Hygienic Design - Articles and news items
Issue 4 2016 • 18 August 2016 • Jon J. Kold, Chairman, EHEDG Denmark
EHEDG’s guidelines for conveyors in food processing discuss good and bad solutions, and focus on production and the cleaning regime. The guideline chapters give input to the various conveyor types and the challenges during food processing. However, there are difficulties in proposing sweeping generalisations for conveyor and belt design due to the multiplicity of demands from the industry; foodstuffs may be (deep) frozen, fried, cooked, or baked, etc., on the conveyor; the foodstuffs may be hot or cold, humid, dry, or oily etc.; they may be highly perishable and/or susceptible to contamination or very highly inert…
Issue 5 2015 • 28 October 2015 • Brett Ira, Key Account Manager, ACO Group / James Marsden, Ph.D., Distinguished Professor Food Safety and Security, Kansas State University
The ACO Group is one of the world market leaders in drainage technology. With its integrated approach, ACO stands for professional drainage, economical cleaning, and the controlled release and reuse of water. In an interview for New Food, James Marsden from Kansas State University, put some questions to Brett Ira, Key Account Manager at ACO Group, to further explain hygienic drain design…
Issue 5 2015 • 28 October 2015 • New Food
Adenosine triphosphate (ATP) is a compound found in every living cell and can be used as an indicator to determine if a surface was properly sanitised. ATP devices are utilised to detect the presence of bacteria and organic/food residue on surfaces. This study was directed by NSF International, performing comparison performance testing of five different commercially available ATP systems…
Issue 5 2015 • 28 October 2015 • Ulli Zimmer, Head of Sales, Business Line, Hygienic Pump Technology, GEA Tuchenhagen GmbH
Critical importance is placed on hygiene in the production of food and beverages. Strict hygiene regulations apply as they are set forth in legislation. In addition to assuring careful transport of food products, components used in the food-processing and cosmetics industries must satisfy many stipulations…
Whitepapers • 1 October 2015 • Vikan A/S
The correct selection of cleaning equipment by the food manufacturing and food service industries is essential to minimise the risk of product contamination and aid compliance…
Issue 5 2014 • 27 October 2014 • Jon J. Kold, Chairman, EHEDG Conveyer Systems Subgroup
With a new guideline on hygienic design of belt conveyors for the food industry, the European Hygienic Engineering & Design Group (EHEDG) addresses two of the major challenges in safe food production. First, how to avoid contamination of food through inadequately designed processing equipment. Second, how to improve food safety without operating costs for cleaning and production hygiene […]
Issue 6 2011 • 4 January 2012 • Ulf Thiessen and Matthias Schäfer, EHEDG Subgroup Valves
The major objective of hygienic design is to avoid product contamination by microbes, particles and chemicals. European legislation (i.e. the Machinery Directive) is forcing machinery suppliers to design their machines which are used in the production of food, pharmaceuticals and cosmetics according to some so-called hygienic design criteria. The common objective of these criteria is to make a machine CIP (Cleaning In Place) cleanable. The design of sealings is one of the major aspects of hygienic design. Sealing design shall avoid accumulation of soil and microbes and therefore has to be ‘gap free’ under all operation conditions. Even very small gaps and crevices can harbour a big number of microbes and can be the source of product contamination. Machinery and piping design shall make sure that all surfaces in contact with the product can be cleaned with a defined CIP procedure unless the machine or piping systems is foreseen to be dismantled for cleaning. So-called dead legs which are areas not sufficiently covered by the CIP stream have to be considered as difficult to clean and represent an extreme hygienic risk.
All manufacturers of equipment used in the production of foodstuffs in the European Union are committed to following the basic hygienic design requirements defined in chapter 2.1 of the EU Machinery Directive. Therefore, hygienic design of food processing equipment is regulated by law in all countries of the European Union. These legal requirements also apply to all machinery and plants for the production of cosmetics and pharmaceuticals1. In recent years, a variety of directives, codes, guidelines and recommendations explaining, discussing and specifying hygienic design requirements in detail have been published2-4.
Issue 4 2011 • 6 September 2011 • Wouter N.A. Burggraaf, Burggraaf & Partners B.V.
In the food industry, plate heat exchangers are often used for cooling or heating liquid food products. Plate heat exchangers are relatively cheap and can also be applied for heat recovery. The industry has tried to solve a number of food safety problems, but it has not succeeded in all cases. Problems around the gaskets have been solved. It is clearly understood that elastomers do not have an unlimited lifespan. The gasket should be replaced preventatively. The gasket is no longer glued and nowadays, there are rapidly exchangeable gaskets. Specialist companies can change gaskets quickly and neatly.
The single rubber seal between the product side and the cooling- or heating medium has been replaced by a double gasket with a leak detection chamber in between. It remains important that the operator is aware of any leakage if it occurs and inspects this daily.
Issue 5 2010 • 4 November 2010 • Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK
The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of hygienic conditions throughout the equipment’s working life. There is a significant amount of guidance and information available on the principles of hygienic design for traditional food processing equipment (from the European Hygienic Engineering Design Group; www.EHEDG.org), but the nature of NP techniques such as High Pressure Processing (HPP) and Pulsed Electric Field (PEF) may impose other additional stresses on the equipment surfaces, their construction materials and their fabrication.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Bruker BioSpin Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Sandvik Process Systems Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd