The Meat Institute recently released Portuguese and Chinese translations of its widely used Food Safety Equipment Design Principles, expanding global access to one of the industry’s most important food safety resources.

“Food safety remains a top priority and a core value for our members and the consumers they serve,” said Meat Institute President and CEO Julie Anna Potts. “By expanding access to the Equipment Design Principles with Portuguese and Chinese translations, we are reinforcing our industry’s shared commitment to growth, innovation, and the highest standards of safety in every facility and every community we serve.”

The newly released Portuguese and Chinese translations improve accessibility for a broader segment of the workforce and global partners. These translations join the already existing English and Spanish versions. All the translated versions were made possible through the generosity of Commercial Food Sanitation LLC.

Originally developed in 2002 and most recently updated in 2021, the Food Safety Equipment Design Principles provide industrywide recommendations for all equipment used in meat and poultry establishments to help address food safety hazards. The principles were created through collaboration among sanitation, design, engineering and production experts and are designed to reduce the risk of contamination from pathogens and foreign materials.

Equipment design plays a critical role in minimizing contamination risks and preventing costly recalls. By optimizing design and performance criteria through clear, industrywide recommendations, the Food Safety Equipment Design Principles promote practices designed to enhance food safety across the supply chain.

The Food Safety Equipment Design Principles encompass all aspects of food safety, including pathogen control and foreign material prevention. While developed specifically for meat and poultry establishments, the publicly available resource may also be applicable to other wet-cleaning food operations.

Source: Meat Institute