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Home / Newsletter / Tech-Knowledge May 2023 Issue 20
Tech-Knowledge May 2023 Issue 20
Tech-Knowledge May 2023 Issue 20
www.pmg.engineering Vol .02-Issue .20-May 2023 TECH-KNOWLEDGE The Official PMG Engineering Newsletter FOOD & BEVERAGE INDUSTRY ENGINEERING & DESIGN SCIENCE & TECHNOLOGY A PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .20-May 2023 CONTENTS 1. WHITE PAPER A. Good Document Practices B. Accessories for quality 2. INDUSTRY BUZZ 2-8 Latest Food Industry News Updates 9-10 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 11-12 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 13-15 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .20-May 2023 GOOD DOCUMENT PROCESS Introduction Need of GDP and maintain A famous saying goes like “If it isn’t documented, it didn’t happen”- therefore, it becomes mandatory for all food processors, ingredient manufacturers, and packaging suppliers to develop, document, implement necessary documentation in order to maintain Food Safety Management System for establishing business in global level. Nowadays, even small businesses are expected to maintain documentation, or else they will fail to display FSMS in their premises. This need of proper document and record keeping has led to the birth of Good Documentation Practices (GDP) or Good Record Keeping Practices. all is a mandate Good Documentation Practices for overall quality management requirement systems (QMS) and risk management strategies (QRM). These are referred to, as practices that collectively and individually ensure documentation (whether paper or electronic) is attributable, legible, traceable, permanent, contemporaneously recorded, original and accurate. These practices have direct or indirect impact on all aspects of the quality and to GMP demonstrate evidence of adherence standards and/or any other applicable regulatory requirements. Good Document Practices help in achieving HACCP, FSSC 22000, HALAL, GFSI, BRC, SQF and other certifications and thus helps in from gaining confidence of customers apart complying to required guidelines. substances/products food of Following GDP in one’s food facility ensures- 1. Defined specifications and procedures for all materials being handled in the facility. 2. Defined methods of manufacture and control. 3. Awareness in operators and all personnel - what to do and when to do it. 4. Proper flow of necessary for release of product. information among team, 5. Documented evidence, traceability, records and audit trail for investigation. 6. Availability of data for validation, review and statistical analysis Basic Features for documentation Attributable: Capturing information in the record form such that it is uniquely identified and used as per requirement on time. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .20-May 2023 PLATE HEAT EXCHANGER Legible: Captured data should always be readable, and allow understanding of the sequencing of steps or events in the record. understandable should and Contemporaneous: Process of documentation (on paper or electronically) at the occurrence of an activity. time of the Original: The data captured at source of data or information and should be fully reconstruct the conduct of the GMP activity. Accurate: Data in documents should be correct, truthful, valid and reliable. Complete: All data from analysis, including any data generated before a problem is observed, data generated after repeating part or all of the work, or re-analysis performed on the sample should be included in the data record. Consistent: All elements of the analysis, such as the sequence of events, follow on and data files are date-stamped (all processes) and time stamped (when using a hybrid or electronic system) in the expected order and such data should be included in the record. Enduring: All data recorded on authorized media should be preserved for a period of time, Data recorded on scrap paper or any other media which can be discarded later (e.g., backs of envelopes, laboratory coat sleeves or Post-It notes, etc.) are not considered enduring. Available: The complete collection of records should be available, accessed, or retrieved for review and audit or inspection over the lifetime of the record. Documentation Process: 1. Preparation of Document: in the master document must be 1.1. All Documents must be accurate, consistent, completed and must be traceable. 1.2. Pages numbered as A of C (e.g., Page 25 of 50). 1.3. All documents must have the signature and date of the person who prepared, reviewed and approved the document. 1.4. All documents must have an effective date and a review period if applicable. in 1.5. Full-text brackets must be used time. Abbreviations must be used in place of full-text spelling in the remaining part of the document. 1.6. Definitions shall be included in the document for reference. This is most effectively done by including the definitions in a table format, at the start or end of the document. a unique 1.7. All documents identification number version number). Use of uncontrolled documents and temporary recording practices (e.g., scraps of paper) shall be prohibited. spelling with abbreviations for shall have (including first the the 2. Review and Approval of Documents 2.1.Documents within the Quality Management System to be regularly reviewed and kept up to date. 2.2.Unsigned or incomplete documents or records not be used to perform any task or considered as evidence of a completed task. 2.3.All GDP documents to be approved by Quality Assurance Manager. 3. Issuance of GDP documents 3.1.Records shall be maintained for issuance and retrieval of documents with proper traceability of the person who issued the document. 3.2.Master copies of controlled documents (paper- based and electronic) must be stored in a secure manner and accessible only to authorized individuals. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .19-May 2023 PLATE HEAT EXCHANGER 1. Preparation of Document: all while entering generated consistent throughout 4.1. Handwritten entries to be made in a clear, legible, indelible manner. 4.2. Indelible ballpoint pen to be used to record data. Pencil or erasable or water-soluble ink pen shall not be used to complete the GMP documents. 4.3. Use of white ink, correction fluid or sticky notes (e.g., post-it notes) to correct the entry in GMP documents shall not be permitted. 4.4. Entries shall always be recorded at the time of activity in a contemporaneous manner. Date and time of completion of the activity to be recorded in a predefined standard format as found suitable by the firm. The format of date and time should the remain documentation formats across the firm. In case a printout by equipment/instrument/system has a different it shall be converted to the standard format, logbooks/GMP format documents. 4.5.Data to be recorded only in the format duly issued and approved by Quality Assurance. 4.6.Logbooks shall be kept for major or critical analytical testing, production equipment, areas where the product has been processed, and other usage logs. in any 4.7. any there it should be observation/signature/date rewritten again. Avoid using markings such as Ditto (--”--), “as above” or “do” shall not be used. 4.8. Handwritten signatures must be unique to the individual and listed within the Specimen signature register to ensure that the signature is traceable to the concerned 4.9. Any employee should not be permitted to sign for another member of staff unless delegated. Signatures must never be forged. 4.10. A single strike-out line must be used always to mark the incorrect entry in such a manner that the original entry remains readable. repetition then in is If 4.11. There shall be pre-defined retention periods for different sets of documents. An inventory of documents within the quality management system should be maintained. 3. Issuance of GDP documents its 5.1. All revised documents shall mention revision history. 5.2. Periodic reviews of controlled documents and forms shall be done as per approved procedure and shall be handled through a change approval process. 5.3. Versions of documents created shall be managed through logbooks. 5.4. A record shall not be destroyed before its stated validity without appropriate justification and consultation with Quality Assurance. 5.5. Any approved or under-approval GMP document shall not be discarded or destroyed without authorizing cancellation/obsolescence. retention period or appropriate stamp the Documentation helps to build up a detailed map of what manufacturing function has done in the past and what it is doing now and thus provides the foundation of what it will do in future. GDP must be incorporated as an essential component of FSMS in industries and all small and appropriate care must be taken to ensure its compliance with regulatory bodies. large-scale food PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .20-May 2023 ACCESSORIES FOR QUALITY Introduction Maintaining personal hygiene Food safety is an international concern, as huge number of food borne cases have been reported since past few years after consumption of unsafe food. According to the latest report published by WHO, every year about 4, 20,000 people across world dies due to food poisoning. These reported in cases of food borne diseases have resulted decreasing confidence of consumers towards Ready to eat food products. In order to regain that trust, industries are making all necessary efforts to transform safety compliant, one which have all basic requirements for either avoiding or reducing the risk of making food unfit for consumption. Installment of Food Quality Accessories is one such effort on which company invests significantly to render product safety. their premises food into Food Quality Accessories can be defined as the umbrella term for all the supporting instruments, tools or equipments that helps in achieving food safety inside the food manufacturing industries for proper handling and storing of food in a way that effectively reduces the risk of individuals exposing to hazard. Food Safety Accessories can be grouped