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FOREWORD
This guidance identifies criteria for design, construction and installation detail conducive to hygienic operation in food processing factories. It sets out design practices that avoid hygienic problems in service, and provides a reference against which the food manufacturer may evaluate equipment and specify requirements in future proposals.
Contents
FOREWORD....................................................................................................................... 2 Contents........................................................................................................................... 3 1.0 SCOPE ........................................................................................................................ 8 2.0 DEFINITIONS ............................................................................................................... 9 3.0 ESSENTIAL SAFETY REQUIREMENTS OF THE MACHINERY DIRECTIVE FOR CERTAIN CATEGORIES OF MACHINERY .........................................................................................15 3.1 Agri-foodstuffs Machinery .....................................................................................15 3.2 Instructions ...........................................................................................................16 4.0 GENERAL HYGIENIC DESIGN PRINCIPLES .................................................................16 4.1 General..................................................................................................................16 4.2 References and Further Reading ..........................................................................18 5.0 VERIFICATION OF HYGIENIC REQUIREMENTS AND/OR MEASURES ...........................21 6.0 INSTRUCTIONS FOR USE ..........................................................................................22 7.0 EQUIPMENT GUIDELINES ..........................................................................................23 7.1 CONVEYORS, ELEVATORS AND HANDLING ...........................................................23 7.1.1 Belt Conveyors ...................................................................................................23 7.1.1.1 Hazards ........................................................................................................23 7.1.1.2 Design Considerations .................................................................................23 7.1.1.3 Methods of Construction ..............................................................................25 7.1.1.4 Materials of Construction .............................................................................25 7.1.1.5 Surface Finish ..............................................................................................27 7.1.1.6 References and Further Reading .................................................................27 7.1.2 Bucket Conveyors ..............................................................................................27 7.1.2.1 Hazards ........................................................................................................27 7.1.2.2 Design Considerations .................................................................................27 7.1.2.4 Method of Construction ...............................................................................28 7.1.2.4 Materials of Construction .............................................................................28 7.1.2.4 Surface Finish ..............................................................................................28
7.1.2.5 References and Further Reading .................................................................29 7.1.3 Vacuum Conveyors ............................................................................................30 7.1.3.1 Hazards ........................................................................................................30 7.1.3.2 Design Considerations .................................................................................30 7.1.3.3 Method of Construction ...............................................................................30 7.1.3.3 Surface Finish ..............................................................................................31 7.1.3.4 References and Further Reading..................................................................31 7.14 Screw Conveyors ................................................................................................ 31 7.1.4.1 Hazards ...........................................................................................................31 7.1.4.2 Design Considerations .................................................................................31 7.1.4.3 Method of Construction ...............................................................................31 7.1.4.4 Materials of Construction .............................................................................32 7.1.4.6 Surface Finish ..............................................................................................32 7.1.4.6 References and Further Reading .................................................................32 7.1.5 Chain Conveyors ................................................................................................32 7.1.5.1 Hazards ........................................................................................................32 7.1.5.2 Design Considerations .................................................................................33 7.1.5.3 Method of Construction ...............................................................................33 7.1.5.4 Materials of Construction .............................................................................33 7.1.5.5 Surface Finish ..............................................................................................34 7.1.5.6 References and Further Reading .................................................................34 7.1.6 Slat Band/Wire Mesh Conveyors ........................................................................34 7.1.6.1 Hazards ........................................................................................................34 7.1.6.2 Design Considerations .................................................................................34 7.1.6.3 Method of Construction ...............................................................................35 7.1.6.4 Materials of Construction .............................................................................35 7.1.6.5 Surface Finish ..............................................................................................35 7.1.6.6 References and Further Reading..................................................................36 7.1.7 Vibratory Conveyors ..........................................................................................36 7.1.7.1 Hazards ........................................................................................................36
