GENERAL KNOWLEDGE OF HYGIENIC DESIGN

Transcription

1 UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY FOOD QUALITY ASSURANCE GENERAL KNOWLEDGE OF HYGIENIC DESIGN SARUNE ZASYTYTE VIENNA, 2014

2 Learning Outcome after completion of this presentation all participants understands a general knowledge of the main issues of hygienic design and norms, guidelines and regulations. 2

3 IN GREEK IN THE FIFTH CENTURY BCE GODDESS HYGIEIA HEALTH, HYGIENE, SANITATION Hygieia was a goddess of health, sanitation and hygiene. Source: haciendapublishing.com Accessed by

4 The highest quality of food preserve of contamination. Ensure safe food from farm to fork Food hazards human consumption. Source: seedbuzz.com Accessed by Source: on-holiday-illness-claims.co.uk Accessed by

5 HYGIENE a keystone of a high quality of food (meat) product manufacturing Control raw (meat) products. (supplier sertificates, acceptance tests) Control of product processing. Norms/requirements of building and equipment design. Equipment and interior cleaning and disinfection, pest control. Storage conditions, product flow (crosscontamination), waste management. Behaviour, dress code, hair, beard covers, footwear, gloves. Training o HYGIENIC DESIGN o HACCP o GMP o GHP o TRAINING o PREVENTIVE MAINTENANCE 5

6 EQUIPMENT MANUFACTURING: Design Installation Materials Cleanability Functionality FOOD MANUFACTURER: Food process design Safety, capability Processing, cleaning HYGIENIC DESIGN & SAFE FOOD = TEAMWORK 6

7 Having too high microbial counts; Containing toxins of microbial origin; Containing residues of chemicals used for cleaning and disinfection; Being contaminated with other non-food substances such as lubricants; Containing foreign bodies (such as pieces of metal, plastic, packing material), and insects. Vienna

8 Machinery Directive 2006/42/EC (SCHLEINIGN SLIDES) *With permission from G. Schleining Validation of Cleaning Process and Hygienic Design. 8

9 *With permission from G. Schleining Validation of Cleaning Process and Hygienic Design. 9

10 EUROPEAN COMMITTEE FOR STANDARTISATION CEN/TC 153 Food Processing Machinery Safety and Hygiene Requirements 10

11 EN 12267:2003 Food processing machinery - Circular saw machines. EN 12268:2003 Food processing machinery - Band saw machines. EN 12355:2003 Food processing machinery Skinning and membrane removal machines. EN 12852:2001 Food processing machinery - Food processors and blenders. EN 1974:1998 Food processing machinery - Slicing machines. EN 454:2000 Food processing machinery - Planetary mixers. *CURIEL, R., Unilever Research & Development Vlaardingen The Netherlands, Hygienic Design in Food Processing. 11

12 pren Food processing machinery - Bowl lifting and tilting machines. pren Food processing machinery - Mincing machines (Ratified). pren Food processing machinery - Chop cutting machines. pren Food processing machinery - Cubes cutting machines. pren Food processing machinery - Curing injection machines. *CURIEL, R., Unilever Research & Development Vlaardingen The Netherlands, Hygienic Design in Food Processing. 12

13 International Organisation for Standartisation ISO ISO/TC 199 Safety of machinery - Hygiene requirements for the design of machinery 13

14 National Science Foundation It is now possible to have equipment used in the processing of meat and poultry certified against ANSI/NSF/3-A Standard This standard has been specified by the USDA as the standard for the evaluation of equipment used in processing meat and poultry. 14

15 European Hygienic Engineering and Design Group (EHEDG) The EHEDG 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. 15

16 General design criteria, materials of construction. Closed equipment for liquid products. Open equipment (conveyor belts, mixer, etc.). Technique: 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. Procedures for evaluation, test and certification of equipment for authorized test laboratories. In-place cleanability, in-line pasteurisation, in-line steam sterility. Bacteria tightness of equipment. Bacteria impermeability of membrane filters. certified equipment is listed at: 16

17 3A- ACCEPTED PRACTICES 3-A Sanitary Standards 3-A criteria is universally accepted by equipment manufacturers, fabricators, users and sanitarians. The 3-A Symbol Council accepts applications from equipment manufacturers and fabricators for authorization to display the protected 3-A Symbol on their products conforming to these standards Sanitary Construction, Installation, Testing, and Operation of High-Temperature Short-Time and Higher-Heat Shorter-Time Pasteurizer Systems 11/ Supplying Air Under Pressure for Contact with Product or Product Contact Surfaces 11/ Permanently Installed Product and Solution Pipelines and Cleaning Systems 8/ Design, Fabrication, and Installation of Milking and Milk Handling Equipment 11/

18 Grocery Manufacturers Association (GMA, American Meat Institute (AMI, based on design principles 18

19 PROBLEM SOLVING WELL DESIGN HYGIENIC DESIGN INCLUDES EFECTIVE DECISION MAKING CREATIVE WORK ACTIVITIES 19

20 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. Hygienic design comprises many things: Operational safety requirements conflict with hygienic requirements in many cases. Interpretation of regulations and standards must always be done in relation to the local situation (specific product and process requirements, environment). Guidelines (knowledge, experiences and sometimes simple solutions) are available. 20 Source: delfi.lt Accessed by