into four classes depending on the principles of food safety for avoiding contamination of food and causing food diseases. It is important for any food service safety that their workers must be familiar with general hygiene practices to maintain hygiene and prevent the spread of diseases. The quality accessories which help in maintaining personnel hygiene are described below: that help 1.Hair Net: Disposable caps to stop hair falling into food, sensitive machinery or onto paintwork by providing full head coverage. Generally, made in from soft polypropylene, are laboratories, food production area. ideal for use 2. Gloves: People who work in the food and beverage industry use disposable polypropylene gloves on a regular basis, which act as a barrier in order to prevent the spread of germs and keep consumables from becoming contaminated. 3. Hand Dryer: Generally installed inside toilets, food production area and manufacturing premises for drying wet hands of the person for preventing microbial contamination as wet hands, becomes the food borne and microbes. Hand dryer with Polycarbonate ABS casing construction are suitable for installation within food industries. fastest vector for spreading 304 SS PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .20-May 2023 4.Shoe Covers: Disposable shoe covers made from cast polyethylene to prevent contamination of the workplace from debris or bacteria brought in on from worker’s shoes, and protect footwear from splashes or staining. Each shoe cover has an elasticated opening that makes them quick and simple to put on and take off, while also ensuring that they stay securely in place. 5. Over sleeves: Disposable over sleeves are designed to protect forearms and sleeves without jacket or set of overalls on. having to put a Generally, these are elasticated at both ends to ensure that they stay securely in place and help prevent splashes from entering underneath. 6. Beard Net: Disposable beard snoods which are made from soft non-woven polypropylene, and are elasticated to ensure that they stay securely in place while working. Wearing a disposable beard snood or beard net protects against small hairs falling into food, sensitive machinery. The use of a beard snood also helps to reduce the risk of long hair being caught in rotating equipment. 7. Disposable Aprons: These are disposable LDPE aprons which are ideal for protecting clothes from stains caused by splashes and dirt the workplace, and have waist ties that offer a close fit and help to ensure that the disposable apron in doesn’t get machinery. in the way of work or caught in Cleaning and sanitizing Cleaning and sanitizing are the most important therefore, aspects of any sanitation program; sufficient time should be given to outline proper procedures and parameters. contact surfaces structures, Detailed procedures must be developed for all food-product (equipment, utensils, etc.) as well as for non-product surfaces such as non-product portions of equipment, overhead ceilings, lighting devices, refrigeration units and Heating, Ventilation and Air Conditioning (HVAC) systems, and anything else which could impact food safety. Identification of type of the cleaning tool is the crucial step of any plant sanitation program. Tools used industry are for described below: shields, walls, the cleaning food in 1.Wall Bracket: These are not only used for storage of cleaning equipments but also ensures good hygiene practices and extends shelf life of brush wares. This must be designed such that there are no crevices for bacteria buildup and are easy to clean. These are generally made up of Stainless Steel and Polypropylene. 2.Brooms: A broom is a cleaning tool consisting of usually stiff fibers (often made of materials such as polypropylene, polyesters and Stainless Steel) attached to, and roughly parallel to, a cylindrical handle, the broomstick. It must be designed in such way that provides effective cleaning. 3. Dustpan: It is usually used in combination with broom for collection of food debris and dust from floors and work surfaces. It is generally made up of Stainless Steel and polypropylene. 4. Brush: These are used for easy cleaning of corners. The equipments and hard-to-reach suitable material of construction is Stainless Steel and polypropylene. 5. Scrappers: These are Ideal for cleaning powder towers and other surfaces where extra force is needed to loosen dirt. Generally, scrappers used in food processing industry are made up of Polypropylene or Stainless Steel 304/316. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter READ MORE.... Vol .02-Issue .20-May 2023 Controlled Environment Uncontrolled temperature and moisture in any part of the food production cycle can often leads to the growth of bacteria, mildew, or mold which can mean the difference between a product being safe and fresh versus unsafe and spoiled. Fortunately, these risks can be easily mitigated by using quality accessories like: 1.Air Curtains: These are also known asair doors which are installed at doors and windows of food processing facilities for reducing energy costs, containing smells, maintaining temperature and keeping flying insects out. 2.Strip Curtains: Food process industries uses strip curtains that are transparent curtain made up ideal for of non-phthalate material which are maintaining an ambient temperature of warehouse or cold store or any other area, keeping out dust/flies/pests, restricting the movement of air pollutants and control noise. 