Guiding Criteria for Hygienic Design of Food Industry Equipment

Abstract

Equipment design for food industry should consider, in addition to performance, cost and quality requirements, further aspects regarding to hygiene and food safety. This paper discusses how information associated with hygiene aspects can be used as orientation criteria for equipment design for food industry. The study was based on specialized literature and national and international standards to establish valuation criteria for hygienic design. Eighty-five criteria were established, grouped into six orientation classes, as follows: processes, materials, geometry, accessories, sealing and others. The criteria were validated through their application in a company which produces concentrated fruit juice, demonstrating how problems could have been avoided by using this valuation method. PRACTICAL APPLICATIONSThis work provides a contribution to food industry equipment in order to understand how to identify, classify and store the best practices for hygienic design of food processing equipment. In very specific sectors such as food equipment industry, the knowledge related to the equipment design is usually captured in a tacit manner. This paper provides a reflection on this subject and shows a way to organize this knowledge.

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

“…Eighty‐five criteria, with 6 classes, have been established as to the processes, materials, geometry, accessories, sealing and other factors to consider for hygienic plant design for a Brazilian company producing concentrated fruit juice (Costa and others ). Hygienic design criteria for food processes have been established by harmonized legislation in EC Regulations 178/2002, 852/2004, and 853/2004 on Food processing machinery standards, Basic concepts—Part 2: Hygiene requirements EN 1672‐2+ A1:2009 and European Hygienic Equipment and Design Group (EHEDG) guidelines (Wirtanen and Salo ).…”

Comprehensive Parameter Screening for the Investigation of Particulate Fouling in Pipe Fittings

“…So far, no comparative work to characterize these pipe fittings with regards to their fouling behavior through particle deposition is known by the authors. Nevertheless, a large quantity of book, articles and guidelines as well as recommendations regarding the design of production plants to meet specifications for a hygienic design, especially in food and pharmaceutical industries, are available [16][17][18]. To get preferably holistic insights into this fouling behavior, an extended experimental screening for important process parameters and common pipe fittings has been carried out.…”