Engineering specialized in food hygiene and safety

Ensuring food safety from a sanitary point of view, as well as quality, are the two main objectives of food hygiene and safety engineering. This branch of food engineering ensures that products are free from contamination and other hazards, which is becoming increasingly critical for consumers, governments and food companies themselves. We will now take a closer look at the relevance of this engineering, as well as its practical applications and its impact on health.

Principles and objectives of specialised food hygiene engineering

Specialized food hygiene engineering prevents food contamination and promotes the implementation of measures to ensure food quality and safety, as well as consumer health. Applying preventive measures throughout the food chain, from food production to consumption, is only part of the process. It is also essential to control the quality of raw materials, implement good practices, identify and control food hazards and activate hygiene and food traceability control measures.

In Spain, the Spanish Agency for Food Safety and Nutrition (AESAN) is the agency responsible for ensuring food safety in the country. At the European level, the European Commission establishes rules and regulations for the production, distribution and consumption of food. Among the most important regulations are Regulation (EC) 178/2002, which establishes the general principles and requirements of European food law, and Regulation (EC) 852/2004, which lays down food hygiene rules for food of animal origin.

Design and implementation of hygiene systems for the food industry.

The implementation of quality control systems is essential in the field of food hygiene and safety engineering. This involves the implementation of controls in the production, storage and distribution of food, and the taking of samples for microbiological and physicochemical analysis. 

ISO 22000 is an international regulation that establishes the requirements for a food safety management system. This standard is based on the Hazard Analysis and Critical Control Point (HACCP) approach, and its compliance is increasingly demanded in the food industry.

Roser Group has a technical office where an expert team of engineers develops systems, equipment and installations for industrial hygiene in the food sector, taking into account the particularities of each factory and plant. Among this equipment it is worth mentioning the Duomans plus sanitary passage or the Sanieco WD Plus. These developments are applied both in new construction facilities and in existing and active facilities. 


Roser Group, engineering specialized in food hygiene 

Roser Group, as a company specialized in providing comprehensive solutions in the field of industrial hygiene in the food sector, offers extensive experience in the implementation of hygiene and safety measures in food production, ensuring the quality and safety of food. 

Thanks to its commitment to excellence and innovation, Roser Group has managed to remain at the forefront of the latest trends in food hygiene, with a commitment to excellence and innovation that allows it to offer customized solutions adapted to the needs of each client, ensuring the quality and safety of the food produced.

The company also has a wide range of products and services focused on industrial hygiene, ranging from cleaning and disinfection of equipment and work areas to the supply of specialized equipment for the food industry.