This document describes the principles for hygienic design of equipment and factories intended for foodmanufacturing.The fundamental reason for applying hygienic design principles is to prevent contaminationof food products.Equipment and factories of poor hygienic design are difficult to clean.
This document details the hygienic design principles that shall be followed when designing and constructingequipment and factories for manufacturing of foods.It gives guidance on design,construction and installationso that it does not adversely affect food safety and quality.These principles apply to open and closedmanufacturing operations,surrounding facilities,all being cleaned either wet or dry.
This document is used as a basis for hygienic design evaluation within the EHEDG equipment certificationprogram.
The content of this document covers functional requirements,intended use, materials of construction,J hygienic design and construction and assessment methods.
Introduction
This document describes the principles for hygienic design of equipment and factories intended for foodmanufacturing. The fundamental reason for applying hygienic design principles is to prevent contarminationof food products.Equipment and factories of poor hygienic design are difficult to clean.Residues (soil) maybe retained in crevices and dead areas.Product residues allow micro-organisms present in the product tosurvive and multiply.Residues of cleaning and disinfection chemicals increase the risk of corrosion and maycross-contaminate subsequent batches of product. Additionally,contaminants, e g. foreign matter, allergens,lubricants, detergents and disinfectants,might be carried with the product duning processing and packaging.
The primary objective of equipment and factory design is to fulfil engineering functions.Sometimes therequirements of hygienic design confict with the functionality.An acceptable compromise must never put thefood safety at risk
It is more effective to incorporate hygienic requirements into the initial design because upgrading an existingdesign can be prohibitively expensive and may fall.Benefits are not only product safety but also the potentialof increasing the life expectancy of equipment,reducing maintenance measures,enhancing sustainabiityand lowering operating costs.
This document was first published in 1993 with the intention to describe in more detail the hygienicrequirements of the European Machinery Directive (1).Subsequently extracts from it were included within thestandards EN 1672-2(2)and EN ISO 14159(3).
This revision has been prepared to take into account recentscientific advances,legislation and the enhancernent of existing EHEDG Guidelines.
