Washdown is Not Hygienic - Map Your Show › mys_shared › packexpo19... · packaging or...

Washdown is Not Hygienic

PUBLIC | Copyright ©2019 Rockwell Automation, Inc. | 2

• Beef• Romaine lettuce• Cake mix• Eggs• Frozen pizza

Food recalls are on the rise

52%bacteria

contaminants

Source: Stericycle Expert Solutions


Industry trends resulting in hygienic design

Regulatory compliance

FSMAFood Safety Plan

Risk/Hazard Assessment

Consumer protection

Heightened awareness of food contamination

Direct costsIndirect costs

Hygienic design practices

Hygienic design standardsPackaging industry

adaptation Hygienic zones and cleaning methods


Consumers have come to expect the foods they purchase and consume will be high quality and safe from contamination

Industry trend: consumer protection

Heightened awareness

Direct costs Indirect costs

While regulatory protections play a vital role in helping ensure food quality and safety, market aspects also affect the food production industry.

• With increased access to information and social media, the consumer is much more educated and aware of food safety and quality.

• Given the complex supply chain of food products, the logistics and direct costs associated with a food recall are high.

• The result of a food recall can have lasting and indirect costs like litigation, fines and brand value.

• Similar impacts are well-documented for safety and security incidents.

High expectations for food quality and safety


The Food Safety Modernization Act (FSMA) tasks food companies with the added responsibility of developing and implementing a Food Safety Plan

Industry trend: regulatory compliance

Hazard identification

Hazard evaluation Implement control

measures Documentation

To comply, industries are developing Risk Assessment processes, similar to those used for machine safety and network security.

• Identify reasonably foreseeable microbiological hazards resulting in food contamination.

• Assess the severity of illness or injury if the hazard were to occur, and the probability the hazard would occur.

• Implement preventative measures to reduce the risk of contamination during food production, packaging and transportation.

• Document the Food Safety Plan and provide to FDA, USDA, etc. inspectors upon request.

Risk identification and hazard analysis


The food production industry is employing technology and engineering best practices to help ensure a quality, safe and affordable product.

Industry trend: hygienic design practices

Hygienic design standards

Equipment-specific adaptations

Hygienic zones and cleaning methods

The pressure to ensure food is not contaminated during production, packaging or transportation has resulted in creative measures for machine design and development.

• The regulatory compliance requirements have resulted in the development of multiple hygiene design standards (NSF, EHEDG, 3A).

• Food producers and OEMs have collaborated on a hygienic design specification for packaging machinery. The PMMI/B155.TR3 document provides design and construction guidelines based on the anticipated mode of cleaning and sanitization requirements.

• Identifying the level of food contact and cleaning procedures required are critical aspects of a sanitary design.

Regulatory compliance and consumer protection are transforming the industry


Hygienic design goes beyond washdown ratings…An important aspect in determining the hygienic design and construction of food production machinery is the cleaning method necessary to reach the required level of sanitization.

Hygienic design and the associated cleaning processes are part of an overall facility GMP.

Dry Cleaning – Applies to areas where cleaning liquids are not used, and cleaning is done by vacuum cleaners, dusting cloths, brooms and brushes. Applicable for dry food material contact surfaces.

Wet Cleaning – Applies to areas where the entire area is cleaned wet. All equipment (machinery, panels, cable trays, etc.) is wet washed without restrictions on the amount of cleaning and rinsing liquid used.

Washdown – An aspect of the Wet Cleaning process. Equipment must be constructed to withstand the liquid ingress that can occur from high-pressure wet cleaning, if used. The construction material is chosen depending on the cleaning agents and concentrations used.

An IP Rating (Ingress Protection Rating) for example, does not define things like the porosity of materials or the resistances to acid- and alkaline-based chemicals.

Washdown design

Designed to withstand expected environments

Usually build with 304 stainless steel housing material

Does not address design of product


Kinetix® VPH Hygienic Motor

Wendy Du


VPH Hygienic Video


Hygienic design goes beyond washdown ratings…In addition to being washdown rated to withstand the liquid ingress that comes with cleaning and sanitizing, hygienic design is also positioned to help prevent contamination of end products, such as food and pharmaceuticals.

The following examples are guidelines from EHEDG Hygienic Design Principles and are followed by VPH motor design.

“Hygienic equipment shall be designed to prevent any areas where micro-organisms can harbor and grow, e.g. dead areas, gaps and crevices” [DOC 8, 4.3]

“Direct and indirect product contact surfaces must be easy to clean, non-absorbent and not present a toxicological hazard by leaching of substances into foodstuffs.” [DOC 8, 6.2]

“For stainless steel surface an Ra-value of equal or less than 0.8 μm achieved by mechanical polishing or machining is recommended” [DOC 8, 6.2]

“All internal angles of 135° or less shall have a minimum radius of 3 mm. Sharp corners (≤90°) must be avoided” [DOC 8, 6.2]

Source: https://www.ehedg.org/guidelines/


Hygienic design - VPH Servo Motor

Product contact materials 316 grade stainless steel FDA approved non-metal materials Comply with food contact safe regulations in Europe

Exterior construction No nooks and crannies Surface smoothness ≤ 0.8 μm Sloped horizontal surfaces Welding technology to eliminate a potential

ingress point on housing


VPH features and applications

Hygienic & washdown design:• Follow EHEDG & 3A design guidelines• Rated IP69K, NSF Certified

Optimal system performance:• Natively attached to Kinetix ® 5500 and Kinetix® 5700 servo drives • Single cable technology

Broad range of options• Six frame sizes: F63-F165

• Two voltage classes: 200V & 400V• Variable on-motor cable length


PanelView™ Plus 7 performance with stainless steel bezel

Joe Geigel


Stainless steel Series B terminals NSF certification IP69K, NEMA 4X, CE, UL Stainless steel bezel Replaceable blue food-grade silicone gasket

(FDA 21 CFR 177.2600) Conformal coated (ISA 71.04 G3) Available in 9” and 12” widescreen formats Matched to food, beverage and pharmaceutical applications

PanelView™ Plus 7 performance with stainless steel bezel


PanelView™ Plus 7 performance - Series B stainless steel

Hygienic & washdown design:• Rated IP69K• NSF Certified (NSF/ANSI/3-A 14159-1) • Stainless steel bezel• FDA-compliant blue food grade gasket

Optimal system performance:• FactoryTalk® View ME resides natively on this terminal –

compliant with 21 CFR Part 11 for pharmaceutical applications

• Conformal coating of electronics - (ISA 71.04 G3)

• Unlimited displays and alarms


we makethe future of manufacturing possible, by connecting the imagination of people, with

the intelligence of machines

EXPLORE WHAT’S POSSIBLE AT BOOTH C-146

Washdown is Not Hygienic - Map Your Show › mys_shared › packexpo19... · packaging or...

Documents

Transcript of Washdown is Not Hygienic - Map Your Show › mys_shared › packexpo19... · packaging or...