LOF

AMI American Meat Institute

-Sanitary Design Checklist-

Summary: The following is a guide to supplying equipment to meet AMI sanitary design standards.

Definition of Sanitary Design:

“is the application of design techniques which allow the timely and effective cleaning of the entire manufacturing asset.”

Role of equipment design:

To eliminate the growth of pathogens by eliminating niches and harborage points in equipment design to improve cleanability, access, inspection,
and consistency of cleaning.

The American Meat Institute has written the Sanitary Design Checklist to identify ten principles of sanitary design for food processing equipment.
Using this tool will assist designers in identifying problem areas and typical design flaws that limit the effectiveness of cleaning and sanitizing
processes.

Three classifications are used in the checklist: Satisfactory, Marginal, and Unacceptable.

Satisfactory: Design is acceptable and is easily cleanable to a microbiological level.

Marginal: Design is acceptable but improved design would improve the probability that the equipment can be cleaned to
a microbiological level.
Unsatisfactory: Design is unacceptable and will need to be redesigned before we consider the purchase of this equipment.

Due to the stringent micro testing and zero tolerance placed on meat products, these guidelines are being provided to aid in identification of design criteria needed to
improve the cleanability of processing equipment.

Continue by selecting the AMI Checklist tab, when the checklist is completed, select the Summary tab to review.
Subgroup A, B and AMI Check…
are set up to print in Landscape mode

Maria please prepare both printed copy and acetate sheets

Norbert
Please review and see if the items selected are in fact appropriate do we need to include more?
 SANITARY DESIGN AUDIT
To complete this checklist, place an "X" in the appropriate box;
S = Satisfactory
M = Marginal
U = Unsatisfactory
The total score will automatically calculate and can be viewed on the Summary page

Review Date:
Sanitary Design Checklist Review Location:
Review Description:
# Descritption Reference S M U NA Comments
PRINCIPLE #1 - CLEANABLE TO A MICROBIOLOGICAL LEVEL
1.1 Equipment is designed to be constructed & maintained in a cleanable
condition to prevent the ingress, survival & multiplication of
microorganisms (measured post installation).

NSF 5.1
1.3 All surfaces are accessible for mechanical cleaning & treatment to
prevent biofilms formation (measured post installation).

AMI
100 /100
PRINCIPLE #2 - MADE OF COMPATIBLE MATERIALS
S M U NA Deficiency
2.1 Product Contact Surfaces must be made with materials which are
corrosion resistant, non-toxic, and non-absorbent as approved in the
NSF/ANSI/3A 14159-1.

NSF 4.1, 4.2

2.3 Composites & plastics remain intact without changes in shape,
structure & function thru cleaning & sanitation protocols.

AMI
2.4 Plated, painted & coated surfaces are not used for food contact
surfaces or for surfaces above the product zone areas.

AMI
2.5 Coatings and plating must remain intact. NSF 5.1.8
2.7 Materials not used include wood, enamelware, uncoated aluminum ,
uncoated anodized aluminum, etc. per NSF/ANSI/3A 14159-1. NSF 4.1.1,
4.2.1.2, 4.3
2.8 Metals are compatible with one another.
NSF 5.2.1

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 SANITARY DESIGN AUDIT

2.10 Materials used in construction are compatible with the product, the
environmental conditions they will be exposed to, as well as the
cleaning methods & chemicals. AMI, NSF 4.1,
4.2
1.2 All surfaces are cleanable as measured by <1 CFU per 25 square
centimeters, <1 CFU per 10 ml when the item is rinsed, acceptable RLU
(device specific) when measured by residual ATP, and/or negative for
residual protein or carbohydrate when using swabs to detect residual AMI
protein or carbohydrate (measured post installation).
1.4 When requested, data are available to demonstrate that soiled
equipment is cleanable (as defined above) by an individual using the
cleaning protocol provided by the equipment supplier (measured post
installation). AMI
1.5 Surfaces are clean visually and to the touch, & pass pre-op inspections
using sight, touch & smell (measured post installation).

