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The hygienic requirements within the food and beverage industry


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.
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ZUHAITZ EGUNA 2023: "Plant a tree in your life"


At Gashor we are committed to social and environmental projects. That is why we have organised a Zuhaitz Eguna for Sunday 19 November. We are once again taking part in the planting of trees of local species with the aim of improving the future of the environment.

We will be planting 250 trees of 6 different native species such as beech, ash, oak… whose role is essential to maintain biological diversity, being the fundamental basis of our biosystems.

Gashor is committed to this cause and we recognise the importance of trees in our well-being.

We will also place nesting boxes for birds, bat guards and insect hotels.

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Gashor participates and takes part in the project Inspira STEAM

Inspira STEAM is an innovative project that aims to promote girls’ interest in scientific and technological disciplines.

This programme is based on awareness-raising and guidance activities led mainly by professional women working in the fields of research, science and technology. In this way, young people can see female role models close to them and reflect on the barriers that women face in developing their careers in these fields.

Group mentoring is used to encourage the interest of boys and girls in STEAM (Science, Technology, Engineering, Arts and Mathematics) from primary school onwards.

The project is aimed at boys and girls in the 6th grade of primary school and 1st year of ESO. This is an age when young people have a good self-concept of themselves and are confident in their abilities.

Inspira STEAM was created due to the lack of women in science and technology, the gender gap that has historically been present in these disciplines and the lack of interest that has increased among young women in pursuing careers related to science and technology, with a greater number of female university students.

The main keys to Inspira STEAM are:

  1. Facilitating new female referents with science and technology careers.
  2. The discovery of STEAM careers.
  3. Raising awareness of the importance of this social change taking place between men and women.
  4. Gender equality: STEAM programmes for boys and girls seek to encourage the participation of both sexes, promoting an inclusive and equitable environment.
  5. To raise awareness andreflect on existing stereotypes so that they do not condition young people’s decisions.

Gashor demonstrates its social commitment with the participation of two of the workers in the workshops as mentors developing different sessions for the groups of girls and boys.

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The importance of Pneumatic conveyors and handling systems to ensure the correct handling of materials

Pneumatic conveyors and handling systems play a crucial role in various industries, especially when it comes to moving bulk materials and powders efficiently and safely

The importance of pneumatic conveyors and handling in the food industry can be understood through several key aspects:

  1. Hygiene and Sanitation: The food industry places a premium on hygiene and sanitation. Pneumatic conveyors can be designed with sanitary features, such as stainless steel construction and easy-to-clean surfaces, to ensure that the transported food products remain uncontaminated during the handling process.
  2. Prevention of Cross-Contamination: Pneumatic conveying systems prevent cross-contamination by isolating different food products during transport. This is crucial for ensuring that allergens, pathogens, or flavors from one product do not mix with another, which is particularly important in facilities producing multiple food products.
  3. Dust Control: Many food products are in powder or granular form and can generate airborne dust. Pneumatic conveyors are effective at controlling dust emissions, reducing the risk of inhalation hazards for workers and maintaining a clean processing environment.
  4. Gently Handling Delicate Products: Pneumatic conveyors can handle delicate food products, such as powders, spices, and fragile ingredients, without damaging them. The gentle conveying action ensures the integrity of the food product, preserving its quality and appearance.
  5. Precise Metering and Dispensing: In food processing, precise metering and dispensing of ingredients are crucial for product consistency. Pneumatic conveyors can accurately deliver ingredients to mixing or blending processes, ensuring that recipes are followed precisely.
  6. Reduction of Manual Labor: Automated pneumatic conveying systems reduce the need for manual labor in material handling, minimizing the risk of human error and contamination. This helps maintain food safety standards and consistency.
  7. Improved Efficiency: Pneumatic conveying systems can transport ingredients and products efficiently within a food processing facility. This efficiency leads to faster production processes, reduced downtime, and increased throughput.
  8. Versatile Handling of Food Products: Pneumatic conveyors can handle a wide variety of food products, including grains, flours, sugars, spices, dairy products, and more. They are versatile tools that can accommodate different types of food materials and processing requirements.
  9. Compliance with Food Safety Regulations: Food safety regulations are stringent, and pneumatic conveyors can be designed to meet or exceed these regulations. Their sanitary construction, easy cleaning features, and prevention of contamination help food manufacturers maintain compliance.
  10. Environmental Considerations: Pneumatic conveying systems can be environmentally friendly. They often require less energy compared to mechanical conveying systems and can be designed for closed-loop systems to reduce material waste and spillage.

