Académique Documents
Professionnel Documents
Culture Documents
Yearbook 2011/2012
European Hygienic
Engineering & Design Group
EHEDG Yearbook 2011/2012
European Hygienic
Engineering & Design Group
Contents
Articles Page
Hygienic design in the life science industry: strict implementation of hygienic design 100
requirements described by way of stainless steel furniture, by Markus Keller
New ultra-hygienic synchronous drum motor drive, by Lorenz G. Koehler 103
Simply simple: hygienic design in filling technology, by Ludwig Clsserath 106
Key to quality, by Andrea Husson, Frank Schimpf, Schnee PR 110
New sensor concepts for the packaging industry, by Christoph Mller 112
EHEDG Regional Sections, Chairmen and contacts 115
EHEDG Armenia, by Karina Grigoryan, Suren Martirosyan 116
EHEDG Denmark, by Jon J. Kold 117
EHEDG France, by Nicolas Chomel 118
EHEDG Germany, by Jrgen Hofmann 119
EHEDG Italy, by Giampaolo Betta 120
EHEDG Japan, by Hiroyuki Omura 123
EHEDG Macedonia, by Vladimir Kakurinov 124
EHEDG Netherlands, by Ernst Paardekooper 125
EHEDG Russia, by Mark Shamtsyan 126
EHEDG Spain, by Rafael Soro 128
EHEDG Switzerland, by Matthias Schfer 129
EHEDG Taiwan, by Bing-Huei Barry Yang 130
EHEDG Thailand, by Navaphattra Nunak 131
EHEDG Ukraine, by Yaroslav Zasyadko 132
EHEDG Guidelines titles available and description 133
EHEDG Subgroup work 141
EHEDG Subgroup Conveyor Systems 143
EHEDG Subgroup Design Principles 144
EHEDG Subgroup Dry Materials Handling 146
EHEDG Subgroup Fish Processing 146
EHEDG Subgroup Mechanical Seals 147
EHEDG Subgroup Pumps, Homogenisers and Dampening Devices 147
EHEDG Subgroup Seals 148
EHEDG Subgroup Separators 148
EHEDG Subgroup Test Methods 149
EHEDG Subgroup Training 141
EHEDG Subgroup Valves 149
Imprint 152
Greeting
Knuth Lorenzen
President of the European Engineering & Design Group (EHEDG)
E-mail: knuth.lorenzen@ehedg.org
President of EHEDG
EHEDG membership
EHEDG Membership EHEDG extends the EHEDG mission to environmental
The EHEDG network is open to individuals, companies and issues and aims to support food safety and sustainabil-
institutes and comprises more than 700 persons who are ity
the representatives of EHEDG evaluates hygienic design in relation to shelf-
Companies for the manufacturing of food or of equip- life
ment for the production of food, pharmaceuticals and/or EHEDG provides high-level training & education on an
cosmetics international level and its training material is developed
Companies supplying engineering services by recognised experts in the field
Scientific and research organisations EHEDG provides a unique certification scheme and
Health authorities. equipment certification by EHEDG-authorised test insti-
tutes
EHEDG is an "Institution for General Benefit" and donations EHEDG-recognised certification methods are continu-
may be fully deducted from tax. ously being developed and complemented by new test
methods
Good reasons to become an EHEDG member EHEDG provides reference publications like the
EHEDG is aiming to create a central, internationally EHEDG Yearbook and press articles in trade journals
recognised source of excellence on hygienic engineer- and magazines
ing EHEDG enhances the good reputation of its member
EHEDG provides networking on an international level, companies and makes them leaders in Hygienic Design
opportunities for the establishment of global contacts and Processing
and interlinking with its Regional Sections
EHEDG is a platform for the exchange of state-of-the- Benefits for Company and Institute Members:
art know-how and offers advancement in knowledge Company / institute members are authorised to use the
EHEDG provides influence in setting global standards EHEDG company member logo under agreed condi-
and rules and has impact on regulatory bodies tions.
EHEDG offers a legal basis by practically demonstrating Companies and institute memberships award at least
how to follow existing requirements and standards one, and up to four, free individual memberships
EHEDG guidelines are referenced by international or- Publication of the companys / institute logo and name
ganisations and provide practical know-how on the EHEDG website, conference programmes, bro-
EHEDG guidelines are created by gathering the expert chures, etc.
know-how of its members who are equipment manufac- Hyperlink from the EHEDG website
turers of food and packaging machinery as well as food Whole series of the EHEDG guidelines including up-
processing companies, research institutes and health dates
authorities Discount or waiver of registration fees for EHEDG spon-
EHEDG adds to defence arguments in court cases sored conferences
when it can be demonstrated that guidelines have been Access to training courses
observed Discounted or complimentary EHEDG training toolbox
EHEDG follows up new trends and helps to share, dis- (depending on the annual contribution)
seminate and channel hygienic design know-how
MY
Y
STATE-OWNED INDEPENDENT COMPETENT
CM
CY
CMY
CONSULTING PILOT BREWERY
K
Alte Akademie 3 D-85354 Freising Phone +49 (0) 8161/ 71- 33 31 blq@wzw.tum.de
Anz_EHEDG_Jahrbuch_Kombi.indd
EHEDG_Innenteil.indd 13 1 10.01.11 08:43
01.04.11 12:17
European Hygienic Engineering & Design Group
The revised version of the EU Machinery Directive be designed and constructed in such a way as to
2006/42/EC, which came into force at the end of 2009, sets reduce the projections, edges and recesses of
out the essential requirements for machinery in Europe. All assemblies to a minimum,
machines brought to the European market must fulfil these be easily cleaned and disinfected, where necessary
requirements. The CE mark, which identifies industrial after removing easily dismantled parts; the inside
equipment as in compliance with all the of safety require- surfaces must have curves with a radius sufficient
ments established by the European Union must appear on to allow thorough cleaning;
each unit.
c) it must be possible for liquids, gases and aerosols
Annex I of the Machinery Directive describes in detail what deriving from foodstuffs, cosmetics or pharmaceutical
has to be taken into consideration to build safe machines. products as well as from cleaning, disinfecting and
Of particular interest to the food industry is Chapter 2.1 of rinsing fluids to be completely discharged from the ma-
Annex I, entitled Foodstuffs machinery and machinery for chinery (if possible, in a cleaning position);
cosmetics or pharmaceutical products. This chapter not
only takes into consideration potentially hazardous situa- d) machinery must be designed and constructed in such
tions for equipment operators and the environment in which a way as to prevent any substances or living creatures,
the machine is used, but it is the only chapter in this Direc- in particular insects, from entering, or any organic mat-
tive that refers to the potential hazards for the consumer of ter from accumulating in, areas that cannot be cleaned;
the product produced on these machines. Essentially, this
means that mistakes caused by neglecting these require- e) machinery must be designed and constructed in such
ments can even have a strong impact on public health. a way that no ancillary substances hazardous to
health, including the lubricants used, can come into
Requirements for food processing equip- contact with foodstuffs, cosmetics or pharmaceutical
ment products. Where necessary, machinery must be de-
signed and constructed in such a way that continuing
Under Section 2.1.1, General, the Directive states: "Ma- compliance with this requirement can be checked.
chinery intended for use with foodstuffs or with cosmetics
Further, in Section 2.1.2, Instructions, the Directive states:
or pharmaceutical products must be designed and con-
The instructions for foodstuffs machinery and machinery
structed in such a way as to avoid any risk of infection,
for use with cosmetics or pharmaceutical products must
sickness or contagion.
indicate recommended products and methods for cleaning,
The following requirements must be observed: disinfecting and rinsing, not only for easily accessible areas
a) materials in contact with, or intended to come into but also for areas to which access is impossible or inadvis-
contact with, foodstuffs or cosmetics or pharmaceutical able."
products must satisfy the conditions set down in the
relevant Directives. The machinery must be designed The Directive does not cover every possible critical point,
and constructed in such a way that these materials can but rather, outlines the main issues. For food processing
be cleaned before each use. Where this is not possible machines, so-called "C-Standards," are provided in some
disposable parts must be used; detail, however, including how the design of the machine
and e.g. the roughness of the surfaces should be in contact
b) all surfaces in contact with foodstuffs or cosmetics or with specific products. The standards EN ISO 14159,
pharmaceutical products, other than surfaces of dis- "Safety of machinery - Hygiene requirements for the design
posable parts, must: of machinery (ISO 14159:2002) and EN 1672-2, "Food
be smooth and have neither ridges nor crevices processing machinery - Basic concepts - Part 2: Hygiene
which could harbour organic materials. The same requirements" describe the aim of the Directive through
applies to their joinings, examples. Machinery producers who design their machin-
ery according to these standards are considered to be There are some minor differences in the definition of the
fulfilling the Machinery Directive in this area and can de- food zone, but the design of the units should be such that
clare that their machines are in conformance with the re- they can be readily cleaned within an appropriate time.
quirements. Both standards show a scheme for conducting Ultimately, every machine has to be cleaned, and depend-
risk assessment to ensure that all relevant hazardous situa- ing on the overall cleanability of a machine and its compo-
tions and potential risks are taken into consideration, that nents, this can be time-consuming. For this reason it is
all results of this analysis have been used in the design of much cheaper for food processors to invest in machines
the machinery, and that the appropriate documentation has that are designed properly with high cleanability rather than
been linked to every project. buying cheaper machines with low cleanability, which might
cause product spoilage or contamination triggered by prod-
In addition to those standards the EHEDG Guidelines uct residues and/or cleaning agents left behind.
Doc. 8 Hygienic equipment design criteria For machines that do not meet the "easy to clean" require-
Doc. 10 Hygienic design of closed equipment for the ments of the Machinery Directive and the relevant stan-
processing of liquid food dards, the CE conformity is not valid. The only question is,
Doc. 13 Hygienic design of equipment for open process- who decides if something is cleanable or not? For this,
ing EHEDG provides certification for different equipment. This
is a voluntary approval, that the equipment conforms with
offer additional guidance. The content of these two guide- the Machinery Directive. EHEDG is working on new certifi-
lines is comparable with the two CEN standards, and in cation schemes and guidelines to improve the machines for
some cases, the examples used are the same. more efficient cleanability.
HIGH PERFORMANCE
RUBBER COMPONENTS
- for food and healthcare applications with high
demands on hygienic design and traceability
www.avkgummi.dk
Brigitte Carpentier, French Agency for Food, Environmental and Occupational Health Safety,
Maisons-Alfort Laboratory for Food Safety, 23 Avenue du Gnral de Gaulle, FR-94700 MAISONS-ALFORT, France
E-mail: brigitte.carpentier@anses.fr
Floors are not food-contact surfaces, which is probably why als designed for food premises are not described (for a
they are not given enough attention. Food processors are comprehensive description, see Carpentier, 2005).
frequently unaware that microorganisms are able to move
from floors to food-contact surfaces, transported by aero- How to proceed?
sols, including those formed during cleaning (Holah, Tim-
perley and Holder, 1990) or by any item deposited on the Because a given commercial reference may include floor-
floor and subsequently placed on a food-contact surface. ing materials of different sizes, the dimensions of ceramic
Compared with food-contact materials that have to be du- tiles and the thickness of resin-based samples must be
rable and sufficiently smooth to be hygienic, flooring mate- registered. Special attention must be paid to thickness and,
rials must be slip-resistant to avoid falls, which account for if appropriate, the highest and lowest thickness of the sam-
20% of all workplace injuries resulting in lost working days. ple must be registered. Indeed, a decrease in thickness,
To achieve slip-resistance, large aggregates (with size in which reduces thermal and mechanical resistance, may
the millimetre range) are incorporated in flooring materials, also lead to a modification of the surface texture.
making them rough and consequently, more difficult to
clean than smooth ones. It is recommended 100 cm samples are scanned under a
stereomicroscope at x40 magnification with strong double
By comparing bacterial counts after cleaning and disinfec- lighting. For resin-based flooring materials, the samples
tion of flooring materials that were placed in a food proc- edges should not be considered because they are often
essing plant for several weeks, it was found that gas bubble damaged by the cutting performed to produce the sample.
holes, which did not contribute to slip resistance, were Of course, a smaller area can be scanned if the number of
highly undesirable harbourage sites for microorganisms undesirable features is too large so that the flooring mate-
(Mettler and Carpentier, 1999). Unfortunately, the test rial can be considered unhygienic at a first glance. Each
method to assess cleanability (Mettler and Carpentier, undesirable feature must be marked by an ink point with a
1999; Carpentier, 2005) did not classify the smooth mate- felt-tip pen or permanent marker pen in order to avoid
rial-containing gas bubble holes as the worst, although in counting it twice. Unfortunately, photographs taken through
situ it was significantly more contaminated than all the other a stereomicroscope are not satisfactory, because even with
flooring materials tested. Also, the use of the Rvk rough- a high depth of field and strong double lighting, it is quite
ness parameter describing the surface texture at the mi- difficult to detect the difference between grooves and
crometer scale (Mettler and Carpentier, 1999), while inter- peaks. Therefore, it is not recommended that such photo-
esting, is not suitable for detecting huge harbourage sites. graphs are included with the test results. As shown on
Consequently, it was decided to look only for undesirable Figures 1 to 10, photographs produced by scanning elec-
features that would be visible under a stereomicroscope. tron microscopy, which can only be taken with costly
equipment, are probably the best way to illustrate the
Described here is a variety of undesirable features ob- shape of texture defects.
served on 37 new flooring materials, 17 ceramic tiles and
samples from 20 resin-based floors, received from manu- Because the result of such a counting test may vary de-
facturers between 2001 and 2010. For some of these floor- pending on the experience and concentration of the opera-
ing materials, new samples were received several times to tor, it should be done by at least two trained persons on two
monitor their quality over time. All the observed flooring different samples.
materials were selected by the French National Health
Insurance Fund for Salaried Workers (Caisse nationale de Description of undesirable features observed
l'assurance maladie des travailleurs salaris/CNAMTS) for
on flooring materials
satisfactory slip-resistance (Leclercq, Tisserand and Saul-
nier, 1994) and successful application in food premises,
Holes
including factory, catering, wholesale and retail premises.
Gas bubble holes (Figure 1) may form during the hardening
The aim of this paper is to suggest counting the undesir-
process of resin-based flooring materials. Although several
able features as a first screening test to assess the hygi-
techniques can be used to eliminate them following their
enic quality of floors. The different types of flooring materi-
application to the floor base, they are frequently observed
in polyurethane-based flooring but can be found in all other
Cracks
Isolated cracks can be observed in ceramic tiles (Figure 6)
and in polyurethane flooring. Cracks around an aggregate
Figure 2. Gas bubble hole in a ceramic tile.
can be observed in ceramic tiles (Figure 7).
Crumbled aggregates
The quality of the aggregates included in flooring material
to increase slip-resistance may be poor, in which case they
may appear crumbled under the microscope (Figure 8).
Such a defect occurred more often in 2009/2010 (seen on 8
out 26 floors) than in 2008 (seen on 2 out 18 floors).
F
b
H
w
H
Figure 6. Cracks in a ceramic tile Figure 9. Aggregates insufficiently embedded in a floor
E
B
t
Figure 7. Cracks around an aggregate in a ceramic tile Figure 10. Sponge structure of a polyurethane-based floor
E
P
E
P
Hygiene is an integral part of modern production processes in the food and beverage industry as
well as in the pharmaceutical and cosmetics industry.
Hygiene is also at the core of Ecolab's product and service portfolio.
Ecolabs expertise in hygiene and process optimization is recognized throughout the Food and
Beverage industry. This competence coupled with our knowledge of industrial equipment ensures
the highest standards of hygienic design and quality.
When considering the selected 37 new flooring materials, The author is grateful to Stephan Borensztajn for taking the
only seven (of which six were ceramic tiles) did not reveal scanning electron microscopy photographs, and to Vanina
any undesirable feature on a 100 cm sample. In order to Viale, Jean-Paul Liot and Henri Saulnier for their long co-
monitor the quality of some flooring materials over time, operation in the search for flooring materials that are both
samples of several references were requested in 2006, slip-resistant and hygienic. Many thanks also to John Kerr
2008 and 2009. Some of these floors improved; for exam- for the English correction and to Anne-Marie Leconte for
ple, on one ceramic tile reference we found: 66 undesirable organizational assistance.
features per 100 cm in 2006, 25 in 2008 and only five in
2009. Others worsened over time, for example one resin- References
based reference had no undesirable features per 100 cm
in 2006, 72 in 2008 and 193 in 2009. A classification of the Carpentier, B. (2005). Improving the design of floors. In Handbook
26 flooring materials received in 2009 and 2010 is given in of Hygiene Control in the Food Industry. Lelieveld, H.L.M., Mostert,
Table 1. It shows that undesirable features are still fre- M.A. and Holah, J.T., eds. pp.168-182. Cambridge: Woodhead
quently found, even though manufacturers have been in- Publishing Ltd.
formed since 2006 that such defects are highly undesirable. Holah, J.T., Timperley, A.W. and Holder, J.S. (1990). The spread
Counting those features is suggested as a first step in as- of Listeria by cleaning systems: Campden Food and Drink Re-
sessing the hygienic quality of flooring materials. search Association. Technical memorandum No. 590
Conclusion
Olivier FIRMESSE, Danile CHASSAING, Anne-Marie LECONTE, Brigitte CARPENTIER. French Agency for Food,
Environmental and Occupational Health Safety (ANSES), Maisons-Alfort Laboratory for Food Safety, 23 avenue du
Gnral de Gaulle, FR-94700 Maisons-Alfort, France
E-mail: olivier.firmesse@anses.fr, danielle.chassaing@anses.fr, anne-marie.leconte@anses.fr,
brigitte.carpentier@anses.fr
a further 1:5 (v/v) dilution was performed after thawing. Galvanised metal GM 1 1 sheets (frontons,
facades, backing) (NFC)
Preliminary tests on stainless steel (not shown) showed Outer lining of injected
that this dilution was sufficient for the soil to be detectable Galvanised metal GM 0.5 0.5
tanks, outer sheet of
furniture, ballast boxes
while less dilution caused too heavy soiling. Ten new (NFC)
materials received in 2007 and used in the construction of
refrigerated serve-over counters and display cabinets *Within brackets: FC= food-contact surface; NFC= non-food
(Bonnet Nv, Hendaye, France) were used (Table 1) in contact surface.
the form of 2.5 cmu4 cm coupons. The coupons were
A Uncleaned
100
80
% Coverage
60
40 E
DE
20 C CD CDE
BC
0 A A ABC B
B
P3TopaxM95
100
80 *
*
%Coverage
60
*
40
20 * D D
C
A A A BC B A BC
0
C
DivosanS5
P3 Topax M95
Divosan S5
Uncleaned
100
Materials
*
80
*
%Coverage
60
* D
40
C
Figure 1. Photographs
Fig 1. Photographsproduced
producedby byepifluorescence
epifluorescencemicroscopy
microscopy 20 *
showing
showing materials
materials after
after deposition
deposition of of liver
liver pt,
pat staining
staining withwith A A A B A A A A
acridine orange and rinsing (uncleaned) and after the action of 0
acridine orange and rinsing (uncleaned) and after the action of
swabbing with cleaning and disinfection solutions (P3 Topax
swabbing with cleaning and disinfection solutions (P3 Topax M95
M95 or Divosan S5).
or Divosan S5) staining with acridine orange and rinsing.
product used. This stainless steel behaved very differently In conclusion, the proposed test gave sufficiently
from the other stainless steel (SS T25) while the two reproducible results for the materials to be clearly
materials did not differ significantly either in terms of classified. It was noted in particular that three of the four
roughness or in terms of contact angle (P> 0.38). It is plastics retained less of the pork liver pt based soil than
therefore likely that the difference in composition of these the metallic materials, whether they were painted or not.
steels (which was not evidenced by the water contact Swabbing to clean is therefore quite acceptable if
angle) was responsible for the observed difference. performed by the same person. This test has the
advantage of being simple to implement and applicable to a
The materials that held the most soil after cleaning were wide range of soils after fixing the optimal concentration.
the galvanised metals. The GM 0.5 was always more soiled Finally, these results again showed the advantage of the
than the GM 1. This difference could be explained by a Rvk roughness parameter for assessing the cleanability of
larger Rvk of GM 0.5 (mean significantly different, P = 0.02), materials, although this parameter alone is not sufficient to
while Ra values were significantly different (P <0.001), but explain all the differences observed.
in reverse order. Indeed, Rvk is an indicator of the ability of
materials to retain oils (Sander, 1992), depending on the
depth of the inwardly directed portion of the surface profile Acknowledgment
(i.e., of grooves extending below the core profile). This
parameter has already proved useful for characterizing the This study is part of the SIMPFRI project (Safety,
hygienic quality of flooring materials (Mettler and Innovation and Energy Management in Refrigeration
Carpentier, 1999). In addition, the galvanised metal GM 0.5 Processes and Equipment) funded by the French National
also was more hydrophobic, which may explain a higher Research Agency within the framework of the PNRA
affinity with the fat soil used. It turns out that these two program (ANR-05-PNRA-015). The author is grateful to
galvanised metals also were the only two materials that had John Kerr for the English correction.
antibacterial activity: A culture of Pseudomonas fluorescens
5
on these materials did not exceed 10 CFU/cm, whereas
on the other materials it achieved, under the same References
7
conditions, densities of 10 CFU/cm (results not shown). If
these materials are not thoroughly cleaned, it can be
Boistier-Marquis, E., Oulahal-Lagsir, N. and Larpent, J.P. (2000).
hypothesized that the presence of residual soil could shield Methodology for a comparative evaluation of sensitivity to fouling
the bacteria from direct contact with the material and and cleanability of floor materials used in the food industry.
thereby cause a reduction in its antimicrobial effect. Biofouling 14, 279-286.
Three of the four plastic materials in the study had the Boulang-Petermann, L. (1996). Processes of Bioadhsion on
stainless steel surfaces and cleanability: a review with special
lowest coverage percentage: PM, ABS and PETG. The
reference to the food industry. Biofouling 10, 275-300.
advantage of these plastic materials, or of the plastic that
coats the metal, is relative however, because plastics are Boyd, R.D., Cole, D., Rowe, D., Verran, J., Paul, A.J. and West,
less resistant to wear than stainless steels (Holah and R.H. (2001). Cleanability of soiled stainless steel as studied by
Thorpe, 1990; EHEDG, 2005) and also are materials atomic force microscopy and time of flight secondary ion mass
known to be easily disinfected (Boulang-Petermann, spectrometry. Journal of Food Protection 64, 87-93.
1996). The fourth plastic material, PE, is clearly Detry, J.G., Rouxhet, P.G., Boulang-Petermann, L., Deroanne, C.
distinguishable from the others by its roughness. Its Ra was and Sindic, M. (2007). Cleanability assessment of model solid
the highest of all materials used and its Rvk was 2.6 times surfaces with a radial-flow cell. Colloids and Surfaces A:
higher than the material that had the next highest Rvk. In Physicochemical and Engineering Aspects 302, 540-548.
addition, this was the only material that did not have Ra d EHEDG ed. (2004). Hygienic equipment design criteria: Campden
0.8 m as recommended by EHEDG (2004). & Chorleywood Food Research Association Group.
Comparing the results obtained with the two EHEDG ed. (2005). Materials of construction for equipment in
contact with food: Campden & Chorleywood Food Research
detergent/disinfectants showed the efficiency of the
Association Group.
degreaser, Divosan S5, at 1:10 of the concentration
recommended by the manufacturer, while the P3 Topax 95, Holah, J.T. and Thorpe, R.H. (1990). Cleanability in relation to
a chlorinated alkaline was used at one-half of the bacterial retention on unused and abraded domestic sink materials.
recommended concentration. The greater efficiency of Journal of Applied Bacteriology 69, 599-608.
Divosan S5, which is specifically recommended for Kuisma, R. (2006). Physical characterization of plastic surfaces in
cleaning and disinfecting serve-over counters, can be wearing and cleanability research, Academic Dissertation,
explained by a higher detergent power than the chlorinated University of Helsinki.
alkaline with respect to the high fat content of the soil used.
Kuisma, R., Kymlinen, H.R. and Sjberg, A.M. (2009).
It therefore appears that the test used could also be Determination of cleanability and wearing of plastic flooring
employed to compare the effectiveness of cleaning surfaces in field and laboratory conditions. Construction and
products. Building Materials 23, 1093-1101.
Leclercq-Perlat, M.N. and Lalande, M. (1994). Cleanability in Midelet, G. and Carpentier, B. (2002). Transfer of microorganisms,
relation to surface chemical composition and surface finishing of including Listeria monocytogenes, from various materials to beef.
some materials commonly used in food industries. Journal of Food Appl Environ Microbiol 68, 4015-4024.
Engineering 23, 501-517.
Ridenour, G.M. and Armbruster, E.H. (1953). Bacterial cleanability
Leriche, V.and Carpentier, B. (1995). Viable but non culturable of various types of eating surfaces. American Journal of Public
Salmonella typhimurium within single and binary species biofilms in Health 43, 138.
response to chlorine treatment. Journal of Food Protection 58,
Sander, M. ed. (1992). A practical guide to the assessment of
1186-1191.
surface texture. Gttingen, Germany: Feinprf Perthen GmbH.
Masurovsky, E.B. and Jordan, W.K. (1958). Studies on the relative
bacterial cleanability of milk-contact surfaces. Journal of Dairy Whitehead, K.A., Smith, L.A. and Verran, J. (2010). The detection
and influence of food soils on microorganisms on stainless steel
Science 41, 1342-1358.
using scanning electron microscopy and epifluorescence
Mettler, E. and Carpentier, B. (1999). Hygienic quality of floors in microscopy. International Journal of Food Microbiology 141, S125-
relation to surface texture. Transaction of the Institute of Chemical S133.
Engineers 77, 90-95.
More informations
www.baumer.com/process
www.baumer.com
Bo Boye Busk Jensen, R&D Engineer, Tank Equipment, Alfa Laval, Jesper Bak Nielsen, R&D Engineer, Valves,
Alfa Laval, Henrik Falster-Hansen, R&D Manager, Tank Equipment, Alfa Laval, Karl-ge Lindholm, R&D Manager,
Valves, Alfa Laval
E-mail: Bobb.jensen@alfalaval.com
In 2010, the first European Hygienic Engineering & Design The first step up the technology ladder for tank cleaning
Group (EHEDG)-certified rotating spray head for tank was the introduction of static spray balls, where each ball
cleaning, the patent-pending Alfa Laval SaniMidget SB, has a number of drilled holes to form a shower (Figure 1).
was introduced into the marketplace. In early 2011, Alfa Here, liquid is sprayed from a number of holes in a pre-
Laval will introduce a patent-pending Pasteurized Milk defined static pattern onto the tank wall. Cleaning is
Ordinance (PMO) mix proof double seat tank outlet valve achieved mainly by the liquid that hits the wall and forms a
that also utilizes the principle of the hygienically designed free-falling film down the tank wall. Cleaning is primarily
spray device. This merger of technologies has helped solve accomplished through soaking and a small amount of force
a problematic cleaning task: cleaning of the vent cavity in a from the falling liquid. The force (wall shear stress) is of the
PMO mix proof double seat tank outlet valve. Similar same magnitude as that present in a pipe, in which liquid is
cleaning problems often occur inside medium-sized pieces pumped through at a flow rate corresponding to average
of equipment. A large compartment needs to be velocity of 1.5 m/s (3-5 Pa). As for the fill-and-dump
continuously flushed, and to achieve adequate cleaning, it cleaning method, time is also an important factor; however,
must be completely filled with cleaning liquid. A large flow the amount of water used is reduced as water is
rate of detergent/water is needed to completely fill the large recirculated and only a thin, turbulent, free-falling film on
volume inside the equipment during clean-in-place (CIP), or the wall is needed to perform the cleaning (e.g., the rule of
3
as in the case of the PMO mix proof valve, pressure on the thumb is approximately 2 m /h per m circumference of the
gaskets is not allowed (i.e., the vent cavity of a mix proof tank). Hence, all of the water that was previously in the bulk
valve cannot be filled with circulating water). of the tank during a fill-and-dump is no longer needed;
detergent is supplied to where it performs the actual
The solution to the challenge of cleaning medium-sized cleaning.
processing equipment with as little water as possible (i.e.,
without needing to fill the equipment completely) is actually The second step up the ladder is rotating spray head
straightforward using tank cleaning technology. Remember, technology, which utilises a ball with holes or slots that can
cleaning is done at the wall. There is really no need to have rotate around an axis (typically, the axis of the supply line)
a large bulk of liquid that never touches the walls running during cleaning (Figure 1). The rotation comes from water
through the equipment. This is often seen in medium-sized being supplied by a supply pipe and into a spray head. The
equipment and pipes. To explain the philosophy behind this spray head rotates on ball bearings or slide bearings. The
innovative use of tank cleaning technology, this article rotation comes from the force generated when water is
describes the progress made in tank cleaning over the ejected from the slots or holes in the rotating spray head.
years using the tank cleaning technology ladder schematic The cleaning principle is related to that of a static spray
(Figure 1) and presents a detailed look at the patent ball: free-falling film cleaning with a stronger impact than
pending solution inside the Alfa Laval mix proof double seat the static spray ball. The increased impact is due to the fact
tank outlet valve. that the water circulated is focused into only a number of
slots or holes, and thereby a higher velocity at the jets is
The tank cleaning ladder: steps of progress generated at the same flow rate. The main difference is that
the water is sprayed onto the tank wall in a dynamic
Historically, the tank cleaning process utilised simple fill- pattern. Hence, the coverage is approximately 100%,
and-dump principles, where the entire tank was filled with whereas the static spray ball does not achieve 100%
detergent, allowed to soak for a period of time, and then the coverage. The tank wall with direct hit from the jets/fans will
detergent was dumped to drain. However, this proved to be experience relatively high-impact cleaning. The boundary
a very time-, water- and detergent-consuming process that layer on the walls will build up and be disrupted again to
relies on the action of the chemistry and temperature. increase the mass and heat transfer to the soil because the
walls are continuously hit by incoming liquid.
