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15 November 2018

• Food and beverage manufacturers do not always include steam within their HACCP
• Your quick-start guide to including your steam system in your HACCP details seven steps to help ensure the quality of your final product is achieved at all times
• Guide stresses the importance of testing steam as an ingredient, just like any other

Those concerned with quality within the food and beverage industry will already be very familiar with the concept of Hazard Analysis Critical Control Points (HACCP), though many will be less familiar with including steam within their HACCP approach. The launch of the new guide aims to provide a step-by-step process to helping facilities managers ensure the quality of their final product is achieved at all times by including steam within HACCP. 

Authored by Francisco Pedrosa, Regional Clean Steam Specialist at Spirax Sarco, the new quick-start guide aims to offer a helping hand to plant operators in the food and beverage industry in understanding and including steam within their HACCP.

Your quick-start guide to including your steam system in your HACCP provides seven easy to follow steps for operators to end the overlooking of steam within HACCP-based approaches. Steps include: Identifying critical control points, create monitoring processes, and define verification procedures, among others.

“By including their steam system in a HACCP, plant operators can better maintain, and feel more confident about, the quality of their plants output.” says Francisco.

“This guide aims to help those operators ensure that the quality of their final product is achieved at all times – reducing waste and energy costs.

“All too often I find myself speaking with plant operators at food processing plants who know that they should be including steam within their HACCP approach but lack the knowledge to do so. It is my hope that this guide will help to mitigate the likelihood of physical, chemical, and biological hazards within the food industry and to create a manufacturing sector that places the proactive management of steam quality and food safety at its core”.

To see how you can enhance steam quality, download the quick-start guide here: sxscom.uk/HACCPQuickStartGuide

For more information, please contact:

Spirax Sarco Limited
Charlton House
GL53 8ER
Tel:  +44 (0)1242 521361
Fax:  +44 (0)1242 573342
Email: UK.Enquiries@uk.spiraxsarco.com
Web:  www.spiraxsarco.com
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