7.1.7.2 Design Considerations .................................................................................36 7.1.7.2 Method of Construction ...............................................................................36 7.1.7.3 Materials of Construction .............................................................................37 7.1.7.4 Surface Finish ..............................................................................................37 7.17.5 References and Further Reading ..................................................................37 7.1.8.1 Hazards ........................................................................................................37 7.1.8.2 Design Considerations .................................................................................37 7.1.8.3 Method of Construction ...............................................................................38 7.1.8.4 Materials of Construction .............................................................................38 7.1.8.4 Surface Finish ..............................................................................................38 7.1.8.4 References and Further Reading .................................................................38 7.2 MULTIHEAD WEIGHERS .........................................................................................40 7.2.1 Description of Equipment and Definition ...........................................................40 7.2.2 Hazards .............................................................................................................. 41 7.2.3 Design Considerations .......................................................................................41 7.2.4 Method of Construction ......................................................................................42 7.2.4.1 Inlet Chute ...................................................................................................42 7.2.4.2 Centre Cone .................................................................................................43 7.2.4.3 Radial Feeders .............................................................................................43 7.3.4.4 Hoppers ....................................................................................................... 43 7.2.4.5 Discharge Chute ..........................................................................................43 7.2.5 Materials of Construction ...................................................................................43 7.2.7 Surface Finish ....................................................................................................44 7.2.7 References and Further Reading .......................................................................44 7.3 DEPOSITORS .........................................................................................................44 7.3.1 Description of Equipment ..................................................................................45 7.3.2 Hazards .............................................................................................................. 45 7.3.3 Design Considerations .......................................................................................46 7.3.4 Methods of Construction ....................................................................................47 7.3.5 Materials of Construction ...................................................................................47
7.3.6 Surface Finish ....................................................................................................47 7.3.6 References and Further Reading .......................................................................48 8.0 COMPONENT GUIDELINES .....................................................................................49 8.1 FRAMEWORKS .......................................................................................................49 8.1.1 Hazards .............................................................................................................. 49 8.1.2 Design Considerations .......................................................................................49 8.1.3 Method of Construction ......................................................................................50 8.1.4 Materials of Construction ................................................................................51 8.4.5 Surface Finish .................................................................................................51 8.1.6 References and Further Reading ....................................................................51 8.2 HOPPERS AND CHUTES .........................................................................................51 8.2.1 Hazards ...........................................................................................................52 8.2.2 Design Considerations ....................................................................................52 8.2.3 Construction Method ......................................................................................53 8.2.4 Materials of Construction ................................................................................53 8.2.4 Surface Finish .................................................................................................53 8.2.5 References and Further Reading ....................................................................53 8.3 WALKWAYS, HANDRAILS, STEPS AND STAIRS OVER CONVEYORS .........................53 8.3.1 Hazards ...........................................................................................................54 8.3.2 Design Considerations ....................................................................................54 8.3.3 Construction Method ......................................................................................54 8.3.5 Materials of Construction ................................................................................55 8.3.5 Surface Finish .................................................................................................55 8.3.6 References and Further Reading ....................................................................55 8.4 GUARDS, COVERS, PANELS AND CLADDING .........................................................56 8.4.1 Hazards ...........................................................................................................56 8.4.2 Design Considerations ....................................................................................56 8.4.3 Construction Method ......................................................................................57 8.4.4 Materials of Construction ................................................................................57 8.4.5 Surface Finish .................................................................................................58