In summary, pneumatic conveyors and handling systems play a vital role in the food industry by ensuring the safe, hygienic, and efficient movement of food products throughout the production process. They contribute to food safety, quality control, and compliance with industry regulations, making them essential tools for food manufacturers seeking to produce high-quality and safe products.

At Gashor we are a driving force behind seamless material handling. With cutting-edge pneumatic conveyors and handling solutions, we move your product with precision and speed. 

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Expert solutions for industrial flour cooling

When it comes to the world of food production, precision and consistency are paramount. Even slight variations in ingredient quality or temperature can impact the final product’s taste, texture, and shelf life. One often-overlooked aspect of food manufacturing is industrial flour cooling, a critical step in ensuring the uniformity and excellence of bakery and other food products.

What is Flour cooling?

Industrial flour cooling is a process used in large-scale food production facilities, particularly in the baking industry, to lower the temperature of flour before it is used in dough mixing and other production processes. This cooling process is crucial for maintaining consistent flour quality and achieving the desired characteristics in the final baked products.

Understanding the Significance of Industrial Flour Cooling

  1. Consistency is King  Consistency is the cornerstone of the food industry. Customers expect the same delicious taste and texture every time they purchase a product. Industrial flour cooling ensures that the flour’s temperature remains consistent, preventing fluctuations that could lead to inconsistencies in the final product. A well-cooled flour supply guarantees that every loaf of bread, cookie, or pastry meets the same high standards.
  2. Flour Quality Preservation  Flour can be sensitive. It absorbs moisture from the environment, and if it’s too warm, it can create sticky, unworkable dough. An expertly designed cooling system preserves the flour’s quality by keeping it at an ideal temperature, preventing moisture absorption, and ensuring the dough maintains its proper hydration levels
  3. Dough Handling Efficiency  In large-scale food production, efficiency is key. The right flour cooling solution ensures that the dough is easy to work with, from mixing to shaping. Cooler flour means more manageable dough, reducing production delays and improving overall efficiency.
  4. Extended Shelf Life  Freshness is a selling point in the food industry, and industrial flour cooling contributes to extending the shelf life of baked goods. Well-cooled flour minimizes the risk of staling and mold growth, resulting in products that stay fresher for longer, reducing waste and ensuring customer satisfaction.
  5. Energy Savings and Sustainability  Becoming experts in industrial flour cooling means not only maintaining product quality but also considering the environment. Energy-efficient cooling systems reduce operational costs and minimize the environmental footprint of your production process, aligning with sustainable practices and regulatory requirements.
  6. Adherence to Quality Standards  Strict quality control is essential in the food industry. Cooling flour to precise temperature levels is a fundamental part of quality assurance. When you’re an expert in industrial flour cooling solutions, you’re better equipped to meet and exceed industry standards and regulations.


How industrial flour cooling works:

  1. Temperature Control: Flour is typically stored in silos or bulk storage containers, and its temperature can fluctuate due to factors like ambient temperature and humidity. Industrial flour cooling systems are designed to regulate and lower the temperature of the stored flour to a specific range, usually within a controlled environment.
  2. Cooling Methods: Several methods can be employed for industrial flour cooling, including:
    • Air Cooling: In this method, cool, dry air is blown through or around the flour to reduce its temperature gradually. Air cooling systems can be equipped with temperature and humidity controls to achieve precise cooling results.
    • Direct Refrigeration: Some industrial facilities use refrigeration systems to directly cool the flour. Cold refrigerant is circulated through coils or pipes that come into contact with the flour, transferring heat away and cooling the flour.
    • Indirect Cooling: In indirect cooling, a heat exchanger is used to transfer heat from the flour to a cooling medium, such as chilled water or refrigerant. This method is often used when direct contact with refrigerants is not desired.
  3. Moisture Control: In addition to temperature control, some industrial flour cooling systems also manage moisture levels in the flour. Controlling moisture is essential to prevent condensation and maintain the desired flour quality.
  4. Conveyor Systems: Industrial flour cooling systems may be integrated with conveyor systems that transport the flour from storage to the cooling unit and then to the mixing or processing area. This ensures a continuous flow of properly cooled flour to the production line.
  5. Quality Control: Industrial facilities often monitor and control various parameters during the flour cooling process, including temperature, humidity, and flow rates. This allows for tight quality control and ensures that the flour meets specific standards and requirements.
  6. Energy Efficiency: Energy-efficient design and operation of industrial flour cooling systems are important considerations to minimize operational costs and environmental impact. Recycling and reusing energy where possible can help reduce overall energy consumption.

