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Open equipment is widely used in the food industry and is involved in the manufacture of various types of products, like cheese, ice cream, sweet oil, nutrient fat, coffee, sugar, cereals, vegetables, fruits, bakery products, meat and fish. In particular, open equipment is frequently used to manufacture perishable food products with significant risks of microbiological contamination. Fresh cut, ready meals and other ready-to-eat refrigerated products are gaining more and more in popularity among consumers and are mostly manufactured in open production lines.

Hygienic design of open equipment is a major prerequisite to prevent contamination by pathogenic bacteria, such as the well-known Salmonella strains or Listeria monocytogenes. The benefits are not only product safety, but also organoleptic quality and brand protection, the potential to increase the shelf life of food products and the life expectancy of equipment, the reduction of maintenance measures, the improvement of sustainability and the lowering of operating costs.

This webinar is hosted by Giampaolo Betta, Chair of the EHEDG Working Group 'Open Equipment', EHEDG Authorised Trainer, Evaluation Officer and also Chair of the Italian Regional Section.

Watch a snippet here below.