray endbell andcleaning port. This provides the abilityto directly inject cleaning solution tothe most inaccessible areas of the motor—underthe fan shroud and betweenthe fan and endbell. This guaranteesthe most thorough cleaning possiblefor these hidden surfaces on the motor.In addition, water can be sprayedthrough the fan shroud into the fan areato complete the sanitation process.This combination of spray cleaningfrom the inside out and then again fromthe outside in exceeds standard motorcleaning capabilities. The cleaning portis available in several connection configurationand inlet positions to satisfyvirtually all application requirements.A Proactive ApproachWith the high risk of bacterialgrowth and contamination within food,pharmaceutical and bio tech processingfacilities, along with the legal ramificationsif a recall is is sued, SanifanTechnology is the clear choice. Thefuture of a plant caught in a contaminationlawsuit or a recall can be devastatingand have an irreversible negativeimpact on the brand and company. Aglobal proactive approach to im provedsanitary equipment design and cleaningis imperative. Sanifan Technol ogy,with its advanced clean ing capabilities,is clearly a major breakthrough in foodsafety.The High Cost of HiddenContaminationThe risk of contamination frompoorly cleaned equipment cannot beignored, and every opportunity must beemployed to ensure a sanitary processingplant. The cost of a single recallcould potentially shutter a facility. SanifanTechnology is clearly the responsiblenext step in promoting a safer,cleaner and more sanitary processingenvironment. For more information,please visit Stainless Motors, Inc., atwww.stainlessmotors.com or call505-867-0224.38 F o o d S a f e t y M a g a z i n e
THE SANITARY CHOICEFOR FOOD SAFETYTMPreviously hiddencontaminants,food debris,pathogens andbacteria are easilyflushed awayleaving a clean andsanitary processingenvironment.No other stainlesswashdown dutymotor can providethis level ofcleanability.Standard Features Include:•Polished stainless crevice free fan • O-Ring sealed endbells•Sanitary fan to shaft mount with blind tapped sanitary nut•Crevice free fan shroud mounting • Sanitary seal on junction box coverAvailable with optional Integral Spray Cleaning Endbell (pictured above)505.867.0224sanifan@stainlessmotors.com • www.stainlessmotors.comEngineered, Manufactured, and Supported in the U.S.A.
Page 4 and 5: February/March 2013Vol. 19, No. 1FE
Page 6: Editor’s LetterWe at Food Safety
Page 10 and 11: USDA Seeks Comments on ProposedFroz
Page 12: TestingBy Katerina Mastovska, Ph.D.
Page 15 and 16: Testingheat treatment, the toxins c
Page 17 and 18: staying connectedto your data hasne
Page 19 and 20: PROCESS CONTROL1. Scope2. Normative
Page 21 and 22: SANITATIONapproach, 1, 2 while effe
Page 23 and 24: SANITATIONis a matter of legal liab
Page 25 and 26: Accreditationment undertaken by the
Page 27 and 28: AccreditationFood Microbiological L
Page 29 and 30: MANAGEMENTcertain spices. As no acc
Page 31 and 32: MANAGEMENTtook so long to be resolv
Page 33 and 34: Choose ConfidenceChoose Confidence
Page 35 and 36: Special advertising supplement pres
Page 37: AccuracyQualitySafetyHACCP Monitori
Page 41 and 42: Specialists in Food & BeverageSampl
Page 44 and 45: PACKAGING(continued from page 34)fo
Page 46 and 47: Animal Welfareand Food SafetyBy F.
Page 48 and 49: Animals versus PlantsBefore discuss
Page 50 and 51: Percent (between 0 to 1) / $100 spe
Page 52 and 53: Despite developments in traceabilit
Page 54 and 55: INGREDIENTSBy Rupa Das, M.Sc.Qualit
Page 56 and 57: SEAFOODBy Gary P. Richards, Ph.D.,
Page 58 and 59: SEAFOODfoods is essential to reduci
Page 60 and 61: SEAFOOD(infectious and noninfectiou
Page 62 and 63: Product ShowcaseShelf-Life Extender
Page 64 and 65: Coupler BrakeForce Control Industri
Page 66 and 67: Advertisers IndexAdvanced Instrumen
Page 68 and 69: Allergens LabeledSanitation Verifie
Page 70 and 71: Solutions for Today,Planning for To
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Page 82 and 83: Exhibit hall — where solutions ar
Page 84: 155 N. Pfingsten Rd., Suite 205Deer

Food Safety Magazine, February/March 2013

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