The third step up the tank cleaning technology ladder is the soil to be removed is affected by the impact and
rotating jet head technology. This technology involves a footprint region several times during the cleaning process.
number of nozzles, mounted in a nozzle head that rotates From the progress achieved in tank cleaning technology
around a horizontal axis, while the nozzle head is mounted over the years, it should be learned that a piece of
in a body that rotates around a vertical axis. The motion is equipment or a process line does not necessarily have to
driven by pumping the cleaning liquid through a turbine and be cleaned by pressurising the system, such as pumping
a gearing system. The two-axis rotation of the machine pipes full of detergent with recirculation. All the detergent in
generates a dynamic impact pattern from the jets and the centre of the equipment that does not touch the wall
allows for complete coverage if installed and operated does not contribute to the cleaning of the walls. Hence, if
correctly. The cleaning principle is very different from that of the process line/equipment is drainable, the cleaning could
the other tank cleaning technologies because the flow rate be done by spraying detergent onto the walls in a dynamic
used is concentrated in a number of nozzles. Focusing the pattern instead (i.e., as seen with tank cleaning using
flow rate allows for local cleaning conditions that are rotating spray heads or rotating jet heads). Focusing the
extreme. Compared with other technologies, the flow rate available for cleaning into a limited number of jets
mechanical action is much higher. Wall shear stresses in increases local cleaning conditions where the jets hit the
3
the footprint of the impinging jet start at a magnitude of 10 wall. Having these favourable cleaning conditions move
Pa and are reduced to around 50 Pa at a diameter of around in the process line/equipment ensures a dynamic
approximately 100 mm, depending on flow rate and nozzle system of cleaning conditions and full coverage. The larger
configuration. Impact force and high wall shear stress in the the equipment or diameter of the pipes, the easier it will be
footprint of the jet that hits the wall means that cleaning is to mount such devices in the equipment/process line.
done mainly by force and only a little by the detergent and
temperature. On top of the impact cleaning, some soaking Today this is done in some duct systems and very large
takes place as the incoming liquid forms a free-falling film processing equipment (e.g., centrifuges and separators),
on the wall after the jet has passed an area. where a static spray ball or a standard rotating spray head
is mounted using separate solution supply pipes coming
Cleaning time, cleaning liquid and detergent levels can be through the walls of the equipment.
reduced significantly by focusing flow and running the
cleaning in a dynamic fashion. There is no static flow field,
which means that boundary layers build up quickly and are
disrupted again as the next jet passes through that area.
Also, the impact pattern and number of nozzles means that
For large mix proof double seat tank outlet valves, cleaning
of the vent cavity is a challenge. The compartment has a
relatively large volume that must have a cross-sectional
area equal to or larger than the cross-sectional area of the
product pipe line. Also, according to the PMO (3-A SSI
Standard 85-01), the vent cavity is not allowed to be
pressurised during cleaning and impingement on the
gaskets is not allowed. This limits the cleaning methods
that can be chosen.
Figure 2. SaniMidget SB, Alfa Laval. Conventionally, the cleaning of the vent cavity in mix proof
double seat tank outlet valves is done by flowing liquid
The SaniMidget SB works in principle by attaching the through the annulus between the spindle and the valve
device to a solution supply tube (Figure 2). The connector stem. This liquid then flows out and runs along the curved
holds the stator with the pin-connection that also attaches surface of the valve plug and back down the inside of the
the device to the supply pipe. Between the connector and second valve stem, further down past the sealing element
stator a rotating element is mounted. This rotating element (shown as (1) in Figure 3), along the inside walls of the vent
Figure 3. PMO mix proof valve for horizontal tank outlet: (1) sealing element, (2) liquid supply line for cleaning liquid and (3) rotating element.
www.alfalaval.com/tankequipment
cavity, and finally, out to drain. The PMO regulation does Conclusion
not allow pressurisation of the vent cavity. Thus, filling the
cavity and recirculating is not an option in this case. The The synergy of joining state-of-the-art tank cleaning
conventional method of cleaning the vent cavity can be equipment and cleaning philosophy with novel valve
problematic, especially around the sealing element (1) and technology has allowed a unique solution for easier
the wall just after the sealing element. The sealing element cleaning of large compartments in processing equipment.
creates a shadow zone and a corner that is almost Previously, it was only possible to clean by pressurising
impossible to clean with the liquid coming from the curved equipment with water at a high flow rate to perform the
surface of the valve plug. In addition, the wall in the vent cleaning. In the case of the PMO mix proof valve, it is even
cavity on the opposite site of the pipe to drain is a more crucial as the compartment to be cleaned cannot
problematic location to clean because the liquid will go become pressurised. The insertion of a rotating spray head
towards the pipe to drain due to gravity instead of flowing on a cylindrical shape that allows cleaning liquid to flow
along the walls opposite and next to this pipe to drain. through and into the rotating spray head has proven to be
an effective cleaning method for cleaning larger
Another option for cleaning could be to use one or several compartments without installing numerous spray devices to
static or rotating spray device(s) that can clean the surfaces compensate for shadow areas. Further, a dynamic cleaning
of the vent cavity. The external connection would then be effect from the rotating spray device also improves the
placed through the valve body. This would require cleaning mechanisms by increased coverage, increased
additional piping for supplying these spray devices and impact cleaning and increased heat and mass transfer from
there would be shadow zones generated by the valve stem the non-stationary liquid film generated on the surface to be
and also the supply lines themselves. cleaned.
The metallic stop provides the seal with consistent com- merous valve failures. This made it necessary to take a
pression and a sufficient gap is created between the seal closer look at the double seat valves disk seal. The O-ring
and the product space to facilitate rinsing in cleaning proc- on the lower valve disk from one of these applications
esses. This gap also serves as an expansion space that showed clear signs of material wear; the seal truly looked
can accommodate volume expansions in the material as a chewed up. Detailed examinations revealed that the
result of heat or the influence of media without producing round O-ring groove had been overfilled at room tempera-
forces that can result in shearing. To the left and right, the ture; when the temperature was raised to a maximum of
sealing surfaces are directly on the product space, prevent- 120C, major stresses in the material were created. The
ing product leakage and the attendant risk of contamina- motion of the valve disk led to a shearing off of parts of the
tion. elastomer and the previously described damage.
The results are plain to see: The seal needs more expan-
sion space. Once this has been provided, the new clear-
ance should be carefully measured and analyzed. At the
lower extreme, the seal must be able to perform reliably
despite the low level of compression; at the upper, the
forces at work should not become so high as to pose a risk
of damage.
Figure 8. Situation with the current seal, valve closed, at 23C and
0 bar.
Figure 9. Situation with the current seal, valve closed, at 23C and
40 bar.
After modifying the seal geometry, the closed valve is ex- Figure 11. Situation with the new seal geometry, valve closed, at
amined once again (Figures 10 and 11). The sealing posi- 23C and 40 bar.
tion is now directly on the operating space, and even under
pressure no gaps form. There is also sufficient clearance Figure 12 shows the contact potential progression for three
on the opposite side, and the stresses that are produced different pressure levels. For each level, the contact poten-
there are within the elastomers tolerance range. tial is higher than the fluid pressure for a sufficiently large
area. As such, the valve remains sealed and functions
dependably under all operating conditions.
About 7 billion people are currently living in this world, and know-how. The comprehensive process expertise of
by 2050, it is estimated that this number will rise to 9 billion. engineers today must therefore be in sync with the food
About 50% of the people who will populate Earth in 2050 processing industrys need to ensure that products are
are already living today. This has become possible produced with the highest level of efficiency, hygiene and
because modern production technologies make it easier for safety.
all people to live better and healthier lives. In particular,
advances in food manufacturing technology have Optimising cleaning processes in a processing plant is one
contributed significantly to improvements in the quality, important way to accomplish these goals. As an example,
functionality and safety of food. GEA Tuchenhagen engineers worked closely with a well-
known manufacturer of bakery products to find effective
solutions to the challenges of cleaning the operations flour
silos.
)LJXUH2XWVLGHWDQNVLORIDUPZLWKILOOLQJOLQHV
While dramatic technological advances offer vast
Figure 2. Component to be cleaned: an aluminium flour silo, 3.5 m
opportunities, they also present enormous challenges. The
in diameter, 33 m in height.
efficient and cost-effective production of high-quality food
products, which new processing technologies foster, is
necessary to meet the needs of a burgeoning global
Flour Silos: A Cleaning Challenge
population. However, production efficiencies and cost-
The bakery manufacturers products are made to the
effectiveness cannot come at the expense of meeting the
highest quality standards and are in compliance with
most stringent of cleanliness and safety requirements for
extensive ecological and economic requirements. The
food manufacturing and handling. Ensuring that all of these
hygiene requirements placed on the process plant make it
needs are met requires a very detailed yet broad process
necessary to clean all systems and machine components Cost-effectiveness, minimisation of cleaning times, cleaning
used for this type of production to a level at which no media, utilities and auxiliary materials, and system
residues remain. For these cyclically repeated production sustainability also were of foremost importance to the
processes, the customers quality assurance staff was bakery product manufacturer. An inventory of requirements,
looking for an advanced cleaning system for the perfect technical details and on-site conditions were recorded
interior cleaning of their flour storage silos (Figure 1). The during a personal visit to the site. These initial engineering
cylindrical flour silos, approximately 3.5 m in diameter and considerations were subsequently translated into a
33 m in height, which were presented to engineers for cleaning concept, which was then put to a practical test
examination and advice on cleaning do not have any (i.e., basic engineering).
internal structures. The silo walls are made of uninsulated
aluminium and each has a conical outlet and a flat silo top
with an eccentric manhole (Figures 2 and 3). Located
outside near the production building, the storage towers are
arranged in a silo farm.
Liquids to Value
GEA Mechanical Equipment
Due to on-site conditions, the type of contamination and the Due to the seasonally ideal conditions for the cleaning
silo geometry, a low-pressure method was selected for process described and as the silos are installed outdoors, it
optimised water-based cleaning, which typically works with was decided to remove residual moisture by convection.
a pump capacity of 8-9 bar, cold water. As no external Direct sunlight on the surface of the silo ensured sufficient
utilities were available on the silo dome, a turbine-powered drying from a technical and economical viewpoint. To allow
cleaner was selected for testing. For cost reasons, cleaning any residual water to evaporate easily, the upper manhole
chemicals and thermal support for the cleaning process and the connection in the bottom section of the silo outlet
were not to be used. cone were opened to enable optimum venting and
discharging of moisture.
Considering an installation height of more than 33 m, an
orbital cleaner with four nozzles of 7 mm each was In similar applications where it is not possible to dry the
3
selected, which discharges approximately 12 m /h cleaning silos by solar radiation, using hot water as a cleaning
water at a working pressure at the cleaner of approximately medium lends itself as a supplementary solution. The hot
5 bar (Figure 5). The engineers expected short cycle times water heats up the silo walls during cleaning and
for cleaning when the cleaning result was first assessed, so afterwards dries off the inside surface of the silo by
it was decided to discharge the cleaning water into the on- convection.
site wastewater system.
If hot water is not available for cleaning, another feasible
To test the selected orbital cleaner under the given solution for the reliable drying of the silo contact surfaces is
conditions, the cleaner was connected via a pressure hose blowing filtrated hot air into the tank via the openings at the
to a centrifugal pump placed on the bottom of the silo and top and bottom. Attention must be paid here that sufficient
then introduced eccentrically into the silo and positioned at air flow rates are selected.
an immersion depth of 2500 mm and at a lateral distance
from the wall of 500 mm (Figure 6). After positioning the Approximately 3,000 litres of cold water were consumed to
cleaner, the cleaning process was started and monitored. achieve the cleaning result, which were discharged into the
When the process was stopped after three minutes, a large factory wastewater system together with the removed flour.
part of the adhering, even critical, contamination had
already been removed from those silo surfaces that were
Figure 7. The silo after the cleaning operation with an orbital Thanks to their intelligent geometry and
cleaner.
surface quality, our orbital cleaners meet
the highest demands in terms of hygiene
suitable for tank diameters of up to 27 meters
and for flow rates from 1 to 34 m. Achieving
working pressures between 4 and 90 bars,
they cover the entire interior surface in
narrow circles.
Liquids to Value
GEA Mechanical Equipment
Today, food, pharmaceutical and even chemical manufac- size (under one micron). This process creates a stable
turers are demanding better hygienic design to optimise the dispersion in a finished product or provides a starting point
cleanability of high-pressure homogeniser equipment. Al- for further production processes. The fluid passes through
though each of these industry sectors has specific opera- a specially designed valve (i.e., the homogenising valve)
tional requirements that may differ from one another, they under high-pressure conditions and through a high energy
have similar requirements with regard to homogenisers: density field that is able to downsize dispersed particles to
The equipment must be capable of operating at very high the order of magnitude of micrometres and nanometres
temperatures, withstand fatigue stress, operate with a high (Figure 1).
safety level, and be comprised of reliable and long-lasting
components. Homogenisers that meet the fundamental Dynamic high-pressure homogenisers are made of a sin-
requirements of hygienic design, coupled with high opera- gle-acting reciprocating multi-plunger pump with a specific
tional quality, are a winning choice for companies across adjustable valve designed to create the required pressure
industry sectors. to micronise various fluid products. Dynamic high pressure
can be applied under continuous flow conditions in order to
Homogenisation: how does it work? process fluids such as emulsions and dispersions for a
large variety of applications, viscosities and physical prop-
The benefits of homogenisation are well known within the erties.
food and dairy industry. High-pressure homogenisation is
the process of reducing and standardising particle size of Hygienic design regulations and guidelines
fluid products, such as fruit juices, beverages, flavours and for homogenisers
sauces, in order to make them more stable and to achieve
better texture and taste. Specifically, homogenisation util- All homogenisers must comply with the European Union
izes pressure energy to subdivide particles or droplets that (EU) Machinery Directive 2006/42/EC, which covers not
are present in fluids to reduce them to the smallest possible only all safety-related aspects of machinery, but also de-
fines specific requisites for all equipment used in food,
cosmetic and pharmaceutical applications. The hygienic
design requirements outlined in this directive are comple-
mented by other rules, standards and certifications that
vary according to country of installation and sector of appli-
cation of the hygienic design of the machinery (i.e., food,
pharmaceutical, chemical or other industries). Among the
most significant of the hygienic design guidelines used for
homogenisers are those issued by the European Hygienic
Engineering & Design Group (EHEDG), in particular Doc.
17, Hygienic design of pumps, homogenisers and dampen-
ing devices; as well as 3-A Sanitary Standards, such as No,
04-04, Sanitary standards for homogenisers and reciprocat-
ing pumps.
Figure 2. GEA Niro Soavi homogeniser Ariete NS5355. Our Homogenizers are optimized
to get the best homogenization
with lowest possible energy
Advances in the hygienic design of consumption.
homogenisers Typically, the same degree of
homogenization can be achieved
All of these requirements have led the Parma company, at lower pressure thanks to the
part of the GEA Group AG, to develop homogenising equip- high efficiency design of our
ment that meet the various hygienic design criteria as a homogenizing valves.
standardised solution, while at the same time designing GEA Niro Soavi machines are
some flexibility into the equipment to allow for the unique characterized by low RPM , low
applications of the various industry sectors. GEA Niro Suavi operating noise and long lasting
has developed machines are suitable for sanitary and reliability, for dramatically reduced
aseptic applications and are resistant to ultra-high pressure total cost of ownership.
(up to 1500 bar) (Figure 3) whilst remaining demonstrably
cleanable.
Figure 4. In the GEA Niro Soavi special hygienic design, the pres-
sure gauge and the safety valve are placed in a separate block
more close to the main flow.
Figure 6. The patented liquid end configuration of the OpenX-
FLO optimises the products flow and cleanability, avoiding the
Today, there is increasing demand from the chemical and agglomeration of solid pieces dispersed into the liquid phase.
pharmaceutical industries for hygienically designed equip-
ment. For these sectors it has become critically important to
carry out multi-product productions without the risk of cross-
contamination that might occur due to inadequate cleaning
of machinery. In the case of the chemical sector, for exam-
ple, the manufacturing production cycle is often interrupted
in the presence of hard to process products, such as latex
and polymeric nanodispersions, wastewater sludge, polym-
erising fluids, products with a high content of fibres and
solids. These materials are subject to product clots that are
deposited inside homogenisers during the manufacturing
process.
Dr. Georg Henkel, Benedikt Henkel, HENKEL Lohnpoliertechnik GmbH, Neustadt-Glewe, Germany
E-mail: b.henkel@henkel-epol.com
Surfaces of stainless steel equipment components and Topography, morphology and level of energy
tube systems must fulfil the important functions of being
resistant to corrosion, neutral to the medium and easy to For a reliable assessment of the facts it is necessary to
clean, especially when they are in contact with the medium. define three interrelated areas:
These aspects must be taken into account when the mate- x Topography
rial is specified and selected by the planner in order to meet x Morphology
the demands of food production companies as exactly as
x Level of energy
possible.
At the same time, the surface treatment process (non-
cutting and/or chemical or electrochemical) must be con-
sidered conclusively and classified.
Electropolished tanks, material 1.4435/316L. Foreign matter pressed into the surface (e.g., abrasive grit)
may be found as alterations in the structure (ferrite parts) or
Even if it is assumed that the demands of the user have grain deformation. In addition to the problems of particle
been correctly translated into a material specification, a generation, a weakening of the surfaces corrosion resis-
technologically empty space often remains with regard to tance is expected.
the surface assessment of the components. Due to the
given control techniques, however, this is less than satisfy- The energy level of a surface is a thermodynamical state-
ing. Along with visual assessments (unaided eye) and ment and can be divided into the fundamental alloy rate
comparisons with standards that are often subjective, sur- and into stored external energy. This storage is caused by
face roughness measurements generally provide a fast and the introduction of foreign matter (see morphology) and,
cheap method when used with one of the commercially above all, the plastic deformation of the grain respective to
available test or stepwise processes, such as Hommel or the crystals (entropy-mainly, energy-elasticity) via the cut-
Perthen. These simple methods generally give a two- ting and non-cutting formation of the surface and the diffu-
dimensional geometrical index whose interpretation, how- sion in thermal processes (welding, etc.). The alteration of
ever, in comparison to the fairly complicated condition of the energy level to a higher value alters all the other factors
the surface with regard to its operative behaviour, is prob- of behaviour, such as corrosion resistance, adhesion be-
lematic and requires further observation and classification. haviour and catalytic behaviour, which result in less favour-
able conditions for cleanability of a surface.
Dr. Laurence Nicolay and Dr. Rudolf Schmitt, HES-SO Valais, CH-1951 Sion
E-mail: laurence.nicolay@hevs.ch, rudolf.schmitt@hevs.ch
Over the centuries, the evolution of techniques for produc- Cleanability of a powder mixer prototype
tion, storage and preparation of food has been driven by
the demand for safe, nutritious and high-quality foods. Of In the first case, the development of a new powder mixer
these, the assurance of food safety has first priority and is for the pharmaceutical and food industries required the
not negotiable. validation of the mixing effectiveness in blending powders
with different particle sizes, shapes, densities and flowing
The frequency and the severity of foodborne illness out- properties. The hygienic design of the equipment was ad-
breaks throughout the world demonstrate a lack of hygiene dressed and integrated in the first steps of the mixers de-
during food handling, from primary production to prepara- velopment.
tion by consumers. More to the point, equipment designed
without cleanability in mind and/or the use of inappropriate For the evaluation of the powder mixers cleanability, a 100-
cleaning procedures can be responsible for the advent of L prototype was used (PTS-Batchmixer, Dec Group). The
dramatic diseases. In one famous example involving a procedure was designed according to the general validation
dairy plant in 1985, changes and extensions of the opera- process (Figure 1). In this case, the focus was on the de-
tions production capacity led to severe errors in the design sign qualification. Risk analysis identified the critical zones
of the production lines. A cross-contamination occurred due and components that could not be sufficiently cleaned dur-
to seal defects in a cross-connecting pipe between raw and ing a standard cleaning procedure (CIP), based on the
processed milk, resulting in 16,284 foodborne illness cases general overview of the prototype plan and the visual check
and five deaths. of the prototype itself.
For design qualification, a cleaning procedure was de- and a universal datalogger. Next, the target values were
signed to simulate a CIP process under industrial condi- defined, which included:
tions. The design of the cleaning loop (Figure 2) included
the following materials: a) one tank for cleaning and sanitiz- a. Verification of the spray nozzles efficiency using the
ing solutions and one tank to prime the circulating pump; riboflavin-test with ultraviolet (UV) detection: all surfaces
b) a centrifugal pump; c) a tubular heat exchanger; d) two are humidified
spray nozzles installed in the main compartments of the b. No soil residue can be observed
mixer; and e) a flow meter, thermometers, a manometer c. Absence of Saccharomyces at each sampling point
)LJXUH&,3ORRSWRWHVWWKHFOHDQDELOLW\RIGLIIHUHQWHTXLSPHQWFRPSRQHQWVDQGGHDG]RQHV.
The mixer was soiled using 50 kg of a mixture of cocoa The results of the cleaning experiments and microbial ana-
powder in wheat flour contaminated with Saccharomyces lyses confirmed that the zones previously assumed to be
6
cerevisiae (10 cfu/g). The mixture was processed for 5 critical were, in reality, not cleanable in place. The methods
minutes in the pneumatic mixer before emptying. The used allowed the industrial manufacturer to improve the
cleaning protocol comprised rinsing at 75C, cleaning with cleanability of the entire piece of equipment by modifying
an alkaline solution, rinsing with cold water, and finally, the design of some parts and replacing some components
disinfection with an appropriate chemical at 60C, based on with those of hygienic design.
a standard operating procedure (SOP). After disassem-
bling, visual observation of residues was performed, fol-
lowed by swab sampling at 12 points for microbiological
analysis.
Validation of a cleaning process in a dairy d. Reference to the sampling and the validated testing
plant producing infant foods methods for the Enterobacteriaceae (enrichment in en-
teric enrichment (EE) broth and isolation on nutrient
A validation of cleaning was performed on a new filling agar; commercial enzyme-linked immunosorbent assay
machine in a dairy plant producing milk powder, powdered (ELISA# test kit) and specifying the limits of detection
infant formula (PIF) and specialty products for babies, such e. Reference to the cleaning and disinfection procedure
as soy-based powder, hypoallergenic formulae and lactose (SOP): manual dry cleaning
free products. The new equipment is intended to be used f. Description of the detailed validation protocol: soiling,
on a variety of process lines and for the production of a identification of sampling spots, cleaning, testing, and
diverse range of products. The supplier made certain that frequency
the basic needs for cleanability were satisfied through the g. Assignment of responsibilities for performing the valida-
use of food-grade construction materials and the certifica- tion study, for sampling and testing, and for approving
tion of some of the filling machines components. A proce- the results
dure (SOP) was created for the cleaning and disinfection of h. Determination of corrective measures that must be
the new equipment. taken if the results proved that the objectives were not
met
First, a validation plan was created, which included:
a. A description of the equipment and the objective of the Next, the validation protocol was implemented. Sampling
validation spots were identified by processing using 100 kg of PIF
b. Identification of the hazards intended to be controlled: containing cocoa powder, followed by dry cleaning, disas-
Salmonella spp., Cronobacter spp. (for PIF), and aller- sembly of the machine, and visual inspection for cocoa
gens for all powders without milk as ingredient residues. The process resulted in the identification of 24
c. Identification of an acceptable level of cleaning: Ab- sampling points (Figure 3).
sence of Enterobacteriaceae and beta-lactoglobulin at
each critical sampling spot. Serratia marcescens and
beta-lactoglobulin were used as surrogates for the iden-
tified hazards.
LEWA EcoFeed
The metering pump for
precise filling tasks Solves all your filling tasks accurately,
securely and reliably:
LEWA GmbH Ulmer Str. 10 71229 Leonberg / Germany lewa@lewa.de Phone +49 7152 14 - 0 www.lewa.com
LL-10-041_ AZ_EcoFeed_EN_V3.indd
EHEDG_Innenteil.indd 47 1 18.10.2010 12:21:54
01.04.11 Uhr
08:45
48 Cleanability of equipment: a prerequisite for the validation of cleaning in the food industry
Conclusion
Acknowledgements
Conveyor belts are an extremely important component of Examination of the cleanability of fabric flat
food processing. Conveyor belts that directly contact food belting during normal operation
products have been frequently targeted as contamination
sources in food processing facilities (Tompkin, 2002; Sui- One thousand grams of deli turkey meat without preserva-
hko, et al., 2002). Correct application of hygienic and sani- tives were autoclaved and homogenized in 9000 mL of
tary conveyor belts for food processing is critical in reduc- sterile distilled water to yield 10% meat slurry to simulate
ing the incidence of product contamination by foodborne the predominant organic matter found on conveyor belts
pathogens and spoilage microorganisms in order to ensure during ready-to-eat meat processing. Six strains of Listeria
food safety and quality. The three most widely used con- monocytogenes (LM, ready-to-eat meat isolates) were
veyor belt types in food industries today are fabric flat belts, grown individually for two consecutive days, equally com-
modular plastic belts, and continuous, smooth plastic belts 7
bined, and added in turkey slurries to contain 10 CFU/mL
with positive-drive operation. of LM. A polyurethane (PU) reinforced fabric flat belt (7.9 m
x 152 mm) was used, which was laced with 48 hinged
Conventional fabric flat belts, which are composed of layers pieces (152 mm x 102 mm) capable of being removed for
of fabric and covered with rubber or plastic materials, have microbial analysis. Three lines (3.175 mm wide each) of PU
been used in the food industry for decades and continue to surface were removed to expose fabric on each belt piece,
be used today in many countries in many food processing simulating surface damage on the belt during operation.
areas. Although these belts provide lower costs and flexibil- The belt was then inoculated by passing it through five
ity in fabrication, they pose significant operational disadvan- revolutions in the meat slurry with LM in a removable
tages: mistracking, fraying, moisture absorption, stretching, trough. After removing the meat slurry, the belt was air-
and most importantly, risk of product contamination. dried for 30 min, allowing meat debris and bacteria to ad-
here to the belt. LM populations on the fabric flat belt were
The risk of product contamination in food processing appli- then monitored for three consecutive days to simulate pro-
cations is increased simply by using fabric flat belts due to duction operations.
their design: 1) the frayed fibres of fabric flat belts absorb
moisture and adhere to food debris, providing favourable At day one, the LM populations were monitored at 2 h in-
conditions for bacterial growth and resulting in obvious food tervals. Each removed belt piece was transferred into a
safety risks; 2) the reverse side of fabric flat belts are com- Whirl-Pak bag containing 150 mL of neutralizing buffer.
posed of weaves of fibres, containing pores that have The samples were treated in an ultra-sonic water bath for 5
proven to be ideal harbourage sites for bacteria (Bremer et min. Appropriate dilutes or filtered membranes were plated
al., 2002); 3) although the surface of a flat belt may appear onto modified Oxford medium (MOX) overlaid with trypti-
clean, it can harbour bacteria in the cracks (Scheffler, case soy agar containing 6% yeast extract (TSAYE) to
2009); and 4) when the surface of a fabric flat belt is dam- o
recover the LM and incubated for 48 h at 37 C. At the end
aged by tools or sharp food components during production, of the day (after eight hours of operation), the belt was
bacteria can penetrate into the fabric layers, grow, and cleaned and sanitized following a standard cleaning proto-
eventually transfer to food. col, which included pre-rinsing the belt both inside and
outside, spraying it with detergents (Soil-Off, Ecolab), rins-
Thus far, the contamination risk of flat belts in food produc- ing the belt with water, and sanitizing the belt with 200 ppm
tion has not been thoroughly investigated. The objective of chlorine-based products (XY-12, Ecolab). After sanitation,
this study was to examine the cleanability of fabric flat belts LM populations were monitored. Thereafter, the belt was
using routine sanitation procedures during normal opera- kept under ambient conditions overnight.
tions and to assess the potential contamination risks
through belt surface damage.
