20150513 betta hygienic design

European Hygienic Engineering & Design Group

© 2015 EHEDG / Author: Giampaolo Betta

Hygienic Design: a compulsory requirement and an

opportunity for equipment manufacturers and users

EHEDG Italy


© 2015 EHEDG – Author: Giampaolo

Betta

EHEDG Italy



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EHEDG Italy

(Physical) (Chemical) (Biological)

Objects Substances Living Organisms



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EHEDG Italy

Effects on consumers



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EHEDG Italy

Pathogenic microorganisms

Microorganisms are one of the most important biological foodborne

hazards, and are reported in more cases of foodborne illness than any

other hazard

-Listeria monocytogenes

-Campylobacter

-Salmonella

-Clostridium botulinum

-Escherichia coli

-Vibrio cholerae

-Examples:

-Source: Barnickel, LfL



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EHEDG Italy

The Hygiene Cycle



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EHEDG Italy

- Absence of

mechanical effect

no cleaning

- Biofilm Uneffective

decontamination

-

-121

°C -121

°C

-Source: Lorenzen,

K., 2007

-European Hygienic Engineering & Design Group

-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy

1.5 m/s D=50mm; L/D=1.51.5 m/s D=50mm; L/D=1.0

T-pieces in CIP-cleaning



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EHEDG Italy

Directive (EC) 2006/42 Annex I (Machinery Directive)

PRINCIPLE: MACHINERY INTENDED FOR USE WITH FOODSTUFFS OR WITH

COSMETICS OR PHARMACEUTICAL PRODUCTS MUST BE DESIGNED AND

CONSTRUCTED IN SUCH A WAY AS TO AVOID ANY RISK OF INFECTION,

SICKNESS OR CONTAGION.

2. SUPPLEMENTARY ESSENTIAL HEALTH AND SAFETY

REQUIREMENTS FOR CERTAIN CATEGORIES OF MACHINERY

2.1 FOODSTUFFS MACHINERY AND MACHINERY FOR COSMETICS

OR PHARMACEUTICAL PRODUCTS

HOW? NEXT SLIDES



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EHEDG Italy

a) Materials in contact with, or intended to come into contact with,

foodstuffs or cosmetics or pharmaceutical products must satisfy the

conditions set down in the relevant Directives. The machinery must

be designed and constructed in such a way that these materials can

be cleaned before each use. Where this is not possible disposable

parts must be used;

Source: Directive (EC) 2006/42 Annex I (Machinery Directive)

EU Hygienic Design Criteria (materials)



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EHEDG Italy

EU Hygienic Design Criteria (clenability)

b) All surfaces including their joining with product contact (exception: disposable parts)

must

• Be smooth, without ridges or crevices

• Reduce projections, edges and recesses to a minimum

• Be easily cleaned and disinfected

• Inside surfaces must have curves of a radius sufficient to allow sufficient

cleaning

Source: Directive (EC) 2006/42 Annex I (Machinery Directive). Pictures: M. Mezzadri, CMS, Marano s.P., IT



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EHEDG Italy

EU Hygienic Design Criteria

c) It must be possible for liquids, gases and aerosols deriving

from products as well as from cleaning, disinfecting and

rinsing fluids to be completely discharged from the

machinery.

d) Machinery must be designed and constructed in such a way

as to prevent any substances or living creatures, in particular

insects, from entering, or any organic matter from

accumulating.

e) Machinery must be designed and constructed in such a way

that no ancillary substances, including the lubricants used,

that are hazardous to health can come into contact with

products.Source: Directive (EC) 2006/42 Annex I (Machinery Directive). Pictures: EHEDG Guidelines



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EHEDG Italy

Instructions

• The instructions’ machines for the food industry and the

machinery used with cosmetics or pharmaceutical products must

indicate recommended products and methods for cleaning,

disinfecting and rinsing, not only for easily accessible areas but

also for areas which access is impossible or inadvisable.

2006/42/EC Directive

Source: Directive (EC) 2006/42 Annex I (Machinery Directive)



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EHEDG Italy

Voluntary documents

• Practical recommendations

• Reflect state of the technology




What is EHEDG?

EHEDG was founded 1989 as a non-profit

consortium of:

• Equipment manufacturers

• Food industries

• Suppliers to the food industries

• Research institutes and universities

• Public health authorities

Since that time, the European Hygienic

Engineering & Design Group is guiding

the industry in hygienic design solutions

by offering practical guidelines

../../../../../Dokumente und Einstellungen/Training/Maschinenrichtlinie2006_42_EC.ppt

http://www.novozymes.com/en/

http://www.novozymes.com/en/




-Regional Sections

-EHEDG is growing world wide and has members in 55 countries today

-Existing Regional Sections (24):

-for further information see www.ehedg.org

-A global network!

-Armenia, Belgium, Croatia, Czech Republic,

Denmark, Germany, France, India, Italy, Japan,

Lithuania, Macedonia, Mexico, Netherlands,

Nordic (FI, S, NO), Poland, Russia, Serbia,

Spain, Switzerland, Taiwan, Thailand, Turkey,

Ukraine, U.K., Uruguay

-Ukraine

-Coming soon:

-Argentina, Brazil, China




-EHEDG Membership Development

0

200

400

600

800

1000

1200

2008 2009 2010 2011 2012 2013 2014 2015

Persons (ttl.)