AMI

100 /100
PRINCIPLE #2 - MADE OF COMPATIBLE MATERIALS

S M U NA Deficiency
2.2 In general, Stainless Steel shall be AISI 300 series or better.

NSF 4.2.1
2.6 Cloth back belts are not used.

NSF 5.3.3
2.9 Seals and O-rings will be designed to minimize product contact.

NSF 5.1.10

100 /100
PRINCIPLE #3 - ACCESSIBLE FOR INSPECTION, MAINTENANCE, & CLEANING/SANITATION
S M U NA Deficiency
3.1 All surfaces in the product zone readily accessible for cleaning and NSF 5.1.2
inspection

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 SANITARY DESIGN AUDIT

3.2 Product zone components with inaccessible surfaces (i.e., do not allow NSF 5.1.2
penetration of detergent ). Equipment disassembly is tool free & as
easy as possible..

3.3 Where access or disassembly is not possible, the entire assembled unit NSF 5.1.2,
is cleaned by CIP (preferred) or COP methods. AMI

3.5 Machinery and chain guards drain away from product zones and are NSF 5.1.16,
easily removed. AMI

3.8 All surfaces in non-product zone shall be readily accessible for cleaning NSF 5.2.2
and inspection.

150 /150
PRINCIPLE #4 - NO LIQUID COLLECTION
S M U NA Deficiency
4.1 All surfaces should be designed to eliminate water pooling & be self- NSF 5.1.5,
draining. B.1, B.2

4.4 All open surface areas are made of sufficient strength to prevent AMI
warpage & subsequent pooling of water.

4.7 Dead spaces are eliminated in design NSF 5.1.6,

B.3

4.8 Materials used shall be non-absorbent NSF 4.2, 4.3

100 /100
PRINCIPLE #5 - HOLLOW AREAS HERMETICALLY SEALED
S M U NA Deficiency
5.1 All rotating members, such as drive sprockets or belt pulleys, are to be AMI
solid or filled with dye and fully sealed with continuous welds.

5.5 Name plates & tags are minimized. When attached, plates & tags are AMI
continuously welded. Rivets or screw attached plates (often sealed
with caulk) are absent.

150 /150
PRINCIPLE #6 - NO NICHES
S M U NA Deficiency

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5
 SANITARY DESIGN AUDIT

6.3 Internal corners and angles shall have a smooth and continuous radius NSF 5.1.9
of atleast 1/8 inch (angles of less than 135º)

6.4 There are no lap joints. NSF 7.1.7, B.4

6.6 Caulking is not used. AMI

6.7 All joints and welds are flush and free of pits, cracks, and corrosion. AMI, NSF 5.1.7

6.8 All welds are continuous, smooth and polished. NSF 5.1.1

6.9 Sleeved assemblies (e.g., bushings, sprockets, bearings) are no longer AMI
than 1-1/2 inches or are dis-assembleable for cleaning.

6.1 Press and shrink fits are not used. AMI

6.11 Fasteners are not used in or above the product zone. AMI

150 /150
PRINCIPLE #7 - SANITARY OPERATIONAL PERFORMANCE
S M U NA Deficiency
7.1 Buttons on control panels are easily cleaned & sanitized during AMI
operations.

