Comparative Analysis of the Quality of some Welded Joints Made in Maintenance Interventions in the Food Industry

In the food industry, food safety largely depends on the quality of the surfaces that meet the food. Their various imperfections can become dangerous areas of contamination. The manufacturer of industrial equipment has imposed rules in this regard. This paper highlights certain violations of these rules in the maintenance interventions, carried out in improper conditions at the food processor's headquarters. Some quality control methods of these welded joints are presented, specifying some correlations of surface imperfections with the risks of contamination of the food product. Some corrective measures contained in the European hygienic design guide are also highlighted, with the particularities imposed on welding technologies.