FOOD PROCESSING MACHINES HYGIENIC PRODUCT CERTIFICATION system, food manufacturing equipment and hygienic design principles of factories are explained. The main reason for applying hygienic design principles is to prevent contamination of food products.
Inadequate hygienic design equipment and factories are difficult to clean. Debris (soil) can be trapped in crevices and dead spaces.
Product residues enable the microorganisms found in the product to survive and multiply. Residues of cleaning and disinfection chemicals increase the risk of corrosion and can cross-contaminate subsequent product batches. Additionally, pollutants, e.g. Foreign matter, allergens, lubricants, detergents and disinfectants may be carried with the product during processing and packaging.
The main purpose of equipment and plant design is to perform engineering functions. Sometimes the requirements of hygienic design conflict with functionality. An acceptable compromise should never compromise food safety.
It is more effective to include hygienic requirements in the initial design, because upgrading an existing design can be very expensive and fail. The benefits include not only product safety but also the potential to extend equipment lifespan, reduce maintenance efforts, increase sustainability and reduce operating costs.
Food Processing Equipment Hygienic Product Certification was first published in 1993 to explain the hygienic requirements of the European Machinery Directive in more detail. Later, this directive was included in the EN 1672-2 and EN ISO 14159 standards.
FOOD PROCESSING MACHINES - HYGIENIC PRODUCT CERTIFICATION is carried out using the standards specified below.
- EN 1672-2 Food processing machines - Basic concepts - Part 2: Hygiene rules
- EN ISO 14159 Safety in machinery - Hygiene conditions for the design of machinery
- European Hygienic Engineering & Design Group guidelines
- FDA 21 CFR
- ISO 21469 Safety of machinery - Lubricants with incidental product contact - Hygiene requirements
- Lelieveld, H.L.M., (1990) Processing Equipment and Hygienic Design. In: Microbiological and Environmental Health Issues Relevant to the Food and Catering Industries. Symposium Proceedings, Campden & Chorleywood Food Research Association Group, Chipping Campden, 6-8 February 1990
Requirements
Hygienic equipment class I/Hygienic Equipment Class 1
It can be cleaned in place and rid of relevant microorganisms without disassembly.
Hygienic equipment class II/Hygienic Equipment Class 2
Equipment that can be cleaned after disassembly and rid of associated microorganisms after reassembly.
For the FOOD PROCESSING MACHINES-HYGIENIC PRODUCT CERTIFICATION stages, field inspection and tests are carried out in the light of the following items.
4 Functional hygiene requirements
4.1 Cleanability (prerequisite for disinfection)
4.2 Preventing the introduction of microorganisms
4.3 Preventing the growth of microorganisms
4.4 Preventing entry and pest infestation
4.5 Prevention of foreign particle pollution
4.6 Prevention of chemical contamination
4.7 Compliance with other requirements
5 Building materials
5.1 General
5.2 Metals
5.3 Polymeric materials
5.3.1 plastics
5.3.2 Elastomers
5.4 Other materials
5.5 Adhesives and sealants
5.6 Fats
5.7 Signal transmission fluids
5.8 Thermal insulation materials
6 Hygienic design and structure
6.1 General
6.2 Surfaces and geometry
6.3 Source
6.4 Drainability
6.5 Insulation
6.6 Installation, support and layout
6.7 Integration of equipment
7 Hygienic Design Considerations
7.1 Testing and certification scheme
7.2 Qualification stages for equipment
You can direct any questions you may have to basvuru@astormayer.com.tr within the scope of Food Machinery Hygienic Product Certification.
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