8.4.6 References and Further Reading ....................................................................58 9.0 Hygienic risk assessment..........................................................................................59 9.1 General..................................................................................................................59 10.0 Verification of Hygiene requirements......................................................................61 11.0 Annex A................................................................................................................... 63 11.1 Informative diagrams...........................................................................................63 ........................................................................................................................................ 64 ........................................................................................................................................ 83 11.2 Supporting Photographs......................................................................................83
1.0 SCOPE
The document is intended for use by food manufacturers and food equipment manufacturers as a guide to good hygienic design practice for equipment used in the production of chilled prepared food. It highlights poor design and aims to promote an awareness of good design practices that will reduce hygiene problems inherent in equipment. The guidance serves as a means of evaluating 'food quality' equipment and its suitability for use in high risk areas. General hygienic design requirements for food products equipment are given in EN 1672-2.2009 This guidance is intended to assist equipment manufacturers in: (a) Identifying the level of hygienic design appropriate for the product as defined by a HACCP study (b)Designing a safe system for manufacturing and packing the product (c) Determining appropriate contact materials (d)Drafting appropriate cleaning and disinfecting procedures for the instructions for use Equipment manufacturers shall ensure that all equipment is assessed against these requirements by competent persons. Any limitations of use for specific equipment items shall be clearly stated in the instructions for their use. For example, This machine has been designed to pack pre-packed low-risk foodstuffs. The features described in these guidelines have been found by experience to be beneficial to product hygiene in guarding against contamination by: Bacteriological build-up Infestation of insects and pests Foreign bodies from the environment of the equipment Ingredients and raw materials
The principles are designated as a minimum acceptable standard and not intended to direct or restrict the main design purpose of equipment, but rather to ensure that the main purpose is carried out with full consideration for hygienic operation. Hence, the principles concern all aspects of equipment as built, covering incidental design, construction and installation, but excluding mandatory regulations and legislative issues including health and safety requirements as covered by UK and International law, which are taken as read (see section 3).
2.0 DEFINITIONS
Adverse influence An effect which gives a significant reduction of the fitness for consumption of a food, A food can be adversely influenced by microbial pathogens or other unwanted microorganisms, toxins, vermin, domestic animals and other contaminants. Areas of equipment: Food area Area composed of surfaces in contact with food; the food area also includes the surfaces with which the product may come into contact under intended conditions of use, after which it returns to the product. Splash area Area composed of surfaces on which part of the food may splash or flow along under intended conditions of use and does not return to the product. Non food area Any area other than those specified above. Cleaning in Place (CIP) Removal of physical matter without the need to dismantle the machine. Cleaning Removal of physical matter from surfaces by physical and/or chemical means. Cleanable Designed and constructed so that physical matter is removed by recommended cleaning methods. Contamination The introduction or occurrence of a contaminant in a food product, ingredient or environment. Contaminant Physical matter, microorganisms, toxins or chemicals that may
Corrosion resistant material Material resistant to normally occurring action of chemical or electrochemical nature. It includes food processing, cleaning and disinfection according to the instructions for use. Crevice A surface defect e.g. crack, fissure, which adversely affects cleanability. Dead Space Space wherein a product, ingredient, cleaning or disinfecting agents or soils may be trapped retained or not completely removed during operation of cleaning. Decontamination Removal or reduction of contaminant(s) to an acceptable level for safety or quality. Depositor A machine dispensing a predetermined quantity of a product by volume and/or weight. Disinfection Microbiological decontamination. Design Principles A set of rules and concepts directed at equipment construction and installation associated with conveyors and general mechanical handling equipment found within high risk and low risk areas. End of line packaging equipment may, by its very nature, not be subject to this specification. Prior to the design and construction of any equipment, a full HACCP evaluation should be undertaken for all equipment. Durable Ability of a surface to withstand the intended conditions of use, for example: to resist damage caused by the action of the process, contact with the food being processed, thermal actions, handling and contact with any cleaning or disinfecting agents specified. Food Any product, ingredient or material intended to be orally consumed.
Food Hygiene Taking all of the measures during the preparation and processing of food to ensure that it is fit for human consumption. Food Processing Equipment All plant and machinery that comes into direct contact with food products or ingredients used by the processor in the treatment or handling of food. Hazard Analysis Critical Control Point (HACCP) A system that identifies specific hazard(s) and preventative measures for their control (see Appendix B of CFAs Guidelines for Good Hygienic Practice in the Manufacture of Chilled Foods). Joint Junction of two or more pieces of material. Non-absorbent material Material which, under intended conditions of use, does not retain substances with which it comes into contact so that it has no adverse influence on food. Non-toxic material Material that does not produce or release substances injurious to health under intended conditions of use. Product Contact Surfaces All surfaces that ingredients may touch, condense onto, splash against and flow back from, including utensils. Product Processing Areas That space within food processing equipment which food products or ingredients have direct contact with during processing. Seal The closing of an aperture so as to effectively prevent the unwanted entry or passage of any matter.
