Barrier Solutions in Food Facilities: Physical & Alternate Methods for Pest Management

www.pmg.engineering Vol .02-Issue .06-February2023 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 .06-February 2023 CONTENTS YOUR PARAGRAPH TEXT 1. WHITE PAPER A. Integrated Pest Management System B. Hygienic Designing of Food Facility 2. INDUSTRY BUZZ Latest Food Industry News Updates 3. WEEKS HIGHLIGHT A Look Into The Main Events Of The Week 2-5 6-8 9 4. DID YOU KNOW? Fascinating Food Facts To Expand Knowledge 10-12 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .06-February 2023 INTEGRATED PEST MANAGEMENT SYSTEM Introduction in maintaining An ecosystem based strategy focusing on long term prevention of pests & their damage. This helps the pest with causing minimum risk to people and environment. Rather than using one harsh or deadly approach on pest, IPM involves series or combination of techniques such as biological control, habitual manipulation, modification of cultural practices and pesticides to be used only after careful monitoring indicates the need and treatment are made in reference to set guidelines. IPM, rather than being general, it is more of a specific type, targeting the specific organism. In production area pest contaminate food and spoil food by eating parts of it, cause damage to equipment, carry disease and pathogens in the production site. They also hamper normal plant functioning by causing damage to raw materials, finished products and packaging materials in the warehouse and storage area. IPM: Need is a set of different methods IPM that are employed to curb down the pest for which there are basic approaches that are to be followed: 1. Setting Action Thresholds: First step is to set an action threshold. It determines and indicates the time of action to be taken. When the pest become critical threat then required treatment or action can be taken. 2. Monitoring and Identification of pest: Monitoring program should include establishment of targets and action levels, and schedules for placing and checking traps or other techniques. Accurate identification of pests is necessary to select the most appropriate control methods. Also not all are to be get ridden off, some can be and beneficial identification of pest, that are threat, is required. proper monitoring hence 3. Prevention: If the prevention methods are not successful, controlling methods need to be introduced which would be depending up on the level of threat. Controlling method include use of highly targeted chemicals, mechanical control or change in the habitual nature and all this factor will be used after the risk assessment has been carried out. 4. Control: removes detergent and Chlorine. There can be acid rinse if required by using acidified water. Acid removes mineral and prevent mineral deposition as well. READ MORE.... PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .06-February 2023 IPM: Pest Controlling Techniques PLATE HEAT EXCHANGER Methyl Bromide: It is used for plant fumigations which can be used independently or can be combined with other techniques. It is very much specific to the problems and can be used for spot treatment or can be used for full site treatment, if required. Baiting & Trapping: Insect baits can be used for cockroaches and ants and even pheromone traps are being used. Rodent baits are to be used outside the plant or production area where they cannot be tampered. organophosphate: is Natural/synthetic applicate by ultra-low volume method, where it is applied in air suspension form as ULV is effective in rapid knock down of flying insects such as Indian meal moths, tobacco moths, and flies. It Crack & Crevice treatment: By using liquid or aerosol they are applied in small amount in the place where the harborage is suspected. formulation of insecticides Temperature range used for this method varies in reference to the targeted pest like -20°C for 1 minute, -10°C for 1-7 days, or 0°C for 1 week to 1 month, depending on the type of pest. It Phosphine Gas: Phosphine gas is generated by the reaction of metallic phosphide with atmospheric high moisture. concentrations and is given long exposure times, for example, initial dosages of 900 to 1200 ppm and final concentrations of 200 to 400 ppm for 36 to 48 hours. relatively used at is Exterior Treatments: is basically usage of It residual insecticides and is useful in controlling some outdoor insects. The used insecticide could be synthetic pyrethroids, chlorpyrifos in liquid or granular form, or diazinon in liquid or granular form. Heat Treatment: Temperature range used for this treatment is 51 Deg. C to 57 Deg. C for a period of 24 hours. In plant heating source can also be employed which can make process feasible. For uniform hot air distribution fans could be used. Low Temperatures: This method reduces the development the rate of pest by favorable required conditions for survival. removing PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .02-Issue .06-February 2023 HYGIENIC DESIGNING OF FOOD FACILITY Introduction it food safety and sanitation, To ensure is mandatory to have hygienic food designing of food factory. Hygienic food factory design provides defense against external factory hazards and internal factory hazards by removing harborage sites. Man- material movement can be restricted and can be maintained in the pant to check the flows of people, product, packaging material, air cross-contamination. and wastes, Security against deliberate contamination or sabotages can also be achieved by restricting the entry and people movement in accordance to the working. This can be achieved by proper check at outside premises level, closing of factory buildings levels and by ssegregating the restricted areas. to prevent Components for Designing Appropriate Layout: Having an appropriate layout is very important and design of the food factory must be adapted to the hygienic requirements of a given process, packaging or