Food Safety

Gerhard Schleining
+43-1-47654-6294/6293
Gerhard.Schleining@boku.ac.at

28.08.2012 HYGIENIC DESIGN 1

 contents
• role of hygienic design within food safety

• hazards

• standards – guidelines

28.08.2012 HYGIENIC DESIGN 2

 FOOD SAFETY is a matter of the whole food
supply chain

Product
Produkt- Agrarische
Primary Industrielle
Industrial Transport Handel Lagerung
Storage Konsum
Use
Production Produkt
Product Trade Houeshold Entsorgung
Disposal
Design
Planung Production
Primärproduktion Produktion Logistik
Logistics Verkauf Haushalt Consumtion
Nutzung

FOOD SUPPLY CHAIN

• biological  HUMAN
• chemical hazards by  ENVIRONMENT
• physical  EQUIPMENT

28.08.2012 HYGIENIC DESIGN 3

 Influence of secondary processes
like cleaning, chilling on the:
Acceptable microbial count

chilling

cleaning, disinfection

raw materials heat treatment

Transport
Production Logistics Consumption

28.08.2012 HYGIENIC DESIGN 4

 HAZARDS
Biological
 parasites, vermints, pests, rodents
 microorganism
 Natural biological toxins
(Mycotoxins)
Chemical
Residues of:
 pestizides, herbizides, fungizides, fertilizers, pharmaceuticals
 Processing contaminants (nitrosamins, fat oxidation, migration)
 Environmental contaminants: food allergens, heavy metals
 lubricants, cleaning agents and desinfectants, paintings

Foreign bodies:
Physical
 foreign food materials: last batch, seeds
 glass, wood, stones, hairs, debris (product)
 splitter of paintings, rust
 dust, paper
28.08.2012 HYGIENIC DESIGN 5
 Quality
Hygiene is the essential basis for the
HYGIENE quality of a food product

Product Hygiene: preventive measures

 Control of raw materials (supplier audits, acceptance tests)  GMP
 Control of intermediate and end products (shelf life)
 HACCP

Process Hygiene:  ....

 requirements to building and equipment
 HYGIENIC DESIGN
 cleaning, desinfection, pest control
 Compliance of temperature-time-relations, storage conditions  ....
and product flow (cross contamination!!)
 waste management  preventive
maintenance
Personal Hygiene:
 dress code, behaviour, if necessary adaption of sanitary rooms
 training !!!
28.08.2012 HYGIENIC DESIGN 6
 PRODUCT QUALITY depends also on the design and
quality of the used equipment

EQUIPMENT MANUFACTURER FOOD MANUFACTURER

equipment process product

design installation design
GMP/HACCP/...
cleanability functionality safety capability

processing
EQUIPMENT QUALITY
cleaning

PRODUCT QUALITY

28.08.2012 HYGIENIC DESIGN 7

 EQUIPMENT
Machinery
MANUFACTURER Directive
DIN EN ISO 14159
DIN EN 1672-2 2006/42/EC
design equipment

POTENTIAL OPERATIONAL
HYGIENE
CONFLICT SAFETY

design and control process

“hygiene package”

FOOD MANUFACTURER directive 95/63/EEC

safety and health
(equipment user) requirements for the use
of equipment by workers

28.08.2012 HYGIENIC DESIGN 8

28.08.2012 HYGIENIC DESIGN 9
 Hygiene Package
 General Food Law Regulation 178/2002 general principle, retraceability,
EFSA, RASFF

 ‘Hygiene 1’ Regulation 852/2004: basic hygienic requirements (HACCP) for

all companies in the food supply chain, in appendix sector specific
requirements

 ‘Hygiene 2’ Regulation 853/2004: specific requirements for animal food .

 ‘Hygiene 3’ Regulation 854/2005: inspections for animal products
 ‘Hygiene 4’ Directive 2002/99 animal health

 Regulation 2073/2005: Microbiological criteria

 Regulation 2074/2005 : Implementation of 852-854, 882
 Regulation 2075/2005: Trichinella
 Regulation 882/2004: inspections
 Regulation 2023/2006: GMP for materials and equipment used for food

28.08.2012 HYGIENIC DESIGN 10

 STANDARDS
 DIN EN 1672-2: Food processing machinery – Basic concepts – Hygienic
Requirements
 DIN EN ISO 14159: Safety of machinery – Hygiene requirements for the
design of machinery
 DIN EN ISO 10516: Hygiene, Cleaning and Desinfection
 DIN EN ISO 14644-1-9: Clean rooms

28.08.2012 HYGIENIC DESIGN 11

 REGULATIONS
 Regulation 852/2004: The layout, design, construction, siting and size
of food premises are to permit adequate maintenance, cleaning and/or
disinfection, avoid or minimise air-borne contamination, and provide
degree of details

adequate working space to allow for the hygienic performance of all

operations…….
 2006/42/EC : Machinery Directive
STANDARDS
 DIN EN ISO 14159: Safety of machinery – Hygiene requirements for
the design of machinery
 DIN EN 1672-2: Food processing machinery – Basic concepts –
Hygienic Requirements