3.HVAC System: HVAC systems are milestones of building mechanical systems that is designed on the principles of thermodynamics, fluid mechanics and heat transfer which provides thermal control indoor comfort for product and workers and respectively. 4.Floor Marking Tapes: These are Vinyl tapes which are used to demark specific area to maintain safety standards industry. It also helps workers to put materials and equipment back in right place. in the Effective pest control In food processing environments, flies and rodents infestation are considered as a big problem which can put product and business reputation at risk. is 4.1.Rodabox: These are rat catcher which installed with mouse glue that act as wonderful tool to get rid of mouse as it more looks like surface of ordinary carton and box thus this easily traps mousse/rats. This is usually made up of iron and strong build. trap 4.2.Fly Catchers: It is an electrical device, which uses ultraviolet light to attract insects toward an electrified wire grid where they are electrocuted (making a zapping sound). These are used as chemical alternatives for pest control. They work by attracting all kinds of flying insects to a blue ultra-violet light. The insects then hit the killing board situated behind the fluorescent tubes. A small electrical current safe to our touch is passed through the 'killing board' humanely and instantly killing all types of flying insects. Usually, they are of two types, Fly Cather without glue pad and with glue pad. Former in non-food processing areas whereas later one is installed in food processing area as it prevents the scattering of ashes of electrocuted insects. installed is It is of utmost importance that quality accessories being used inside food manufacturing premises can lead to the unhygienic conditions as well. Hence, it is recommended to use or give special preference to the selection of accessories being used, like its MOC, design and other parameters that can cause hazard. Just installation won’t be that effective, and each accessories requires specific cleaning and maintenance schedule should be strictly adhered with. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ Consumers are concerned about the long-term adverse impacts of heavy sugar intake. Nova Dairy now emits carbon. According to a recent worldwide consumer study from Kerry, a pioneer in taste and nutrition, consumers are concerned about the detrimental impacts of high sugar intake. Consumers are reducing their sugar intake primarily for health reasons, emphasizing boosting immunity, gastrointestinal health, and mental wellness. The flagship dairy company in India with a positive carbon footprint is Sterling Agro Industries Ltd.'s Nova Dairy. The company has achieved this milestone because it uses wind and solar energy for electricity production, which helps reduce the amount of carbon dioxide and carbon monoxide that cattle produce in the environment. More than 70% of respondents in Southeast Asia want to reduce their sugar intake to improve their quality of life, future health while 62% are doing so to prevent problems. Up to 86% of respondents in this region are concerned that excessive sugar consumption will cause diabetes. On the other hand, 82% of consumers worldwide concur that products with less sugar are healthier. The only carbon-positive dairy company in India is now Nova Dairy, according to the managing director of Sterling Agro Industries Ltd. Kuldeep Saluja. Our dedication to the environment and sustainability has always come first. With this accomplishment, we have made strides in lowering our carbon footprint and protecting the environment for future generations. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Gemini Oil is the highest-rated sunflower oil in India. This Mother's Day, Mother's Recipe honors the #TasteofMothersLove. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION In a survey by Consumer Voice (Voluntary Organisation in the Interest of Consumer Education), which evaluated the safety and quality of edible oils sold in the nation, Gemini, the company's flagship edible oil brand and the market leader in the edible oil category in Maharashtra, was named the No. 1 quality sunflower oil brand in India. Based on the results of a laboratory investigation on 23 sunflower oil brands tested on 20 quality indicators by FSSAI India), (Food Safety & Standards Authority of Agmark, and legal methods, Gemini sunflower oil was ranked No. 1 in the study. Several quality and purity criteria, such as fatty acid composition, saturated fatty acids, MUFA, PUFA, trans fats, moisture and insoluble impurities, refractive