storage area. Movement of raw materials and ingredients should move from the ‘dirty’ to the ‘clean’ areas and reverse should be the flow in case of food waste and discarded outer packaging materials. There are always chances of expansion of business and hence the building and its food processing support systems should be designed so they can either be expanded, or another building and/or utilities can be added. Pest Prevention: To prevent any type of pest and rodent entry in plant it is recommended the plants are built at higher level than the ground level. Number of loading docks should be kept as minimum as possible with no direct opening in the exterior environment unmonitored. Every entry from exterior environment or from medium hygienic area to high hygienic area need to be installed with air curtains, automatic doors, strip curtains and to maintain required air pressure for preventing pest. Intruding insects can be attracted & killed within factory by strategically positioned UV light electric grids or adhesive glue board traps. It should be noted that glue pads should be used in production area where product comes in contact with environments. the Interior Hygienic Design Construction Materials: Construction materials for equipment and utility piping should be hygienic (smooth, non-absorbent, non-toxic and easily cleanable), chemical-resistant (to product, process chemicals, cleaning and sanitizing agents), physically durable (unbreakable, resistant to steam, moisture, cold, abrasion and chipping) and easy to maintain. Material used for construction of area where product can come to contact with, should be constructed with material of superior quality. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION READ MORE.... Vol .02-Issue .06-February 2023 in any material Harmful material like lead, mercury and cadmium should not be used for construction of food factories, only alloys for food contact can contain aluminum, chromium, copper, gold, iron, molybdenum, nickel, platinum, silver, titanium, zinc, carbon, etc.To prevent any type of flaking and chipping of paints, it is recommended to not paint the ceiling and adjacent walls of production area and area with high water usage area, with normal paints. Epoxy should be used as coating material in such area. in any material Harmful material like lead, mercury and cadmium should not be used for construction of food factories, only alloys for food contact can contain aluminum, chromium, copper, gold, iron, molybdenum, nickel, platinum, silver, titanium, zinc, carbon, etc.To prevent any type of flaking and chipping of paints, it is recommended to not paint the ceiling and adjacent walls of production area and area with high water usage area, with normal paints. Epoxy should be used as coating material in such area. Integration of Piping: Utility piping in technical corridors or zone H areas should be integrated into wall compartments or the ceiling. If this is not possible, it is recommended to use open racks, fixed to the ceiling, or walls and columns close to the ceiling and sufficient clearance must be provided between pipe runs and adjacent surfaces so that both are readily accessible for cleaning and maintenance. The pipe racks must be designed hygienically to minimize the presence of horizontal ledges, crevices or gaps where inaccessible dirt can accumulate. Use of minimum amount of utility piping should be done and all piping should be directly routed from service rooms to process areas and should always be logical and simple. In process area, hot water and process steam piping, standing “pools” of liquid that can support the growth of microorganisms must be avoided. To remove condensate, steam traps should be located at all low, convenient points along any extended pipe length. Steam purges for relief of steam condensate in a drain should be closely connected to that drain. Discharge of condensate from the system should be via an air break to prevent back-siphonage. Neither process nor utility piping should have dead legs. All tapping to the equipment’s should be preferred to be vertical as is more hygienic than the horizontal one. To encourage thorough cleaning around and between, piping should be installed at least 6 cm from walls and floors and also piping in corners should be avoided, as it hampers thorough cleaning. Interconnection between Hygienically Designed Electrical Accessories: To make connections between different processing units in adjacent rooms, use hygienically designed transfer panels. the different ports should be made with sanitary U- and J-bends. In the food contact area, electric components must always be enclosed in junction boxes, casings, closed cable housings, cabinets, etc. or should be installed in non-product contact in technical corridors. Lighting must zones or illuminate horizontal and vertical working surfaces evenly, without causing glare and at an intensity of about 300–500 lux at normal working height. Preference should be given to lighting mounted on ceilings rather than on walls, because process equipment, storage racks, etc. can form shadows that make cleaning and inspection of floor, walls or ceilings difficult. Balanced Air Supply and Exhaust System : Exhaust systems should have sufficient capacity to remove excess heat, dust, vapor, aerosols, odors and bio-burden from process rooms. The supply of filtered air in the room by the HVAC system must be large enough, otherwise the exhaust system will attempt to draw the required amount of air from adjacent less clean areas through doorways and windows. With all exhaust fans located outside the building to maintain a negative pressure in the portion of the duct system located within the building. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter FOOD INDUSTRY INDUSTRY BUZZ Amul hikes the price of milk by Rs 3 per litre Multisource cooking oils are essential for health Amul, a dairy cooperative in Gujarat, has announced an immediate increase in the price of fresh milk of up to Rs 3 a litre. According to a statement released on Thursday, the cost of Amul Gold will increase to Rs 66 per litre, Amul Taaza to Rs 54 per 1 litre, Amul A2 buffalo milk is available for Rs 70 per litre while Amul cow milk is available for Rs 56 per litre. For decades, the emphasis of dietary advice has been on balancing calorie consumption and reducing fat content. But we don't realise that, along with proteins and carbohydrates, fat is one of the three fundamental macronutrients our bodies require. Reducing dietary saturated fat has been the mainstay of most dietary guidelines of lowering for cardiovascular disease (CVD). risk the Healthy monounsaturated and polyunsaturated fats, such as omega-3 (alpha-linolenic) and omega-6 (linoleic) fatty acids, should be a part of a balanced diet. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Carlsberg warns 2023 will be a challenging year. PepsiCo's strategy to grow its $21 billion snacking portfolio According to Carlsberg, FY2022 saw "excellent results in a challenging climate," and beer consumption in 2023 may be affected by rising prices and inflation. The company stated in its quarterly report that the "progress of the situation in Ukraine and the impact on our business remain highly unpredictable, as is the Covid-19 recovery in China, particularly consumer off-take during the Chinese New Year celebrations." The global brewer reported revenue of 70.26 billion Danish kroner ($10.1 billion) in 2022, an increase of 16.9% from the previous year. 2022 REVENUE GROWTH FOR CARGILL OF 23% TO $165 BILLION Despite having a portfolio that includes decades- old classics like Doritos, Fritos, and Cheetos among its best-selling products, a top executive said PepsiCo has a "vast runway" to expand its multi- billion-dollar snacking empire. PepsiCo Foods North America's chief growth officer, Parth Raval, stated that the Texas-based company continues to "experiment and think about different" ingredients, packaging formats, flavours, and unusual combinations — like the blending of salty and sweet — in order to strengthen its already preeminent position the snacking market. in Coke Studio is back in a brand push from Coca-Cola Coca-Cola, a beverage manufacturer, is relying on "cultural connect" to advance the Coke brand in India by relaunching Coke Studio, its worldwide music property, in India after an eight-year absence and renaming it Coke Studio Bharat. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Dairy & Food Twin Expos are originally inaugurated by Home Minister Mohd Mahmood Ali. Growing Demand of Indian Seaweed Industry for Medicinal Purposes till 2028 At Hitex in Madhapur, Hyderabad, the Twin Expos for Food and Dairy Products, Processing and Packaging got underway. The dairy and food products, processing and packaging equipment, and allied industries are the topics of the three-day show. Mohd Mahmood Ali, Telangana's Home Minister, and Soma Bharath Kumar, the head of the Telangana State Dairy Development Cooperative Federation, inaugurated it (TSDDCF). With over 105 exhibitors, including Coffee Board of India, Godrej Creamline Jersey Products, Dodla Dairy, and others, the exhibition attracts a sizable audience. The India seaweed market is expected to grow at a rapid pace during the forecast period. Seaweed is a type of marine algae that grows in the sea or on land near the sea and is green, brown, or dark red in colour. They are used as a source of long and short-chain chemicals, which have important industry for the applications production of various products. in medicine and Seaweed is in high demand from food industries to low-calorie dietetic prepare salads, soups, and foods as people become more aware of organic and plant-based foods. 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 7 FEBRUARY INTERNATIONAL SAFER INTERNET DAY Safer Internet Day is celebrated worldwide in 2nd week of February to promote a safer and more responsible use of technology by children and young people around the world. 11 FEBRUARY WORLD UNANI DAY World Unani Day is observed on February 11 every year. It is celebrated on the birth anniversary of great Unani scholar and social reformer Hakim Ajmal Khan. The day is marked to spread awareness about health care delivery through the Unani system of medicine. It is a preventive and curative philosophy that has been used in India for many years. DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Y R A U R B E F PMG DID YOU KNOW? Fact 1 The fact that at least 4% of the cheese obtained is stolen has earned it the title of the world's most stolen food. Cheese is much more likely to be stolen than chocolate or wine, according to a report by the UK's Centre for Retail Research, which surveyed 1187 shops reflecting 2,50,000 department outlets from 43 countries. T E C H N I C A L C O N T E N T Y R A U R B E F 1/2 2/2 Fact 2 Women produce less alcohol dehydrogenase (ADH), an enzyme that is released in the liver and breaks down alcohol in the body. Meanwhile, fat absorbs alcohol and water helps it disperse. Women have a more dramatic physiological response to alcohol due to their naturally higher levels of body fat and lower levels of body water. PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 1/2 2/2 Fact 3 The term "milkshake" first appeared in print in 1885. During this time, a milkshake was an alcoholic beverage described as a "sturdy, heathy eggnog type drink" that was a blend of whiskey, eggs and other ingredients served as a tonic and cure at pharmacies. Y R A U R B E F 1/5 2/5 PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter T E C H N I C A L C O N T E N T 3/5 4/5 Fact 3 The term fish preservation & processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. 5/5 Y R A U R B E F PMG DESIGN+BUILD FOOD FACTORIES. ONE STOP ENGINEERING SOLUTION Vol .01 Newsletter Vol .02-Issue .06-February 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