Self-draining Design and construction of the shape and surface finish so as to prevent liquid from being retained. Smooth Condition of a surface that satisfies operational and hygienic requirements. Soil Any unwanted matter, including product residues, micro-organisms, residual detergent or disinfecting agents. Vermin Animals (including mammals, birds, reptiles and insects) that may adversely influence the food.
3.0 ESSENTIAL SAFETY REQUIREMENTS OF THE MACHINERY DIRECTIVE FOR CERTAIN CATEGORIES OF MACHINERY
3.1 Agri-foodstuffs Machinery
Where machinery is intended to prepare and process foodstuffs (e.g. cooking, refrigeration, thawing, washing, handling, packaging, storage, transport or distribution), it must be so designed and constructed as to avoid any risk of infection, or contagion and the following hygiene rules must be observed: a) Materials in contact, or intended to come into contact, with the foodstuffs must satisfy the conditions set down in the relevant Directives. The machinery must be so designed and constructed that these materials can be cleaned before each use; All surfaces including their joinings must be smooth, and must have neither ridges nor crevices which could harbour organic materials; Assemblies must be designed in such a way as to reduce projections, edges and recesses to a minimum. They should preferably be made by welding or continuous bonding. Screws, screwheads and rivets may not be used except where technically unavoidable; All surfaces in contact with the foodstuffs must be easily cleaned and disinfected, where possible after removing easily dismantled parts. The inside surfaces must have curves of a radius sufficient to allow thorough cleaning; Liquid deriving from foodstuffs as well as cleaning, disinfecting and rinsing fluids should be able to be discharged from the machine without impediment (possible in a 'clean` position); Machinery must be designed and constructed as to prevent any liquids, organic matter or living creature (including insects), entering or accumulating in areas that cannot be cleaned (e.g. for machinery not mounted on feet or casters, by placing a seal between the machinery and its base, by the use of sealed units, etc.); Machinery must be so designed and constructed that no ancillary substances (e.g. lubricants, etc.) can come into contact with foodstuffs. Where necessary, machinery must be designed and constructed so that continuing compliance with this requirement can be checked.
b) c)
d)
e)
f)
g)
3.2 Instructions
In addition to the information required in section 1, the instructions must indicate recommended products and methods for cleaning, disinfecting and rinsing (not only for easily accessible areas but also where areas to which access is impossible or unadvisable, such as piping, have to be cleaned in situ).
Good hygienic design should take into account HACCP and full process considerations in order to ensure that potential hazards are identified and design measures put in place to ensure the suitability of equipment for the particular purpose to which it is to be put, minimising potential negative impact on the final product.
4.1 General
The general principles apply to overall systems as well as to independent items of equipment. In subsequent sections of the guidelines, the principles are extended in the detailed application to various classifications, e.g. framework, welding etc. Most mechanical handling equipment has design elements referred to in the guidelines.
Equipment materials in contact with the product must be Food and Drug Administration (FDA) approved and conform to The Materials and Articles in Contact with Food Regulations 1987, as amended. All contact surfaces must be inert to food products All surfaces must be safely accessible for cleaning and for visual examination as manual cleaning is carried out. Product contact surfaces must be smooth, seamless and scratch
free.
Products must move through the processing areas completely and with no temporary retention. The design should be for streamlined flow over product contact surfaces. This is particularly applicable to conveyors within cooling baths and Souse Vide systems. Spillage of food materials is not acceptable. The system design must minimise all possibility of spillage and provide hygienic methods of coping with instances where spilling, splashing, blowing or other leakage may occur. The design should be as simple as possible. This may be achieved by using fewer parts but of heavier design.