index, acid value, saponification value, and unsaponifiable matter, were used to evaluate each brand. Mother's Day is the ideal time to honor the care and nurture that our mothers give us daily. One of the most robust and unconditional types of love in the world is the love a mother has for her children. is an unconditionally devoted affection that is selfless. Everyone eventually gets older, causes including moms, and substantial changes to a mother's health and well-being. this process frequently It It's crucial for aging moms, their families, and carers to be aware of these risks and to take proactive measures. Aging mothers may experience a variety of health conditions. This the Mother's Day, #TasteofMothersLove with ad, celebrating motherhood and every facet of this superwoman. their most heartfelt celebrated Mother's Recipe By 2033, the coffee and tea markets will reach $1,390 billion Due to growing public knowledge of the health advantages of beverages, including detox coffee, lemon tea, and green tea, there has been a noticeably increased demand for these beverages in recent years. Fact. The market for hot beverages, including coffee and tea, is predicted to reach a value of $ 1,390 billion by the end of 2033, growing at a CAGR of 6% from 2023 to 2033, according to MR, a provider of market research and competitive intelligence. It is anticipated that their sales will increase with the introduction of new hot beverages with various health advantages. In addition, in the upcoming years, it is expected that the growing number of coffee vending machines in corporate settings and workplaces worldwide will increase demand for hot beverages. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION N O N - T E C H N I C A L C O N T E N T WEEKS HIGHLIGHT 13 MAY NATIONAL COCKTAIL DAY World Cocktail Day is a worldwide celebration of drinks, commemorating the first definition of a cocktail, which was published on May 13, 1806. 13 MAY MOTHER'S DAY Mother's Day is observed in India on the second Sunday of May. We appreciate our mothers and show our love and thanks to them on this day. Youth passes; love fades; friendship's leaves fall; a mother's hidden hope outlasts them all." 15 MAY INTERNATIONAL DAY OF FAMILIES The family is society's most fundamental unit. Every year on May 15, the International Day of Families is commemorated to raise awareness about issues affecting families and to get a better understanding of the social, economic, and demographic factors that influence them. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y A M PMG N O N - T E C H N I C A L C O N T E N T 16 MAY WORLD DRAWING DAY Drawing Day is observed on May 16th, and the best way to spend the occasion is to express yourself via drawing anything you choose. 12 MAY 17 MAY WORLD TELECOMMUNICATION DAY Every year on the 17th of May, World is commemorated. Telecommunication Day "Accelerating digital change in tough times" is the topic of World Telecommunication and Information Society Day (WTISD). 18 MAY INTERNATIONAL MUSEAM DAY Every year on the 18th of May, International Museum Day is commemorated to promote awareness about museums and their role in society. "The Future of Museums: Recover and Reimagine" is the topic of International Museum Day 2021. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y A M PMG DID YOU KNOW? T E C H N I C A L C O N T E N T 1/2 2/2 Fact 1 Corn can be classified as a grain or a vegetable depending on when it is harvested. Corn's maturity level at harvest influences both its use in meals and its nutritional value. A grain is a corn that has been harvested when it is fully mature and dry. Fresh corn, on the other hand, is harvested when it is soft and has liquid-filled kernels and is considered a starchy vegetable. Fact 2 Daniel Peter, a Swiss chocolatier and entrepreneur, worked for eight years on perfecting a milk chocolate formula. He didn't realize condensed milk was indeed the answer to all of his concerns until 1875. 1/3 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y A M PMG T E C H N I C A L C O N T E N T 1/6 2/6 3/6 4/6 1/3 5/6 6/6 Fact 3 Soybeans are a versatile and nutritious crop that can be processed into a wide range of products for food, feed, and industrial uses. Get to know some common products made from soybeans. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Y A M PMG T E C H N I C A L C O N T E N T 1/5 2/5 1/3 3/5 4/5 Fact 4 Improving energy efficiency in the food processing industry can not only lower operational costs but also contribute to environmental sustainability by reducing and preserving natural resources. greenhouse emissions gas Y A M PMG 5/5 DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .20-May 2023 PMG ENGINEERING About PMG About PMG Delivering End-to-End Engineering Design & Construction Management in Food & Beverage Industry MAKING CUSTOMERS THE INDUSTRY LEADERS ENGINEERING MUST CREATE BUSINESS VALUE MEET THE EXPECTATIONS OF ALL STAKEHOLDERS OPTIMAL ENGINEERING Website Link Click Here Follow Us on
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