Page 32 - FoodFocusThailand No.169 April 2020

SPECIAL FOCUS
SPECIAL FOCUS

Stop Risking

Cross-Contamination

by Using Hygienically Designed Equipment

Product recalls due to microbiological and cross-contamination issues continue to be a challenge for meat
and poultry processors. Ensuring weighing, processing and inspection equipment is designed with hygienic
principles in mind can help reduce the risk of issues that may result in recalls.

Recent studies by the U.S. Food and Drug Administration (FDA) Sanitary Design Criteria
indicate that nearly half of recent recalls were attributed to bacterial An Equipment Design Task Force created by the AMI defines 10
contamination (mainly Salmonella, Listeria and E.coli). In addition, a principles of equipment design which provide a good frame-work for
further 38% of recalls are due to undeclared allergens being included considering the hygienic credentials of weighing and inspection
in the product. It is clear that hygiene standards in food processing and equipment.
packing areas can play a major part in this. Well designed and
implemented hygiene and wash-down routines will inevitably reduce Making Sure Equipment is Fit for Purpose
the risks of bio-contamination. Thorough cleaning between production Nowadays, selecting the equipment to use in food processing,
batches can also avoid any risk of cross-contamination, particularly weighing and inspection areas which is hygienically designed, and
where potential allergens may be present. fit-for purpose will help to avoid the risks associated with bacterial
and cross contamination. Here are 10 principles for hygienic equipment
Setting the Standards design to consider:
1
There is no single body responsible for hygienic equipment design in 1. Cleanability – Design to ensure effective and efficient cleaning.
the food industry. However, the European Hygienic Engineering & 2. Construction Materials – Utilize suitable materials compatible
Design Group (EHEDG), the US FDA, 3-A Standards Inc., the American with the working environment.
Meat Institute (AMI) and the National Sanitation Foundation International 3. Accessibility – Make all areas of the equipment readily
(NSF) are all seen as leading organizations and experts in this field accessible.
promoting Good Manufacturing Practice (GMP) and hygienic equipment 4. No Liquid Collection – Ensure liquids run off the machine
design. rather than pooling.
5. Hermetic Sealing – Open hollow areas (e.g. in frames) should
Applications and Environments be closed.
Responsible manufacturers must give consideration to the process 6. No Niches – Niches, cracks and ‘dirt traps’ should be avoided.
application and the working environment when designing equipment 7. Operational Performance – Ensure sanitary conditions are
for use in food processing areas. Sanitary design and features to make maintained during operation.
cleaning regimens easier and foolproof are paramount. Preventing the 8. Maintenance Enclosures – Enclosure should be sealed but
ingress of water used during wash-down still allow for easy access.
is also important. In dry, benign areas 9. Hygienic Compatibility – Make sure
equipment may be specified with an the design is compatible with the wash-down
IP65 rating. This means it can be routine.
washed down with water at low pressure. 10. Cleaning Validation – Document
An IP66 rating may be applicable if sanitation and cleaning protocols.
higher pressure water is to be used and
an IP69K rating may be defined for very
harsh environments where water at very ข้้อมููลเพิ่่�มูเติ่มู/Additional information
high pressure is used on a regular basis. 1 ข้้อมููลจากความูอนุุเคราะห์์ข้องสถาบัันุเนุ้�อสัตว์อเมูริกา (AMI)
List courtesy of the American Meat Institute (AMI).
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