Over the past 60 years, food companies have undergone a remarkable transformation in hygiene standards. This evolution can be roughly divided into three key periods: the 1960s-1980s, the 1980s-2000s, and the 2000s to the present day. Each phase introduced specific improvements and innovations that have shaped today’s high standards of food safety and hygiene.
The 1960s - 1980s
The birth of the “Golden Standard”
The 1960s marked the emergence of the scientific foundation for food safety and hygiene. This era saw the introduction of Hazard Analysis and Critical Control Points (HACCP) principles, initially developed by NASA to ensure food safety for astronauts. Although not yet widely adopted by commercial food companies, HACCP laid the groundwork for systematic and controlled approaches to food hygiene.
Governments also began drafting comprehensive food safety regulations during this time. Many countries implemented their first extensive food safety laws, mandating businesses to adhere to specific hygiene standards. Companies started adopting basic practices, such as routine equipment cleaning and the use of protective clothing.
It was during this period that Damaco began its operations, starting as a poultry slaughterhouse in 1964 and later, in 1982, becoming a producer of mechanically separated poultry meat.
The 1980s-2000s
Advances in technology and awareness campaigns
The 1980s saw an acceleration in the adoption of HACCP, driven by several food safety incidents that prompted public outcry and policy changes. Automation began to play a larger role, significantly impacting hygiene in production facilities. Innovations such as Clean-In-Place (CIP) systems—automated cleaning processes that didn’t require disassembly—made cleaning more efficient and reliable.
At Kipco-Damaco, automation became a cornerstone of operations in 1982, when founder Marc Vandaele developed a unique process for separating poultry meat from carcasses. At the time, upgrading residual streams in the meat industry was a groundbreaking concept, with mechanically deboned poultry meat revolutionizing the production of items like sausages and snacks.
Awareness campaigns also gained traction during this period, emphasizing the importance of food safety. Companies invested heavily in staff training, integrating hygiene and sanitation into daily operations. This increased knowledge and compliance significantly reduced foodborne illnesses.
The 2000s to present
Innovation and globalization
The 21st century has witnessed another leap forward in hygiene practices, fueled by technological innovation and globalization. The global nature of the food industry, where ingredients and products are transported across continents, has led to stricter international standards and agreements on food safety and hygiene.
Modern technologies like the Internet of Things (IoT), blockchain, and artificial intelligence have transformed food safety systems. IoT sensors and automated systems continuously monitor the hygiene status of production equipment, while blockchain enhances transparency and traceability across supply chains. AI and machine learning are increasingly used to predict and address potential hygiene issues proactively.
Regulatory bodies, such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), now enforce rigorous standards and frequent inspections. Companies like Damaco Group, which operate on a global scale, must adhere to these stringent international requirements.
Sustainability has also become a priority, with a shift towards eco-friendly disinfectants and water-efficient cleaning processes as part of hygiene protocols.
What a transformation in 60 years!
The evolution of hygiene in food companies over the past 60 years showcases an impressive trajectory, driven by scientific advances, technological breakthroughs, and increasingly stringent regulations. These developments have greatly improved food safety and consumer protection, ensuring public health remains a global priority.
What does the future hold?
Looking ahead, ongoing innovation and improvement in food hygiene remain crucial. With emerging technologies and more conscious consumers, the demand for safe, high-quality, and sustainable food products will only grow. Companies must continue to invest in research and development to stay ahead of evolving standards.
Smarter technologies
Technologies like big data, genomics, and nanotechnology hold the potential to drive further transformation. Big data, for instance, can help identify patterns and trends in food production and consumption to enhance safety. Genomics may lead to the development of safer food ingredients and more resilient crops, while nanotechnology could revolutionize packaging and preservation methods, extending shelf life and ensuring safety.
Collaboration among scientists, industry players, and regulators will be increasingly important. Integrated approaches to food safety and hygiene are vital to address the dynamic challenges posed by globalization and climate change.
Meeting consumer expectations
Modern consumers are well-informed and have access to a wealth of information. Food companies must be more transparent than ever about their production methods and the measures they take to ensure food safety. Social responsibility and ethical business practices are no longer just legal obligations—they are consumer expectations.
In fact, 40% of today’s consumers are willing to pay a premium for sustainably produced products. This is driven by heightened environmental awareness, concerns about animal welfare, and a preference for locally sourced goods.
Sustainability and health
Hygiene and food safety now go hand in hand with sustainability. Efforts to minimize waste through efficient inventory management and just-in-time production methods are gaining traction. Eco-friendly cleaning agents, advanced waste management strategies, and energy-efficient production facilities are as important today as the early HACCP initiatives were decades ago.
A broader approach is emerging, prioritizing both consumer health and planetary well-being. This includes a holistic perspective on hygiene, considering not only direct food safety measures but also sustainable practices throughout the production process.
The "Farm to Fork" strategy
In May 2020, the European Commission unveiled its “Farm to Fork” strategy, a key initiative of the European Green Deal. This strategy aims to make the EU food system more sustainable and contribute to achieving climate neutrality by 2050, prioritizing food security and safety.
Its main objectives include:
- Ensuring sufficient, affordable, and nutritious food within planetary boundaries
- Halving the use of pesticides, fertilizers, and antimicrobial substances
- Increasing the share of organic farming
- Promoting more sustainable consumption patterns
- Reducing food waste and loss
- Combating food fraud in the supply chain
- Improving animal welfare
The transition to a more eco-friendly food system is expected to create new opportunities for businesses and benefit the agri-food sector’s revenue.
Training and cultural shifts
Continuous training is now embedded in business strategies. Hygiene is no longer a top-down directive but an integral part of organizational culture. Companies use interactive and digital tools to train and update employees on the latest trends and standards in food safety and hygiene.
As insights and practices evolve, driven by new threats and discoveries, the lessons of the past remain foundational. However, the future of hygiene in food companies will undoubtedly be shaped by rapid innovation and a shared commitment to producing safe, sustainable, and healthy food for a growing global population.