7.5 All surfaces near the product contact zone areas are designed as if they AMI
were product contact zone areas.

7.6 Product contact surfaces are made to prevent build-up of product AMI
residue during operations.

100 / 100
PRINCIPLE #8 - HYGIENIC DESIGN OF MAINTENANCE ENCLOSURES
S M U NA Deficiency

#REF! / 50
PRINCIPLE #9 - HYGIENIC COMPATIBILITY WITH OTHER SYSTEMS
S M U NA Deficiency

#REF! / 50

PRINCIPLE #10 - VALIDATED CLEANING & SANITIZING PROTOCOLS S M U NA Deficiency

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 SANITARY DESIGN AUDIT

10.1 Cleaning & sanitizing are considered in the design process. AMI

446252692.xls
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7
 To complete this checklist, place an "X" in the appropriate box;
S = Satisfactory
M = Marginal
U = Unsatisfactory
The total score will automatically calculate and can be viewed on the Summary page

Review Date:
Sanitary Design Checklist Review Location:
Review Description:
# Descritption Reference S M U NA Comments Points Points Available
PRINCIPLE #1 - CLEANABLE TO A MICROBIOLOGICAL LEVEL
1.1 Equipment is designed to be constructed & maintained in a cleanable
condition to prevent the ingress, survival & multiplication of
microorganisms (measured post installation). 20

NSF 5.1 -
1.3 All surfaces are accessible for mechanical cleaning & treatment to
prevent biofilms formation (measured post installation).
20

AMI -
100 /100 40
PRINCIPLE #2 - MADE OF COMPATIBLE MATERIALS
S M U NA Deficiency
2.1 Product Contact Surfaces must be made with materials which are
corrosion resistant, non-toxic, and non-absorbent as approved in the
NSF/ANSI/3A 14159-1. 10
NSF 4.1, 4.2 -
2.2 In general, Stainless Steel shall be AISI 300 series or better.
10
NSF 4.2.1 -
2.3 Composites & plastics remain intact without changes in shape,
structure & function thru cleaning & sanitation protocols.
10
AMI -
2.4 Plated, painted & coated surfaces are not used for food contact
surfaces or for surfaces above the product zone areas.
10
AMI -
2.6 Cloth back belts are not used.
10
NSF 5.3.3 -
2.7 Materials not used include wood, enamelware, uncoated aluminum ,
uncoated anodized aluminum, etc. per NSF/ANSI/3A 14159-1.
10
NSF 4.1.1,
4.2.1.2, 4.3 -
2.10 Materials used in construction are compatible with the product, the
environmental conditions they will be exposed to, as well as the
cleaning methods & chemicals. 10
AMI, NSF 4.1,
4.2 -

100 /100 70
PRINCIPLE #3 - ACCESSIBLE FOR INSPECTION, MAINTENANCE, & CLEANING/SANITATION
S M U NA Deficiency
3.1 All surfaces in the product zone readily accessible for cleaning and NSF 5.1.2
inspection 15
-
3.2 Product zone components with inaccessible surfaces (i.e., do not allow NSF 5.1.2
penetration of detergent ). Equipment disassembly is tool free & as 15
easy as possible..
-
3.3 Where access or disassembly is not possible, the entire assembled unit NSF 5.1.2,
is cleaned by CIP (preferred) or COP methods. AMI 10
-
3.4 Parts remain attached or are hung on the equipment for easy cleaning AMI
& to prevent damage or loss. Separate parts carts are supplied as an 5
alternative.
-
3.7 All belting is easily removable or the belt tension is removed easily AMI
without tools so the surfaces underneath can be cleaned. 15
-
3.8 All surfaces in non-product zone shall be readily accessible for cleaning NSF 5.2.2
and inspection. 15
-

150 /150 75
PRINCIPLE #4 - NO LIQUID COLLECTION
S M U NA Deficiency
4.1 All surfaces should be designed to eliminate water pooling & be self- NSF 5.1.5,
draining. B.1, B.2 10
-
4.2 Round framework is used for horizontal members wherever possible. NSF B.12
10
-
4.3 Where square or rectangular basis is are used the flat surface is turned NSF B.12
45 degrees to horizontal where possible. 10
-
4.4 All open surface areas are made of sufficient strength to prevent AMI
warpage & subsequent pooling of water. 10
-
4.5 Moisture does not drip, drain, or draw into product zone areas. AMI
15
-
4.6 Belt tension is adequate throughout operations to prevent water pooling AMI
on belts. 15
-
4.7 Dead spaces are eliminated in design NSF 5.1.6,
B.3 15
-
4.8 Materials used shall be non-absorbent NSF 4.2, 4.3
15
-