GUIDELINES
Interpretation must always be done  specific product requirements
in relation to the local situation:  specific process requirements
 available equipment
 available staff
 environment
28.08.2012 HYGIENIC DESIGN 12
 EHEDG-GUIDELINES

general design criteria, materials of construction

is a consortium of equipment
manufacturers, food industries, research
institutes and public health authorities,
founded in 1989 with the aim to promote
hygiene during the processing and packing
of food products
(http://www.ehedg.org/)

closed equipment for liquid products

open equipment (conveyor belts, mixer, etc.)

technics: welding, passivation of stainless steel

aspects: air, water, lubricants

equipment: pumps, valves, pipes, couplings,

sealings
 processes: thermal treatment (pasteurisation,
sterilisation, chilling), dry products, packaging
(materials), cleaning

EHEDG-TEST-METHODS
Procedures for evaluation, test and certification of equipment for
authorisized test laboratories
 in-place cleanability, in-line pasteurisation, in-line steam sterilisability
 Bacteria tightness of equipment
 Bacteria impermeability of membran filters

certified eqipment is listed at: http://www.ehedg.org/certequip.htm

 EHEDG-THAILAND

ESTABLISHMENT OF
EHEDG REGIONAL
EHEDG CENTER
SECTION THAILAND
European Hygienic
Engineering & Design
Group (EHEDG) EHEDG THAILAND
Regional Committee
21st April, 2009

King Mongkut's Instute of Technoglogy Ladkrabang

President

Member from Member from Food Member from Food Member from
Chairman Secretary research equipment industry industry health authorities
www.kmitl.ac.th/ehedg
E-mail : ehedg@kmitl.ac.th
EHEDG-THAILAND
www.ehedg.org

www.kmitl.ac.th/ehedg

15
 EHEDG-THAILAND

กิจกรรม

การเตรียมคู่มือแนวปฏิบต
ั ิของ
EHEDG เป็นภาษาไทย

รวมกลุ่มผู้เชี่ยวชาญในแต่ละด้านของ
วิศวกรรมการออกแบบระบบการผลิตใน
อุตสาหกรรมอาหารทีถ ่ ูกสุขลักษณะ

การอบรมสัมมนา เพื่อเผยแพร่แนวปฏิบต ั ิการ

ออกแบบเครื่องมือ เครื่องจักรและการติดตั้งใน
โรงงานอุตสาหกรรมอาหาร รวมถึงการให้
คาปรึกษา ให้หัวข้อดังต่อไปนี้
- Specific Technology
- Basic Engineering
- Hygienic Engineering Design
- Hygienic Layout Design
16

independent, not-for-profit
corporation dedicated to advancing
hygienic equipment design for the
food, beverage, and pharmaceutical
industries (founded 1920 )
http://www.3-a.org
3A-STANDARDS
• 01-08 Storage Tanks 11/2001
• 02-10 Centrifugal and Positive Rotary Pumps 1/2006
• 04-04 Homogenizers and Reciprocating Pumps 11/1996
• 10-04 Filters Using Single Service Filter Media 11/2000
• 11-08 Plate-Type Heat Exchangers 1/2007
• 12-07 Tubular Heat Exchangers 11/2003
• 13-10 Farm Milk Cooling and Holding Tanks 11/2003
• 16-05 Product Evaporators and Vacuum Pans 8/1997
• ……

3A- ACCEPTED PRACTICES

• 603-07 Sanitary Construction, Installation, Testing, and Operation of High-Temperature Short-Time and
Higher-Heat Shorter-Time Pasteurizer Systems 11/2005
• 604-05 Supplying Air Under Pressure for Contact with Product or Product Contact Surfaces 11/2004
• 605-04 Permanently Installed Product and Solution Pipelines and Cleaning Systems 8/1994
• 606-05 Design, Fabrication, and Installation of Milking and Milk Handling Equipment 11/2002
• ………

28.08.2012 HYGIENIC DESIGN 17

 check lists to evaluate equipment
• Grocery Manufacturers Association (GMA, http://www.gmabrands.com/)
• American Meat Institute (AMI, http://www.meatami.com/)
based on design principles

28.08.2012 HYGIENIC DESIGN 18

 SUMMARY
• food safety is a matter of the whole food
supply chain
• hazards arise from human and environment
and also from equipment

• secondary processes like cleaning effect the

shelflife of products, if buildings and
equipment is of poor design - cleaning will
be difficult and time consumable

• hygiene is the essential basis for the

quality of a food product
• product quality depends also on the
design and quality of the used equipment

28.08.2012 HYGIENIC DESIGN 19