The hygienic requirements within the food and beverage industry encompass the regulations and guidelines that food operators must adhere to in order to ensure the safety and quality of the products they provide to consumers. These requirements may vary depending on the type of food, the production process, and the target market. In essence, they are based on the principles of Good Hygiene Practices (GHP) and the Hazard Analysis and Critical Control Points (HACCP) system.
Good Hygiene Practices (GHP):
GHP involves preemptive measures that food operators must implement at all stages of the food supply chain, spanning from production to final consumption, with the aim of preventing physical, chemical, or biological contamination of food products. These practices encompass aspects such as maintaining cleanliness and hygiene in facilities, equipment, utensils, water, air, personnel, packaging, and vehicles. They also address pest control, traceability, training, and waste management.
Hazard Analysis and Critical Control Points (HACCP):
The HACCP system is a methodology that enables the identification, evaluation, and control of significant hazards related to food safety. It is structured around seven principles, including hazard analysis, determination of critical control points, establishment of critical limits, implementation of monitoring systems, formulation of corrective measures, verification procedures, and the creation of appropriate documentation.
Hygienic requirements in the food and beverage industry can be governed by national or international legal regulations as well as voluntary or private standards. Examples of legal regulations include Regulation (EC) No. 852/2004 concerning the hygiene of foodstuffs, Regulation (EC) No. 853/2004 concerning the hygiene of animal-based products, and Regulation (EU) 2017/625 regarding official controls. Voluntary or private standards comprise ISO 22000 for food safety management systems, BRC standards for food safety, and IFS standards for food quality and safety.
The Hygienic Dry design:
The Hygienic Dry design, employed in dry processes with dry cleaning, becomes pertinent in the production of food, cosmetics, and pharmaceuticals when a risk analysis using HACCP demonstrates the necessity for elevated hygiene standards. This design is particularly relevant when the product’s lack of microbiological sensitivity is attributed to its non-critical water activity value (aw represents the water availability in food). Furthermore, it adheres to the Machinery Directive 2006/42/EC, EHEDG guidelines, and GMP requirements when used as intended. For pharmaceutical products, a case-by-case assessment is required.
In addition to the aforementioned points, the hygienic dry design for solids is characterized by the following features:
- Appropriate stainless steel or equivalent cast materials.
- Electropolishing to the extent technically and economically feasible.
- Ease of cleaning without inaccessible areas, suitable for wet cleaning in its assembled state (CIP) with subsequent inspection and re-cleaning if necessary.
- Welds conforming to specific standards and free of pores or voids.
- High-quality orbital welds in pipelines.
- Support structures made of stainless steel with fine blasting.
- Optionally, support structures made of carbon steel with food-grade paint.
The Hygienic Wet design:
Hygienic Wet Design solids are used for wet processes and dry processes with wet cleaning. It is designed for food, cosmetics and pharmaceuticals where a HACCP risk analysis has shown that maximum hygiene is required in production and/or the product is microbiologically sensitive and hygiene levels 2 or 3 according to EN ISO 14159 must be applied. In other industries where there are high requirements to avoid cross-contamination with easy cleaning. Complies with Machinery Directive 2006/42/EC with Annex 1 Para 2.1. food processing machinery, EHEDG guidelines as well as GMP requirements when used as intended and DIN EN 1672-2. For pharmaceutical products, a case-by-case test is required.
In addition to the points mentioned above, the hygienic wet design for solids is characterised by the following features:
- Appropriate stainless steel or equivalent cast materials.
- Electropolished as far as technically possible and reasonable.
- Easy to clean, free of dead spaces and voids, suitable for wet cleaning in the assembled state (CIP) with subsequent inspection and re-cleaning.
- Welds according to EN ISO 5817 level B, as well as free of voids and pores over their entire length, internally ground with roughness value Ra ≤ 0.8 µm, externally Ra ≤ 3 µm, internal pores are not tested, i.e. no X-ray test is carried out. Surface pores and notches due to burning are not permissible.
- Piping: High quality orbital welds reach Ra ~ 3 µm with good inerting and are not ground.
- Stainless steel supporting structures with open profiles, closed profiles only if statically necessary, fine shot blasting.