On June 7, we acknowledge World Food Safety Day. Wyma is highlighting the vital role of hygienic equipment design and robust processes in protecting consumers and brands. Discover the key risk factors — and how processors can take action.

Prioritising Food Safety — Every Day

This World Food Safety Day (7 June), Wyma is proud to stand with food producers, processors and consumers around the world to raise awareness of the critical importance of food safety.

With over 600 million cases of foodborne illness reported globally each year, and increasing pressure on food supply chains, robust food safety practices have never been more important. For fresh produce processors in particular, the risks of contamination are very real — but also highly manageable with the right approach.

The hidden risks in vegetable processing

One of the most common — and dangerous — foodborne pathogens in fresh produce is Listeria monocytogenes. It can survive in cold, damp environments and is notoriously difficult to detect once inside a facility. As history has shown, even a single lapse in food safety controls can result in illness, recalls, legal action, and permanent damage to a brand’s reputation.

Our experience designing equipment for post-harvest processing has taught us this: food safety starts with design. From the choice of materials and weld quality to equipment accessibility and facility layout, every element of a line plays a role in managing contamination risk.

Four key risk factors to manage

Based on industry best practice and real-world case studies, Wyma highlights four core areas processors must focus on:

• Water
  Contaminated water is a major vector for spreading bacteria throughout a pack-house. It is critical to use sanitised water at all stages of washing and cleaning — and to regularly clean tanks and nozzles.

• Workers
  Personal hygiene, training, and strict protocols for clothing and equipment use are essential. Food safety is everyone’s responsibility.

• Equipment
  Equipment must be designed for ease of cleaning, with continuous welds, non-porous materials (stainless steel preferred), and full access for inspection. Dead zones and difficult-to-clean areas should be eliminated.

• Facilities
  Floors, drains and air handling systems can harbour bacteria if not maintained properly. Facilities should be designed to support hygienic operations and cleaned according to a verified program.

Designing for a safer future

We believe that building in food safety from the ground up is the best way to safeguard customers and protect brands. Our equipment is engineered to support Hazard Analysis and Critical Control Point (HACCP) and other global food safety standards, giving processors the best tools to mitigate risks.

Learn more: If you’d like to take a deeper look at practical steps for improving food safety in vegetable processing, download our free whitepaper.