Individual Members

Companies/Institutes

-March 2015:

about 1,100 persons

-250 individual members

-333 member companies and

institutes




EHEDG Working Groups

Active:

• Air Handling*

• Bakery Equipment

• Building Design**

• Cleaning in Place

• Cleaning Validation

• Conveyor Systems**

• Dry Materials Handling

• Fish Processing

• Food Refrigeration* (finalization of draft

2005)

• Heat Treatment (Update of Doc. 1 and 6)*

• Materials of Construction in Contact with

Food (update of Doc. 32)*

• Mechanical Seals*

• Open Equipment*

• Seals

• Tank Cleaning

• Test Methods

• Training & Education

• Valves*

• Welding*

Projected:

• Membrane Filtration

• Hygienic Equipment (i.e. brushes)

for further information see www.ehedg.org

* = Update of existing documents

** = Draft under final review




EHEDG Guidelines

For activities and expertise required, see www.ehedg.org > News > Working Group Activities

- Voluntary

- Scientifically based

- Picture-illustrated and practically oriented

- Keep things simple and easy to understand!

- EHEDG documents are harmonized with 3-A standards

- Consensus

- Guidelines translated in many languages

- 44 published guidelines




EHEDG Education and Training

• The ‚International Advanced Course on Hygienic

Design‘ is standardized and offered in many countries

• Training Material developed by a group of experts

• EHEDG Authorised Trainers

• EHEDG courses in 2014:

Germany, Italy, Japan, Mexico, Netherlands, USA,

Spain, Taiwan, Turkey

• Offered in English, in English with simultaneous

translation, in the local language

• Attendees who have successfully passed an EHEDG

training course exam are published on our website

(if agreed).

• New initiatives to include our knowledge at University

level in many countries worldwide



BettaEHEDG Italy

EHEDG Events & CongressesEHEDG World Congress on

Hygienic Engineering & Design,

30 - 31 October 2014 in Parma/Italy

in conjunction with Cibus Tec –

Food Pack

Programme• 2 days international congress

• Excellent sponsoring opportunities

and exhibition area for companies

• Call for articles and poster’s area

• One-to-One business meetings

• Official congress dinner

• Guided exhibition tour

• Hygienic Study Awards Ceremony

EHEDG World Congress on

Hygienic Engineering & Design,

01 - 03 November 2016 in

Herning/Denmark in conjunction

with FOOD TECH



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EHEDG Italy

EHEDG Test Methods and Certification

Certificate Type*EL

CLASS IEL ASEPTIC CLASS I

EL

CLASS I AUX

EL

CLASS IIEL ASEPTIC CLASS II

Cleaning procedure wet

cleaning without dismantling cleaning with dismantling

Processes closed closed open closed / open closed

Fulfilled requirements

according EHEDG

doc.

8, (9, 10, 16, 32, 35) ** 8, (9, 10, 16, 32, 35,

39) **

8, (9, 13, 32, 35) ** 8, (9, 10, 13, 32, 35) ** 8, (9, 10, 16, 32, 35,

39) **




EHEDG WebsiteThe website www.ehedg.org is the major EHEDG information and communication platform



Economical Advantages of Hygienic Design

- Downtime

- Water

- Chemicals

- Energy (mechanical and heat)

- Food waste

- Waste water



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EHEDG Italy

STATE OF THE ART LEGACY DESIGN

Tim

e (

s)

Hygienic Design module results in 76% less CIP time



Water consumption. Some figures

Environmental impact of hygiene-related activities

• The consumption of water by the European food industry represented 12%

of total industry water consumption in 2011

• C&D are the main water consuming operations in most food sectors, as

dairy, fish, beverages or meat

• Average water consumption in European industries are:

• Dairies: 1-5 l of water/kg milk (around 25-40% of the total water

consumption is related with equipment sanitation processes)

• Fish industry: 3-32 l/kg (around 10-50% related with equipment

sanitation processes)

• Fruit juices 6.5 l/kg

• Frozen vegetables 5,0-8,5 l/kg

• Olive oil: 5 l/kg




-Challenges in hygienic design

-1. Implementation of HD principles on old concepts equipment and buildings





-2.In closed equipment: integration of hygienically designed components





-2. In closed equipment: integration of hygienically designed components

Source: Matthias Schäfer, GEA Tuchenhagen GmbH

! !

!





-3. In open equipment: complex geometries, accessibility and shadow areas

!

!





-4. Combining hygienic design with flexibility and modularity

!!





-5. Protect foods from lubricants

!





-6. Integrating hygienically designed equipment in the food factory

!Source: Barnickel, LVFZ Kempten





-7. Lack of knowledge and education

Source: Barnickel, LVFZ Kempten

Man in Truck.wmv

Man in Truck.wmv

20150513 betta hygienic design

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