At day two and day three, the belt was run through fresh Observation of possible microbial
meat slurry without LM to add organic load as described contamination through surface damage on
above. The belt continued to run for eight hours and was
sanitized, with LM populations analyzed every two hours.
fabric flat belting
LM population changes on the fabric flat belt during normal
Contamination of food products can occur as a result of
operation over the weekend were studied using the same
bacteria harboured inside of fabric flat belting through areas
materials and methods as described above.
of damage on the belts surface (although very few studies
can be found to prove it). To demonstrate that bacteria can
Listeria population dynamics measured on migrate internally in flat belts, pig blood was used as an
fabric flat belting during normal operation indicator of aliquot organic matters to visualize the diffusion
patterns inside of the belt. The top polyurethane surface of
As shown in Figure 1, at day one, LM inoculated onto fabric both new and used fabric flat belting was cut or peeled to
6
flat belting yielded 10 CFU/piece and declined slightly dur- expose the fibre plies to simulate surface damage during
ing eight hours of operation. The populations of LM were normal food-processing operations. One drop (100 L) of
2
then reduced to 10 CFU/piece after cleaning and sanitation fresh pig blood was then pipetted onto either the cut lines
by the end of the day. LM continued to grow overnight at or the peeled-off belt surface and held for two minutes,
room temperature to reach 103CFU/piece in the morning of allowing the blood to thoroughly diffuse. The patterns of
day two. After fresh meat debris without bacteria was blood diffusion were then made visible by light transmission
5
added, LM continued to grow to reach 10 CFU/piece during from the backside of the belt. Meanwhile, the diffusion rates
operation. LM populations were then reduced to (mm/min) on both the new and used fabric flat belts were
3
10 CFU/piece after sanitation. The same growth trend of also measured from the warp and weft directions.
LM populations on the belting was seen at day three.
Blood diffusion on damaged fabric
flat belting
Food processors need simple ways to solve problems and save money.
Intralox ThermoDrive and Activated Roller Belt technologies are both easy
and cost-effective to implement and have proven immediate impact on
plant operating costs.
Call us today! Speak to a customer service representative who specializes
in your industry: Europe +800.4444.4600, or www.intralox.com.
Acknowledgment
References
Bremer, P.J., I. Monk, and R. Butler. (2002). Inactivation of Listeria
monocytogenes/Flavobacterium spp. Biofilms using chlorine:
impact of substrate, pH, time, and concentration. Letters in Applied
Microbiology 35:321-326.
Scheffler, R. (2009). Maximizing sanitation efforts in food process-
ing: the importance of conveyor hygiene. Trends in Food Science
Figure 4. Diffusion of pig blood inside of a used PU fabric flat belt. & Technology 20:S40-S43.
Top: surface cut; bottom: surface peel.
Stocki, S.L., C.B. Annett, C.D. Sibley, M. McLaws, S.L. Checkley,
Singh, M.G. Scruette, and A.P. White. (2007). Persistence of
25 Salmonella on egg conveyor belts is dependent on the belt type
but not on the rdar morphotype. Poultry Science 86:2375-2383.
20
Diffusion rate (mm/min.)
Warp Weft
Suihko, M-L., S. Salo, O. Niclasen, B. Gudbjrnsdttir, G. Torkels-
15 son, S. Bredholt, A.-M. Sjberg and P. Gustavsson. (2002). Char-
acterization of Listeria monocytogenes isolates from the meat,
10 poultry and seafood industries by automated ribotyping. Interna-
tional Journal of Food Microbiology 72:137-146.
5
Tompkin, B. (2002). Control of Listeria monocytogenes in the food-
0 processing environment. Journal of Food Protection 65:709-725.
Used belt New belt
Analysis of Testing
Comparing more complex assembled groups of equipment Taking the low overall life cycle costs into account is essen-
constructed in a hygienic manner (Figure 4) to those of tial for decision making in favour of hygienically designed
much worse design (Figure 5) results in noticeably greater equipment. Reducing change over time is an obvious target
advantages of hygienic design. in continuous improvement programmes. Implementing
equipment and machinery designed according to hygienic
design principles can dramatically shorten CIP time and
leverage savings while increasing the level of hygiene in
the food processing environment.
Acknowledgments
304-1080_210x297_Getranke-Brauerei_engl_RZ.indd
EHEDG_Innenteil.indd 55 1 07.01.2011 12:33:57
01.04.11 Uhr
08:45
European Hygienic Engineering & Design Group
Valeska Haux, Multivac Sepp Haggenmller GmbH & Co. KG, D-87787 Wolfertschwenden
E-mail: valeska.haux@multivac.de
It is particularly important to take hygiene into consideration Hygienic design certified to DIN 1672
when constructing the exposed areas of the machine. This
includes both the food processing areas (i.e., the areas that The new hygienic design doesnt just conform with the EC
come into direct contact with the product or that can have a machinery guidelines, but is also certified by the German
direct effect on the product) and the splash zone (i.e., the Association for Food and Gastronomy (Die deutsche
areas that can become contaminated with the product dur- Berufsgenossenschaft Nahrungsmittel und Gaststtten/
ing the packaging process without having any direct effect BGN) in accordance with the strict requirements of the
on the product itself). standard EN 1672-2. The materials used and the composi-
tion of the surfaces, the construction of the connections, the
Taking a closer look at these critical zones, it is clear that ease with which liquid flows off the machines and the ac-
the hygienic optimisation of equipment design cannot be cessibility for cleaning were all examined. The machines
restricted to the outside of any given machine, because are also evaluated and certified by the United States De-
many critical internal components are located within the partment of Agriculture (USDA) in accordance with the
splash zone, such as the transport chain (including the requirements of ANSI/NSF/3A 14159.
brackets), the chain guide rail, the side frames and the
pumps. Due to their construction, these components typi- The outside of the machine is characterized by smooth,
cally are difficult to clean, and sometimes require time- sloping services on the front section and the covers for
consuming disassembly. external components, so that cleaning water and dirt resi-
dues can run off easily. Dead space and inaccessible
niches are avoided consistently, even in details such as the
height-adjustable feet, which are without an external
thread, or the closed form deflexion pulleys. The hinged
side parts enable quick access to the internal components
for maintenance and cleaning purposes.
Stefan kesson, Manager Food Safety & Equipment Safety, Tetra Pak, Lund, Sweden
E-mail: stefan.akesson@tetrapak.com
Anders Gransson, Key Technology Manager Cleaning & Performance, Tetra Pak, Lund, Sweden
E-mail: anders.goransson@tetrapak.com
Cleaning is a must in food industry sectors, and an essen- New cleaning methods and cleaning agents
tial prerequisite to secure food safety and product quality.
Many producers focus on cleaning, because this has a The type of product being processed affects equipment
major impact on the length of production runs, which in turn cleanability in different ways. Components with good clean-
contributes to the producer's performance including the ing result when running with low-viscous products, such as
ability to reduce energy, utility and detergent costs. white milk might not be suitable for high-viscous products,
or products containing fibres, seeds, salts and other addi-
Three major trends related to cleaning technology have tives. In addition, rapid development of new products puts
emerged in recent years: new demands on cleaning methods. Fortified juices, health
A holistic view and structured approach to cleaning as drinks and mineral additives are examples of products that
part of production present new particles and substances that can influence
Development of new tools, cleaning methods and clean- the equipment material in new ways.
ing agents
Structured validation of cleaning results To improve cleanability and disinfection, new methods such
as ozone and electrolysed water are being developed.
Cleaning: part of production Using electrolyzed water is not a completely new concept,
but its use in a CIP system is novel. Electrolysed water is
It is important to consider the process as a whole rather produced by the electrolysis of water containing sodium
than focusing on the clean-in-place (CIP) operation as an chloride. The electrolysis produces a solution of sodium
isolated element. This approach helps ensure that the hypochlorite, which is the most common ingredient in
product recovery step preceding CIP is performed in an bleach. Improved commercial applications have made this
intelligent way. CIP is, to a large extent, an optimisation method more interesting for the food industry. Ozone oxi-
issue. Food producers do not want to clean any longer than dises any bacteria with which it comes into contact, and
necessary, but at the same time, all soils must be removed then converts back into oxygen without any environmental
to secure food safety. CIP activities should be planned so side effects. Ozone has long been used for water treat-
that they intrude as little as possible on production time, ment, in medical therapies and as a surface treatment due
because no production equals no profit. to its anti-viral and anti-fungal properties, and new devel-
opments in CIP technology have made this an interesting
The required CIP time correlates to the specific object to be alternative for the food industry.
cleaned; thus, it is of vital importance to identify the charac-
teristics of every single part of a line when optimising the Controlling CIP parameters
CIP program. In many ultra high temperature (UHT) appli-
cations production starts immediately after the pre- The Sinner circle is still valid. Four main process parame-
sterilisation step, and thus sterilisation of the processing ters can be controlled during CIP: temperature, time, flow
equipment must also be considered as part of the cleaning and concentration of cleaning detergent. It is difficult to say
cycle. which of these parameters has the most significant impact
on cleaning due to combination effects. If the flow velocity
One way to improve cleaning is to use guidelines (i.e., is too low, the detergent concentration, cleaning time and
structured procedures) as an important aid in the daily work temperature must be adjusted to retain cleaning efficiency.
of a food processing plant. Another way is to implement With a fully working CIP flow, the mass transport of deter-
production-adapted cleaning. Advanced automation sys- gent solution to the fouled surface will work satisfactorily.
tems that incorporate recipe handling, production monitor- The fouled surface is also exposed to mechanical forces
ing and production analysis assist food producers in ac- through the fluid flow, which helps remove fouling.
cessing information about the ongoing cleaning sequence
through CIP sensors and automatically adapt the cleaning
procedure, depending on the information received and
analyzed.
Stefan kesson, Manager Food Safety & Equipment Safety, Tetra Pak, Lund, Sweden
E-mail: stefan.akesson@tetrapak.com
To the consumer, food safety simply means being able to Tools of the trade
rely on the food you eat. To the producer it means so much
more it means being in full control of all production pa- Food safety charts, performance and quality analysis, and
rameters at all times to secure quality and production automated traceability are examples of different tools that
throughput. What is the cost of maintaining high food safety support food producers' efforts to comply with food safety
standards? And what is the cost of neglecting to uphold regulations and consumer demands. Food safety charts
those standards? identify critical control points and set limitation values for
monitoring and monitoring intervals, so action can be taken
Food safety, according to the World Health Organization if the set point values are out of range.
(WHO) Codex Alimentarius, is defined as: Assurance that
food will not cause harm to consumers when it is prepared Food safety charts are an important aid when implementing
and/or eaten according to its intended use. Most countries a HACCP program or a food safety management system
have precautionary principles and legislation covering pro- such as ISO 22000:2005 including prerequisite program
duction, handling and sales of foods and beverages. All PAS220:2008.
parties in the food chain share the responsibility: the pri-
mary producer, the processing and packaging industries, Hygienic design
wholesalers and retailers, and last but not least, consum-
ers. Products can be bacteriologically safe and of high When machines, production lines and entire plants are
quality at the point of sale, but incorrect storage or handling developed, food safety has to start right on the drawing
by the consumer can turn food into a health risk. board, with hygienic design. Everything that will ever come
into contact with the product has to be built for cleanability,
Integrated production solutions from intake using approved materials. Hygienic design also takes into
to distribution account how all these components are put together into a
production solution where the flow system and control sys-
The demands for traceability, production planning and tem collaborate to achieve a correct function.
performance for entire plants drive development. In addi-
tion, fierce competition in the food processing industry is Hazards must be analysed and evaluated in advance to
speeding up the need to reduce costs. Integrated process- reduce or eliminate hygienic risks. These might be microbi-
ing and packaging solutions makes it easier for food pro- ological and chemical contamination or foreign bodies
ducers to reach their objectives of efficient operations. originating from machinery or other sources A complete
Integration between processing and packaging lies not in hygienic risk assessment of equipment during the devel-
any particular hardware, but in the way producers can run a opment and engineering.
plant.
Ongoing research tries to find new surface treatments and
Integration means a number of things, such as making old materials that will minimise fouling and facilitate cleaning
and new equipment work together, including third-party operations. When developing new production technologies
equipment, in the customers total operations. Integration it is essential for equipment and solutions producers to
also demands and effective flow of information. Also, hav- incorporate a food safety perspective and standards for
ing one supplier with total responsibility for the complete hygienic design. Also important is that these efforts are
operation of a plant from intake to distribution secures promoted by independent organizations such as the Euro-
delivery times, production stability and performance. pean Hygienic Equipment Design Group (EHEDG).
With an integrated processing and packaging solution built Integrated automation solutions
on a common software platform, customers can enjoy sim-
plified operations and decision making. They need only a Advanced, integrated automated solutions should control
single control room where all processing and packaging the plant, to secure every step, from intake to distribution. A
activities can be managed and monitored. In this way, all real-time automation application on the factory floor can
the equipment speaks the same language. communicate in seconds via databases that send and re-
ceive information.
Business systems and enterprise resource planning (ERP) It must be possible for the producer to trace the movement
systems, also connected to the real-time automation appli- of materials throughout production: what recipes, material
cations, can manage planning, raw material handling, in- amounts, equipment and process parameters were used;
ventories, production analysis and reporting, which are timing data for a batch, clean-in-place (CIP) routines; and
crucial for a safe and effective production result. even the names of operating personnel. This increases the
total transparency of the entire value chain.
Traceability codes
Dr. Tadeusz Matuszek, Gdansk University of Technology, c/o EHEDG Regional Section Poland
E-mail: tmatusze@pg.gda.pl
The term food quality is very difficult to define, in large ards and flow of raw materials and product; movement and
part because the number of desired product attributes and control of people; design and installation of the process
functions are as varied and numerous as the number of equipment; design and installation of air, water, steam,
individuals consuming these myriad products. The multi- electric services and utilities; and ease of equipment and
tude and scope of consumer preferences related to food component maintenance. In other words, in order to ac-
quality from taste, mouthfeel, flavour and colour, to nutri- complish food production quality through hygienic design,
tional values and functionality, to cultural and religious there must not only be engineering of specific equipment
factors can be nearly impossible to uniformly quantify. functions for precisely defined tasks but also engineering of
Yet, there is one factor with which most consumers agree: various preventive features to reduce or eliminate any haz-
The safety of food means that the products they consume ards that could act against the desired function. Once the
are of the highest possible food quality. In other words, if appropriate variables of the desired functions are identified,
the food is not considered safe, it is not considered a qual- the relevant instrumentation and procedures can be se-
ity product. lected with a higher level of confidence.
Food processing equipment designers play an important Challenges of food production environments
role in ensuring high-quality (i.e., safe) products by incorpo- and facilities
rating the principles of hygienic design into every machine
and component that will be used in the production environ- There are several challenges to the realisation of hygienic
ment. Before beginning any design process, hygienic food design philosophy principles in real-world production set-
equipment designers also must consider what, why and tings. For example, the food engineering process and indi-
how to arrange required actions on many fronts to achieve vidual food product recipes interact in a very complex way,
a common way of thinking about food quality and how food making it difficult for designers to find the right combination
contributes to quality of life for all consumers. of these various interactions without performing hundreds
of experiments. Although product quality is described by
Hygienic design philosophy numerous measurements (i.e., sensory, microbiological,
instrumental, etc.), the equally numerous results of such
Ultimately, the quality of food products depends on the measurements require product developers and equipment
strength of each link in the food production and supply designers to interpret them in a meaningful way that will
system, from farm to fork; i.e., from the place where the help increase food safety in the product and in the produc-
raw materials are harvested or produced to the processing tion system. As the demand for data on food safety, origin,
plant and through various food engineering processes, traceability and environmental and ethical impacts in-
through distribution and storage systems, and finally, to the creases, more knowledge will also need to be generated in
consumer's plate. By implementing the principles of food the areas of hygiene, food contamination pathways and risk
equipment hygienic design philosophy at all points (or links) evaluation, requiring new strategies and refined analytical
in the food processing and production environment, de- methods.
signers and engineers are able to create the unique fea-
tures required by each processing plant, along with ex- Meeting different needs related to food production lines
pected reduction in contamination by biological, physical also poses challenges for equipment designers and engi-
and chemical hazards at any point in the processing opera- neers in the food industry.
tions.
Different facilities have different operating needs and objec-
The twin goals of hygienic design are to minimise risks of tives; some food production line facilities require a higher
contamination and to make easier the challenges of clean- degree of flexibility than others, some may need to operate
ing and maintaining the plant and equipment. Design con- more cost-effectively than others, and some must be able
siderations should cover the following: factory location and to increase automation and product variation with short set-
construction; design of the building structure; selection of up time between product runs. Various hygienic and envi-
surface finishes; segregation of work areas to control haz- ronmental demands that characterise the development of
new food production systems can be determined through These assessments require equipment designers to con-
two types of evaluations: Life Cycle Assessment (LCA) and sider a number of production line factors when designing
environmental impact assessment (EIA). machinery: a) hygienic design of buildings; b) new process-
ing equipment together with cleaning and disinfection sys-
tems; c) methods of risk evaluation and validation of risk
levels; d) processes for inactivation and elimination of mi-
croorganisms; e) risk related to packaging and food trans-
portation vehicles; and f) quality assurance systems.
Water x Temperature
x Pressure
x Sources
x Velocity and volume
x Cleanliness
x Recovery possibilities
x Limited content of heavy metals and other chemicals (i.e., Fe, Mg)
Facilities x Food production equipment and facility surface materials are corrosion and
micro-corrosion resistant
x Equipment components and parts designed for hygienic connections
x Mechanical strength and durability of materials used
x Surface cleanliness (i.e., disinfection, sterilisation and aseptic process objectives can
be achieved)
x Surface roughness
x Exploitation of maintenance (i.e., both repair and upkeep of equipment and
components and sanitation tasks)
x Adhesive adherence and cohesive disposed
x Surface reaction resistance to the raw material components
Packaging x Preserves food content freshness, colour stability, and other quality attributes
x Acts as barrier to microorganisms
x Durable, easy to open
x Light and radiation resistance, yet transparent
x No interaction between the product and packaging materials
x Suitable for pasteurisation, sterilisation and aseptic filling processes
x Stable shape, forming feature
x Hermetic closure
Giampaolo Betta and Roberto Massini, Universit degli Studi di Parma, Dipartimento di Ingegneria Industriale
E-mail: giampaolo.betta@unipr.it
Adequate cleanability and sterilisability of the filler and the In developing a test method for assessing the
filling area, decontamination of the packing material and decontamination of wrapping material by hydrogen
bacterial tightness of the packing machine are some of the peroxide (H2O2), a packing machine with the following
necessary conditions for safe aseptic wrapping of food. features was used:
Unfortunately, there are few publications available in the A chamber for spraying of H2O2/water solution on the
literature that address experimental validation of external surfaces of internally -ray pre-sterilised spout-
cleanability, sterilisability and bacterial tightness of food less sealed pouches
processing equipment. A chamber in which activation of the H2O2/water
solution occurs by means of warm air, and hence, the
The European Hygienic Engineering & Design Group external surfaces of the sealed pouches are
(EHEDG) has, however, provided some guidance relevant decontaminated
to these areas by developing the following six test methods A chamber for pouch-cutting, filling and sealing
(EHEDG Docs. 2,4,5,7,15,19) and guidance document The last chamber is sterilized by means of steam, and the
(EHEDG Doc. 21): bacteria-tightness is ensured by overpressure of sterile air.
EHEDG Doc 2: A method for assessing the in-place The test-method described below is one part of a holistic
cleanability of food processing equipment. validation procedure that includes cleanability, sterilisability
EHEDG Doc 4: A method for the assessment of in-line and bacteria tightness of the machine. The procedure also
pasteurisation of food processing equipment. includes a preliminary compliance check of the packing
EHEDG Doc 5: A method for the assessment of in-line machine with the applicable regulations, standards and
sterilisability of food processing equipment. guidelines (i.e., materials, hygienic design, monitoring and
EHEDG Doc 7: A method for the assessment of bacteria- control), which is based on a specifically developed
tightness of food processing equipment. checklist.
EHEDG Doc 15: A method for the assessment of in-place
cleanability of moderately sized food processing Literature survey
equipment.
EHEDG Doc 19: A method for assessing the bacterial Following a survey of the scientific literature pertaining to
impermeability of hydrophobic membrane filters. sterilisation by hydrogen peroxide, the use the following
EHEDG Doc 21: Challenge tests for the evaluation of the Bacillus strain spores was proposed:
hygienic characteristics of packing machines for
liquid and semi-liquid products (2001). Bacillus subtilis var. globigii (NCIB 8058, ATCC 9372,
NCA 7552). In 30% H2O2/water solution at 30C, this
Decontamination of packing materials in aseptic systems Bacillus strain is much more resistant compared with other
could be a matter of concern. Due to the various chemicals Bacilli (Ito, et al., 1973). In 25.8% H2O2/water solution, its
used and technological solutions adopted, it is not possible decimal reduction time (D-value) is equal to 2 min at 24C ,
to use a single validation method for every application, and 0.92 min at 40C, and based on Z-value (thermal
generally, the test procedure must be developed on a case- resistance constant) calculated at 30C, 5.5 seconds at
by-case basis. In this paper, a test method for the 80C (Toledo, et al. , 1973). According to the Elopak
assessment of decontamination of the external surfaces of method (No. 644, 95-08-11, Filler sterility test [EHEDG,
internally pre-sterilised spout-less pouches is described. 2001]), 5 decimal reductions (5-D) are acceptable as a
minimum.
Bacillus subtilis SA22 (NCA 72-52; DSM ATCC 4181). In indicator to validate the sterilising effect of H2O2 in the
25.8% H2O2/water solution at 24C, D=7.3 min, compared vapour phase (Kokubo, et al.,1998). It is preferable to use
with 2 min of B. subtilis var. globigii and 1.5 min for B. spores of G. stearothermophilus, rather than other Bacilli,
stearothermophilus (Toledo, et al., 1973). In 29.5% since its thermophilic character allows the inoculation and
H2O2/water solution at 65C, D=0.05 min (Leaper, 1984). manipulation of samples without the need for nominally
The method proposed by Cerny (1992) and recommended aseptic conditions.
by the EHEDG Doc. 21 (EHEDG, 2001) for validation of the
sterilisability of the inner surface of packing material, The test method
considers acceptable the application of at least 4-D. The
German Engineering Federation (VDMA) 2006/N.14 Guided by the literature survey, the following procedure
(VDMA, 2006), which pertains to external sterilisation of was developed:
containers by H2O2, considers acceptable the application of 1. Locate four critical areas of the pouches, depending on
at least 3-D; whereas the VDMA 2003/N. 8 (VDMA, 2003), the H2O2 and hot air fluxes. Identify the areas where
which pertains to sterilisability of the sterile zone in rectangular strips (5x70 mm) of plastic laminate will be
machine interior, considers the application of at least 4-D in applied and their positions codifed with letters.
all critical areas acceptable. 2. Cut a sufficient number of strips [approximately 50]
from the pouch samples. Apply double-sided tape to a
Bacillus subtilis A. This strain is recommended for face of the strips. With indelible pen, divide the untaped
treatment with H2O2 and ultraviolet (UV) light (Reidmiller, et side of the samples with vertical marks so as to have,
al., 2003) and also for mixtures of H2O2 and peracetic acid starting from the left, a 5x10 mm area to be used for
(Blakistone, et al., 1999). In the BOSCH Machine Pre- manipulation and three adjacent 5x20 mm areas.
sterilisation procedures (EHEDG, 2001), samples 3. Using a micropipette (Eppendorf), inoculate three 20
inoculated with 104, 105 and 106 spores are used and the mm areas of 42 samples with 0.1 mL of a
application of at least 5-D is required). hydroalcoholic suspension (ethanol, 40-70%) at three
different dilutions, approximately 104, 105 and 106
Geobacillus stearothermophilus (ATCC 7953/12980; cfu/mL spores of Geobacillus stearothermophilus
NCTC 10003/10007; DSM 494/22/5934; CIP 52.81). In (ATCC 7953 = NCA 1518 = DSM 5934).
30% H2O2/water solution at 30C this strain is much less 4. Allow the inoculated samples to dry completely and
resistant compared with B. subtilis var. globigii and B. store them in open Petri plates in a dryer for at least 16
subtilis A, whereas at 87.8C its resistance is slightly less hours before use. Extract the samples to be used and
than that of B. subtilis var. globigii, and greater than that of close and codify their plates.
B. subtilis A (Ito, et al., 1973). In 28.5% H2O2/water solution 5. Arrange 150 sterile tubes with a suitable nutrient
at 24C, its resistance is lower than that of B. subtilis SA22 containing 200 cfu/mL of catalase.
and scarcely lower than that of B. subtilis var. globigii 6. With tape, attach the inoculated strips on the four
(Toledo, et al., 1973). In Oxonia Active (an alternative critical spots of 10 numbered pouches, taking care not
sterilant to hydrogen peroxide) at room temperature, the to touch the inoculated surfaces. Start the H2O2
strain has lower heat resistance than B. subtilis A and spraying and hot air cycle. Take the samples, taking
about the same resistance of B. subtilis var. globigii care not to touch the inoculatums, and cut the three
(Blakistone, et al., 1999). In H2O2 vapour, however, it has parts with different inoculation and insert each one in a
the highest resistance (McDonnell, et al., 2002). tube encoded with the number of the pouch, the letter
of the critical point and the level of inoculation.
There are no Bacilli spores used as biological indicators 7. Repeat the previous step for two pouches without the
with a certificate of resistance to treatment with H2O2. Their inoculated strips.
resistance depends on the varying operating conditions 8. In the remaining six tubes, insert the six parts of the
(i.e., dip or fill, spray, spray and condensation, at different two strips not subjected to sterilisation).
concentrations and temperatures, followed by sterile rinse 9. Incubate the tubes at 55C for 3 days (72 h).
or treatment with hot air at different temperature, etc.), as 10. Express the results as the maximum completely
well as depending upon the strain used. The available data inactivated inoculum for each critical point of each
on resistance to treatment with H2O2 of C. botulinum spores pouch. The result can be considered acceptable if in all
is very poor and focuses primarily on dipping treatment at the inoculated samples there is, at minimum, a
room temperature. The only research study on post- complete inactivation of 104 cfu. The results of the
treatment with hot air that allows direct comparison with C. uninoculated and treated samples should be negative,
botulinum reports that G. stearothermophilus spores are at whereas those inoculated and untreated should be
least 3.3 times more resistant than those of the more positive.
resistant strain of C. botulinum (Ito, et al., 1973). Using
sporicidal H2O2+air (55C-85C), 4-D reduction of G. The whole procedure should be repeated at least twice
stearothermophilus spores could be considered as equal to (with more repetitions in the event of inconsistent results).
more than 12-D for the most resistant spores of C.
botulinum. In cold Oxonia (dipping), the spores of G.
stearothermophilus have resistance at least 4.5 times
greater compared with the more resistant spores of C.
botulinum (Blakistone, et al., 1999). Moreover, currently the
spores of G. stearothermophilus are used as a biological
Anon (2001). Feb. 27, 2001. Proposed rules. Federal Register, Toledo, R., Escher, F. and Ayres, J. (1973). Sporicidal properties
Vol. 66, No. 39. of hydrogen peroxide against food spoilage organisms.
