Hygienic design. EHEDG

In the food sector, microbiological product contamination may be originated from raw materials but they can be also contaminated during processing or packaging. Poor hygienic design of processing equipment makes cleaning activities more difficult making it possible for the microorganisms to grow and survive. A hygienic design of food processing equipment becomes crucial for food safety and is necessary for accomplishing hygienic EU legislation. European legislation requires that the handling, preparation, processing and packaging of food is done hygienically, with hygienic machinery in hygienic premises (according to the Food Hygiene Regulation, the Machinery Directive and the Food Contact Materials Regulation). The food equipment manufacturers and users are responsible to implement the above mentioned requirements.   The European Hygienic Engineering and Design Group (EHEDG) www.ehedg.org, consortium which principal goal is the promotion of safe food by improving hygienic engineering and design, provides them guidance on the essential hygienic design standards in compliance with national and international legislation. This consortium authorizes EHEDG institutes to offer several types of certifications concerning the hygienic and cleanability of food processing equipments. AINIA is an active EHEDG member, representing the Spanish Regional Section of the organization and one of the 5 authorized institutes within the world to certify equipment under the EHEDG scheme by carrying out a specific test for the assessment of in-place cleanability of food processing equipment. AINIA has wide experience in the hygienic design, engineering and maintenance of food process equipment and packaging. Moreover, the centre has the necessary facilities to conduct the specific tests to assess the hygienic design and the cleanability of processing equipments. Apart from the equipment certification, AINIA offers to food companies and equipment manufacturer’s technical assistance for the improvement and assessment of equipment hygienic design. Our experience covers a wide range of machinery: packaging machines, equipment for liquids (pumps, valves, heat exchangers, etc.), conveyors, tanks, etc. Hygienic design covers different issues such as materials of construction, surfaces finishes, geometry, drainability, etc.   INNOVATIVE ASPECTS AND MAIN ADVANTADGES / BENEFITS: From the food safety point of view a hygienic design minimizes risk of food contamination during process and improves the shelf life of the product. From the economical point of view the incorporation of hygienic design increases lifetime of the equipment and reduces the frequency of cleaning and preventive maintenance activities.   EHEDG certificate guarantees that food equipment is reliable to come in contact with food and accomplish with hygienic EU legislation and EHEDG requirements. At the time of writing this document, more than 350 equipment are already EHEDG certified.