Page 59 - FoodFocusThailand No.191 February 2022

STRONG QC & QA

What to do According to the handbook, Therefore, it can be concluded that hygienically designed machines and equipment play
remove the gear and bearing from the product a significant role in reducing the risk of disease spreading due to microbial contamination.
contact area and properly separate the zones Furthermore, it can help manufacturers comply with regulations and HACCP standards. On
between the products and contact areas. the other hand, choosing machines and equipment that are designed and manufactured
What not to do The bearings are located with hygienic considerations will provide manufacturers with several long-term benefits,
within the product area or the pulley assembly including lower overall operating and maintenance costs and increased overall operational
with user interfaces or buttons, which needs efficiency.
to be protected during cleaning using the
non-sanitary section of the manual for
separating the area in contact with the More Information Service Info C011
product.
The design of enclosures, screens, and
8conduits must be sloped to reduce เอกสารอ้างอิง / References
http://www.who.int/mediacentre/news/releases/2015/foodborne-disease-estimates/en/
1
contamination build-up. Also, the parts should
be waterproof and dustproof as required by
the standards specified.
What to do Use an enclosed touch
screen HMI with no protruding buttons. The
control cabinet has a hygienic design with a
sloping top surface so that all connections to
and from the cabinet are IP rated to be
resistant to cleaning procedures.
What not to do The operator must reach
through the conveyors or HMI extending
across the enclosure. The HMI has a lower
IP rating than the machine components. The
gear assembly is part of the product area.
Product inspection equipment should be
9designed to ensure hygienic compatibility
with other equipment and systems such as
electric or hydraulic. Establishing entrance
areas for plant cleaning, maintenance, and
disinfection operations is also important.
What to do Define a specific device and
a customer interface on utility and
communication issues, maintenance, product
transfers, and product sorting.
What not to do Only provide machinery
drawings without any specific instructions and
fundamentals of device integration and
hygienic compatibility.
Cleaning and disinfection procedures
10must be clearly designed and written
as well as proven to be effective. The
chemicals recommended for cleaning and
disinfection must be compatible with the
equipment and production environment.
Product inspection equipment suppliers must
consider cleaning and maintaining their
machines from the beginning of the design
process.
What to do Sterilization criteria must be
planned, with specific equipment for the
customer to include in the plant's cleaning
procedures.
What not to do Cleaning instructions for
disinfecting equipment do not consider the
type of equipment or the environment in which
the equipment is located.

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