Sanitary Design in Food Equipment--DESIGN PRINCIPLES

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DESIGN PRINCIPLES

1. Cleanable to a microbiological level: Food equipment must be constructed to ensure effective and efficient cleaning of the equipment over its life span. The equipment should be designed as to prevent bacterial ingress, survival, growth and reproduction on both produce and non-product contact surfaces of the equipment.

2. Made of compatible materials: Construction materials used for equipment must be completely compatible with the product, environment, cleaning and sanitizing chemicals and the methods of cleaning and sanitation.

3. Accessible for inspection, maintenance, cleaning and sanitation: All parts of the equipment shall be readily accessible for inspection, maintenance, cleaning and sanitation without the use of tools.

4. No product or liquid collection: Equipment should be self-draining to assure that liquid, which can harbor and promote the growth of bacteria, does not accumulate, pool or condense on the equipment.

5. Hollow areas should be hermetically sealed: Hollow areas of equipment such as frames and rollers must be eliminated whenever possible or permanently sealed. Bolts, studs, mounting plates, brackets, junction boxes, nameplates, end caps, sleeves and other such items should be continuously welded to the surface, not attached via drilled and tapped holes.

6. No niches: Equipment parts should be free of niches such as pits, cracks, corrosion, recesses, open seams, gaps, lap seams, protruding ledges, inside threads, bolt rivets and dead ends.

7. Sanitary operational performance: During normal operations, the equipment must perform so it does not contribute to unsanitary conditions or the harborage and growth of bacteria.

8. Hygienic design of maintenance enclosures: Maintenance enclosures and human machine interfaces such as push buttons, valve handles, switches and touch screens, must be designed to ensure food product, water or product liquid does not penetrate or accumulate in or on the enclosure or interface. Also, physical design of the enclosures should be sloped or pitched to avoid use as storage area.

9. Hygienic compatibility with other plant systems: Equipment design should ensure hygienic compatibility with other equipment and systems, such as electrical, hydraulics, steam, air and water.

10. Validate cleaning and sanitizing protocols: Procedures for cleaning and sanitation must be clearly written, designed and proven effective and efficient. Chemicals recommended for cleaning and sanitation must be compatible with the equipment and the manufacturing environment.

Design standards developed by the American Meat Institute.