Appl. Microbiol., 26:592597.
Anon (2005). Clostridium spp. in foodstuffs. The EFSA Journal,
199:1-65. VDMA (German Engineering Federation). (2003). Food processing
machinery and packaging machinery. Document No. 8: Code of
Bernard, D.T., Gavin, A., Scott, V.N., Chandarana, D.I., Arndt, G. practice. Testing aseptic plants: sterilizing the sterile zone in
and Shafer, B. (1993). Establishing the aseptic processing and machine interior. (English edition: March 2004).
packaging operation. In: Principles of Aseptic Processing and
Packaging, 2nd ed. The Food Processors Institute. Washington, VDMA (German Engineering Federation). (2006). Food processing
DC, USA. machinery and packaging machinery. Document No. 14: Code of
practice. Testing hygienic filling machines of VDMA Class V
Blakistone, B., Chuyate, R., Kautter, D.J., Charbonneau, J. and (aseptic filling machines): external sterilization of packaging
Suit, K. (1999). Efficacy of Oxonia Active against selected spore materials. (English revised edition: July 2007).
formers. J. Food Prot., 62(3):262-267.
Ito, K., Denny, C., Brown, C., Yao, M. and Seeger, M. (1973).
Resistance of bacterial spores to hydrogen peroxide. Food
Technology, 27(11):58-66.
Huub Lelieveld, Global Harmonization Initiative; Stefan kesson,Tetra Pak, Lund, Sweden, Olaf Heide, Habasit,
Reinach-Basel, Switzerland, Piet Steenaard, EHEDG, and Julie Larson Bricher, Global Harmonization Initiative
E-mail: huub.lelieveld@globalharmonization.net, Stefan.Akesson@tetrapak.com, olaf.heide@habasit.com,
steenaard@kpnmail.nl, julie@quidditycommunications.com
Any material that comes into contact with food interacts throughout the world. However, differing regulations
with that food. Therefore, manufacturers of equipment that between countries or regulatory authorities can create a
will come in contact with food must be aware of potential difficult maze for equipment designers and manufacturers
food safety risks resulting from that contact. This includes who must select essential but low-risk materials for
all machinery, including pumps, piping, measuring devices construction of machinery used in food production
and valves. Although food production machinery is environments. Organisations such as the European
constructed, in large part, from stainless steel, many small Hygienic Engineering & Design Group (EHEDG), which has
components, such as gaskets, mechanical seals and slide published a guideline on food contact materials (Doc 32,
bearings are made from a wide variety of materials, Materials of construction for equipment in contact with food)
including many types of polymers and elastomers. For and a guideline on lubricants (Doc 23, under revision), help
example, conveyor belts may be made from steel, manufacturers successfully navigate this maze, but more is
polymers, elastomers and glass, but they also contain needed. To illustrate the need for global harmonisation of
minor components, such as softeners (plasticisers) food contact materials legislation, this article provides an
catalysts, stabilisers, fillers and pigments that are needed overview of relevant European food safety regulations,
to obtain required properties or functionalities of the gives examples that show how global regulations impact
equipment. Machinery and conveyor belts usually need the choice of materials, and suggests the formation of a
lubricants that may contain oils, antimicrobials, scientific working group to address the challenges that
antioxidants, rust inhibitors, anti-foam agents and viscosity result from differing food contact material regulations.
extenders. While in many cases lubricants are not intended
to be in contact with food and may do so only rarely, in European regulations for food contact
some cases, lubricants are needed between the food materials
product and solid food contact surfaces.
In Europe, there is a framework regulation, EC 1935/2004,
Where there is contact between construction materials and regulating the use of materials and articles intended for
food, there is a risk of contamination of the food, (e.g., by food contact that states that food contact materials shall be
leaching, wear and electrochemistry). Self-evidently, safe. According to the EU regulation, materials and articles,
contact of food with food contact surfaces should never including active and intelligent materials and articles, shall
result in a finished food product that is contaminated or be manufactured in compliance with good manufacturing
presents a health risk. Before applying food contact practices (GMPs) so that, under normal or foreseeable
materials, it must be known in what way that material might conditions of use, they do not transfer their constituents to
contaminate the food, what the acceptable concentration in food in quantities which could endanger human health or
the food is to prevent health risks, and how to ascertain that bring about an unacceptable change in the composition of
the acceptable level will not be exceeded. For most the food. All material and parts in food contact should be
chemicals used in the construction of equipment accompanied by a written declaration stating that they
components that may come into contact with food, there comply with the rules applicable to them. Furthermore,
are food safety regulations, although they may differ appropriate documentation shall be available to
between countries. If new materials of construction are demonstrate such compliance. That documentation shall be
developed that require the use of other chemicals in the made available to the competent authorities on demand.
design of food processing equipment, the safe
concentration of these chemicals in food must be In addition, EC 1935/2004 states that the traceability of
established. materials and articles shall be ensured at all stages in order
to facilitate control, the recall of defective products,
These considerations are paramount in a number of consumer information and the attribution of responsibility.
regulations pertaining to food contact materials that exist All involved in the supply chain shall have in place systems
and procedures to allow identification of the businesses premises and equipment such as is necessary to
from which and to which materials or articles and, where ensure that finished materials and articles comply with
appropriate, substances or products and its implementing the rules applicable to them. The operations shall be
measures used in their manufacture are supplied. That carried out in accordance with pre-established
information shall be made available to the competent instructions and procedures.
authorities on demand. There are also specific demands on
labelling of materials and articles, which are not yet in In addition, EC 2023/2006 states that the quality control
contact with food when placed on the market. system shall include monitoring of the implementation and
achievement of GMP and identify measures to correct any
The regulation also includes procedures to be followed for failure to achieve GMP. Such corrective measures shall be
authorisation of new substances or new materials to be implemented without delay and made available to the
used in the construction of food-contact equipment. The competent authorities for inspections. The business
evaluation of such materials is made by the European Food operator also must establish and maintain appropriate
Safety Authority (EFSA), for which the most important documentation in paper or electronic format with respect to
requirement is that evidence (if provided) shows that the specifications, manufacturing formulae and processing that
material in the quantities that might migrate to the food, or are relevant to compliance and safety of the finished
interact with the food in any other way, cannot make the material or article.
product unsafe for consumption. For new or novel
substances that have never been tested, this includes The impact of regulations on materials
testing using animals. selection
Other legislation related to food contact materials that Life would be easy if the equipment and component
impact the design of food machinery and the construction designer could simply select materials that do not contain
materials selected for manufacture include the following: any additives and are not corrosive under any
circumstances. The problem is that every construction
x Plastic materials. There also is legislation pertaining to material selected has a desired function and the designer
specific materials such as plastic materials and articles may find that he or she has little choice between essential
in food contact (2008/39/EC). There is a Community list materials, even materials that may pose a contamination
of additives that may be used for the manufacture of risk, to achieve the target function. An example is a belt
plastic materials and articles, together with restrictions that transports product from one place to another, for
and/or specifications on their use. This is a "positive further processing or to be packed. Other examples are
list," meaning only listed substances are allowed. The moulds use for baking, where the product is in contact with
list of substances also contains information about the mould at a high temperature for a long time and
allowable migration. There are also directives laying lubricants that have to ensure that moving parts keep
down basic rules necessary for testing of migration, moving under a variety of circumstances. In all cases, the
including procedures and simulants to be used. A new materials do not only have to meet the requirements for the
legislation, no 10/2011/EU, on plastic materials function under operation conditions, but must also be able
intended to come in to food contact, will be to cope with the conditions during cleaning and disinfection
implemented in Europe during 2011. or sterilisation.
x Elastomers. There is no specific legislation for Conveyor belts, baking moulds and antistick fluids, and
elastomers (e.g., rubber) in Europe, and because of food machinery lubricants are examples illustrating the
this, equipment manufacturers often refer to the US influence of regulations on the choice of equipment
regulation Code of Federal Regulations (CFR) Title 21 construction materials that will come into contact with food
177.2600 to show legal compliance for food contact but that may also pose a food safety risk. However,
material. However, some substances allowed in the US, differing regulations between countries and/or lack of such
such as phthalates (plasticisers allowed up to 30 weight regulations altogether give rise to a number of challenges
percent) are prohibited in Europe and in some other for the equipment manufacturer as follows:
countries such as Japan. It is important to secure and
use ingredients that appear on the positive list. Conveyor belts
Migration has to be calculated according to the Council Conveyor belts that transport unpacked product may
of Europe guidance, or manufacturers must conduct present a food safety risk. First, constituents of the belt
migration tests using simulants. material may migrate to the product, but secondly,
microorganisms may grow on the surface of the belt and
x Good manufacturing practices. Regulation EC these may be pathogenic or toxigenic. If such microbes are
2023/2006 on good manufacturing practices for allowed to grow (e.g. in dead corners, where the residence
materials and articles intended to come into contact with time of the product can be extreme, even as long as the
food is another important regulation. The GMP entire production run), their numbers can be huge and so
regulation states that the business operator shall can be the amount of toxin produced. Consequently, it is
establish, implement and ensure adherence to an not only the belting material itself that plays a role, but also
effective and documented quality assurance system the way the conveyor system has been designed.
and take account of the adequacy of personnel, their
knowledge and skills, and the organisation of the
Often, conveyor belts are reinforced by fibres (from x US Food and Drug Administration (FDA) compliance
polyester, aramide or others). The ways in which these statement regarding direct food contact application
belts have been made determine whether or not the sides (repeated use). Manufacturers must specify for which
of the belts are prone to ingress of moisture and product, food types and conditions of use they are valid
thereby creating a breeding opportunity for microbes. Belts according to 21 CFR 176.170 Tables 1 and 2. All raw
with open sides should not be used for food contact materials used for their product or their product itself
applications. In the EU, their use is illegal, because the must be listed in 21 CFR parts 170 199 or have
design is not hygienic. The principle of a correct design is another respective approval and be accepted for the
shown on the right-hand side of Figure 1 and an industrial intended use.
execution is shown in Figure 2. Care must be taken that the
product side of the belt will not be cut or damaged in such a x EU compliance statement regarding direct food contact
way such that the reinforcing fabric is exposed, which can application according to EU Regulation 1935/2004 and
allow microbes and their metabolites to contaminate the EU Directive 2002/72 and the amendments in their
food it carries.Regulation (EC) No 852/2004 of the latest versions. Confirmation must be provided for all
European Parliament and of the Council of 29 April 2004, monomers, stating substances and additives for which
On the Hygiene of Foodstuffs, Annex II, General hygiene restrictions are specified (e.g., specific migration limit,
requirements for all food business operators, Chapter IV, SML, or a maximum permitted quantity, QM) and those
"Transport" reads: "Conveyances and/or containers used substances that are not yet EU-wide harmonised (i.e.,
for transporting foodstuffs are to be kept clean and listed in the EU Synoptic Documents or in national lists).
maintained in good repair and condition to protect For so-called dual use additives (substances also
foodstuffs from contamination and are, where necessary, to authorised as direct food additives), disclosure to the
be designed and constructed to permit adequate cleaning customer is compulsory.
and/or disinfection ...". It would be good if such
requirements would apply globally. x In many cases, overall and specific migration tests of
the belt must be performed according to Directives
If used for frozen products, it is essential that the product 82/711/EEC and 85/572/EEC and their amendments.
has enough friction to be moved by the belt (i.e., the
product should never be frozen to the belt). To achieve this, Based on this, companies should issue Declarations of
special materials, special coatings or lubricants are used. Compliance (DoC) for their food belts. When needed,
Obviously, these coatings and/or lubricants should be safe products should be tested and certified according to the
when ingested, because they will certainly come into NSF/3-A/ANSI 14159-3 Meat & Poultry standard and/or 3-A
contact with the food conveyed. Sanitary Standards for Multiple-Use Plastic Materials
Number 20-xx Dairy classifications. In addition, the EHEDG
Manufacturers and suppliers of conveyor and processing Subgroup Conveyor Systems is developing a new guideline
belts must be fully aware of their responsibilities in the covering the issues discussed here, as well as various
production chain. They therefore must care that raw other relevant issues, which will help industry better
materials and the final products comply with the various achieve the twin goals of selecting functional yet food-safe
EU, US and other applicable regulations, with regard to any construction materials.
restrictions or bans on the use of certain potentially
dangerous substances and preparations. This is especially Bakeries, heat-resistant coatings and antistick fluids
important for food conveyor belts, which come in direct As discussed elsewhere in this edition of the EHEDG
contact with unwrapped foods. Here, irrespective of Yearbook by Le Bail, et al., selecting materials for contact
regulations, other vital aspects such as an understanding of with food at baking temperatures (up to 350C) may
hygienic equipment design, effective cleaning methods and present difficulties. What distinguishes high-temperature
knowing how to integrate these aspects into the process contact materials is that at high temperatures safe
lines all play a key role in the development of effective and constituents may react with each other or with the food to
safe systems. produce toxic materials. In many cases, these newly
formed reaction products have not been considered in
Companies should be able to issue certificates to declare existing regulations and have been ignored for a long time.
the food contact compliance status for a conveyor. Some In water and pancakes that have been in contact with
companies have been doing this long before food perfluorinated antistick coatings, 13 different perfluorinated
processors, to comply with legislation, started to demand compounds have been found. Which compounds are
such certification documentation. Some of the important formed and in what quantities, depends on temperature, pH
regulations relevant for belting products that come into and composition of the food product. Because these
direct contact with food are listed below and raw material compounds are potentially genotoxic, the industry is looking
suppliers must provide respective documentation: for other materials. There are no regulations in place for
these materials, other than the general food laws, which
state that the producer has to be certain that the product
produced is safe. The supplier of the equipment, however,
has to provide data to the food processor about what may
be the consequence of the use of the equipment in contact
with the food product.
Apart from antistick coatings, antistick fluids are used. Self- The importance of harmonisation
evidently, these materials end up in the product. Because, the China example
however, they are seen as technical agents, they are not
considered part of the recipe of the product. Again, there China is becoming an important player in the global food
are no specific regulations and there is very little market, due to its significant economic growth in recent
information about their safety. It would be prudent to collect years, and it provides a useful example of the importance
sound scientific information in currently applied and of global regulatory harmonisation for purposes of this
proposed food contact compounds, which then may be a discussion. Several food safety issues have hit the Chinese
basis for sensible food safety regulations that can be food industry during the past few years, some of which
harmonised for use by every country. have had significant international impact such as the
discovery of melamine in milk powder, pet food, and other
Lubricants food products. These food contamination outbreaks
Where food handling equipment has moving parts, in most resulted in the development and promulgation in June 2009
cases, the use of lubricants is essential. Where such of tougher Chinese legislation, standards and inspections
equipment comes in contact with food, there is a risk of of food manufacturing premises. To support the legislation,
contamination of that food. Typical examples are pumps, a number of standards were developed, some mandatory,
homogenisers, conveyors, valves, mixers, packing which often contain a mix of EU and US requirements. One
equipment, bearings, closed and open gears, hydraulic such standard is GB 16798, Requirements of safety and
installations, chains, sliding surfaces, air compressors and sanitation for food machinery, which features some
blowers. sections pertaining to food contact materials, such as:
In the case of baking equipment, newly formed compounds x Material in food contact must not contain harmful matter
are of primary concern and generally, microbial or any harmful matter should not be above the limitation
contamination does not play a role, because of the baking specified in food sanitation standard. Interactions
temperatures take care of microbes. However, lubricants between products and materials are not allowed to
used at low or moderate temperatures may give rise to a transfer unhealthy matters to the product or to exceed
microbial problem, since lubricants are in place for long given limitations in standards.
periods of time and may become contaminated with water.
The microorganisms can break down the lubricant x Materials are not allowed to pollute or change the
components, rendering the lubricant ineffective. In addition colour, lustre or quality of the product. Neither is it
these microorganisms may contaminate the food with allowed that the product affects the equipment during
which they come into contact. Therefore, manufacturers production.
look for additions that prevent the growth of
microorganisms in the lubricant. Self-evidently, these Another example is the new Chinese standard GB 9685,
antimicrobial substances should not present an Hygienic standard for use of additives in food containers
unacceptable risk of contamination of the food product. and packages, which was updated in 2008. The preface to
Consequently, the preservatives allowed differ from those the standard clearly references the US FDA CFR Title 21
used for lubricants for non-food applications, which may 170-189 and EU Directive 2002/72 for plastic materials
present a serious toxicological risk if ingested in small and articles intended to come into contact with foodstuffs.
quantities. In this standard, there is a positive list of substances, CAS
number, allowed migration limits, etc.; however, the
In the past, the US Department of Agriculture (USDA) drawback is that several substances that are allowable in
authorised the use of lubricants that may incidentally the US and EU are missing from the Chinese list. In this
contaminate food products, if they complied with the case, it is clear that such discrepancies may ultimately
Guidelines for Obtaining Authorization of Compounds to have a negative impact on equipment manufacturers in
be Used in Meat and Poultry Plants. In 1999, after the using construction materials that are in compliance with all
USDA ended this programme, NSF International closed the potential global market regulatory and legislative
gap by introducing a similar programme, which is requirements.
recognised by most countries.* It is a voluntary programme,
but if a lubricant is certified by NSF for incidental contact As one can see in the above example, harmonisation of the
with food, it complies with the US CFR Title 21, Food and Chinese legislation and standards with EU and US
Drugs, Section 178.3570 and is considered safe by the US regulations will be an important factor in facilitating the
authorities and authorities in many other countries, which export of food and the acceptance of the machinery used to
lack appropriate regulations. The list is regularly updated produce food across markets. Similar legislative gaps exist
and might be the basis of global regulations on lubricant in other nations as well, including emerging global food
incidental food contact. industry power players such as India and Latin America.
While it is a general requirement that food contact materials
should not make the food product with which it comes into
contact unsafe for consumption, international regulations
on food contact materials are at best incomplete, or at
worst, do not exist at all. Where food contact material-
related regulations do exist, differences in those regulations
www.tetrapak.com
Neoformed contaminants are usually due to reactions be- Contaminants present in BVP products can be classified as
tween inoffensive precursors, which result from the interac- either neoformed contaminants (NFC) or exogenous con-
tion between these precursors and the matrix. The impact taminants (EC). A flowchart illustrating the two main
of the thermal treatment combined with the evolution of classes of contaminants is proposed in Figure 1.
other physical parameters (e.g., moisture, pH, etc.) may
Figure 1.The two main classes of food contaminants in bakery Other conventional baking supports (mainly aluminium
products. and steel) also are used, generating a risk of metallic
contaminants, which in turn may act as catalysers in
Neoformed contaminants (NFC) can be formed in three lipid oxidation reactions. Also, aluminium, a nanoscale
ways: 3
contaminant, is often left in contact with the food during
the storage (weeks or months) until consumption.
Through Maillard reaction at the crust (MRC): Of the Finally, contact may also occur with a baking parchment
Maillard reaction contaminants, acrylamide (ACR) is the paper in which silicone or PFC are often used as plasti-
best known NFC, but others also can be identified, in- cisers and/or as a moisture repellant.
cluding pyrazines (PYZ) and furfurales (FUR).
The level of contamination due to these baking support
From the technological treatment of oils: For example, coatings is dependent on their lifetime, the kick-off and end
3-chloropropane-1,2-diol is formed during the process- of life phases being the more risky. As a consequence, the
ing of different lipids, in particular vegetable oils treated decision to repair (refurbish) or replace a batch of baking
for deodorisation and whitening that are used in the moulds is of crucial importance in controlling the amount of
5-8
baking sector. Several toxicological studies have contaminants (NFC and EC) in the final products. However,
shown that 3-MCPD induces infertility in rats and with no regulation currently in place, this decision is wholly
causes tumours in rats when administered in high taken by industry within a good manufacturing practices
2
doses. (GMP) framework, and sometimes the decision is taken
only when an extreme condition is reached (Figure 2).
As a result of the oxidation of the lipid used in the recipe
(aldehydes): Oxidized lipidic aldehydes (in particular,
nonsaturated ones like nonenal or nonadienal that are
genotoxic) can be formed when oil is used in the recipe.
Metal traces may act as a catalyst when metallic baking
supports are used.
more general way, remain missing bricks in the European undergoing ageing is not well defined. Furthermore, it is not
FCM regulations. Data pertaining to PFOS and PFOA are clear which testing mode should be used according to the
also coming under scrutiny by the European regulatory type of materials used or in relation to any specific bakery
authorities and the Scientific Committee on Health and product food matrix, since these materials are not neces-
4.5
Environmental Risks (SCHER). sarily regulated at the harmonised EU level.
The existing legislation has been developed mainly for The most significant challenge in developing meaningful
packaging materials. The application of migration tests by legislation and regulation to control such food contaminants
enforcement laboratories and consequent alerts appearing is two-fold. On the one hand, the missing data necessary to
in the Rapid Alert System have shown discrepancies in the formulate optimal regulations must be generated, and on
interpretation of the legislation with regard to test conditions the other, the industrial tools necessary to implement such
for kitchenware and bakeware. Another gap consists in regulations and testing methods must be developed and
harmonised test conditions for compliance testing for spe- made available to the food industry. Table 1 summarises
cific migration in dry foods. Risk assessment studies are some of the existing or currently known regulations, health
based on the worst foreseeable contamination. However, risk and mitigation strategies associated with NFC and EC.
the worst foreseeable contamination in the case of a FCM
Table 1. Neoformed and exogenous contaminants observed in the baking sector. Associated regulations, health risks and possible
mitigation strategies.
in refined palm oil (4.5-13 mg/kg), which are temperature Among the chemical leavening agents, "baking powder," or
resistant and may be used for mould greasing and in dough sodium bicarbonate (NaHCO3), is a common ingredient in
formulation. It appears that MCPD is linked, in particular, to the formulation of sponge cake or butter sponge cake. A
food production in which a deodorisation process has been review on this topic is proposed in the thesis of Bellido.28 As
27
used. In the EU, maximum levels of 0.02 mg/kg for free 3- shown in another study, the pH of the batter may increase
29
MCPD in hydrolysed vegetable proteins and soy sauce during baking. Above 70C, sodium bicarbonate gradually
were established in 2001. A maximum tolerable daily intake decomposes into sodium carbonate, water and carbon
-1
(TDI) of 2 mg kg body weight has been established by the dioxide, resulting in the expansion of the batter. The asso-
Scientific Committee for Food (SCF). In the European Un- ciated reaction is as follows: 2 NaHCO3 Na2CO3 + H2O +
ion, a maximum level of 20 mg/kg-1 3-MCPD has been set CO2. The hydrogen ion reacts with the bicarbonate ion,
for soy sauce and hydrolysed vegetable proteins; maximum resulting in the production of water and carbon dioxide. The
levels for other foods are currently under discussion. The carbon dioxide migrates to gas nuclei in the batter and
maximum TDI level 2 g/kg bw for 3-MCPD, mandated expands as it is heated, increasing the volume of the bak-
since April 2002, is integrated into the Commission Regula- ing product. According to the following reaction (HCO3- +
6
tion (EC) 1881/2006. These limits were not designed to H+ CO2 + H2O), when baking starts, H+ concentration
account for 3-MCPD esters. EC No. 1881/2006 invites EU decreases in the batter (pH increasing factor), producing
member states to examine other foodstuffs for the occur- CO2 for volume expansion. At the same time, the H+ con-
rence of 3-MCPD in order to consider the need to set centration can increase due to the water loss (pH decreas-
maximum levels for additional foodstuffs. ing factor). In the range of pK1 (6.34) of bicarbonate solu-
tion, pH can move from a basic region to an acid region
30
2-3 Impact of pH on neoformed contaminants due to its concentration. In the earlier part of baking, the
During the baking of dough (e.g., bread, butter sponge change in pH is the most important and is followed by a
cake, pie, quiche), heat and mass transfer occurs at the decrease in pH. Baik, et al. showed that there is a relation-
29
interface between the product contact surface (PCS) and ship between pH gradients and moisture gradients. After
the product. The heat transfer interface is the point at which baking, the pH of the product generally falls in a neutral
most of the hazards associated with the risk of presence of range (6.5 to 7.5). The evolution of pH during baking and
chemicals in the product occurs. The different substances the final pH is known to play a role on the kinetics of Mail-
present at the interface, such as water, proteins, polysac- lard reaction and also on the possible chemical reaction
charides and lipids, develop complex reactions that evolve between the surface and the dough. Ammonium bicarbon-
during the temperature rise associated with the progress of ate also is used as baking powder; it poses the same prob-
the baking and with the apparition of crust. Due to the high lems as mentioned above. The aqueous solutions of all the
baking temperature and to the presence of proteins, carbo- carbonates undergo decomposition during baking with
hydrates and fats, these components break down structur- production of carbon dioxide, water and ammonia:
ally to influence the quality of heat transfer and the quality
of the bakery products. Interfacial properties of the dough NH4HCO3 NH3 + H2O + CO2
components must be considered, in particular the composi-
tion and properties of the dough liquor (i.e., the water- Baking powder (type, concentration) interacts with dough
soluable phase of the dough), which represents the liquid pH and thus may interact with acrylamide formation. In-
film that comes into contact with the PCS. Hydrophobic- deed, the pH gradient seems to be linked to the moisture
hydrophilic properties of the PCS and the contact angle gradient, suggesting that the pH is related to the moisture
29
play a role on adhesion energy. Another risk arises in the content. The baking powder also interferes with the kinet-
use of lipids applied in the mould to reduce the stickiness. ics of crust formation and possibly with the release of ex-
These lipids may modify the biochemical reactions occur- ogenous contaminants from the chemicals in the PCS.
ring at the interface between the dough and the PCS. PCS
chemical composition, surface roughness and working 3 Exogenous contaminants in baking
temperature are key parameters to consider. In this con-
text, the condition of the PCS (in particular, its roughness Exogenous contaminants (EC) are contaminants related to
and porosity) is important with respect to the interaction the PCS supporting the product during baking. The associ-
between that surface and the product. ated risk results from two key points: the nature of the PCS
and the interaction between the formulation and the baking
The CIAA Acrylamide Tool Box guide indicates that ex- conditions (time-temperature history). The following section
periments with an intermediate product (semisweet biscuit) presents a review on the most common PCSs.
have shown that reducing pH by addition of citric acid can
lead to a 20-30% reduction of MRC in the intermediate 3-1 Product contact surface and antistick coatings
22
product. However, reducing the pH can also result in perfluorinated coating
reduced browning, reduced expansion during baking, and Perfluorinated coatings (PFCs) have been used since the
an adverse impact on the organoleptic properties of the 1970s and are well adapted for the coating of surfaces
final product. Other undesired neoformed contaminants used in bread production; in particular, mould" or "tin"
also may arise, such as 3-MCPD, which has been ob- bread (i.e., sandwich bread in square slices), which repre-
served in certain bakery products produced with lower pH sents a large part of industrial breads (Figure 5). Perfluori-
in combination with fermentation. nated based coatings are used in a number of diverse
applications, such as stain-resistant coatings, paper coat-
Additional tests were done with pancake as a model food. loxanes. Various food models were considered for the
The pancake was baked in a new frying pan, similar to the migration tests, such as food simulants (olive oil, isooctane,
one used for the water tests. The PFOA concentration ethanol [95%], Tenax) and also various cakes. Successive
-8
reached up to 0.25 g/kg of fresh matter (i.e., 2.5 10 % in migration tests have been done showing that until the tenth
mass), representing an amount of 18.7 mg per pancake or experiment with cake, siloxane migration only slightly de-
2
0.117 g/m of pancake (considering the total surface of creased. A significant dependence on fat content was ob-
-1
the pancakes, both sides). According to EU Directive served. Migration level was below 21 mg kg and was thus
-3 -1 -2,
2006/122, the PFOS concentration should be below 5.10 below the migration limit of 60 mg kg (3 and 10 mg dm
% (50 g/kg) in mass or below 1 g/m. Therefore, the respectively). Migration tests using food simulants differed
observed transfer of PFOA was below the current limit fixed from the results obtained with cake. Thus, there is a need
by European regulations. to harmonise the migration tests used for silicone in
Europe. Research also is needed to better understand the
Based on these results, it is clear that PFC coating mi- impact of lipids on migration tests that consider both lipids
grates into food, possibly at trace level during a given pe- from the batter and from the antistick fluids.
riod of use. After a certain period of use, the coating de-
grades faster, resulting in possible migration of more sig- Silicone elastomers can be considered inert up to 100C
nificant quantities of coating in the food. The existing Euro- and start to degrade at around 150C. Therefore, the limit
2
pean regulations neither consider the ageing of the coating of 10 mg/dm proposed by the Resolution of the Council of
nor address the changes in the amount of contaminant as Europe is often reached.9 Above 150C, linear and cyclic
a function of the ageing of the product contact surface. oligomers of polysiloxanes (molecular mass between 500
and 2100 Da) can be found in food in concentrations higher
3-2 Product contact surface and antistick coatings than what is permitted by the European regulation (10
silicone coating mg/dm). Modified polyphenylene oxide (Tenax) generally
Silicone elastomers, which have been used since the overestimates the contamination of the foods from packag-
42
1960s, are made from cross-linked polydimethylsiloxanes. ing. The release of volatiles, which is sometimes consid-
Thermal degradation of silicone has been described in ered as a migration test, is high during the first use and
34-37 41
many studies. Three stages have been identified for the then decreases rapidly. Therefore, neither the determina-
decomposition of the polymers: 1) evaporation of volatile tion of the overall migration nor that of the volatiles can give
components; 2) thermal decomposition; and 3) thermal a clear response to the thermal stability of silicone as a
oxidation. Stages 2 and 3 often overlap. Additives and food contact material.
initial thermal treatment (postcuring) may permit the re-
moval of volatiles and increase the stability of the coating. Studies in the literature do not necessarily agree with re-
The degradation products primarily consist of cyclic polydi- gard to the temperature level reached during processing
methylsiloxane (Cn) and linear polydimethylsiloxane (Ln) and silicone resistance. Silcone coating migration tests
oligomers. It is assumed that linear polydimethylsiloxanes show a certain variability in results, and hazards associated
are methyl terminated linear chain, without excluding the with use of silicone cookware are not fully clarified.