The design must be kept as open as possible, avoiding corners that are difficult to reach. There should be no seams, gaps, crevices or any inaccessible recesses that are difficult to clean even on exterior non-contact surfaces. Ledges or horizontal surfaces must be avoided, particularly where difficult to clean. Contour such surfaces to ensure drainage. The hose-down procedure should anticipate any heavy run-off so as not to pass over cleaner parts. Ensure that run-off from external surfaces never flows across product contact surfaces. The system design must allow good housekeeping practices. Where appropriate, the system should demarcate boundaries, e.g. between high and low risk areas. Small detachable parts of machines should be properly secured. The use of Nyloc nuts or Aero self-locking nuts is recommended. Parts of the equipment where product is open to the atmosphere should be covered to prevent foreign matter falling into the product area. Equipment should be free-draining inside and out to the atmosphere, and should have no stagnant regions. All equipment must be designed to withstand alkaline washing solutions and hosing where HACCP demands. As much fabrication as practicable should be carried out offsite under clean workshop conditions.
8 'Hygienic Design Handbook', Second edition, May 1996, APV, UK 'Hygienic Design of Food Plant: A Guide to Good Hygienic Practice with Particular Reference to the Design of Tanks, Pumps and Pipe work', Food Manufacturers Federation, 1966 'A Practical Guide to the Disinfection of Food Processing Factories and Equipment Using Fogging', Silsoe Research Institute, 1998 Buying new machinery, INDG270, HSE Books, 1998, ISBN 0 7176 1559 6 Effective purchasing procedures for equipment in the food and drink industries, INDG323, HSE Books, 2000. The Supply of Machinery (Safety) Regulations. SI No. 3073, as amended. The Stationery Office, UK. 1992 EC Directives on food contact materials: implemented in the UK by The Materials and Articles in Contact with Food Regulations 1987 (SI 1523), as amended.
Not transfer undesirable odours, Material specification or practical test for materials colours or taint to the food and articles intended to come into contact with food. Not contribute either to the contamination of food or have any adverse influence on the food. Surface design Surface finish Permanent joints Dismountable joints Fasteners Drainage Internal angles and corners Dead spaces Bearings and shaft entry points Panels, covers, doors Control devices Splash area Non food area Services Note 1. Closed food processing machinery is considered to be cleanable if this can be checked by means of a practical test of the entire plant or its individual components Note 2. Open food processing machinery is considered to be cleanable if it complies with the requirements of this table and of specific standards. Material specification or practical test for materials and articles intended to come into contact with food. Visual inspection (Drawing(s) on machinery) Measuring according to ISO468 Visual inspection Visual inspection Visual inspection Visual inspection (Drawing(s) on machinery) and practical tests Measurements Visual inspection Visual inspection Visual inspection Visual inspection
be used, which prevent lost product re-entering the flow of good product Belt scrapers, reflection plates and guide rails should be designed so that they are easily removable for cleaning Rubber flaps to direct the flow of product should not be used In situations where contamination can fall into the product from above e.g. if steps or walkways pass over the conveyor, overhead covers should be provided, that can be easily removed for cleaning
food quality materials and be suitable for cleaning with alkali solutions Splash area: See 5.2.2 in EN 1672-2:2009 Non-food area: See 5.2.3 in EN 1672-2:2009
discharge, removable catch bins or trays should be used, which prevent lost product re-entering the flow of good product Rubber flaps to direct the flow of product should not be used In situations where contamination can fall into the product from above e.g. if steps or walkways pass over the conveyor, overhead covers should be provided, that can be easily removed for cleaning
Covering panels or guards should be constructed without ledges on the inside. They should be easily removable for cleaning. Structural member and other surfaces over the conveyor where debris can accumulate and then fall back into the product should be avoided
Chain can wear and contaminate the product with metal particles The securing edges of rubber flaps can fill with debris and are hard to clean
Splash area: See 5.2.2 in EN 1672-2:2009 Non-food area: See 5.2.3 in EN 1672-2:2009
discharge, use, removable catch bins or trays should be fitted, which prevent lost product from re-entering the flow of good product Rubber flaps to direct the flow of product should not be used Water and soap lubrication systems should not be fitted In situations where contamination can fall into the product from above e.g. if steps or walkways pass over the conveyor, overhead covers should be provided, that can be easily removed for cleaning