100 /100 100

PRINCIPLE #5 - HOLLOW AREAS HERMETICALLY SEALED
S M U NA Deficiency
5.1 All rotating members, such as drive sprockets or belt pulleys, are to be AMI
solid or filled with dye and fully sealed with continuous welds.
30

-
5.3 There are no fastener penetrations into hollow tube construction. AMI

30

150 /150 60
PRINCIPLE #6 - NO NICHES
S M U NA Deficiency
6.1 Surface Texture of a product contact surface shall not exceed 32 µ-inch NSF 5.1.1
except as described in NSF/ANSI/3A 14159-1. 10
-
6.2 Surface Texture of a non-product contact surface shall not exceed 125 AMI
µ-inch. 10
-
6.3 Internal corners and angles shall have a smooth and continuous radius NSF 5.1.9
of atleast 1/8 inch (angles of less than 135º) 10
-
6.4 There are no lap joints. NSF 7.1.7, B.4
10
-
6.5 Hermetically sealed spacers are used to allow for space between two AMI
adjoining pieces to permit mechanical action during cleaning. 10
-
6.6 Caulking is not used. AMI
10
-
6.8 All welds are continuous, smooth and polished. NSF 5.1.1
10
-
6.9 Sleeved assemblies (e.g., bushings, sprockets, bearings) are no longer AMI
than 1-1/2 inches or are dis-assembleable for cleaning. 10
-
6.1 Press and shrink fits are not used. AMI
10
-
6.11 Fasteners are not used in or above the product zone. AMI
10
-
6.13 If fasteners are necessary, they do not have exposed threads and have AMI
a positive locking method to prevent falling- or vibrating-off. 10
-

150 /150 110

PRINCIPLE #7 - SANITARY OPERATIONAL PERFORMANCE
S M U NA Deficiency
7.3 No bearings are present in product contact zone areas. NSF
5.1.13.3,
5.13.4 15
-
7.5 All surfaces near the product contact zone areas are designed as if they AMI
were product contact zone areas.
15
-
7.6 Product contact surfaces are made to prevent build-up of product AMI
residue during operations.
15
-
7.7 Shafts passing through a product zone shall have a air gap to prevent NSF 5.1.13,
product contamination B.9
10
-

100 / 100 55
PRINCIPLE #8 - HYGIENIC DESIGN OF MAINTENANCE ENCLOSURES
S M U NA Deficiency
PRINCIPLE #9 - HYGIENIC COMPATIBILITY WITH OTHER SYSTEMS
S M U NA Deficiency

PRINCIPLE #10 - VALIDATED CLEANING & SANITIZING PROTOCOLS S M U NA Deficiency

10.1 Cleaning & sanitizing are considered in the design process. AMI

10

-
10.4 Equipment design and materials are capable of withstanding standard AMI
clean-up procedures. Equipment materials have been reviewed with
the MSDS for the cleaning and sanitizing chemicals to assure 10
compatibility.
-
10.5 All belts should withstand heating to 160ºF for up to 30 minutes. AMI

10

50 / 50 30

#REF!
 Growth Niche and Biofilm Managment Sheet
Should this part be Is this part
Sanitizing removed nightly for harboring a What other challenges
Part Name Cleaning Method Intervention sanitation (is this possible
Method critical to sanitation growth does this part create?
process?) niche?

Manual Foam COP Flood Heat Treat Manual Yes or No Yes or No

Scrub Sanitize Deep Clean
160 degrees
1. Product Table

2. Center Plate

3. Support Arm

4. Blade

5. Blade
Sharpener

6. Gague Plate

7. Pusher Side
Arm

8. Frame N/A