38,39
fact that some chains are hydroxyl terminated. The
migrating substances primarily consist of siloxane oli- Silicone is less expensive than PFC but is not very durable
gomers of molar mass between 500 and 2100 Dalton. They (~1000 to 2000 baking cycles). Greasing often is used in
correspond to oligomers with 7 to 28 Si(CH3)2O groups. the baking industry after a short number of cycles. The
The residue of the global migration can be detected using operation of a baking support is often stopped when the
40
gas chromatography-mass spectrometry (GC-MS). support sloughs off pieces of coating onto the bakery prod-
ucts. One of the ignored risks related to silicone is, depend-
Modified polyphenylene oxide (MPPO) is an accepted ing on the methodology used to apply the coating, the sili-
simulant for dry foods in the measurement of overall migra- cone coating may have some porosity (Figures 8-11).
tion for high temperature applications (EN 1186-13:2002 When small bubbles in a coating are exposed to high inter-
Part 13: Test methods for overall migration at high tem- nal pressure in baking conditions, the bubbles (Figure 9)
peratures). MPPO is a porous polymer with a high molecu- may rupture (Figure 10-11) and come into contact with the
lar weight (500000 to 1000000), a very high temperature food. In the case of bakery products, different compounds
stability (Tmax = 350C), a high surface area and a low spe- can be trapped in the open porosity (e.g., lipids and bio-
cific mass (0.23 g/cm-3). The substance is commercially polymers). Around 80% of the industry washes the baking
known as Tenax. The pore size range is important and moulds once following each day of production; however,
the reference used is 60 to 80 mesh. the risk of oil burning, aldehyde formation and MRC pro-
duction is high.
In two studies by Meuwly, et al, different silicone baking
10,41 1
moulds (37 samples) were investigated. H-NMR, RP-
HPLC-UV/ELSD and GC techniques have been used to
assess migration of silicone in food. It was observed that, in
all cases, cyclic organosiloxane oligomers were found (for-
mula [Si(CH3)2-O]n with n = 650). In 13 of the tests,
linear, partly hydroxyl-terminated organosiloxanes were
identified (HO-[Si(CH3)2-O]n-H with n = 7 20). It was
concluded that the migrants mainly consist of organopolysi-
sented by Ranft often is used to characterise the perform- Figure 19, larger wetting angles are achieved than on a
47
ance of an antistick fluid with respect to a given surface. strictly flat surface shown in in Figure 18. The presence of
lipid (in particular antistick fluids) may modify the surface
However, the risk of transfer of the antisticking fluid is real tension forces and interact with the final crust structure.
48
as quoted in Coordes, et al. The smoke point or the acid-
ity is often used to select the antisticking lipid. Butter, for
example, cannot be used above 130C, whereas margarine
designed for cooking can be used up to 135C. Oil tem-
perature tolerance (180-220C) depends on the non-
saturation of their fatty acids. In fact, at 60C saturated fatty
acids are not exposed to oxidation opposite to polyunsatu-
rated fatty acids. So, hydrogenation of oils often is used to Figure 17. Crust on a crispy roll (left) and of a butter sponge cake
increase this temperature tolerance; however, this process (right). Ghosts of steam bubbles are visible in the crust. Rough-
results in the development of trans fatty acids which are ness of the coating and surface tension properties rule the crust
structure and in turn, the capability of the crust to remove the
unhealthy substances, resulting in cardiovascular dis-
49-51 moisture out of the crust zone. This influences (i) the pan tempera-
ease. From 100C and in the presence of oxygen, the
ture and formation of NFC, and (ii) rate of ageing of the coating.
formation of free radicals and of hydroperoxydesis is accel-
erated. Above 160C, a large amount of monomers and
52
volatiles is released. These transformations have impor-
tant impacts on several food attributes, such as nutrition,
organoleptic quality and physico-chemical composition. The
French regulation considers fatty acids unsafe for food use
fatty acids when after a given thermal treatment they show
the apparition of more than 25% of new chemical species
(representing a non-adduct forming [NAF] of 7.5%). Fresh
oil has a NAF of 0.1 and 0.3%. This can be increased to Figure 18. Example of a surface tension test.
5% with a viscosity increased by a 30 factor. Oxidation The wetting angle is .
reactions also are linked to several other factors, such as
water activity and presence of metallic ions. In the case of
metallic support, divalent ions like Fe2+ may act as cata-
lysts to lipid oxidation and will promote the formation of
nonsaturated aldehydes like 2-nonenal and nonadienal,
which are genotoxic.
GEM Gebr. Mller Apparatebau GmbH & Co. KG Fritz-Mller-Str. 6-8 D-74653 Ingelngen
Phone +49(0)7940/123-0 Telefax +49(0)7940/123-224 info@gemue.de www.gemue.de
4. European-Parliament. 2006. Directive 2006/122/EC of the 17. Ahrne, L., C. Andersson, P. Floberg, J. Rosen, and H. Ling-
European Parliament and of the Council of 12 December 2006 nert. 2007. Effect of crust temperature and water content on
amending for the 30th time Council Directive 76/769/EEC on acrylamide formation during baking of white bread: Steam and
the approximation of the laws, regulations and administrative falling temperature baking. Lebensmittel-Wissenschaft und
provisions of the member states relating to restrictions on the Technology, 40:1708-1715.
marketing and use of certain dangerous substances and
preparations (perfluorooctane sulfonates). Official Journal of 18. Friedman, M. and C.E. Levin. 2008. Review of methods for the
the European Union, pp. 32-34. reduction of dietary content and toxicity of acrylamide. Journal
of Agricultural and Food Chemistry, 56(15):6113-6140.
5. European-Parliament. 2006. EC Regulation No. 166/2006 of
the European Parliament and of the Council of 18 January 19. Sadd, P.A., C.G. Hamlet, and L. Liang. 2008. Effectiveness of
2006 concerning the establishment of a european pollutant methods for reducing acrylamide in bakery products. Journal of
Agricultural and Food Chemistry, 56:6154-6161.
release and transfer register and amending Council Directives
91/689/EEC and 96/61/EC. Official Journal of the European 20. Ahrn, L., C.-G. Andersson, P. Floberg, J. Rosn, and
Union, H. Lingnert. 2007. Effect of crust temperature and water
pp. 1-17. content on acrylamide formation during baking of white bread:
6. European-Parliament. 2006. EC Regulation No. 1881/2006 of Steam and falling temperature baking. LWT - Food Science
and Technology, 40(10):1708-1715.
19 December 2006 setting maximum levels for certain con-
taminants in foodstuffs. 2006. 21. Capuano, E., A. Ferrigno, I. Acampa, A. Serpen, .. Aar, V.
Official Journal of the European Union, p. L 364/5 - L 364/24. Gkmen, and V. Fogliano. 2009. Effect of flour type on Maillard
reaction and acrylamide formation during toasting of bread
7. European-Parliament. 1996. Council Directive 96/61/EC of 24
crisp model systems and mitigation strategies. Food Research
September 1996: best available techniques for surface treat-
ment of metals and plastics as developed for use concerning International, 42(9):1295-1302.
integrated pollution prevention and control (Directive has been 22. Confederation of the Food and Drink Industries of the EU
amended by Regulation (EC) No. 166/2006 of the European (CIAA). 2006. The CIAA acrylamide tool box.
Parliament and of the Council (OJ L 33, 4.2.2006, p. 1). Internet. www.ciaa.be. Downloaded on 20 Oct. 2009.
Official Journal of the European Union, p. 26. OJ L 257, http://ec.europa.eu/food/food/chemicalsafety/contaminants/
10.10.1996:26. ciaa_acrylamide_toolbox09.pdf (Rev 12).
8. European-Parliament. 2006. Commission Regulation (EC) No 23. Robjohns, S., R. Marshall, M. Fellows, and G. Kowalczyk.
2023/2006 of 22 December 2006 on good manufacturing prac- 2003. In vivo genotoxicity studies with 3-monochloropropan-
tice for materials and articles intended to come into contact 1,2-diol. Mutagenesis, 18:401-404.
with food. Official Journal of the European Union, pp. 75-78.
24. Breitling-Utzmann, C.M., H. Kobler, D. Harbolzheimer, and
9. Council-of-Europe. 2004. Resolution AP (2004) 5 on silicones A. Maier. 2003. 3-MCPD: occurrence in bread crust and
used for food contact applications (replacing Resolution AP various food groups as well as formation in toast. Deutsche
(99) 3). Strasbourg. Lebensmittel-Rundschau, 99(7): 280-285.
10. Meuwly, R., K. Brunner, C. Fragnire, F. Sager, and V. Dudler. 25. Crews, C., P. Hough, P. Brereton, D. Harvey, R. MacArthur,
2005. Heat stability and migration from silicone baking moulds. and W. Matthews. 2002. Survey of 3-monochloropropane-1,2-
Mitteilungen aus Lebensmitteluntersuchung und Hygiene, diol (3-MCPD) in selected food groups, 1999-2000.
96:281-297. Food Additives and Contaminants, 19:22-27.
11. EFSA.2005. Opinion of the scientific panel on food additives, 26. Hamlet, C.G. and P.A. Sadd. 2004. Effects of yeast stress and
flavourings, processing aids and materials in contact with food organic acids on chloropropanols formation in cereal products.
(AFC) on a request related to a 9th list of substances for food Czech Journal of Food Science, 22:255-258.
contact materials. The EFSA Journal, 2005:248. Accessed
online at 27. Christian-Larsen, John. 2009. ILSI Europe Report Series:
www.efsa.eu.int/science/afc/afc_opinions/catindex_en.html. 3-MCPD Esters in Food Products. Summary Report of an ILSI
Workshop, February 2009, Brussels, Belgium Downloaded
12. German-Food-Safety-Authorities. 2006. BfR Empf. 51 [LI.] from the Internet on Jan. 11, 2011.
Temperaturbestndige Beschichtungssysteme aus Polymeren www.ilsi.org/europe/publications/final%
fr Brat-, Koch- und Backgerte. 20version%203%20mcpd%20esters.pdf.
13. Nursten, H. 2005. The Maillard Reaction, Chemistry, 28. Bellido, G.G. 2007. Creation, growth and stability of aerated
Biochemistry and Implications. The Royal Society of Chemis- structures in chemically leavened dough systems and relation-
try. Cambridge, UK. ships to mechanical properties assessed with low-intensity
ultrasound in department of food science. University of Mani-
14. Stadler, R.H., F. Robert, S. Riediker, N. Varga, T. Davidek, S.
toba: Winnipeg, MB.
Devaud, T. Goldmann, J. Hau, and I. Blank. 2004. In depth
mechanistic study on the formation of acrylamide and other 29. Baik, O.D., M. Marcotte, and F. Castaigne. 2000. Cake baking
vinylogous compounds by the maillard reaction. Journal of in tunnel type multi-zone industrial ovens Part II. Evaluation of
Agricultural and Food Chemistry, 52:5550-5558. quality parameters. Food Research International, 33(7):599-
607.
15. Gokmen, V., A. Serpen, .. Acar, and F.J. Morales.2008.
Significance of furosine as heat-induced marker in cookies. 30. Williams, V.R. and H.B. Williams. 1973. Basic Physical
Journal of Cereal Science, 48(3): 843-847. Chemistry for the Life Sciences (2nd ed.). San Francisco:
W.H. Freeman.
16. Cardenas-Ruiz, J., E. Guerra-Hernandez, and
B. Garcia-Villanova. 2004. Furosine is a useful indicator in pre- 31. Anonymous. Internet. www.fluoridealert.org/pesticides/
baked breads. Journal of the Science of Food and Agriculture, pfoa.pfos.intro.html). 2009-a.
84:366-370.
32. Anonymous. Internet. www.fluoridealert.org/pesticides/ 47. Ranft, A., 2009. Non stick qualities. Backtechnik-europe, 4:10-
pfos.pfoas-page.htm. 2009-b. 13.
33. Powley, C.R., M.J. Michalczyk, M.A. Kaiserc, and L.W. Bux- 48. Coordes, H. and B. Salzuflen. 2008. Les agents de dmou-
tond. 2005. Determination of perfluorooctanoic acid (PFOA) lage. In: Information du Wissensforum Backwaren. Wissen-
extractable from the surface of commercial cookware under forum Backwaren e.V. - Bonn - Wien,. pp. 1-15.
simulated cooking conditions by LC/MS/MS. Analyst,
130:1299-1302. 49. Aro, A., E. Amaral, H. Kesteloot, A. Rimestad, M. Thamm, and
G. Van-Poppel. 1998. Trans fatty acids in french fries, soups,
34. Hilborg, H., S. Karlsson, and U.W. Gedde. 2001. and snacks from 14 European countries: the TRANSFAIR
Characterisation of low molar mass siloxanes extracted study. Journal of Food Composition and Analysis, 11:170-177.
from crosslinked polydimethylsiloxanes exposed to corona
50. Liu, W.H., S. Inbaraj, and B.H. Chen. 2007. Analysis and
discharges. Polymer 42:8883-8889.
formation of trans fatty acids in hydrogenated soybean oil
35. Homma, H., T. Kuroyagi, K. Izumi, C.L. Mirley, J. Ronzella, and during heating. Food Chemistry, 104:1740-1749.
S.A. Boggs. 2000. Evaluation of surface degradation of silicone
51. Guerin, M., P. Gosselin, S. Cordier, C. Viau, and E. Dewailly.
rubber using gas chromatography/mass spectroscopy.
2003. Contamination alimentaire (Chapitre 14). In
IEEE Transactions on Power Delivery, 15(2):796-803.
Environnement et Sant Publique - Fondement et Pratiques,
36. Radhakrishnan, T.S. 1999. New method for evaluation of J.C. Panisset, E. Dewailly, and H. Doucet-Leduc, Eds. Tech &
kinetic parameters and mechanism of degradation from pyroly- Doc Edition: Paris, France. pp. 369-395.
sis-GC studies: thermal degradation of polydimethylsiloxanes.
Journal of Applied Polymer Science, 73:441-450. 52. Eg, M. and E. Mayar. 1997. Le livre de l'huile,
ed. L.G.l.d.m. Edition. Paris, France.
37. Patel, M., M. Soames, A.R. Skinner, and T.S. Stephens. 2004.
Stress relaxation and thermogravimetric studies on room
temperature vulcanised polysiloxane rubbers. Polymer Degra-
dation and Stability, 83:111-116.
38. Hunt, S.M. and G.A. George. 2000. Rapid report. Characteriza-
tion of siloxane residues from polydimethylsiloxane elastomers
by MALDI-TOF-MS. Polym. Int., 49:633-635.
39. Krivda, A., S.M. Hunt, G.A. Cash, and G.A. George.
MALDI-TOF/MS characterization of LMW PDMS in high
voltage HTV silicone rubber insulators. in IEEE CEIDP.
Victoria, BC, Canada. pp. 703-708.
40. Meuwly, R., K. Brunner, C. Fragnire, F. Sager, and V. Dudler.
2005. Heat stability and migration from silicone baking moulds.
Mitt. Lebensm. Hygiene, 96:281-297.
41. Meuwly, R., F. Sager, K. Brunner, and V. Dudler. 2007. Migra-
tion of siloxane oligomers in foodstuffs from silicone baking
moulds. Deutsche Lebensmittel-Rundschau,103(12):561-568.
42. Mountfort, K., J. Kelly, S.M. Jickels, and L. Castle. 1996.
A critical comparison of four test methods for determining
overall and specific migration from microwave susceptor
packaging. Journal of Food Proteins, 59(5):534-540.
Heinz Schmitt, Head of the Food and Luxury Consumables Sector Management Service, and Hans-Robert Koch,
Public Relations, Rittal,
E-mail: schmitt.h@rittal.de, koch.hr@rittal.de
The degrees of protection of enclosures from water are is forming that can lead to a micro-contamination and that
regulated in the European standard EN 60 529 (Protection dirt is spread to the adjacent, otherwise uncontaminated
Classes Provided by Enclosures). Point 6 (Protection from surroundings. The fact that liquid also can penetrate into
Water Jets) states that water directed at the enclosure in the enclosure when using high-pressure liquid cleaners has
powerful jets from all directions must have no harmful ef- to be tolerated to a certain extent. It thus remains the deci-
fects. Compact enclosures with IP69K protection (water sion of the plant manufacturer to define the protected area
with high-pressure/steam-jet cleaning), in accordance with in the enclosure. If neither buttons nor signal lamps have
DIN 40 050, Part 9 (Road vehicles, IP Protection Catego- been installed in the enclosure door, and the manufacturer
ries, Protection against Foreign Bodies, Water and Contact; has restricted the size of the protected interior, water may
Electrical Equipment) are now also available. When water be allowed to drop within the enclosure, behind the door.
is directed against these enclosures from every direction However, it must be ensured that that this has no adverse
under very high pressure, it must not have any adverse effect on the electrical equipment.
effects.
In terms of hygiene, however, the penetration of liquid into
the enclosure is a very serious business (Figure 1). Where
the slightest amount of moisture enters the enclosure, mi-
croorganisms such as bacteria, yeasts or moulds also may
find their way inside. The heat dissipated from the controls,
and so on, also substantially increases the risk of contami-
nation within the enclosure. When opening the door for
maintenance work or to alter a control function, the envi-
ronment and the production area may easily become con-
taminated. Enclosure gaskets damaged by aggressive
cleaning also can increase the risk of contamination of
conventional enclosures. The penetration of fluids into the
enclosures used in the food industry production environ-
ment must be avoided in all circumstances. The risks of
contamination cannot be easily reduced through the use of
high-pressure cleaners, as they are unable to prevent the
harmful effects on electrical equipment defined by the EN
60 529 and DIN 40 050 standards.
Even though the use of high-pressure cleaning is recom- Dead spaces must be avoided
mended for cleaning road vehicles or machinery, as in the
automobile industry, it is not necessarily of benefit to the The labyrinth, a tortuous construction, protects the gasket
food industry. Although it is perfectly possible to clean the from the sharp jet of water. However, the labyrinth gives
equipment with that procedure, the risk is that either spray rise to dead spaces, which have to be avoided at all costs.
DIN EN 1672-2 (General Design Principles and Guidelines Cleaning hygienic design enclosures
for Hygienic Food Production Machinery, Part 2, Hygiene
Requirements) demands the elimination of these dead Rittal's hygienically designed series of enclosures have
spaces, except where it is technically impossible. The DIN sealing frames. Silicone is used in the seal, instead of poly-
EN ISO 14159 standard (Machine Safety Hygiene Re- urethane, as it is more is resistant to all kinds of detergents
quirements Pertaining to the Design of Machinery) makes and disinfectants (Figure 2). Hygienic gaskets are coloured
an even clearer demand: dead spaces must be avoided. In blue, so that they are immediately noticed in food produc-
its Document 13 (Hygienic Design of Apparatus for Open tion applications, important in the case of foreign bodies,
Processes), the European Hygienic Engineering & Design which stand out and are thus are easily detected. The eas-
Group (EHEDG) provides a great deal of unambiguous ily replaceable, outer silicone gasket ensures a gap-free
information on avoiding hollows, gaps and dead spaces. seal. The sloping roof of the enclosure, which has a 30-
degree gradient, also allows the water and detergents to
Special gaskets make it possible drain off completely (Figure 3). With their residue-free
cleaning, confirmed as effective by the Fraunhofer Institute
Today, effective cleaning can be accomplished with lower following extensive comparative tests, the Rittal enclosures,
pressures, at 25 bar, for example. Thus, the penetration of designed for very high levels of cleanliness, make an active
water into the enclosure can be avoided by choosing the contribution to safety. They are effective in minimising the
adequate IP66 protection class and by employing special risk of cross-contamination in highly sensitive food produc-
gaskets, as well as by using a minimum number of lock or tion applications.
hinge points.
Conclusion
Anne-Sofie Ravn Bering and Lars Linnemann, AVK GUMMI A/S, Mosegaardsvej 1, DK-8670 Laasby, Denmark
E-mail: avk@avkgummi.dk
Table 1. Mechanical
properties and lifetime test.
Also shown in Table 1 are the results of the lifetime Material selection
(durability) tests for QCF-70, QPF-70 and QRB-70. At AVK
GUMMI A/S lifetime tests have been applied for many Mechanical properties and compression set cannot stand
years in connection with new development projects. During alone and in any choice of material, various factors must be
a lifetime test, gaskets are mounted in butterfly valves and considered. Figure 2 illustrates important factors for a
tested in 90C demineralised water. Open/closing cycles material selection: mechanical properties, chemical
run continuously, and the closing torque is measured. resistance, temperature resistance, lifetime and approvals.
Furthermore, the system is checked for any leakages. The
test is terminated when the sealing pressure reduces to a
predetermined level. As shown in the data, an additional
advantage of QCF-70 is a low permanent set that will have
a long-term effect when working in the field.
Temperature and chemical resistance For validation of chemical resistance towards cleaning
agents, the following chemicals (2% solutions) have been
As with other silicones, QCF-70 is serviceable over a wide selected as representative: nitric acid, phosphoric acid and
temperature range. The chemical resistance of QCF-70 has sodium hydroxide. The swelling was performed at 80C for
been tested in comparison with QPF-70 and QRB-70 in 144 h. Furthermore, the resistance against demineralised
selected media within foods and cleaning agents. The water at 150C has also been validated. The conclusion is
results shown in Figure 3 are volume changes after a 144 h that the volume swell is very low, as shown in Figure 4.
exposure at 80C. QCF-70 shows good chemical
resistance in acetic acid, olive oil, butter fat and 96%
ethanol (23C).
Cordula Krause-Widjaja, Bosch Rexroth AG, Ulmer Str. 4, 30880 Laatzen, Germany
E-mail: cordula.krause-widjaja@boschrexroth.de
The food and beverage industry is an especially demanding withstand cleaning at both high pressures and
sector with strict requirements for machinery equipment. temperatures, which means the system can be used in
Original equipment manufacturers (OEMs) and end-users areas where direct contact with food products is an issue.
need the best possible components in their systems in
order to optimise the cleaning processes. In addition to The CL03 valve terminal system is the only valve system
becoming the first pneumatics manufacturer to join the available that fulfils IP69K requirements, eliminating the
European Hygienic Engineering & Design Group (EHEDG), need for a protective cabinet. This enables a significant
Rexroth has presented its first EHEDG-certified product. reduction in tubing lengths by allowing it to be placed near
the actuators in the food & beverage industry, something
Valves in IP69K that is not normally possible due to high-pressure cleaning
requirements.
Stainless cylinder
CLP02_FP_EN_1009
stroke length of 1500 mm, is ideally suited for food and
packaging applications. Its smooth surfaces and
interlocking seals and cushioning screws help prevent dirt
pockets, making the cylinder easy to clean.
)LJXUH9DOYH7HUPLQDO6\VWHP&/LQK\JLHQLFGHVLJQ )LJXUH7KHVWDLQOHVV,62&\OLQGHU
The CL03 Series Valve Terminal System is a successful In addition, the stainless steel cylinder offers sufficient
example of hygienic design in pneumatic components corrosion protection to enable its application from the
(Rexroth, Laatzen, Germany). The overall design and production process through to the food packaging step. The C
special materials used in the construction of the CL03 have ICS is available in two basic versions: The ICS-D2 is made
W
been tested for use with chemicals and to determine ease of stainless steel and offers standard corrosion protection.
of cleaning (fig. 1). In development, for example, it was The ICS-D1, made of acid-proof steel, is recommended for g
important that the plastic cover had a hygienic design, free food applications where food comes into or may come into B
of seams or crevices to eliminate the possibility of dirt direct contact with acidic components.
deposits. The valve terminal system, designed in
accordance with protection class IP69K, has been shown to
B
w
Pneumatics
Linear technology
CLP02_FP_EN_1009
Assembly technology
Rexroth_Anz_DINA4_CLP02_EN_EHEDG.indd
EHEDG_Innenteil.indd 95 1 23.09.2010 9:39:0808:48
01.04.11 Uhr
96 Hygienic pneumatic components
Corrosion protection:
the ISO/VDMA Standard Cylinder ICL
As corrosion-protection is one of the main subjects in
hygienic design, Rexroth offers another pneumatic cylinder
especially for this industry sector: the ISO Clean Line (ICL)
series. This corrosion-protected ICL pneumatic cylinder
(fig. 4) is fully compliant with the strict hygienic
requirements of the food and packaging industries. Its
Aluminium covers and tube ends are anodised. All screws
are made of stainless steel and the scrapers are available
in PEE or PTFE.
Cleaning of mixing and transport systems Hermetic sealing prevents particle entry
using compressed air across process applications
Fully automated dry clean-in-place (CIP) technology, based As noted, the entry of fine particles and microorganisms is
on the use of compressed air, is included in the system to a threat to the hygienic production of foodstuffs, particularly
increase the effectiveness of cleaning. The dry CIP for companies operating in the food sector. In addition, the
technology cleans mixing systems via powerful blasts of emission of toxic and sensitising substances can pose a
compressed air and an interval switch. Specifically, the threat to worker safety, particularly in the chemical and
system employs tanks of compressed air and special pharmaceutical sectors. The Hygienic Compact
nozzles installed at critical locations in the mixing system. Containment concept is capable of hermetically sealing off
production processes, preventing particles from coming in
from or going out to the environment.
Figure 4. Pegasus Mixer with CIP cleaning by air
LS LS
M
4
LS
LS
LS
M M
6 6 6
L
LS
DP
MCC 2
LS
L 10
MCC 1
LS
Markus Keller, Department Ultraclean Technology and Micromanufacturing, Fraunhofer Institute for Manufacturing
Engineering and Automation IPA
E-mail: markus.keller@ipa.fraunhofer.de
In order for equipment materials to be suitable for use in life the manufacture and construction of equipment that
science, they must be resistant to the chemical cleaning operate in a wide variety of manufacturing sectors,
and sterilising agents implemented. Materials used in the including the food and beverage, pharmaceutical and
construction of equipment or utilities used in sensitive cosmetics, and life science industries, as well as in plants
production environments may not allow microorganisms to that make chemical apparatus, household objects and
colonise, present a food source for bacteria, or allow appliances, surgical instruments, and bar and kitchen
substances to migrate from materials into products. It must equipment.
be possible to optimally clean material surfaces.
Figure 2. A close-up view of the sink unit's door and hinges shows
how hinges are seamlessly attached to prevent liquid from
penetrating the connecting gap of the hinge.
F. Shelves
The shelves of the sink unit are also double-walled and Figure 7. Glazing utilises safety glass elements that are planar,
seamlessly welded. The welded seams have been thus enhancing cleanability of the sink unit
subsequently polished to ensure a uniform surface quality.