Industrial flour cooling is particularly important in large-scale bakery operations where consistency in flour temperature and quality is critical for producing uniform and high-quality baked goods. By controlling the temperature and moisture content of flour, industrial facilities can ensure that the dough and final products meet desired specifications, resulting in efficient and reliable food production processes.

At Gashor we are committed to offer specific complementary equipment for the improvement of industrial processes. Our cutting-edge flour cooling solutions ensure that every particle of flour retains its freshness and quality, maintaining the ideal temperature.

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The importance of carrying out FAT and SAT tests in installations prior to assembly and commissioning

FAT and SAT are validation tests used to make sure the production is done correctly. But what are FAT and SAT testings?

  1. Factory Acceptance Testing (FAT): FAT is conducted at the manufacturer’s or supplier’s facility before the equipment is shipped to the customer’s site. It entails a set of verifications to ensure that all customer specifications and requirements are met. The FAT is carried out by the manufacturer or supplier’s quality control team or engineers.

The purpose of FAT is to verify that the equipment functions properly, performs as intended, and meets the contractual and technical requirements specified by the customer. It allows the customer to inspect and test the equipment before it is delivered to their location. Any issues or non-conformities identified during the FAT can be addressed and rectified by the manufacturer or supplier before shipment.

  1. Site Acceptance Testing (SAT): SAT, on the other hand, takes place at the customer’s location or site after the equipment has been delivered. This type of test is intended to ensure the correct operation of the product or system at its first start-up and to verify it meets all the requirements of both functionality and performance. SAT tests also include all the necessary training of the technical staff responsible for managing and handling this type of solution. It is conducted to ensure that the equipment operates correctly within the customer’s specific environment and meets the performance criteria and functional requirements. During SAT, we also verify that the equipment functions as expected and integrates properly into the customer existing systems or processes. The testing may involve simulating real-world scenarios or running the equipment under normal operating conditions to validate its performance. Any issues or discrepancies discovered during the SAT are usually addressed through collaboration between the customer and the manufacturer.

The main objectives of FAT (Factory Acceptance Testing) and SAT (Site Acceptance Testing) are as follows:

Factory Acceptance Testing (FAT):

  1. Verification of Specifications: The FAT aims to verify that the equipment or system meets the specifications and requirements agreed upon between the customer and the manufacturer. It ensures that the equipment is built according to the agreed-upon design and functionality.
  2. Performance Validation: The FAT tests the performance of the equipment under simulated operating conditions to ensure that it functions as intended.
  3. Functionality Testing: The FAT verifies that all the functions and features of the equipment are working correctly. It examines individual components, subsystems, and interfaces to ensure proper integration and operation.
  4. Quality Assurance: The FAT helps identify any defects, issues, or non-conformities in the equipment. It allows the manufacturer to rectify and address these issues before the equipment is delivered to the customer, ensuring a higher level of quality assurance.

Site Acceptance Testing (SAT):

  1. Integration Testing: The SAT checks the integration of the equipment into the customer’s existing systems, processes, or infrastructure. It verifies that the equipment interacts correctly with other components or interfaces and performs its intended functions in the operational environment.
  2. Performance Validation: The SAT tests the equipment under actual operating conditions at the customer’s site to validate its performance. It assesses factors such as responsiveness, efficiency, accuracy, and any specific performance requirements unique to the site.
  3. User Acceptance: The SAT involves the customer or end-users actively participating in the testing process. It allows them to evaluate the equipment’s usability, functionality, and performance and provide feedback or acceptance based on their requirements and expectations.

Overall, both FAT and SAT aim to ensure that the equipment meets the specified requirements, functions properly, integrates well, and performs as expected in its intended environment. These tests help mitigate risks, improve customer satisfaction, and minimize potential issues or disruptions during the assembly, commissioning or operation of the equipment or system.

Both tests play crucial roles in ensuring the quality and suitability of the equipment for its intended purpose.

FAT and SAT testing at Gashor

We adapt to our clients’ needs. For us it is vital to study the proper testing to conduct in each of our clients. This is the reason why, first, our group of experts analyzes the client and concludes which testing is the convenient one in each case.

Each test is then adapted to the type of installation, and customer requirements, there is no one size fits all concept, but we really focus on what is important for the customer and implement those needs in the FAT or SAT tests.

If you need more information about which is the best option in your case, do not hesitate to contact our team of experts. We will give you personalized advice to find the best option in your case.