• Author / Uploaded
• LinaArev H

Citation preview

Food Safety

Gerhard Schleining

+43-1-47654-6294/6293 [email protected]

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 ProduktDesign Planung

Agrarische Primary Production Primärproduktion

Industrielle Industrial Production Produktion

Produkt Product

Transport Logistik Logistics

Handel Trade Verkauf

Lagerung Storage Houeshold Haushalt

Konsum Use Consumtion Nutzung

Entsorgung Disposal

FOOD SUPPLY CHAIN

• • •

biological chemical hazards physical

28.08.2012

by

HYGIENIC DESIGN

 HUMAN  ENVIRONMENT  EQUIPMENT

3

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

cleaning, disinfection

P raw materials

heat treatment

Production 28.08.2012

HYGIENIC DESIGN

Transport Logistics

Consumption 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

Physical

Foreign bodies:  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

Hygiene is the essential basis for the quality of a food product

preventive measures

Product Hygiene:

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

Process Hygiene:

 requirements to building and equipment  cleaning, desinfection, pest control  Compliance of temperature-time-relations, storage conditions and product flow (cross contamination!!)  waste management

Personal Hygiene:



GMP



HACCP



....



HYGIENIC DESIGN



....



preventive maintenance

 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 equipment design installation

FOOD MANUFACTURER process product design GMP/HACCP/...

cleanability

functionality

safety

capability

processing

EQUIPMENT QUALITY

cleaning

PRODUCT QUALITY 28.08.2012

HYGIENIC DESIGN

7

DIN EN ISO 14159 DIN EN 1672-2

HYGIENE

“hygiene package”

EQUIPMENT MANUFACTURER design equipment

POTENTIAL CONFLICT

OPERATIONAL SAFETY

design and control process

FOOD MANUFACTURER (equipment user)

28.08.2012

Machinery Directive 2006/42/EC

HYGIENIC DESIGN

directive 95/63/EEC safety and health requirements for the use of equipment by workers

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

degree of details





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 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 in relation to the local situation:

28.08.2012

HYGIENIC DESIGN

    

specific product requirements specific process requirements available equipment available staff environment 12

EHEDG-GUIDELINES general design criteria, materials of construction 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 is a consortium of equipment  processes: thermal treatment (pasteurisation, manufacturers, food industries, research sterilisation, chilling), dry products, packaging institutes and public health authorities, (materials), cleaning      

founded in 1989 with the aim to promote hygiene during the processing and packing of food products (http://www.ehedg.org/)

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 SECTION THAILAND European Hygienic Engineering & Design Group (EHEDG) 21st April, 2009

EHEDG CENTER

EHEDG THAILAND Regional Committee

King Mongkut's Instute of Technoglogy Ladkrabang President

Chairman

Secretary

Member from research

Member from Food equipment industry

Member from Food industry

Member from health authorities

www.kmitl.ac.th/ehedg E-mail : [email protected]

www.ehedg.org

EHEDG-THAILAND

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

3A-STANDARDS

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

• • • • • • • • •

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