Bearing pins are inserted into cut-outs in the shelves and
have a rounding radius of >3 mm, thus fulfilling EHEDG Summary
Doc. 8 requirements (Figures 6 and 7). The stainless steel
pins can be thoroughly cleaned, and because they can be As a result of these construction features, the stainless
unscrewed easily if required, the surface to which the pins steel utility has been declared suitable for use in clean and
are attached also are accessible for cleaning. hygienic manufacturing areas by Fraunhofer IPA. The
assessment is based on a high-level ability to effectively
clean and disinfect the representative stainless steel sink
unit, which is reported in the corresponding tested device
documentation.
Acknowledgement
Interroll produces up to approximately 150,000 drum Therefore, all external surfaces such as the shell, end
motors per year for the material handling sector, a large housings and shafts had to be machined to very fine
proportion of which are designed for use in the food tolerances with smooth and rounded edges, without any
processing industry. The new SN062D conveyor belt drive crevices or catchment areas where trapped water could
offers engineers and conveyor manufacturers, food breed harmful microorganisms such as Salmonella or
processing equipment producers and end users with a high Listeria. For the same reasons, no metal-to-metal contact
torque, eco-friendly energy saving drive solution for food was allowed between any of the external components.
processing, packaging, dynamic weighing and logistics.
The result, a Synchronous Drum Motor, is a compact,
Hygienic design as ultimate aim single-component, easy-to-install drive solution for food
processing conveyors and equipment. It requires no
Before the new drum motor project even began, Interroll maintenance and meets the most stringent hygiene and
invited EHEDG consultant engineers to help with the basic material handling demands being totally enclosed and
design concept of the SN062D thus making sure the final easily fitted inside the conveyor frame.
product would be exactly what is needed for hygienic
production. For food processing and pharmaceutical applications, the
Synchronous Drum Motor was designed not only in
The new hygienic design specified that water, debris and accordance with European Hygienic Engineering & Design
soiling should be able to fall away efficiently during running Group (EHEDG) recommendations, it also only uses
operation and that the drum motor should 26.10.10
be easy 13:12
to clean materials approved by EC regulation 1935/2004, the U.S.
DM_HYGIENE_EHEDG_176x117.6mm_en_- Seite 1
using accepted cleaning and disinfection methods.
100 % hygiene
and cleanability
for safe food processing
Drum Motor
conveyor belt drives
Food and Drug Administration (FDA) and NSF Optimised performance for food processing
International, and which could be cleaned and disinfected
according to ECOLAB recommendations. In addition to the benefits of hygienic design, the
engineering of the Synchronous Drum Motor offers energy
savings of at least 30% and efficiencies to end users in the
food processing sector. The drive operates at a precise
velocity even at extremely high or ultra low speeds. It has a
consistent torque and a sensor-less controlled speed range
from 0.0015 to 4.4 m/s.
A
av
Tr
be
ar
Yo
Tr
Universal torque transmission and sensor- The new Synchronous Drum Motor can also be supplied
less control technology support hygienic with an absolute encoder, resolver or other feedback
system to provide servo-drive operation. The feedback
operations system provides fully automated and accurate control over
torque, speed, acceleration and precise positioning, and is
Since the trend in material handling control systems today
suitable for applications requiring intermittent movements
is towards decentralisation, the SN062D is designed with a
on conveyor systems for pick and place, filling, cutting, and
new sensor-less frequency converter with ASi interface that
discharge operations.
is mounted close to the drum motor. It provides full control
of material throughputs, regardless of the load and without
the need of a feedback system.
www.tss.trelleborg.com
Ludwig Clsserath, KHS GmbH, Planiger Strasse 139-147, 55543 Bad Kreuznach, Germany
E-mail: ludwig.cluesserath@khs.com
Common sense, market requirements, legislation and in- Right from the start development engineers should take all
dustrial regulations demand that great emphasis is placed of these aspects into account when designing new ma-
on best hygiene practices in the production and processing chines. A firm rule is that, without a holistic approach, there
of food and beverages. This particularly applies to all im- can be no such thing as an optimum hygienic design. When
plemented machines, systems and components. They must developing a product, it is necessary to ensure at each
be designed in such a way that contaminants and microor- stage that machine functions are designed in accordance
ganisms cannot accumulate or can be easily removed from with the principles of hygienic design and do not allow har-
the surfaces of such devices. This is the fundamental prin- bourage of microorganisms. It must be possible to sanitise
ciple of hygienic design, the main goal of which is optimum and sterilise all surfaces quickly. The modern, computer-
food safety for final product consumers . controlled filling systems on the market today satisfy these
very high requirements. Typically, they feature smooth,
It goes without saying that producer competitiveness is also fairly simple surfaces, aseptic sealing, easy access for
important. From the economic perspective, hygienic design cleaning and disinfecting procedures, and an unobstructed
not only pays off because microbiological risks are either runoff of liquids.
eliminated or significantly reduced, but also because it
means machines and their components can be cleaned From mechanical to computer-controlled
quickly and easily. Short cleaning cycles mean longer pro- filling systems
duction times and increased efficiencies of line equipment,
which in turn means less cleaning media and lower energy A few developmental stages in the history of filling technol-
consumption. ogy were needed to achieve the optimum hygienic design
of today. For example, in the purely mechanical filling sys- area). Ideally, pneumatic pilot valves also should be placed
tems of previous decades, the entire filling process was outside the hygienic area in closed, easy-to-clean stainless
regulated by mechanical elements, such as switch levers, steel housings.
switch plungers, cams and controllers that were actuated
by machine rotation. High complexity thus prevailed in the
immediate vicinity of the products themselves (critical zone
A, see box Hygienic design: a European standard, p. 00),
with crevices and niches where beverage residues and
microorganisms could accumulate. Consequently, time-
consuming and costly manual cleaning procedures had to
be carried out, even to the point of dismantling individual
components.
The gas passages are equally simple in their design. Gas New probe solution
cylinders with gapless sealing systems control the filling Another example of a single development that now ensures
process. The targeted cleaning of the process passages is even greater hygiene is a new probe inside the KHS Innofill
also computer controlled. DRS filling system. Previously, complex elements and seals
were needed for the necessary separation of the electric
Example innovations plus and minus poles of a control signal. Now a stainless
The key to enhancing the hygienic quality of food process- steel rod is implemented that separates the poles by means
ing equipment means taking a common-sense approach to of a permanently attached insulation coating, making these
innovative engineering. The Innofill DRV filling machine is a areas completely gap-free.
good example of these types of innovation while at the
same time adhering to the classic principles of hygienic No machine front table
design. Another highly important factor in terms of enhanced hy-
giene is that, today, filling can be done entirely without the
Expansion joints traditional machine front table (Figure 4). This is thanks to
The individual elements integrated into the filling system servo technology with individual drives, which dispenses
must be re-evaluated time and again to achieve the most with the need for gearboxes, large gear wheels and joint
optimum hygienic design possible. An example of a new shafts.
development further enhancing the hygiene of the Innofill
DRV is the aseptically designed expansion joints. This Seals with no gaps
means the lifting elements and associated peripheral ele- Seals or membranes are necessary everywhere: in filling
ments can be completely eliminated since the expansion valve connections, connections for pipe flanges and fittings,
joints transmit the pressure through an aseptic passage and in tanks. Although normal O-rings act as seals, when
inside the filling valve to the bottle pressing mechanism. they are inserted into traditional grooves, they often leave
gaps, creating the perfect niche for product residue and
The principle here is that the expansion joints are made of microbes. This problem is solved by designing O-ring
polytetrafluoroethylene (PTFE), a special durable material grooves in such a way that the O-rings slot straight into the
which is highly resistant to hot temperatures, fully resistant grooves. There are then no more gaps.
to cleaning media and disinfectants, and has a dirt-repelling
surface structure. Cleaning agents flow through the expan- Design principles
sion joints tangentially during CIP cleaning, thereby ensur- Smooth welding of pipes and sheet metal structures is a
ing optimum dirt removal and discharge. This is verified must. Any uneven surface or misalignment conceals the
both in practice and in numerous laboratory experiments risk of contamination. An equally simple hygienic design
based on European Hygienic Engineering & Design Group solution for the filling area is to slope surfaces, allowing
(EHEDG) specifications and simulating extreme contamina- liquids to drain away. This prevents sumps and deposits
tion after applying, for example, beer concentrate or carrot forming in the first place.
puree to expansion joints and then allowing it to dry.
Key to quality
Orbital welding technology for the highest quality standards
Schnee PR, Polysoude Press Relations, Frank Schimpf, Krones AG, Flensburg
E-mail: a.husson@polysoude.com
seam roots end flush with the internal pipe wall and there is
minimal heat input with the lowest levels of oxidation, which
can be removed easily by etching if necessary.
A perfect result
Hire fleet - Hire from our extensive range, ready for immediate delivery
www.polysoude.com
EHEDG_Innenteil.indd 111 01.04.11 08:50
European Hygienic Engineering & Design Group
The major trading chains ever-increasing demand for synergystic potentials can be better exploited in the
longer use-by dates for packaged foods is one of the food construction, commission and daily operation of filling
industrys greatest challenges. The microbiological load of plants and packaging machines and microbial safety can
packaged foods must be reduced in order to achieve longer be better assured.
shelf life, which in turn, has a direct effect on packaging
and cleaning processes, as well as on the design of Good sensor construction and better
machinery. At the same time, the constant pressure on communication helps reduce microbial loads
food and beverage producers to realise cost savings
through production efficiencies requires considerably Reduction of microbiological loads in packaged food
quicker machinery setting up times when switching products to extend shelf life and provide greater assurance
between types or sizes of packaging, as well as higher that final products are safe to consume can be achieved
packaging plant cycle speeds. through the use of appropriately constructed sensors. The
shortening of commissioning processes, cycle and
equipping times can be further enhanced when the sensors
are coordinated with comprehensive operating, connection
and communication concepts from a single source.
The innovative hygienic LFP level sensor opens new horizons in the food, pharmaceutical and
packaging industries. According to the principle of guided radar, the LFP functions almost inde-
pendently of the properties associated with the liquid to be measured. The intelligent mount-
ing concept offers maximum flexibility. The LFP comes with a high enclosure rating of IP 69K
and fulfills the requirements specified in current hygiene certification such as that provided by
EHEDG.
EHEDG_Innenteil.indd 113
10263_Produktanzeige_LFP_210x297_EN_wf.indd 1 01.04.11
21.01.2011 08:50
14:19:52
114 New sensor concepts for the packaging industry
Women,
men,
technologies,
the companys
core values.
rtifie d
tex ce
Saqr-A
Pumping Agitation
device
s Metrology
e le c trical s
anic
mech
and
Motorization
Equation Impression - Angers - Illustrations D. Benoist - september 2010
GERMANY POLAND
x Hans-Werner Bellin x Dr. Matuszek, Tadeusz Gdansk University
BELLIN Consult Phone: (+48 58) 3 47 16 74
(+49 6120) 37 73 E-mail: tmatusze@pg.gda.pl
hans-werner.bellin@bellinconsult.de
RUSSIA
x Dr. Jrgen Hofmann
x Professor Dr. Mark Shamtsyan
TU Mnchen / Wissenschaftszentrum Weihenstephan
St. Petersburg State Institute of Technology, Russia
Phone: (+49 8161) 8 76 87 99
Equation Impression - Angers - Illustrations D. Benoist - september 2010
UKRAINE
x Professor Yaroslav Zasyadko
National University of Food Technologies, Kyiv
Phone: +38 044-287 96 40
E-mail: yaroslav@usuft.kiev.ua
x Professor Sergey Fedosov
Odessa National Academy
Phone: (+38 48) 7 12 40 17
E-mail: fedosov@optima.com.ua
EHEDG Armenia
Karina Grigoryan, Laboratory of Biological Control of Food Products, Yerevan State University, Faculty of Biology,
A.Manoogyan1, Yerevan Armenia, 0025 (phone: 37410550526; e-mail: asofst@gmail.com) and
Suren Martirosyan, Chair of electrochemistry, Department of Chemical Technologies and Environmental Protection,
State Engineering University of Armenia, Teryan 105, Yerevan 25009 Armenia, (phone: 3741054742; Fax: 37410587284;
e-mail: surmar.3137@gmail.com)
instance, microbiological tests have been carried out for EHEDG Armenia keeps close ties with Armenian govern-
several Armenian EHEDG member companies, to mental and NGOs concerned with food manufacturing and
demonstrate the impact of the hygienic condition of the processing (meeting and corresponding with key players,
surfaces of equipment in contact with food on the quality of etc.).
final product. Eight organisations and laboratories from research
Workshops were organised for dry food, aquaculture, juice institutes and universities became members of ASoFST.
and meat producing companies. In addition, seminars were In August of 2010, EHEDG-Armenia was included in a risk
held at the Armenian branch of the UNIDO Office and at estimation group under the auspices of a governmental
the Food Safety Authority with the participation of food science committee. Activities to establish a consortium of
production companies. Armenian researchers in the field of food science and
technology within the ASoFST are already underway.
Articles on the objectives and tasks of EHEDG Armenia
were published in the local journals SPAROGH and
PLANETA. Our organisation will be represented at the
PRODEXPO exhibition to be held in October, 2010.
For more information: asofst@gmail.com
EHEDG Denmark was established just a little more than a A number of leading research laboratories and industrial
year ago on June 11th 2009. Yet the Danish chapter has networks related to food production should be added to this
already has achieved tremendous success as a regional scenario, which is witnessed by the fact, that high Danish
section of EHEDG with a growing number of members. 43 food quality standards have made the hygienic design of
persons / companies and research institutes had joined food processing equipment a hot issue in Denmark for
EHEDG Denmark by September 2010 and more are surely several years.
to follow.
There are several reasons why this success is no big
Communication and media
surprise to us in Denmark.
During the first year EHEDG Denmark successfully
First, food processing and agriculture are Danish industrial
established good media relations leading to articles in
strongholds comprising and Denmark is a world leader in
professional papers and magazines.
dairy and meat processing industry. Secondly, this
important industrial sector is supported by a large number The next step in strengthening EHEDG Denmark will be an
of companies developing and producing state-of-the-art intensive media campaign to persuade food manufactures
technology, equipment and processing plants. to join EHEDG and work together with industry on hygienic
design issues for new equipment. The campaign will also The Danish guidelines are:
strengthen the knowledge of EHEDG and EHEDG x Guideline no. 1: Cabling and electrical cabinets
Denmark amongst Danish professionals. with focus on hygiene
In the future EHEDG Denmark will continue its focus on x Guideline no. 2: Check list for purchase/sale of
media relations as well as contributing to seminars and production equipment with focus on hygiene
conferences. Recent activities included two seminars at the x Guideline no. 3: Conveyors with focus on hygiene
trade fair FoodPharmaTech 10, which was held in the x Guideline no. 4: Stainless steel in the food industry
biggest centre for fairs and exhibitions in Scandinavia, an introduction
MCH Messecenter Herning, Denmark from November 2nd x Guideline no. 5: Design of piping systems for the food
to November 4th 2010. processing industry with focus on hygiene
The seminars were hosted in collaboration with the x Guideline no. 6: Installation of components in closed
association Staalcentrum, Processing Equipment for the processing plants for the food processing industry
Food Industry. with focus on hygiene
The themes are:
x Test methods for hygienic design All the guidelines may be downloaded in Danish or English
x Efficiency by Hygienic design free of charge from www.staalcentrum.dk.
For its fifth year of existence, the French branch of EHEDG elected second vice president. Nicolas Chomel (Laval
renewed its Board of Directors and officers: Jean-Pierre Mayenne Technopole) retains his position as Secretary of
Descamps, consultant and trainer in hygienic design, who the association and Olivier Dagoreau (Exaris) the role of
chaired the launch of EHEDG France in 2006, and its Treasurer.
anchor in the French food industry, has yielded the In 2010, the new president wanted to include the
presidency to Erwan Billet, consultant and trainer in food recognition by French food companies in the ongoing
hygiene and member since the beginning of the original consolidation of the EHEDG. A meeting was held in early
founder group of the French association. Another July with the ANIA (National Association of food industry) in
prominent figure of EHEDG France, Pascale Guerin, order to consider closer collaboration.
Deputy Quality Director of the dairy group Lactalis, has also
ceded her seat of vice-President to her colleague Salwa El
Janati. Christophe Hermon, Director CTCPA West, was
th
Figure 1. The new board of EHEDG France: from left to right Figure 2. EHEDG France autumn conference on November 25
Top: Erwan Billet (Hydiac, president), Christophe Hermon (CTCPA,
Vice-president), Bottom: Olivier Dagoreau (Exaris, treasurer),
Salwa El Janati (Lactalis, Vice-President) and Nicolas Chomel Finally, EHEDG has initiated working groups for writing new
(Laval Mayenne Technopole, Secretary). documents. The first one deals with the design of CIP
stations, and this document already available in French.
The document has been translated into English to be
EHEDG France continued its work, including dissemination submitted to international EHEDG experts. The second
of technical information. Almost the entire collection of document is entitled Considering the level of hygienic
EHEDG Guidelines has been translated in French, and design in open surfaces for the definition of cleaning
more than 70 documents have been sold (mainly as PDFs) methods. It is compiling information regarding open
during the year. The diffusion of information also occured surfaces already available in the EHEDG guidelines.
through conferences organized by the association. Continuing this work, the French group will then collaborate
Three periods are now becoming scheduled rendezvous: closely with the international subgroup.
x In mid March, at the occasion of the CFIA (the Agri- Particular attention will be paid this year to the French
Food Industry Suppliers Meeting-place) in Rennes, contribution to the international work of EHEDG: Subgroups
x At the end of March, with the annual meeting of EHEDG and ExCo meetings. Last but not least, EHEDG France will
France members in Laval, be closely associated to the preparation of Food Factory
x In November with the EHEDG France autumn 2012, the 6th international conference on the food factory
conferences in the Laval University of Technology. for the future, organised by Laval Mayenne Technopole
and SIK (Gothenburg) which will be held in Laval in July 4,
5 and 6.
EHEDG Germany
Dr. Jrgen Hofmann, Hygienic Design Weihenstephan, Postfach 1311, D-85313 Freising, Germany
Phone +49(0)8161-8768799, E-mail: jh@hd-experte.de and
Hans-Werner Bellin, BELLINconsult, Heidestr. 3, D-65326 Aarbergen,
mobile Phone: +49 (0)151/42415256, E-mail: Info@BELLINconsult.de
EHEDG Germany is the Regional Section with the largest Universitt Mnchen (Dept. for Machinery and
number of members. Together with its Austrian members, Components, Technical University Munich) and the EHEDG
Germany has almost 60 member companies and institutes showed its appreciation for his efforts over the last 20 years
and more than 150 Individual members, which generates by presenting him with a small gift (Figure 1). The
more than 40 % of the total income of the EHEDG. development of the German Group has been very much
influenced by his expertise and by the work of the institute
for whom he worked.
The ideals of hygienic design in Germany go back to the
beginnings of the EHEDG in 1989. Since this time, a lot of The Institute in Weihenstephan, famous for its research
work has been done by Dr. Gerhard Hauser of the projects in materials cleanability and the hygienic design for
Lehrstuhl fr Maschinen- und Apparatekunde, Technische machines in contact with dry materials, has been offering
Hygienic Design courses ever since the early 1980s, and Last years highlight was the cleanability test of a diverter
up to 1000 Persons have been trained. The contents of valve for pneumatic conveying. This kind of equipment is
these courses are part of the EHEDG Training Toolbox, normally not cleaned unless it is dry after being
which are now given by EHEDG Trainers all over the world, disassembled. Nowadays, however, the industry demands
and have greatly influenced the design of machinery used CIP cleaning of pipes in powder conveying. Therefore the
for food processing in Germany. equipment has to be designed in a completely different
fashion. The new innovative construction of this diverter
valve passed the cleaning in place test.
With the expansion of EHEDG certification it has been
possible to certify a conveyor gear motor including its
frequency converter. Both are often mounted directly on the
conveyor and are placed right beside the foodstuff.
Therefore these surfaces must be easily cleanable because
they need to be cleaned regularly.
The experience gained during these tests is used for the
benefit of all via further hygienic design training courses
and seminars.
EHEDG Italy
Italian Regional Section on the rise
Giampaolo Betta, Roberto Massini, Universit degli Studi di Parma, Dipartimento di Ingegneria Industriale
E-mail: giampaolo.betta@unipr.it
The Italian food industry, along with agriculture, related more than 9 employees) and with a total of 386,000
activities and distribution, is the primary economic sector in employees. Exports amounted to 19.84 billion Euros (Data
the country. It buys and processes about 70% of domestic 2008).
raw materials. It is also the ambassador of Made in Italy 61% of total turnover is achieved in the Lombardy, Emilia
in the world, since 76% of the food exports consists of Romagna, Veneto and Piedmont regions, making this area
industrial branded products. The Italian food industry has a the most important food valley of Europe. Within this area,
turnover of 120 billion Euros, with 6,400 companies (with the Province of Parma distinguishes itself as 23% of all
www.diversey.com
EHEDG Italy Seminar 2010 The Seminar was very well attended by about 100 people
who showed great interest in the various hygienic design
The 2010 Seminar of the Italian Section, Hygienic Design
topics presented.
delle apparecchiature alimentary (Hygienic Design of food
processing equipment) took place on 11 June 2010 at The lectures and the video of the seminar are now
Centro Sant' Elisabetta Campus Universitario di Parma. available for download from www.ehedg.unipr.it eventi.
The Seminar was jointly organized by the Order of
Engineers of the Province of Parma, University of Parma,
the Chamber of Commerce of Parma and the Italian
Contact
Section of the European Hygienic Engineering and Design For more information and if interested in the activities of
Group (EHEDG). The agenda of the seminar is shown in EHEDG Italy, please contact
Table 5. Dr. Giampaolo Betta,
E-mail: ehedg@unipr.it
Phone: +39 0521 90 62 34 or the EHEDG Secretariat.
Topic of the presentation Speaker
Hygienic Design and biofilm University of Parma
Machinery Directive D.E.C.a. System
Sanitary surveillance Italian Health Ministry
EHEDG Principles EHEDG,
University of Parma
Hygienic Homogenisers GEA Niro Soavi
Hygienic Joints and Seals GEA-Procomac,
University of Parma
Hygienic Valves University of Parma
EHEDG Certification Bardiani Valvole
Simulation for Hygiene University of Parma
Hygienic Pumps CSF Inox
Table 5: topics presented at the Italian EHEDG Seminar
x Following last year, the JFMA provided the second We have established the Subgroup 1, consisting of nine
seminar at 10:30 a.m. to 0:30 p.m. on June 9, inviting members, which meet about once a month to finalise the
EHEDG President Knuth Lorenzen as a lecturer. Japanese-language version of Doc. 8. Translators have
President Lorenzen introduced the outline of the already finished provisional translation of 36 guidelines.
hygienic design of open equipment stipulated in the However, it is difficult to translate original terms into the
EHEDG Doc. 13. This seminar attracted over 400 Japanese language so that Japanese readers can
people, mainly engineers of food and machinery understand the contents. Consequently, this translation
manufacturers. work is taking more time than expected.
EHEDG Japan is considering training specialists, capable
of explaining the EHEDG Guidelines, with the aim of
spreading the use of the Guidelines among many Japanese
companies. We also intend to provide designer training
courses on our own in the future.
EHEDG Macedonia
News from a new Regional Section
The EHEDG Regional Section for Macedonia has had a 7. Doc. 23, Part 2 Production of H1 registered lubricants
very busy year. 8. Doc. 24 The prevention and control of Legionella spp. (incl.
legionnaires disease) in food factories
9. Doc. 27 Safe storage and distribution of water in food
Translation of EHEDG Guidelines factories.
One of the activities for 2010 was translation of 12 EHEDG 10. Doc. 32 Materials of construction for equipment in contact
Guidelines, one per month. The following 12 Guidelines with food.
were translated: 11. Doc. 34 Integration of hygienic and aseptic systems.
1. Doc. 8 Hygienic equipment design criteria.
12. Doc. 35 Hygienic welding of stainless steel tubing in the
2. Doc. 10 Hygienic design of closed equipment for the food processing industry.
processing of liquid food.
For the purposes of correct and accurate translation, each
3. Doc. 13 Hygienic design of equipment for open processing. translated guideline was submitted for proofreading to
4. Doc. 18 Passivation of stainless steel. experts in particular field/s for the topic matter.
5. Doc. 22 General hygienic design criteria for the safe
processing of dry particulate materials.
6. Doc. 23 Production and use of food-grade lubricants, Part 1
Use of H1 registered lubricants
EHEDG Netherlands
Activities in 2010
The Dutch Society for Food Entrepreneurs (OSV): Joint activities with other associations
x EHEDG Netherlands was present at the SVO EVENT EHEDG Netherlands participates in the Network Education
March 18th, 2010 in Velp. and Learning Hygiene and Contamination Control for
x On April 16th, 2010 in Velp a seminar was held with the Design and Construction:
following topic: Innovation: now and tomorrow. The networks aim is to provide a broad training hygienic
design, construction, and contamination control to the
Several experts from different disciplines of the Food following industry sectors:
Industry, VWA (Dutch Food Safety Authority), Machine and x Healthcare
Packing Companies, and Knowledge Institutions presented x Pharmacy & Biotechnology
their vision on unique Process- and Food Design. The
x Beverage
focus was on Cost Savings through Hygienic production
x Dairy
and Design.
x Meat
x Processed food
Workshop VCCN x Food service
EHEDG Netherlands will continue the alliance with VCCN x Trade channels
(clean room) to promote their knowledge to a broader x Nursing homes
public. A workshop is already planned. x Hotels
Training The starting point for this endeavour was FHEALINC, the
Training and education materials remain the main topic to cooperation of the Jeroen Bosch Hospital, the City of
promote hygiene awareness and understanding among 's-Hertogenbosch, HAS" and Avans institutions of higher
staff/personnel involved in the food chain, from farm to education and the ZLTO. As a network FHEALINC provides
fork. the opportunity for training and research in the areas of
Care Safety (hospices), food safety, food industry and large
kitchens), cGMP (pharmaceuticals and cosmetics), hazard
Knowledge dissemination analysis (machine-building) and devices.
Other channels of spreading knowledge are magazines and
online publications targeted here were Dutch media such
as Voedingsindustrie/ Vers en Vers and VMT.
Several in-house training sessions were organised for food
companies as well as for equipment suppliers.
Want to know more? Just call: +49 (0) 7940/10-91 111. www.burkert.com
EHEDG Spain
Different initiatives have been developed during these last years with the main aim of
promoting hygienic design and EHEDG activities among Spanish companies
Figure 1. Advanced Course on Hygienic Design. April 2010 Figure 2. Hygiene Experimental Plant CIP test rig
Spanish first authorised institute for EHEDG Future plans of the Regional Section are focused on
certification increasing the awareness of the Spanish equipment
After a period of several years of hard work and manufacturers and food industries about EHEDG and
investments, the Spanish Technological Centre AINIA has hygienic design topics, increasing the number of Spanish
become the sixth authorised institute to conduct the test members, making information about EHEDG more
needed for the certification of equipment under the EHEDG accessible to Spanish companies (guideline translation,
scheme. The process has involved, among others, the EHEDG-Spain website, etc.), and reinforcing the Spanish
construction of a CIP test rig, training of personnel, and EHEDG members network.
achievement of the ISO 17025 accreditation, audited and The Spanish regional section is coordinated by Rafael
provided by the Spanish National Accreditation body ENAC Soro. More information: rsoro@ainia.es
in December 2009.
The EHEDG Regional section (RS) in Switzerland was Mainly suppliers to the food industries were attending this
founded as a formal organisation according to the Swiss seminar although advertising was undertaken in all
civil code in November 2008 at the University of Applied important Swiss food industry journals. As a result of this
Sciences Western Switzerland (HES SO) in Sion VS. The 2009 seminar the number of Swiss members grew to about
group is headed by Dr. Rudolf Schmitt (Professor for Food 30 and the general assembly in 2010 at the
Microbiology) at the HES SO. Feldschlsschen Brewery in Rheinfelden (Switzerland) was
Starting with only 5 persons at the foundation meeting and attended by 13 EHEDG members.
with a total of 20 members in Switzerland the group is Both the University of Applied Sciences Western
constantly growing in its activities. Although the first general Switzerland (HES SO) and the Zurich University of Applied
assembly was only attended by the 5 members of the Sciences (ZHAW) introduced a lecture on Hygienic
Regional Committee (RC), the groups first activity became Design in their master study courses in 2010. Those
a success. A seminar with the title Hygienic Design of lectures were held by Mr. Matthias Schfer (Regional
Process Plants... which was held in November 2009 in Secretary) in Sion and Wdenswil. Nevertheless the
Sion VS at the HES SO was visited by more than 60 people biggest event was the 2010 seminar on Cleaning of
from different companies. process plants... at the Feldschlsschen Brewery in
Rheinfelden (Switzerland). An incredible (and unexpected)
number of 115 attendees joined this seminar. Most of the
participants were from the Swiss food and beverage can only function and exist if enough people can be found
industry. Some attendees had even joined the seminar to contribute to the organisation of events beside their daily
from Germany and Liechtenstein. work. We thank the EHEDG Secretary for the great support
This success encouraged the RC already now to plan and all Swiss EHEDG members who have helped to make
th
another seminar for November, 24 2011. this young Regional Section a success!
