Sanitary Design of Equipment

Equipment and utensils used in food processing should be designed, constructed and installed to:

function as intended allow effective cleaning and sanitation prevent contamination by either physical, chemical or biological hazards

Contaminated equipment can transfer pathogenic bacteria to food products. This could result in a foodborne illness outbreak or recall of your food product.
Equipment Sanitary Design Principles

According to the American Meat Institute, there are 10 principles for the sanitary design of equipment 1. Cleanable to a microbiological level !quipment should be designed to pre"ent bacterial access, sur"i"al, gro#th and reproduction on both food contact and non$food contact surfaces. %emo"ing all food materials is critical for effecti"e cleaning and saniti&ing of equipment. Ideally, surfaces should be smooth #ith no pores, cre"ices, sharp corners or angles, because bacteria can sur"i"e and gro# in hidden areas. 2. Accessible for inspection, maintenance, cleaning and sanitation All parts of the equipment must be readily accessible for inspection, maintenance, cleaning and sanitation #ithout using tools. 'isassembly and assembly #ill result in the best sanitation. !( quick release clips on shields and guards, sanitary peg legs and open bases.

3. Made of compatible materials Materials used for equipment must be completely compatible #ith the product, en"ironment, cleaning, saniti&ing chemicals and the methods of cleaning and sanitation. Materials must be smooth, non$corrosi"e, non$absorbent, non$to(ic and be able to #ithstand repeated cleaning and saniti&ing. )tructural materials should not contribute to product contamination. Materials #ill "ary #ith different manufacturing facilities to endure dry vs. wet cleaning and the harshness of the en"ironment. !( brine tanks, e(treme heat from o"ens or e(treme cold from blast free&ers. 4. No product or li uid collection !quipment should be self$draining to ensure liquid does not collect or condense on the equipment. *here appropriate, drainage is connected directly to drains. +ori&ontal surfaces must be a"oided. )urfaces should al#ays slope to one side. If a slope is not possible, there must be a procedure in place to minimi&e pooling and help draining. !( use a squeegee or #iping procedure. !. "ollow areas #ermetically sealed +ollo# areas of equipment such as frames and rollers must be eliminated, #here"er

possible, or permanently sealed. ,olts, studs, mounting plates, brackets, -unction bo(es, nameplates, end caps, slee"es and other such items must be continuously #elded to the surface and not attached by drilled and tapped holes. $. %anitary operational performance 'uring normal operations, the equipment must not contribute to unsanitary conditions or the harbouring and gro#th of bacteria. A"oid scre# threads, ri"ets and bolts. These can trap food and create areas that are hidden and difficult to clean. &. 'alidated cleaning and saniti(ing protocol .rocedures for cleaning and sanitation must be clearly #ritten, designed and pro"en effecti"e and efficient. Chemicals recommended for cleaning and sanitation must be compatible #ith the equipment and the manufacturing en"ironment. *hen upgrading e(isting equipment or installing ne# equipment, #ork #ith equipment "endors to ensure sanitary design and/or ha"e a third party e(pert re"ie# design before installation. 'alidating your cleaning procedure must be done to ensure proper sanitation. This is accomplished by laboratory analyses of samples o"er a period of time. ). No nic#es !quipment parts should be free of niches such as pits, cracks, corrosion, open seams, gaps and poor #elds. These types of niches can harbour food or soil possibly becoming microbial or allergen niches. !( there should be no tack or spot #elds. *elds should be smooth, continuous and ground smooth to pre"ent niches. *. "ygienic compatibility wit# ot#er plant systems !quipment design should ensure hygienic compatibility #ith other equipment and systems, such as electrical, hydraulics, steam, air and #ater. !( leaking of hydraulic fluids onto food contact surfaces or into product0 corrosi"e or damaging fluids onto improperly co"ered electrical #iring. 1+. "ygienic design of maintenance enclosures Maintenance enclosures and human machine interfaces such as push buttons, "al"e handles, s#itches and touch screens, must be designed to ensure food product, #ater or product liquid does not penetrate or accumulate in, or on, the enclosure or interface. .hysical design of the enclosures should be sloped or pitched to a"oid use as storage area.
Guidelines on Equipment Design

There are guidelines for equipment design that pro"ide general information to anyone proposing to construct a ne# food processing establishment, e(tensi"ely remodel an e(isting food processing establishment or con"ert an e(isting building into a food processing establishment. The follo#ing diagram sho#s you an e(ample of bends and rolled edges

Equipment Repairs
Equipment repairs must be sanitary and permanent. If temporary repairs are necessary, keep track of them by: recording the incident establishing your corrective action, including the time needed to make it a permanent sanitary repair recording the closing of your corrective action emember that temporary repairs compromise food safety.

Benefits of Implementing Sanitary Design of Equipment

quicker and effective cleaning less chemical use lower labour costs associated with cleaning and sanitation easier access for inspection and maintenance better overall efficiency

Major concern: Listeria monocytogenes

! common microbiological contaminant Listeria, can become established in areas where cleaning and sanitizing is ineffective. "here are eight identified species of Listeria: L. dentrificans L. grayi L. innocua L. ivanovii L. murrayi L. seeligeri L. welshimeri L. monocytogenes #nly Listeria monocytogenes is a known human pathogen. If equipment becomes contaminated with L. monocytogenes, the bacteria can move out of their established areas and onto the surfaces of the equipment when it is in operation. $ood products travelling on the equipment will then spread the bacteria into subsequent processing areas. %ome common areas where L. monocytogenes is found: hollow conveyor rollers standing water

 condensate &the liquid product from condensation' equipment framework unsanitary welds unsuitable ledges