Anuga FoodTec tackles hygienic design in food industry

HYGEINIC equipment design will define trends and discussions at this year’s Anuga FoodTec which will run from March 24 to 27 in Cologne. 

 

Food and beverage manufacturers are placing greater emphasis on the hygienic design of machines during the construction phase. With time spent on cleaning estimated at 30%, producers aim to achieve optimal hygienic conditions with the least possible investment in time and cleaning agents. This is because machines "geared up for hygiene" not only ensures food safety but also improves productivity.  

 

The central idea of hygienic design lies in using constructional measures to prevent microorganisms or impurities of any kind from affecting a food product. One critical point is to have easy-to-clean machines and systems, which is a mean feat given stringent hygiene requirements based of the European Hygienic Engineering & Design Group (EHEDG), 3A, or material specifications of the FDA.

 

According to Dr. Jürgen Hofmann, chairman of the EHEDG’s German division, achieving hygienic design simply requires answering the question: How can the system be optimally cleaned? 

 

"One only has to talk to a member of the cleaning staff to understand that sharp edges are less favourable than smooth transitions," Dr. Hofmann said. 

 

He added that many sources of impurities can be avoided using simple constructional details. Tapping on many years of experience advising mechanical engineers and food producers on how to gear up their systems for improved hygiene, Dr. Hoffman recommends avoiding gaps, recesses, constructional cavities, and flow-free zones, all of which present greater risks of deposits and biofilms.

 

Hygienic criteria must also be factored in when selecting materials to be used for building the machines and systems. Stainless steel is generally considered to be the most hygienic material. 

 

Dr. Hofmann, however, warns that stainless steel corrodes under certain conditions. Chlorides found in cleaning agents and even in the food itself could cause corrosion depending on the state of the surfaces. 

 

"It is essential that the areas that come into contact with the products are good quality. Initial passivation, for example electropolishing, and a medium surface roughness of maximum 0.8 micrometres guarantee this," he said.

 

An EHEDG working group handles the chemical treatment of stainless steel surfaces and is responsible for one of the numerous guidelines defining the criteria for cleaning-friendly designs. The EHEDG also certifies components.