Further activities will be the general assembly in May/June
2011. In the meantime the Swiss Regional Section has a
total of 40 members and is looking forward to a successful
2011. Last but not least it has to be said that such a group
EHEDG Taiwan
A new EHEDG Regional Section in the Far East
Kick-off meeting
EHEDG Thailand
Thai Regional Section
Navaphattra Nunak, Taweepol Suesut, King Mongkuts Institute of Technology Ladkrabang, Faculty of Engineering,
Department of Food Engineering, Thailand
E-mail: kbnavaph@kmitl.ac.th
EHEDG Thailand was established in 2009 officially started EHEDG Thailand Seminar 2010
on 20 April 2009. The Thai Section was initiated between
There were two seminars in 2010. The first seminar (28th to
the EHEDG centre and the Department of Food
29th January 2010) and second seminar (8th April 2010)
Engineering, King Mongkuts Institute of Technology
were held at KMITL, Bangkok.
Ladkrabang (KMITL).
The first seminar was focused on the basic knowledge of
Presently, just one institute member from KMITL is a
application of hygienic design in both wet and dry food
member of EHEDG. However, several industrial companies
processes.
are interested and attended the activities of Thai Section.
x Hygienic Design of Food Processing Equipment:
Application in Both Wet and Dry Food Process
Guideline translation (January 28th-29th 2010):
Speakers: Dr. Gerhard SCHLEINING
Guideline no. 1, 2, 3, 4, 6, 8, 11, 14, 16, 21, 27, 28, 32, 35,
Dr. Taweepol SUESUT
37 is now in the process of translating.
Guideline No. 1, 3, 6
The second one was the general hygienic engineering
Person responsible:
design in the food industry.
Asst. Prof. Dr. Pimpen Pornchaloempong, KMITL
x Hygienic Engineering Design in the Food Industry:
Guideline No. 2, 4 (April 8 2010)
Person responsible: Dr. Kankanit Kwanpruk, KMITL Speaker: Mr. Knuth LORENZEN
Guideline No. 8, 16
Person responsible: Asst. Dr. Navaphattra Nunak, KMITL There were about 20 and 60 participants who attended the
Guideline No. 11, 21 Person responsible: seminars respectively. The participants could be divided
Mr. Samak Rakmae, KMITL into 3 groups as follow.
x Government officers
Guideline No. 14
Person responsible: Assoc. Prof. Satip Rattanapaskorn, x Technology and engineering consultants
KMITL x Owner and staff from food factories
EHEDG Ukraine
Prof. Yaroslav Zasyadko*, National University of Food Technologies, Kyiv, Tel.: +38 044-287 96 40
E-mail: yaroslav@usuft.kiev.ua
During 2010, the Ukrainian Regional EHEDG Section On December 15, we held an EHEDGUkrUFoST
dedicated its efforts to the Guidelines translation and Conference in Kyiv. Professor Huub Lelieveld attended the
adaptation to the Ukrainian State Standards where Conference as an Honorable Representative of the
applicable. EHEDG Ukraine has the following Guidelines EHEDG. He made a presentation describing the EHEDG
ready for publication: activities.
Doc 1 Microbiologically safe continuous pasteurisation of
liquid food
Doc 2 A method for assessing the in-place cleanability of
food processing equipment.
Doc 4 A method for the assessment of in-line
pasteurisation of food processing equipment.
Doc 5 A method for the assessment of in-line
sterilisability of food processing equipment.
Doc 6 The microbiologically safe continuous flow thermal
sterilisation of liquid foods.
Doc 7 A method for the assessment of bacteria-tightness
of food processing equipment.
Doc 8 Hygienic equipment design criteria.
EHEDG Guidelines
Titles available and description
The Guidelines can be ordered from the Webshop by non- such equipment to ensure that it can be pasteurised
members and individual members. They are free for effectively. This document describes a test procedure to
EHEDG Company and Institute Members while Individual determine whether equipment can be pasteurised by
EHEDG Members receive a 50 % discount. circulation with hot water.
Training DVD available.
Doc. 1. Microbiologically safe continuous Languages available: Armenian, Dutch, English,
pasteurisation of liquid foods French, Ukranian
First Edition, November 1992 (17 pages)
There are many reasons why, in practice pasteurised Doc. 5. A method for the assessment
products sometimes present a microbiological health of in-line sterilisability of food processing
hazard. Due to distribution in residence time, not all equipment
products may reach the temperature required for Second Edition, July 2004 (9 pages)
pasteurisation or may do so for too short a time. Further Food processing equipment may need to be sterilised
there may be a risk of contamination with a non- before use, and it is important to ensure that the
pasteurised product, or the cooling medium. This document sterilisation method applied is effective. Thus, it is
describes the requirements particularly for liquid foods necessary to determine under which conditions equipment
without particulates. can be sterilised. This paper details the recommended
Languages available: Dutch, English, French procedure for assessing the suitability of an item of food
processing equipment for in-line sterilisation. It is advisable
Doc. 2. A method for assessing the in-place to conduct in-place cleanability trials (ref. Doc.2) prior to
cleanability of food processing equipment this test in order to verify the hygienic design of the
Third Edition, June 2007 (16 pages) equipment.
The method is intended as a screening test for hygienic Training DVD available.
equipment design and is not indicative of the performance Languages available: Armenian, Dutch, English,
of industrial cleaning processes (which depend on the type French, German, Ukrainian
of soil). See Doc 15 for a test procedure designed for
moderately-sized equipment. Doc. 6. The microbiologically safe
Training DVD available. continuous flow thermal sterilisation of liquid
Languages available: Armenian, Dutch, English, foods
French, German, Italian, Spanish First Edition, April 1993 (26 pages)
Thermal sterilisation is aimed at eliminating the risk of food
Doc. 3. Microbiologically safe aseptic poisoning and, when used in conjunction with aseptic filling,
packing of food products at achieving extended product storage life under ambient
First Edition, January 1993 (15 pages) conditions. Whereas pasteurisation destroys vegetative
This guideline stresses the need to identify the sources of micro-organisms, sterilisation destroys both vegetative
micro-organisms that may contaminate food in the micro-organisms and relevant bacterial spores. This
packaging process, and to determine which contamination document presents guidelines on the microbiologically safe
rates are acceptably low. It clarifies the difference in risk of continuous sterilisation of liquid products. The technique of
infection between aseptic processing and aseptic packing Ohmic heating was not considered in this paper but may be
and recommends that aseptic packing machines be included in an update being prepared. See Doc. 1 for
equipped with fillers that are easily cleanable, suitable for guidelines on continuous pasteurisation of liquid foods.
decontamination and bacteria-tight. Requirements for the Training DVD available.
machine interior include monitoring of critical Languages available: Dutch, English, French,
decontamination parameters. See also Doc. 21 on Ukrainian
challenge tests.
Languages available: Armenian, Dutch, English, Doc. 7. A method for the assessment
French, Ukranian of bacteria tightness of food processing
equipment
Doc. 4. A method for the assessment of Second Edition, July 2004 (10 pages)
in-line pasteurisation of food processing This document details the test procedure for assessing
equipment whether an item of food processing equipment, intended for
First Edition, February 1993 (12 pages) aseptic operation, is impermeable to micro-organisms.
Food processing equipment that cannot be or does not Small motile bacteria penetrate far more easily through
need to be sterilised may need to be pasteurised to microscopic passages than (non-motile) moulds and
inactivate relevant vegetative micro-organisms and fungal yeasts. The facultative anaerobic bacterium Serratia
spores. It is important to test the hygienic characteristics of marcescens (CBS 291.93) is therefore used to test
bacteria-tightness or the impermeability of equipment to of preventing problems with joints, which might otherwise
micro-organisms. The method is suitable for equipment that cause leakage or contamination of product.
is already known to be in-line steam sterilisable (see also Training DVD available
Doc. 5). Languages available: Dutch, English, French,
Training DVD available. German, Italian, Macedonian
Languages available: Armenian, Dutch, English,
French, Spanish, Ukrainian Doc. 11. Hygienic packing of food products
First Edition, December 1993 (15 pages)
Doc. 8. Hygienic equipment design criteria Products with a short shelf-life, or whose shelf life is
Second Edition, April 2004 (16 pages) extended by cold storage or in-pack heat treatments, do not
This guideline describes the criteria for the hygienic design have to conform to such strict microbiological requirements
of equipment intended for the processing of foods. Its as aseptically packaged foods (Doc 3 discusses aseptic
fundamental objective is the prevention of the microbial packing). This paper discusses the packing of food
contamination of food products. It is intended to appraise products that do not need aseptic packing but which
qualified engineers who design equipment for food nevertheless need to be protected against unacceptable
processing with the additional demands of hygienic microbial contamination. It describes guidelines for the
engineering in order to ensure the microbiological safety of hygienic design of packing machines, the handling of
the end product. Upgrading an existing design to meet packing materials and the environment of the packing
hygiene requirements can be prohibitively expensive and machines. See also Doc. 21.
may be unsuccessful and so these are most effectively Languages available: Dutch, English, French,
incorporated into the initial design stage. The long term Macedonian, Ukrainian
benefits of doing so are not only product safety but also
increased life expectancy of equipment, reduced Doc. 12. The continuous or semi-continuous
maintenance and consequently lower operating costs. flow thermal treatment of particulate foods
This document, first published in 1993, describes in more First Edition, March 1994 (28 pages)
detail the hygienic requirements of the Machinery Directive Thermal sterilisation is a process aimed at eliminating the
(98/37/EC ref.1). Parts of it have subsequently been risk of food poisoning and, when used in conjunction with
incorporated in the standards EN1672-2 and EN ISO aseptic filling, it aims to extend product storage life under
14159. ambient conditions. This is achieved by the destruction of
Training DVD available vegetative micro-organisms and relevant bacterial spores.
Languages available: Armenian, Dutch, English, Liquid foods containing particulates are inherently more
French, German, Italian, Macecdonian, Spanish, difficult to process than homogenous liquids due to heat
Ukranian transfer limitations in particulate-liquid mixtures and the
additional problems of transport and handling. This paper
Doc. 9. Welding stainless steel to meet presents guidelines on the design of continuous and semi-
hygienic requirements continuous plants for the heat treatment of particulate
First Edition, July 1993 (21 pages) update in progress foods. Ohmic heating techniques are not covered. See also
since 2010 in conjunction with Doc. 35 Doc. 1 on continuous pasteurisation and Doc. 6 on
This document describes the techniques required to sterilisation of liquid products without particles.
produce hygienically acceptable welds in thin walled (< 3 Languages available: Dutch, English, French,
mm) stainless steel applications. The main objective was to Ukrainian
convey the reasons and requirements for hygienic welding
and to provide information on how this may best be Doc. 13. Hygienic design of equipment for
achieved. This document is superseded by Doc 35, open processing
recently published. The subgroup will continue with a Second Edition, May 2004 (24 pages)
guideline on inspection of the quality of welds in food updated version 2010
processing machinery. It is important that the plant design takes into account
Training DVD available factors affecting the hygienic operation and cleanability of
Languages available: Dutch, English, French, the plant. The risk of contamination of food products during
Spanish, Ukrainian open processing increases with the with the concentration
of micro-organisms in the environment and their opportunity
Doc. 10. Hygienic design of closed to grow in poorly designed equipment. This means that in
equipment for the processing of liquid food open plants, environmental conditions, in addition to
Second Edition, May 2007 (22 pages) appropriate equipment design, have an important influence
Using the general criteria for the hygienic design of on hygienic operation. The type of product and the stage of
equipment identified in Doc 8, this paper illustrates the the manufacturing process must also be taken into
application of these criteria in the construction and consideration.
fabrication of closed process equipment. Examples, with This paper deals with the principal hygienic requirements
drawings, show how to avoid crevices, shadow zones and for equipment for open processing and applies to many
areas with stagnating product, and how to connect and different types, including machines for the preparation of
position equipment in a process line to ensure unhampered dairy products, alcoholic and non-alcoholic drinks, sweet
draining and cleaning in-place. Attention is drawn to ways oils, coffee products, cereals, vegetables, fruit, bakery
products, meat and fish. It describes methods of Doc. 15. A method for the assessment of
construction and fabrication, giving examples as to how the in-place cleanability of moderately-sized food
principal criteria can be met. See also guidelines on
hygienic design criteria Doc 8, hygienic welding Doc 9, and
processing equipment
First Edition, February 1997 (12 pages)
the hygienic design of equipment for closed processing Doc
This document describes a test procedure for assessing
10.)
the in-place cleanability of moderately sized equipment,
Languages available: Dutch, English, French,
such as homogenisers. The degree of cleanliness is based
German, Macedonian, Ukrainian
on the removal of a fat spread soil, and is assessed by
evaluating the amount of soil remaining after cleaning by
Doc. 14. Hygienic design of valves visual inspection and swabbing of the surface. This method
for food processing is not as sensitive as the microbiological method described
Second Edition, July 2004 (17 pages) in Doc. 2.
update in progress since 2009 Languages available: Armenian, Dutch, English,
Valves are essential components of all food processing German, Spanish
plants and the quality used strongly influences the
microbiological safety of the food production process. Doc. 16. Hygienic pipe couplings
These valves must therefore comply with strict hygienic First Edition, September 1997 (21 pages)
requirements. This paper identifies and defines critical design parameters
The guidelines apply to all valves used in contact with food for welded pipe couplings: easily cleanable in-place; easily
or food constituents that are to be processed hygienically or sterilisable in place; impervious to micro-organisms, reliable
aseptically. Aside from general requirements with regard to and easy to install.
materials, drainability, microbial impermeability and other Gaskets of various types were tested for reliability and
aspects, additional requirements for specific valve types hygienic aspects using EHEDG cleanability test methods
are also described. See also Doc. 20 on double-seat and repeated sterilisation. The objective was to provide a
mixproof valves. reliable dismountable joint which is bacteria-tight at the
Training DVD available. product side under the conditions of processing, cleaning
Languages available: Dutch, English, French, and sanitation.
Spanish Training DVD available.
Languages available: English, French, German
EHEDG_176x117,5_101108.ai 1 11.11.2010 14:50:28
Gla Ingenieurtechnik GmbH Nordstrasse 12 99427 Weimar/Germany Phone: +49 -3643 47-0 eMail: redakon@gla-weimar.de www.gla.com
Doc. 17. Hygienic design of pumps, dangerous situation where product and cleaning liquid are
homogenisers and dampening devices separated by just one single valve seat. Any cleaning liquid
Second Edition, September 2004 (16 pages) that leaks across such a seat will contaminate the product.
update in progress since 2008 Therefore, often two or three single seat valves in a block-
This paper sets the minimum requirements for pumps, and-bleed arrangement are applied.
homogenisers and dampening devices for hygienic and Training DVD available.
aseptic applications. The scope includes all pumps Languages available: Dutch, English, French
intended for use in food processing, including centrifugal,
piston, lobe rotor, diaphragm, screw and gear pumps. The Doc. 21. Challenge tests for the evaluation of
requirements also apply to valves integral to the pump the hygienic characteristics of packing
head and the complete homogeniser head. Design aspects machines for liquid and semi-liquid products
and the characteristics of materials, surfaces and seals are First Edition, July 2000 (32 pages)
discussed and additional requirements for aseptic After documents 3 and 11, this is the third test method in
equipment are identified. This document is currently being the series. It discusses how packing machines should be
updated. designed to comply with hygiene design criteria and
Training DVD available. thereby with the requirements specified in Annex 1 of the
Languages available: English, French, German Machinery Directive1. To determine whether those criteria
are met requires validation of the design and measurement
Doc. 18. Passivation of stainless steel of essential parameters. Proven methods for testing the
First Edition, August 1998 (13 pages) performance of the various functions of packing machines
update in progress since 2009 are described.
Passivation is an important surface treatment that helps These methods may also be used by the manufacturer to
assure the successful corrosion resistant performance of optimise or redesign a packing machine and by the food
stainless steel used for product contact surfaces (eg. processor who may want to compare different packing
tubing/piping, tanks and machined parts used in pumps, machines.
valves, homogenisers, de-aerators, process monitoring Upon delivery, a packing machine needs to be checked by
instruments, blenders, dryers, conveyors, etc). a commissioning procedure to be agreed in advance
The purpose of this document is to provide manufacturers, between the food processor and the supplier.
users and regulatory personnel with basic information and Commissioning may include physical as well as
guidelines relative to equipment passivation. The complete microbiological tests. Additional tests are specified for
passivation process is described and environmental, as commissioning of machines for aseptic packing.
well as safety, concerns are discussed. 1 Machinery Directive 98/37/EC Annex 1, point 2.1, Agri-
Training DVD available. foodstuffs machinery
Languages available: English, French, German, Languages available: English, French,
Macedonian German, Spanish
Doc. 19. A method for assessing the bacterial Doc. 22. General hygienic design criteria
impermeability of hydrophobic membrane for the safe processing of dry particulate
filters materials
First Edition, June 2000 (9 pages) First Edition, March 2001 (23 pages)
Research has shown that hydrophobic membrane filters, Dry food processing and handling requires equipment that
with a pore size of 0.22m, do not retain micro-organisms are different from those typically associated with wet and
under all process conditions. Investigations were conducted liquid products. This is the first in a series of documents
into risk assessment of sterilising hydrophobic membrane that go beyond equipment design and covers installation
filters, evaluating the performance of the filters under a and associated practices. In the case of dry materials, other
range of operating conditions. considerations include material lump formation, creation of
To validate the bacterial retention ability of sterilising grade dust explosion conditions, high moisture deposit, formation
hydrophobic membrane filters, a bacterial aerosol in the presence of hot air, and material remaining in the
challenge test methodology was developed. equipment after shutdown. Appropriate cleaning
Languages available: Dutch, English procedures are described, dry cleaning being favoured to
reduce risks of contamination.
Doc. 20. Hygienic design and safe use of Languages available: Dutch, English, French,
double-seat mixproof valves German, Macedonian, Spanish
First Edition, July 2000 (20 pages)
update in progress since 2009 Doc. 23. Production and use of food-grade
This document describes the basic hygienic design and lubricants, Part 1 and 2
safe use of single-body double-seat mixproof valves. Second Edition, May 2009 (Part 1: Use of H1 Registered
Today, food process plants incorporate various Lubricants 23 Pages / Part 2: Production of H1
multifunctional flow paths. Often one piping system is Registered Lubricants 10 Pages)
cleaned while another still contains product. This Lubricants, grease and oil are necessary components for
simultaneous cleaning can potentially result in the the lubrication, heat transfer, power transmission and
corrosion protection of machinery, machine parts, covered include carbon-graphite, ceramics, elastomers and
instruments and equipment. Incidental contact between metals. Hygienic implications of seal elements and
lubricants and food cannot always be fully excluded and components are also discussed. Finally, installation
may result in contamination of the food product. This risk requirements are described and illustrated, taking into
applies to all lubricants equally. PART 1 of this guideline account the product environment side, the flushing side and
covers the hazards that may occur when using food grade the cartridge design.
lubricants and describes the actions and activities required Languages available: Armenian, English,
to eliminate them or to reduce their impact or occurrence to German
an acceptable level. PART 2 of this guideline lays down the
general requirements and recommendations for the Doc. 26. Hygienic engineering of plants for
hygienic manufacturing and supply of food-safe lubricants. the processing of dry particulate materials
Training DVD available. First Edition, November 2003 (30 pages)
Languages available: English, French, German, This document describes general engineering guidelines to
Macedonian, Spanish be applied to ensure that buildings, individual equipment
items and accessibility of equipment when integrated within
Doc. 24. The prevention and control of the plant layout are designed so that aspects of the process
legionella spp (incl. legionnaires disease) in operation, cleaning and maintenance comply with hygienic
food factories design standards. It details requirements related to plant
First Edition, August 2002 (21 pages) enclosure, including hygienic zoning, building structures
There are many locations in food industry sites where the and elements (from floor to ceiling) as well as process line
potential for the proliferation of Legionella spp in water installation. Attention is also given to air stream and water
systems exists. These bacteria can give rise to a potentially related aspects within the plant as well as cleaning and
fatal disease in humans, which is identified as legionellosis contamination aspects. See also Doc. 22.
or legionnaires disease. Languages available: Dutch, English, French,
This document applies to the control of Legionella spp. in Spanish
any undertaking involving a work activity and to premises
controlled in connection with a trade, business or other Doc. 27. Safe storage and distribution of
undertaking where water is used or stored and where there water in food factories
is a means of transmitting water droplets which may be First Edition, April 2004 (16 pages)
inhaled, thereby causing a reasonably foreseeable risk of Water is a vital medium used for many different purposes in
exposure to Legionella spp. the food industry. Systems for storing and distributing water
The guidelines summarises the best practice for controlling can involve hazards, which could cause water quality to fall
Legionella in water systems. It consists of two parts; below acceptable standards. It is therefore critical to ensure
namely, Management Practices and Guidance on the that water storage and distribution in a food manufacturing
Control of Legionella spp. in Water Systems. operation takes place in a controlled, safe way. This
The first section describes a management programme: risk Guideline summarizes the best practice for three water
identification and assessment; risk management (incl categories used in the food industry: product water,
personnel responsibilities); preventing or controlling risk of domestic water and utility water. See also Doc. 24.
exposure to the bacteria; and record keeping. Languages available: English, French,
The second part provides guidance on the design and Macedonian
construction of hot and cold water systems as well as the
management and monitoring of these systems. Water Doc. 28. Safe and Hygienic Water Treatment
treatment programmes, with attention to cleaning and
disinfection, are also discussed.
in Food Factories
First Edition, December 2004 (21 pages)
Languages available: English, German,
Water is a vital medium used for many different purposes in
Macecdonian
the food industry. Systems for storing and distributing water
can involve hazards, which could cause water quality to fall
Doc. 25. Design of mechanical seals for below acceptable standards. It is therefore critical to ensure
hygienic and aseptic applications that water storage and distribution in a food manufacturing
First Edition, August 2002 (15 pages) operation takes place in a controlled, safe way. This
This guideline compares the design aspects of different Guideline summarizes the best practice for three water
mechanical seals with respect to ease of cleaning, categories used in the food industry: product water,
microbial impermeability, sterilisability or pasteurisability. It domestic water and utility water. See also Doc. 24.
can serve as a guide for suppliers and users of this Languages available: Armenian, English, French
important component. Using EHEDG definitions,
mechanical seals are classified according to use in the food
industry into three categories: Aseptic, Hygienic equipment
Doc. 29. Hygienic design of packing systems
Class I, and Hygienic Equipment Class II. Both single and for solid foodstuffs
dual mechanical seals fall under the first two categories, First Edition, December 2004 (24 pages)
which by definition, are subject to more stringent hygienic This document addresses packing systems of solid food
demands. General design criteria and basic material products and supplements earlier guidelines. Solid food is
requirements for food applications are explained. Materials characterised as having a water activity of > 0.97, low acid,
not pasteurised or sterilised after packaging, and Doc. 32. Materials of construction for
distributed through the cool chain. Examples include fresh equipment in contact with food
meat and some meat products, cheeses, ready meals, cut First Edition, August 2005 (48 pages)
vegetables, etc. Hygiene requirements of the packaging This guideline aims to offer a practical 'handbook' for those
operations, machinery as well as personnel, are described responsible for the specification, design and manufacture of
and reference is made to the American Meat Institutes food processing equipment. It offers guidance on the ways
principles of sanitary design. See also Docs. 3 and 11. in which materials may behave such that they can be
Languages available: Dutch, English selected and used as effectively as possible. The
properties and selection procedures with regard to metals,
Doc. 30. Guidelines on air handling in the elastomers and plastics are covered in detail. Potential
food industry failure mechanisms and influenced of manufacturing
First Edition, March 2005 (43 pages) processes are also discussed. A more general overview of
The controlled properties of air, especially temperature and composites, ceramics and glass and materials is provided.
humidity, may be used to prevent or reduce the growth rate The guideline can serve as an aide-memoir during the
of some micro-organisms in manufacturing and storage design process, so that equipment manufacturers and end-
areas. The particle content dust and micro-organisms users can together ensure that all aspects of materials
can also be controlled to limit the risk of product behaviour are taken into account in designing safe,
contamination and hence contribute to safe food hygienic, reliable and efficient equipment which can be
manufacture. Airborne contaminants are commonly operated, maintained and managed economically.
removed by filtration. The extent and rate of their removal Training DVD available.
can be adjusted according to acceptable risks of product Languages available: English, French, German,
contamination and also in response to any need for dust Macedonian
control.
These guidelines are intended to assist food producers in Doc. 33. Hygienic engineering of discharging
the design, selection, installation, and operation of air systems for dry particulate materials
handling systems. Information is provided on the role of air First Edition, September 2005 (16 pages)
systems in maintaining and achieving microbiological The introduction of the product into the processing system
standards in food products. The guidelines cover the choice is a key step in maintaining the sanitation and integrity of
of systems, filtration types, system concepts, construction, the entire process. Discharging systems are designed to
maintenance, sanitation, testing, commissioning, validation transfer, in this case dry solids, from one system into
and system monitoring. They are not intended to be a another without powder spillage, contamination or
specification for construction of any item of equipment environmental pollution. Many dry systems do not have any
installed as part of an air handling system. Each installation additional protective heating steps, as they are merely
needs to take account of local requirements and specialist specialty blending processes. Therefore, any contamination
air quality engineers should be consulted, to assist in the that enters the system will appear in the finished product.
design and operation of the equipment. Guidelines for the design of bag, big bag, container and
Languages available: Armenian, English truck discharging systems are presented. They are
intended for use by persons involved in the design, sizing,
Doc. 31. Hygienic engineering of fluid bed and installation of bag, big bag and truck discharging
and spray dryer plants systems operating under hygienic conditions.
First Edition, May 2005 (19 pages) Languages available: Dutch, English
Because these plants handle moist products in an airborne
state, they are susceptible to hygiene risks, including a Doc. 34. Integration of hygienic and aseptic
possible transfer of allergens between products. It is systems
therefore critical to apply hygienic design considerations to First Edition, March 2006 (45 pages)
both the process and machinery to prevent occurrence of Hygienic and/or aseptic systems comprise inter alia
such risks. individual components, machinery, measurement systems,
Starting from the basics with regard to design, construction management systems and automation that are used to
materials, layout, and zone classification of the drying produce for example food products, medicines, cosmetics,
systems to meet hygienic requirements, this paper outlines home & personal products and even water products. This
component design aspects of the processing chamber, with horizontal guideline is about the hygienically safe
particular attention to the atomization assembly and the integration of hygienic (including aseptic) systems in a food
distribution grids for fluidization. Systems for both supply production/ processing facility.
and exhaust air should operate in a hygienic manner and Systems and components are frequently put together in a way
recommendations for the use and installation of various that creates new hazards, especially microbiological ones.
types of filters are listed. Finally, operational aspects, Deficiencies during the sequence of design, contract, design-
including sampling, control and general housekeeping are change, fabrication, installation and commissioning are often
briefly discussed. the cause of these failures, even when specific design
Languages available: Dutch, English guidelines are available and are thought to be well understood.
Errors in sequencing and content can also result in major
penalties in terms of delays and in costs of components and
construction. This document examines integration aspects that
can affect hygienic design, installation, operation, automation, method considered is the GTAW (Gas Tungsten Arc
cleaning and maintenance and uses system flow charts and Welding, commonly known as TIG) without filler material
case studies describing the integration processes and decision (autogenous weld), since this technique is capable of
steps. It does not provide detailed guidance on specific manu- assuring the best performance in the execution of welds for
facturing processes, products, buildings or equipment. the fabrication of thin wall stainless steel tubing. Inspection
Training DVD available. of welds will be covered in more detail in the next project.
