Requirements, design principles

DESIGN REQUIREMENTS FOR HYGIENIC DESIGN

Material

• Non-rusting Stainless Steels
• FDA and EU compliant plastics and elastomers

Surfaces

• Surfaces must be able to be cleaned
• Steps due to appliance configurations which are not aligned must be avoided
• Seals must be designed so that no gaps occur
• O-ring grooves must be hygienically designed
• Contact with the product to be manufactured must be ruled out
• Corners should preferably have a radius of 6 mm or more

Design / Geometry

The interior and exterior areas of all appliances, components or piping must be self-draining or be able to be drained and easy to clean.

Surface properties and roughness

Easy to clean with Ra < 0.8 μm

DESIGN PRINCIPLES FOR HYGIENIC DESIGN

EHEDG

• European Hygienic Engineering & Design Group
• non-profit European consortium of machine and food manufacturers
• as well their suppliers, research institutes, universities and government health agencies
• approximately 45 guidelines
• examination of products and issue of certificates

3-A Sanitary Standard, Inc.

• non profit and independent association in the USA
• three interest groups:
• public and governmental health agencies, machine and food manufacturers
• over 70 Sanitary Standard
• examination of designs and processes, issue of certificates

LEGAL BASIS OF HYGIENIC DESIGN

EN 1672-2:2009 “Food machinery”

Machines must be able to be cleaned, i.e. they must be designed and constructed so that dirt can be removed with the recommended cleaning methods.

Machinery directive 2006/42/EC

Machines must be designed so that

materials can be easily and fully cleaned before each use and

no risk of infections or illness is created

DIN EN ISO 14519:2008-07

Hygiene requirements for the design of machines

DIN EN 1672:2009-07

Food machinery – General design principles – Part 2