7.1.8.1 Hazards
Damage to product Particles of product can get trapped in the joints of the belt Contamination may not be seen if it is not possible to inspect the whole of the conveyor while cleaning Poor ease of cleaning
be designed so they can be easily removed for cleaning Dead plates, transfer plates and ploughs should be designed so that they can be easily removed for cleaning. Drives should not be mounted over the conveyor At places vulnerable to debris build up, such as at the discharge, removable catch bins or trays should be fitted, which prevent lost product re-entering the flow of good product Rubber flaps to direct the flow of product should not be used In situations where contamination can fall into the product from above e.g. if steps or walkways pass over the conveyor, overhead covers should be provided, that can be easily removed for cleaning
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Typical Multihead weigher
Hopper used to catch discharged food and release Food area it into the packaging equipment. Central support for the hoppers, housing electronics and hopper drives Control unit for programming and operating the equipment (not shown here) Food area
The base usually housing electrical power circuits. Splash area Non-food area
7.2.2 Hazards
Contamination of product from foreign bodies entering the process Stagnation of product during the weighing process Contamination of product from residual cleaning materials Infestation or putrefaction in areas concealed from cleaning
Poor design or inappropriate installation of the multihead may result in exposure to any or all of these hazards.
d) Contact parts should be designed with simple operation and large radiuses to ensure efficient cleaning methods.
Multihead select the best combination of hoppers to discharge. It is therefore possible that product remains in one location much longer than desired. To avoid the risk of deterioration, there should be a facility to either a) Force inclusion of this product within a set time (depending on product) or b) Reject unused product within a set period of time
The use of fasteners should be avoided. Where they are found to be necessary they shall be made captive to reduce the risk of falling into product. The Multihead installation may include a device for feeding product in; it may also include a device for distributing the weighed product to the associated packaging equipment. This shall be manufactured using suitable materials to a design that can be either cleaned in place or removed/dismantled to enable effective cleaning. The position and mounting of associated equipment shall not impede the cleaning of, or disassembly for cleaning of the Multihead components.
7.3.4.4 Hoppers
Hoppers should be crevice free and be designed to allow free movement of food without dead spots. The opening mechanics should be designed to be simple for ease and effectiveness of cleaning. Where springs are used there should be a method of holding the spring open while cleaning to ensure all soil is removed.
Plastics and other non-stainless materials used for contact surfaces shall be approved to meet the appropriate European, FDA or USDA requirements. Plastic and other non-metallic materials should be coloured blue and to increase the likelihood of detection by visual methods should they find their way into the product. They should also be of food-grade materials.
Safety of machinery - Basic concepts, general principles for design. Part 1: Basic terminology, methodology Safety of machinery - Basic concepts, general principles for design. Part 2: Technical principles and specifications
EN 1672-2: 2009 Food processing machinery - Basic concepts Part 2: Hygiene requirements. 1997. CEN publication. EN 60529: Specification for degrees of protection provided 1991 by enclosures (IP code)
7.3 DEPOSITORS
7.3.2 Hazards
Splashing/overspill may be caused by the outlet of the depositor head being positioned too far from the target or being supplied at too great a pressure, through the wrong sized outlet nozzle. Dripping may be caused by the liquid still being allowed to escape from the head after delivery has stopped or where the head has an area in the outlet where product can dwell after delivery has stopped and run down under the action of gravity. Temperature may be critical for some products. Changes in temperature may result in the liquid changing viscosity with possible significant effects on performance. Product damage. Pneumatically driven: contamination source. Air exhaust is a potential
Mechanically driven: Potential contamination from drive system and connections to drive mechanism. Temperature jackets. critical: Connections to heating/cooling
Any items requiring regular disassembly assembly shall be designed in such a way as to limit the potential for incorrect assembly and use. Discharge valves shall be designed to enable safe cleaning, i.e. while disconnected from the energy source. All critical operating or safety parts shall be designed so that they can only be fitted correctly or that the system will only operate when they are fitted correctly.