Languages available: Armenian, English, Training DVD available
German, Italian, Macedonian Languages available: English, French, German,
Macedonian
Doc. 35. Welding of stainless steel tubing in Doc. 36. Hygienic engineering of transfer
the food industry systems for dry particulate materials
First Edition, July 2006 (29 pages) update in progress First Edition, June 2007 (21 pages)
since 2010 in conjunction with Doc. 9 Transfer (also known as transport or conveying) of dry
Abundantly illustrated, this paper provides guidelines for particulate materials (products) between or within plant
the correct execution of on-axis hygienic (sanitary) welding components in a process line is well practiced in the food
between pipe segments, or between a tube and a control industry. The transfer operation must be carried out in a
component (e.g. valve, flow meter, instrument tee, etc.) It hygienic and safe manner and the physical powder
deals with tube and pipe systems with less than 3.5 mm properties must not be affected during this operation. In this
wall thickness, built in AISI 304(L) (1.4301, 1.4306 or document, hygienic transfer systems for transport of bulk
1.4307), 316(L) (1.4401, 1.4404 or 1.4435), 316Ti (1.4571) materials within a food processing plant are described. This
or 904L (1.4539) and their equivalents. The requirements document also covers situations where transfer systems
for a weld destined for hygienic uses are first described, are used as a dosing procedure.
then the possible defects which can affect the weld are In principle, the less the need for product transfer within a
listed, and at the end the procedure for a state-of-the-art food processing plant, the easier it is to make a factory
welding execution is illustrated, including preparation of hygienically safe. Furthermore, with a minimum of product
pipe ends, final inspection and a trouble shooting guide. It transfer between equipment, there are the added ad-
mainly refers to the part of the weld in contact with the vantages of a more compact plant, lower energy consump-
finished or intermediate product and the only welding tion and reduced cleaning time. Less product handling
results in less adverse effects on product properties.
AXL airlock with SAL small sanitary BL hygienic dairy PTD plug diverter
slide bars airlock valve dual pipe
www.dmnwestinghouse.com
This guideline is intended for use by persons involved in by any preservatives or stabilised by their formulation.
the design, technical specification, installation and use of Products which fail this inherent protection have to be
transfer systems for dry bulk particulate materials operating sterilised and in consequence, the equipment must be
under hygienic conditions. cleanable and sterilisable. Micro-organisms which are
Languages available: Dutch, English protected by product residues or biofilms are very difficult
or impossible to inactivate and the same applies to process
Doc. 37. Hygienic design and application of areas if resulting in a recontamination risk. This guideline is
sensors intended to describe the basic demands for equipment and
First Edition, November 2007 (35 pages) process areas for aseptic food manufacturing.
According to their working principles, all sensors rely on an Languages available: English
interaction with the material to be processed. Therefore, the
use of sensors is commonly associated with hygiene risks. Doc. 40. Hygienic Engineering of Valves in
In many cases, the basic measuring aspect of a sensor and Process Lines for Dry Particulate Materials
the optimum hygienic design may conflict. First Edition, October 2010 (26 pages)
This guideline is intended to advise both, sensor designers Every process plant is equipped with valves. In dry
and manufacturers as well as those in charge of production particulate materials processing, valves fulfil numerous
machinery, plants and processes about the appropriate functions: shut-off and opening of flow lines, direction and
choice of sensors and the most suitable way for application flow control, protection against excessive or insufficient
in dry and wet processes. pressure and against intermixing of incompatible media at
Sensors are crucial in the monitoring of the critical process intersection points in the process. The quality of the valve
steps as well as the CCPs as established by the HACCP has a considerable influence on the quality of the
study of the process. Therefore validation and calibration of production process and hence, the product itself. Hygienic
sensors in time sequences are essential. deficiencies resulting from poor valve design must be
This guideline applies to all sensors coming into contact regarded as a production risk in the food industry which
with liquids and other products to be processed must ensure that only valves strictly conforming to hygienic
hygienically. However, it focuses upon sensors for the most requirements are used. This Guideline describes in detail
common process parameters, particularly temperature, the hygienic requirements of butterfly valves, slide gate
pressure, conductivity, flow, level, pH value, dissolved valves and ball segment valves. It also briefly mentions
oxygen concentration and optical systems like turbidity or pinch-off valves, ball and plug valves as well as cone
colour measurements. valves. The hygienic design requirements of rotary and
Languages available: English, German diverter valves are subject of separate EHEDG Documents
(Doc. 38 and 41).
Doc. 38. Hygienic engineering of rotary Languages available: English
valves in process lines for dry particulate
materials Doc. 41. Hygienic Engineering of Diverter
First Edition, September 2007 (13 pages) Valves in Process Lines for Dry Particulate
Rotary valve selection and operation has a considerable Materials
influence on the hygiene standard of a process line and First Edition, February 2011 (23 pages)
thus, the end-product quality of the dry material handled. Every process plant is equipped with valves, which fulfil
Incorrect selection of valve type and size must be regarded numerous functions. These include line shut-off, opening,
as a serious hygienic risk in the food industry. Hence, only change-over and control of product flow, while also giving
valves strictly conforming to hygienic design standards and protection against both excessive or insufficient pressure
suited for hygienic operations must be used. and intermixing of incompatible media at intersection points
This guideline applies to rotary valves that are in contact in the process line.
with dry particulate food and/or food related materials being When dry particulate material (product) flow has to be
processed hygienically in designated dry particulate diverted into several directions during processing or
material processing areas. The objective of this guideline is product coming from different lines converges into one line,
to provide guidance on the essential requirements for diverter valves are applied. In the area of dry product
hygienic rotary valve design and operation. The guideline is handling, these valves need a dedicated design.
intended for persons involved in the design, selection, This Guideline deals with the hygienic aspects of diverter
sizing, installation and maintenance of rotary valves valve design.
required to operate under hygienic conditions. Valve construction, however, has a considerable influence
Languages available: English on the quality of the production process and hence, the
product itself. Hygienic deficiencies resulting from poor
Doc. 39. Design Principles for Equipment and valve design must be regarded as a production risk in the
Process Areas for Aseptic Food food industry which must ensure that only valves strictly
conforming to hygienic requirements are used.
Manufacturing Languages available: English
First Edition, June 2009 (14 pages)
In many areas there is an increasing demand for self stable
products. However, microbial product contamination limits
the shelf life of sensitive products which are not protected
The EHEDG Subgroup specialists meet regularly to update Currently under revision:
existing and draw up new Guidelines. They originate from
many different countries ensuring the international validity - Hygienic design of pumps, homogenisers and
of the work. Participants with the relevant expertise are dampening devices (Doc. 17)
always welcome to join these Subgroups and share in the - Hygienic design of equipment for open processing
work and contribute their expertise and point of view. (Doc. 13)
- Hygienic design of valves for food processing (Doc. 14)
New guidelines still in the process of being - Design of mechanical seals for hygienic and aseptic
drawn up are applications mechanical seals (Doc 25)
- Chemical treatment of stainless steel
- Seals (to substitute Doc 18: Passivation of stainless steel)
- Hygienic design requirements for the processing of - Materials of construction for equipment in contact with
fresh fish food (Doc 32)
- Test methods - Welding stainless steel to meet hygienic requirements
- Separators: disc stack centrifuges (Doc 9)
design and cleanability - Hygienic welding of stainless steel tubing in the food
- Essential hygienic design requirements for equipment processing industry (Doc 35)
used for open processes
- Meat processing The following Guidelines are currently being
- Conveyor systems planned:
In the year 2000, EHEDG started its activities to establish Still, by this action we have been able to reach only a
training courses to provide education in hygienic design. number of interested parties who are able to understand
Between 2000 and 2004, Training Material and the and speak English. Our goal, however, is to reach
Trainers Toolbox, comprising 20 DVDs of audiovisual interested parties globally.
materials including the Training Facilitator, was developed.
Since then we have been offering EHEDG Advanced For this reason we have started in 2010 to up-date the
Courses on Hygienic Engineering and Design every year, training material in accordance with an up-dated Training
presented by hygiene experts with teaching skills to Facilitator and all Guidelines to achieve identical material in
educate effectively. Authorised trainers are listed on the all languages on request.
EHEDG/Training & Education web page.
As the basic language of all our documents is English, it is
To measure the effectiveness of our EHEDG Advanced up to our EHEDG Regions to translate the content into local
Course on Hygienic Engineering and Design we have languages to carry out EHEDG Advanced Courses on
integrated a written exam as an opportunity for all Hygienic Engineering and Design in their countries.
participants. Attendees passing this exam can be shown on
the EHEDG/Training & Education web page. So far we have developed 15 Training Modules based on
the latest EHEDG Guidelines which will be translated for
the use of currently 18 countries.
Chairman:
Knuth Lorenzen
Flurstrae 37
21445 Wulfsen
Phone +49 4173 83 64
Fax +49 69 66 03 22 17
E-mail knuth.lorenzen@ewetel.net
By Jon J. Kold, regional chairman EHEDG Denmark and chairman of the EHEDG Subgroup Conveyor Systems
E-mail: jon.kold@staalcentrum.dk
In January 2011 the newest EHEDG Subgroup Conveyor Danish food industry and EHEDG. A major goal for EHEDG
Systems became active at a large kick-off seminar, which Denmark is to establish a broader knowledge of EHEDH
took place on January 27, at Billund Airport Meeting Centre and the EHEDG guidelines in Danish companies. All
in Denmark. though the guidelines are well known to some companies,
there is a large potential for other companies to benefit
The purpose of the Subgroup is to prepare a new EHEDG from them.
Guideline on hygienic design of conveyor systems to be
used in food manufacturing or processing. The subgroup EHEDG Denmark closely collaborates with the industrial
consists of some 20 professionals from companies and network Stlcentrum, which was established in 2003 and
institutions. This underlines the industrys broad interest in now has more than 80 company members representing
the subject. several industry segments. Being the most important
company network in the field of hygienic equipment design
Conveyor systems are widely used in food manufacturing in Denmark, Stlcentrum is in a good position to facilitate
for moving raw materials, processed food and packaged and support the future development of EHEDG Denmark.
products. The upcoming guideline is primarily aimed at
conveyors used in high risk areas, i.e. the processing of As a matter of fact the inspiration for the upcoming
non-packaged foods in direct contact with the conveyor or guideline is a Danish guideline (Guideline 3: Conveyors
transported in open boxes. with focus on hygiene). This guideline was prepared by
Stlcentrums conveyor working group and published in
There are several reasons to reduce the hygiene risk by 2007. It offers general advice with regard to the hygienic
applying hygienic design to conveyor systems. design of conveyors for the food industry.
Firstly, a good hygienic design reduces cleaning time and Hygienic design of conveyor systems
cleaning costs. Therefore, the upcoming guideline will be
relevant in all production environments that require minimal Hygienic design of conveyor system is complex and
cleaning time. Special care has to be taken if food is demanding. Many solutions with regard to function, design,
transported in a humid environment, which is particularly cleanability and service of the equipment should be
conducive to the spread of bacteria and thus to the considered thoroughly.
transference of pathogenic or food spoilage bacteria to
products. This article describes a few of the important considerations
the designer should have in mind when designing conveyor
Secondly, the guideline may be used by construction systems. The upcoming EHEDG guideline will describe
engineers in connection with the conveyor design. It may these and many other areas of consideration in far greater
also be used by purchasing officers when deciding on the detail.
specification of parts for conveyor systems.
General design
The guideline may also be used as a communication tool First of all the construction engineer must ensure that the
between purchasing companies and suppliers making sure delivered equipment meets the requirements and quality
that new conveyors comply with hygienic requirements demands that is consistent with the intended use. Reliability
specification. and general function is of course just as important in
hygienically designed conveyor systems as in all other
Danish initiative equipment.
EHEDG Subgroup Conveyor Systems is chaired by Jon Next, the conveyor must be designed to allow for easy
Kold, head of EHEDG Regional _Section Denmark which cleaning. The equipment must be designed without sharp
has previously elaborated a guideline for the hygienic corners and edges, and the design must be free of cracks,
design of conveyers for the food industry. ends, holes, unevenness, rough surfaces etc. in areas
where cleaning is difficult or impossible. Such areas may
EHEDG Denmark is a relatively new EHEDG Regional harbour bacteria which can continuously contaminate the
Section. It was formed in 2008 to strengthen the product. Ideally, surfaces should reduce the development
cooperation between Danish equipment manufacturers, the of bacterial films on the machines.
Finally the equipment should be as open as possible. The New participants welcome
number of guards should be minimised to what is
necessary for reasons of safety and should not prevent If you are an expert in this field and wish to contribute to the
efficient cleaning. Guards should be removable during good work, EHEDG Denmark would highly appreciate your
cleaning/disinfection, either through opening or by initiative in participating yourself or nominating an expert
unhinging. of your company.
Further topics to be elaborated during the working period of If you are interested in joining this Subgroup please contact
the Subgroup: the chairman, Mr. Jon J. Kold, jon.kold@staalcentrum.dk,
or the EHEDG Secretariat juliane.honisch@ehedg.org.
- Different types of belts
- Lateral guides for belts Chairman:
- Lateral guides for product Jon Kold
- Drive stations Fredensvang 38
- Drum motors 7600 STRUER
- Gear motors DENMARK
- CIP cleaning systems Phone (+45 40) 57 13 46
E-mail jon.kold@staalcentrum.dk
Details for this work will be communicated later.
The Subgroup Design Principles has different working Doc. 18 Passivation of Stainless Steel
groups dealing with specific topics. The group started with
the publication of the three fundamental guidelines on which is undergoing an extensive amendment by including
hygienic design. The essential requirements are published further information on passivation, pickling and electro
in Guideline no. 8 which is also the basis for EHEDG polishing. In addition, chromium oxide and chemical
equipment certification. More details about design processes will be addressed in more detail. The guideline
requirements can be found in Guidelines no. 10 and 13 title will be changed to Chemical Treatment of Stainless
about equipment used in closed and open production Steel Surfaces".
processes respectively.
Aseptic food manufacturing has additional needs with Subgroup Equipment in Open Food
respect to equipment design and the process area. All this Production
is explained and summarised in Guideline no. 39.
To complement the existing EHEDG Guideline
Published Guidelines
Doc. 8 Hygienic equipment design criteria Doc. 13 Hygienic Design of Open Equipment for
Doc. 10 Hygienic design of closed equipment for the Processing of Food,
processing of liquid food
Doc. 13 Hygienic design of equipment for open this subgroup is currently developing a new document on
processing Hygienic design requirements for equipment used in the
Doc. 18 Passivation of stainless steel splash area or near open food production.
Doc. 39 Design Principles for Equipment and Process
Areas for Aseptic Food Manufacturing The amended document will deal with all kinds of
equipment installed between the ceiling, floor and walls
EHEDG Subgroup Chemical Treatment of i.e. equipment that, followed by a risk assessment, is
Stainless Steel Surfaces determined to have a potential adverse influence on the
product safety when integrated into open equipment,
This Subgroup is currently working on a new edition of the machinery or open processes.
EHEDG Guideline
The solids solutions group is specialised in the develop- than 40 years experience in storage, discharge,
ment and manufacturing of components as well as in conveying, feeding, weighing / metering and process
the engineering and realisation of complete, automatic automation and are offering individual solutions acc.
bulk handling systems. The group members have more to the EHEDG-guidelines.
system-technik GmbH solids system-technik s.l. S.S.T.-Schttguttechnik GmbH solids components MIGSA s.l.
Lechwiesenstr. 21 Iurritza Torrea, Extepare 6 Lechwiesenstr. 21 Erribera Kalea 1
86899 Landsberg / Germany 20800 Zarautz / Espaa 86899 Landsberg / Germany 20749 Aizarnazabal / Espaa
Phone: +49 8191 / 3359-0 Phone: +34 943 / 830 600 Phone: +49 8191 / 3359-50 Phone: +34 943 / 147 083
Email: info@solids-systems.de Email: systems@solids.es Email: info@solids-service.de Email: comercial@migsa.es
www.solids.de
When the EHEDG started in 1989 most of the knowledge Doc. 38 Hygienic engineering of rotary valves in process
available was about liquid handling and liquid processing lines for dry particulate materials (2008)
equipment. In the following years a couple of documents Doc. 40 Hygienic engineering of valves in process lines
about test methods and design principles concerning this for dry particulate materials (2010)
topic were published.
The new EHEDG Doc. 40 Hygienic Engineering of Valves
In the area of dry particulate materials (powders) there was in the Dry Materials Handling Area" has been finalised and
a need for similar documents: design principles and published in October 2010.
guidance for hygienic engineering for the safe processing
of dry particulate materials. The draft document on Hygienic Engineering of Diverter
Valves in the Dry Materials Handling Area" is under final
The subgroup started in 1998 and has published several revision.
documents since then.
Future Subgroup topics may include dust handling
Published guidelines equipment and powder pack-off systems.
Doc. 22 General hygienic design criteria for the safe
processing of dry particulate materials (2001) Chairman:
Doc. 26 Hygienic engineering of plants for the processing Mr. Karel Mager
of dry particulate materials (2003) Givaudan Nederland B.V.
Doc. 31 Hygienic engineering of fluid bed and spray dryer Huizerstraatweg 28
plants (2005) 1411 GP Naarden
Doc. 33 Hygienic engineering of discharging systems for Netherlands
dry particulate materials (2005) Phone +31 35 6 99 21 86
Doc. 36 Hygienic engineering of transfer systems for dry Fax +31 35 6 94 37 19
particulate materials (2007) E-mail karel.mager@givaudan.com
The future EHEDG document Hygienic Design Fish processing includes many different types of open
Requirements for the Processing of Fresh Fish will equipment.
describe and illustrate how the design principles of the
EHEDG Guidelines This document will cover the processing of fresh fish from
grading, gutting, de-heading, deboning, pin-boning,
Doc. 8 Hygienic Equipment Design Criteria trimming, filleting, skinning and portioning (including its ice
and producing system) until packaging. Its scope will not,
Doc. 13 Hygienic Design of Equipment for Open however, further fish processing including the smoking,
Processing cooking, frying, marinating etc. or the manual processing of
fish.
can be applied to the mechanised and/or automated
processing of fish.
The Subgroup Mechanical Seals is currently editing and General design criteria are described, as well as the basic
revising the Guideline requirements for materials used for components in
mechanical seals for food contact applications. Materials
Doc 25 Design of Mechanical Seals for hygienic and covered include carbon-graphite, ceramics, elastomers and
aseptic applications (Description, Design and metals. The hygienic implications of seal parts and
Layout) components are also discussed. Finally, installation
requirements are described and illustrated, taking into
to bring it up to date. The last issue dates back to 2002 and account the product environment side, the flushing side and
is in need of revision. This guideline compares the design the cartridge design.
aspects of different mechanical seals with respect to ease
of cleaning, microbial impermeability, sterilisability and A first draft has been completed in 2010 and is currently
pasteurisability. As such, the document can serve as a being verified. A final version has still to be agreed on.
guide for suppliers and users of this component.
Chairman:
Using EHEDG definitions, mechanical seals are classified Goran Anderberg
into three categories, according to use in the food industry: Huhnseal AB
Aseptic, Hygienic equipment Class I, and Hygienic Box 288
equipment Class II. The guideline covers both single and 26123 Landskrona
dual mechanical seals under the first two categories, which Sweden
by definition, are subject to more stringent hygienic Phone +46 41 8 44 99 42
demands. Fax +46 41 8 44 99 69
E-mail goran.anderberg@huhnseal.de
EHEDG Subgroup
Pumps, Homogenisers and Dampening Devices
Chairman: Mr. Ralf Stahlkopf
E-mail: ralf.stahlkopf@geagroup.com
The Subgroup is currently working on the 3rd revised The objective of this guideline is to provide a set of
edition of EHEDG Guideline minimum requirements for pumps, homogenisers and
dampening devices for hygienic and aseptic applications, to
Doc. 17 Hygienic Design of Pumps, Homogenisers and ensure that food products are processed hygienically and
Damping Devices. safely.
The revised edition is scheduled to be published in 2011. These requirements will apply to all pumps intended for use
in food processing, including centrifugal pumps, piston
pumps, lobe rotor pumps, peristaltic pumps, diaphragm
pumps, water ring pumps, progressive cavity pumps, screw
pumps, and gear pumps and also to homogenisers and
dampening devices. It will include any valves integral with
the pump head and the complete homogeniser head.
This new EHEDG document is meant for the application of The Subgroup would benefit from a few more specialists
seals within machinery, plants and components used in the from the food producing industry. Please contact the
processing of food, pharmaceutical products and personal Chairman or the Secretariat if you would like to participate.
products. Currently the document is still without a final title.
It not only deals with the materials to be used but also with Chairman:
their construction and fitting, the operating conditions and Dr. Till Riehm
the environment in which seals are to be used. Pipes and Freudenberg Process Seals GmbH & Co. KG
pipe coulings will also be dealt with. Lorscher Str. 13
69469 Weinheim
The document will discuss the adequate use and properties Germany
of elastomers while plastics and metal seals are not Phone +49 6201 80 89 19 00
included in the scope. Further, the processing of drinking Fax +49 6201 88 89 19 69
water will be explicitly included in the Guideline. E-mail till.riehm@freudenberg-ds.com
The Subgroup Separators is working on a new EHEDG Doc. 32 Materials of construction for equipment in contact
document dealing with the hygienic aspects of disc stack with food
centrifuges, used to separate fractions of liquid food Doc. 35 Welding of stainless steel tubing in the food
products or to remove dense solid matter from products. industry
Work on the final draft is in progress and the document is The Subgroup has defined specific rules applicable to the
under final revision . CIP-cleaning capability of separators which are not yet
covered by existing EHEDG documents.
Many of the design principles applicable to such kind of
equipment are already shown in the EHEDG Guidelines Chairman:
Reinhard Moss
Doc. 8 Hygienic equipment design criteria GEA Westfalia Separator GmbH
Doc. 9 Welding stainless steel to meet hygienic Technisches Produktmanagement
requirements Werner-Habig-Str. 1
Doc. 10 Hygienic design of closed equipment for the 59302 Oelde
processing of liquid food Germany
Doc. 16 Hygienic pipe couplings Phone +49 2522 77 25 71
Doc. 17 Hygienic design of pumps, homogenizers and Fax +49 2522 77 22 96
dampening devices E-mail reinhard.moss@geagroup.com
Following the launch of the new EHEDG website in 2009, This reproducibility exercise is conducted every three years
the Test Methods Subgroup concentrated its activities on and the next trial will commence in the second quarter of
the implementation of an extended Certification Scheme to 2011. The Group is responsible for updating and publishing
include new categories of equipment. In connection with revisions to existing test methods and are currently
this new Scheme a flow chart and matrix was produced to reviewing all the test method documents for re-printing in
define the assessment criteria and Certification Classes 2011. The Group has recognised the need for the
applicable to these additional categories of equipment. The development of new test methods, specifically for the
structure of this new scheme can be viewed on the EHEDG assessment of open equipment cleanability, and will
website and manufacturers are encouraged to liaise with continue to work on this topic during 2011.
their local Test Institutes in order to co-ordinate certification
activities. As a result of the day to day testing activities of the
Institutes, information is collected to provide equipment
In 2010 the Group authorised a new Test Institute based at manufacturers with guidance on the selection of suitable
Ainia, Centro Tecnolgico in Spain and received pipe couplings and process connections for hygienic
applications from ADRIA Normandie in France and integration of equipment into processing systems. This list
Universit degli Studi di Parma in Italy to join the Group. is available to download from the free documents section of
These new Institutes will add more accessibility to the Guidelines area on the website and will be updated on
manufacturers for testing and certification of equipment in a regular basis as new information becomes available.
their regions and the Group will work with these new
Institutes to satisfy the criteria for authorisation. Chairman:
Andy Timperley
Additionally, in 2010, all the Test Institutes completed a Timperley Consulting
reproducibility trial for the assessment of in-place GREAT BRITAIN
cleanability testing. The results were independently Phone +44 1789 49 00 81
reviewed to ensure that all Institutes are continuing to Fax +44 1789 49 00 81
achieve comparable results and providing consistent report E-mail andy.timperley@tesco.net
formats.
The EHEDG Subgroup Valves is currently working on hygienically or aseptically like butterfly valves, single-seat
extending the scope of the existing Guidelines valves, mixproof valves, process valves, etc.
Doc. 14 Hygienic design of valves for food processing International experts mainly from the user industries,
(2nd edition, 2004) (pharmaceutical) engineers and validation consultants are
Doc. 20 Hygienic design and safe use of double-seat still welcome to join the group. All EHEDG members and
mixproof valves (1st edition 2000) other experts interested in valves are invited to contribute
by their know-how.
The new version will include additional topics such as
- the use of different valve types and their special Chairman:
features in the food processing and pharmaceutical Mr. Ulf Thieen
industry, GEA Tuchenhagen GmbH
- the static and dynamic closing behaviour of different Am Industriepark 210
valve types 21514 Bchen
- cleaning and environmental aspects. Germany
Phone +49 4155 49 27 09
The guideline will apply to all valves to be used in contact Fax +49 4155 49 24 23
with fluid food or food constituents to be processed E-mail ulf.thiessen@geagroup.com
My company / institution expresses commitment to become a company member of the EHEDG for the
contribution of: EUR p.a. Our annual company turnover is: EUR p.a.
(Please attach a company letter stating anual turnover p. a.)
All corporate and personal data will be treated confidentially. Fields marked by * to be filled in mandatory.
Company / Institution*
Address*
Name and position of company representative* (Please also attach business card)
e-Mail*
Phone*
Fax
Other free staff members (full names, only for company member types 1 and 2): (Please also attach business cards)
1. 3.
2. 4.
We understand that our membership becomes effective upon receipt of our application by the EHEDG Secretariat who will then
issue a membership invoice for the current year. To renew membership, subsequent invoices will be issued each during the first
quarter of the following year, unless a written request for cancellation is sent to the Secretariat by the end of December of the
current year.
Date / Signature
Topics of interest:
All corporate and personal data will be treated confidentially. Fields marked by * to be filled in mandatory.
Company / Institution*
Address*
e-Mail*
Phone*
Fax
I understand that my membership becomes effective upon receipt of my application by the EHEDG Secretariat who will then
issue a membership invoice for the current year. To renew membership, subsequent invoices will be issued each during the first
quarter of the following year, unless a written request for cancellation is sent to the Secretariat by the end of December of the
current year.
Date / Signature
Published by
EHEDG Secretariat
European Hygienic Engineering
and Design Group
Lyoner Str. 18
60528 Frankfurt
Phone (+49 69) 66 03-22 17 / - 2430
Fax (+49 69) 66 03-22 17 / - 2430
Publishing House:
VDMA Verlag GmbH
Lyoner Str. 18
60528 Frankfurt
GERMANY
Technical Production
LEiTHNER GmbH & Co. KG
Bahnhofstr. 8
97500 Ebelsbach
GERMANY
Printing:
Sellier Druck GmbH, Freising
Executive Editor
Julie Bricher
Quiddity Communications
677 SW Tanglewood Circle
McMinnville 97128
UNITED STATES OF AMERICA
Editorial Board
Dr. John Holah, Campden BRI, GREAT BRITAIN
Juliane Honisch, EHEDG Secretariat, Frankfurt, GERMANY
Knuth Lorenzen, Wulfsen, GERMANY
Huub Lelieveld, Bilthoven, NETHERLANDS
Dirk Nikoleiski, Kraft Foods R&D Inc. Munich, GERMANY
Eric Partington, Nickel Institute, Cirencester,
GREAT BRITAIN
Copyright
Copyright rests with EHEDG. All rights reserved.
Illustrations:
Cover:
1. GEA Tuchenhagen GmbH, Bchen, GERMANY
2. Interroll (Schweiz) AG, Sant' Antonino,
SWITZERLAND
3. KHS GmbH, Dortmund, GERMANY
4. Wire Belt Co Ltd, Sittingbourne, Kent,
GREAT BRITAIN
5. GEA Tuchenhagen GmbH, Bchen, GERMANY
6. Technische Universitt Dresden Fakultt
Maschinenwesen Dresden, GERMANY
7. Serac, La Ferte-Bernard Cedex, FRANCE
8. Wire Belt Co Ltd, GB-Sittingbourne, Kent,
GREAT BRITAIN
European Hygienic
Engineering & Design Group
EHEDG Yearbook 2011/2012