Food Processing Machinery Product Certification

Food Processing Machinery Product Certification

Food processing machinery product certification is a process that demonstrates the compliance of these machines with specific standards to ensure food safety and protect consumer health. This certification provides significant advantages for both manufacturers and consumers.

Why Are Food Processing Machines Certified?

• Food Safety: All surfaces that come into contact with food must be hygienic and have contamination-preventing properties. Certification proves that these requirements are met.
• Regulatory Compliance: In many countries, it is a legal requirement for food processing machines to meet certain standards.
• Consumer Confidence: Certification assures consumers that the product is reliable and of high quality.
• Market Access: Certification is a crucial market entry barrier, especially for manufacturers aiming to export.

Which Standards Are Used?

Various standards apply to food processing machinery. The most commonly used ones include:

• EN 1672-2: Covers the cleanability and disinfectability of surfaces that come into contact with food.
• EN ISO 14159: Defines hygienic design principles for the manufacturing and design of machinery.
• ISO 22000: A food safety management system standard that integrates machinery into food safety processes.

Certification Process

1. Application: The manufacturer applies to a certification body.
2. Evaluation: The certification body inspects the manufacturing facility and machines.
3. Testing: Required tests are conducted.
4. Issuance of Certification: If all conditions are met, the certification is granted.
5. Periodic Audits: To maintain certification validity, periodic inspections are conducted.

Benefits of Certification

• Competitive Advantage: Certified products are perceived as more reliable in the market.
• Brand Image: Certification demonstrates a company’s commitment to quality.
• Legal Protection: Certification serves as a safeguard against potential legal issues.
• Ease of Export: Certification is mandatory in many countries for market entry.

Food Processing Machinery Testing – Certification Period

Category: JI-JII

The hygienic design of food processing buildings and equipment has a significant impact on global food safety across many sectors, from farm to fork. Poor hygienic design has led to numerous food safety issues caused by cross-contamination of food products due to biological, chemical, and physical hazards. Well-thought-out and implemented hygienic design supports food safety and product quality, contributing to the effectiveness of food safety management programs.

In 2020, the Global Food Safety Initiative (GFSI) published a high-level set of hygienic design benchmarking requirements to enhance food safety from farm to fork. These Hygienic Design Requirements for Food Buildings and Processing Equipment were issued under Scope JI (for building contractors and equipment manufacturers) and Scope JII (for building and equipment users).

JI: Scope for Building Contractors and Processing Equipment Manufacturers

According to GFSI, this includes food building contractors and manufacturers of processing equipment, including:

• Farms, food production facilities, food retail and wholesale operations, and food-specific packaging manufacturers, along with all necessary components to connect them and the utilities required for their operation, as well as equipment suppliers, including kitchenware.
• Architects, engineers, and designers of food processing facilities, including farms, food production, storage, and retail buildings.
• Construction companies involved in building the above-mentioned facilities.

JII: Scope for Food Processing Equipment Users

According to GFSI, this includes food building and equipment users such as:

• Farmers, food producers, wholesalers, retailers, and packaging manufacturers involved in the specification, procurement, design, and construction of buildings or renovations for their own use.
• The specification, procurement, design, and construction of facilities, equipment, and the necessary utilities required for their operation, including kitchenware, by farmers, food producers, wholesalers, retailers, and packaging manufacturers.

Structure of This Technical Document

This document follows the structure of the GFSI Benchmarking Requirement Documents JI and JII.

• JI: Covers the establishment of a Hygienic Design Management System, including hygienic design, hazard and risk management, and good industry practices for building contractors and equipment manufacturers.
• JII: Covers the hygienic design requirements for building and equipment users, integrated into existing Food Safety Management Systems.

GFSI uses the umbrella term “food” to refer to food, feed, and packaging as applicable within the scope. When referring to food producers, this includes users of food production buildings and food processing equipment across the supply chain from farm to fork.

For suppliers of these food buildings and processing equipment, GFSI designates them as building contractors and equipment manufacturers.

Introduction of the Hygienic Design Process Concept

GFSI has introduced the hygienic design process concept, which includes the management of equipment, buildings, and facilities throughout their lifecycle from a hygienic performance and compliance perspective.

Requirements are detailed in various benchmarking clauses, including:

• Hygienic Design

  • Specification and design based on intended use (JI: HACCP 1.9.1 or JII: HACCP 1.9.2).
  • Hygienic design risk assessment (HACCP 1.7-1.8).
  • Mitigating food safety risks through hygienic design principles (HACCP 1.10-1.17, Good Manufacturing Practices 3.2).

• Hygienic Construction & Integration

  • Hygienic construction and installation (HACCP 1.14 & 1.15).
  • Procedures and training for hygienic use to prevent contamination (GMP 4.8-4.11; 7.2-7.3; 15.2).

• Hygienic Operational Use

  • Residual risk mitigation through cleaning, maintenance, etc. (HACCP 1.17).
  • Procedures and training for hygienic use to prevent contamination (GMP 7.2).
  • HDRA and modification control for legacy buildings/equipment (Clause 26).

All hygienic assets (buildings/equipment) will be evaluated at various stages to confirm that they meet all specified hygienic design requirements.

Compliance, deviations from design criteria, and alternative solutions must be documented, with records maintained at the food production facility where the hygienic asset is used.

If an unassigned asset (typically a modular unit integrated into production lines) is intended for a specific application (e.g., dry food processing), it must undergo a risk assessment based on the supplier’s intended product and process range.

Hygienic design compliance and cleanability criteria can be verified through certification based on ASTOR MAYER procedures. The application of hygienic design based on EN ISO 14159 and/or EN 1672-2 should be assessed.

The qualification process and expected outcomes can serve as a basis for contractual agreements between the supplier and customer during procurement.