A minimum gap of 200mm should be maintained under all equipment and must be fully and safely accessible for cleaning and inspection. When this gap rule cannot be applied machines can have integral permanent plinths or skirt which must be effectively sealed to the floor to prevent ingress of materials and wash water under the equipment. Note: Sealing with a silicon surface seal is not sufficient as it is easily washed away.
tapped holes. Weld blind tapped pads or lugs for attachment. All pads must be fully welded to parent metal this includes all nameplates and other attachments. The number of fixings requiring floor slab penetration must be minimised. Any floor fixings should be stainless steel and the use of chemical anchors is recommended. All floor fixings should have dome nuts fitted.
8.2.1 Hazards
Entrapment of contents and cleaning solution
8.3.1 Hazards
Poor resistance to loads and wear Materials of construction not capable of withstanding cleaning regimes Absence of free draining Material dropping onto conveyors/product below
product areas. This can be achieved by adding a stainless steel back plate behind stair stringers. Decking should have a kick-plate to prevent contaminants from falling over the edge and to keep footwear within the decking. It is preferable to manufacture decking and kick-plate as a one rolled construction. In wet areas effective drainage of solid deck plates must be provided, draining away from product areas. Handrails should be continuous, fully welded and circular in sections. Stair treads should be adequately spaced from stringers.
8.4.1 Hazards
Corrosion contaminants Crevices and sealant resulting in material entrapment Difficulty in inspecting for cleanliness Restricted access for cleaning
COMMON STRUCTURE Unacceptable ledges where debris can lodge and be difficult to clean
FOOD QUALITY Note folded rim is welded and 'capped'. Weld must be ground and polished
9.1 General
The hazards shall be eliminated or the associated risk reduced by ensuring machinery is properly designed, constructed and capable of being properly installed, operated, cleaned and maintained. The hygienic requirements of the different areas of the equipment depend upon the functions of the area, the type of food to be processed and the nature of the hazard of the food. In applying the design and construction criteria the primary objective shall be to eliminate or reduce the risk to an acceptable level (see figure below). The hygienic risk assessment follows the methodology described in EN ISO 14121-1
Requirement
Hygienic risk assessment Durable Cleanable or capable of being disinfected Corrosion resistant Non toxic Non absorbent Not transfer undesirable odours, colours or taint to the food Not contribute either to the contamination of food or have any adverse influence on the food Surface design
Verification
Documentary evidence Material specification (food . process and cleaning specifications, etc.) and/or practical or functional test Visual inspection (of technical drawing or machinery) and/or practical test, micro biological test or function test Material specification (food, process and cleaning specifications) and/or practical or functional test Material specification or practical test for materials and articles intended to come into contact with food Material specification or practical test for materials and articles intended to come into contact with food Material specification or practical test for materials and articles intended to come into contact with food Material specification or practical test for materials and articles intended to come into contact with food
Visual inspection (of technical drawing or machinery) Measuring e.g. according to EN ISO 42888
Surface finish
For criteria of acceptability see also machine specific C standards if available Visual inspection Visual inspection Visual inspection Visual inspection (of technical drawing and/or machinery) and practical tests
Bearings and shaft entry Visual inspection points Panels, covers, doors Control devices Splash area Non food area Services Visual inspection Visual inspection Compliance with ref subclass 5.3.2 of BS EN1672-2 Compliance with ref subclass 5.3.3 of BS EN1672-2 Compliance with ref subclass 5.3.4 of BS EN1672-2
11.0 Annex A
11.1 Informative diagrams
Face to face contact, tubes inside tubes and open gaps can be a bug and dirt trap.