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Basic requirements for food machinery hygiene design
Food machinery hygiene is the key to the safety of food production. Food machinery hygiene design focuses on the selection of parts for food machinery and food contact, food machinery structure design and manufacturing processes. Only by ensuring the safety and reliability of food machinery hygiene design can we better control food safety.
Food machinery hygiene is the key to the safety of food production. Food machinery hygiene design focuses on the selection of parts for food machinery and food contact, food machinery structure design and manufacturing processes. Only by ensuring the safety and reliability of food machinery hygiene design can we better control food safety.
Food machinery hygiene design focuses on the dangers of food machinery to food consumers. It is mainly manifested in the improper selection of parts and materials (such as stainless steel, engineering plastics and synthetic rubber) that come into contact with food machinery and food, and the design of food machinery structure and The manufacturing process is unreasonable, etc., causing problems such as heavy metal and other harmful substances in the food machinery and food contact parts, and microbial exceeding in the food. Such processed foods have become a hot issue of concern to the whole society because they do not meet food safety requirements. In response to this problem, we should start with food machinery hygiene design and rationally select food machinery materials, structural design and manufacturing processes to ensure food safety.
Food contact surface material selection requirements
The food contact surface material shall meet the requirements for the intended use of the food machinery. The surface and coating of the material shall be durable, clean, sterilizable, non-toxic, non-staining, crack-free, crack-resistant, chip-resistant, flaking, corrosion-resistant, Corrosion-resistant, rust-resistant, abrasion-resistant, non-absorbent, able to withstand processing temperatures and heat treatment temperatures (such as freezing, sterilization, etc.), and can prevent the ingress of harmful substances in the intended use.
Requirements for metallic materials: Food contact surface metal materials should be compatible with the nature of processed foods. Most of the metals in contact with food machinery and food use stainless steel. There are five major categories of martensitic stainless steel, austenitic stainless steel, ferritic stainless steel, austenitic-ferritic duplex stainless steel and precipitation hardening stainless steel. Not all of the five types of stainless steels available in China can be used for food contact surfaces. The commonly selected materials are austenitic stainless steel and martensitic stainless steel. When selecting stainless steel with high hardness (such as cutter), martensitic stainless steel can be selected; when stainless steel with low hardness is selected, austenitic stainless steel can be selected, both of which are sanitary grade.
Requirements for non-metallic materials: food contact surfaces are non-metallic materials, generally choose sanitary grade synthetic rubber and engineering plastics, and meet the corresponding food processing requirements. These materials should maintain their original surface structure and corresponding properties during cleaning, disinfection and sterilization. If there are adhesives and bonding materials in non-metallic materials, they should be compatible with the contact surface, food and cleaning and disinfecting materials; all bonding points should be firmly connected to prevent the adhesive from separating from the bonded base metal. In certain cases, materials such as graphite, glass, ceramics, etc. may be used for food contact surfaces, but must be food grade.
Food contact surface design requirements
Requirements for surface structure: Food contact surfaces of food machinery shall be free of defects such as dents, creases, cracks and cracks, and the technical requirements for surface polishing shall comply with the relevant requirements of the Surface Structure of Product Geometric Specifications.
Requirements for cleaning and inspection: The food contact surface of the food machine should be washable. For detachable food machinery parts, the design should ensure that the relevant areas are easy to enter during cleaning and inspection, and the detachable parts should be easy to disassemble. It is also possible to design the food machine as an online cleaning method and to facilitate inspection after cleaning.
Requirements for disinfection and sterilization: The food contact surface of food machinery should be designed to meet the requirements of disinfection and sterilization, and to ensure that the food contact surface is free of pollution.
Requirements for preventing microbial infestation: For aseptic processing, the food machinery and the external environment should be designed to be closed to prevent direct intrusion of microorganisms or intrusion of dirt from the external environment to the food contact surface.
Requirements for material discharge: The food contact surface of food machinery should be designed as a self-draining or dischargeable structure to ensure that the material can be discharged clean.
Requirements for dead zone aggregates: Food contact surfaces of food machinery should be designed to avoid dead zones (or dead corners) to avoid aggregates and prevent microbial growth.
Requirements for connection: First, the permanent joint of metal and metal should adopt continuous welding structure; metal and non-metal, or non-metal and non-metal permanent joints should adopt continuous welding or bonding structure. The connecting surface should be smooth and smooth. Second, the detachable connection on the food contact surface should be smooth, hygienic and sealed. Third, for technical reasons, soldering, press-fitting or shrink-fitting can be used when welding or bonding is difficult to achieve.
Requirements for coating: When using a coating on the food contact surface of a food machine, the coating should be free of surface delamination, dent, flaking, chipping, blasting and deformation.
Requirements for inner corners, outer corners and welded slopes: For food contact surfaces of food machinery, if there are inner corners and outer corners, they should be arc welded or designed as circular arcs for effective cleaning. For dry joints, the width of the welded slope should be greater than the depth.
Requirements for seals: Food mechanical seals should be designed to have minimal surface contact with food and can be cleaned. The design should take into account the factors of thermal expansion and cold shrinkage of the seal. Rubber is used as the seal between the fixing surfaces, and the compression deformation of the rubber should be considered in the design.
Requirements for fasteners: Fasteners (such as screws, bolts, rivets, etc.) should be avoided for food contact surfaces of food machinery. Inevitably, the fasteners should be designed to be washable and the threads and tapped holes should not be exposed.
Non-food contact surface design requirements
General requirements: First, the design of food machinery non-food contact surfaces should prevent moisture retention, prevent the entry and accumulation of harmful substances and pollutants, and be easy to clean, inspect, use and maintain. In the relevant parts, non-food contact surfaces (including liquid splash areas) should be able to achieve sterilization and sterilization conditions. Secondly, in any case, the permanent connection between metal and metal should be continuous welding, and the permanent connection of metal to non-metal or non-metal to non-metal should be continuous bonding. Finally, food machinery with no support installed should be flush mounted and sealed.
Requirements for barriers: Isolation materials should be properly installed and properly sealed to prevent contaminants (including moisture or hazardous materials) from entering them.
Requirements for the support device: One is the design, manufacture and installation of the support device, such that no water or contaminants remain on the surface or inside of the support device. At the same time, it should be considered that electrical corrosion reactions may occur between different materials to avoid corrosion. The second is to provide sufficient cleaning and inspection space to facilitate effective cleaning and inspection within the scope of the support device. The third is to use the part of the caster, there should be enough size between the bottom of the support base and the floor to provide enough space for cleaning and inspection. The casters should be easy to clean, decontaminated, durable, and have a diameter that facilitates mechanical movement of the food. Finally, when the food machinery is fixed on a wall or floor, the bottom of the support device should be designed to seal the mounting surface.
Requirements for contact with fluids in food and food machinery: Food machinery should be designed, manufactured and installed to prevent harmful fluids (such as lubricants, hydraulic fluids, signal transfer fluids) from entering the food. If the food machinery malfunctions, it may cause these fluids to come into contact with food. These fluids should be non-toxic and compatible with the nature of the food.
Whole machine hygiene design requirements
Analysis of Hygienic Requirements for Hazard Sources: Food machinery and sanitation design should analyze hazard sources from three aspects: First, biological hazards, mainly caused by germs, spoiled microorganisms or toxins. The second is from the chemical source of danger, mainly due to the health risks caused by cleaning and disinfecting substances. The third is the source of physical dangers, mainly caused by raw materials, machinery or other sources of foreign matter.
Hygienic requirements for design structure: The design and structure of food machinery and its components must have sufficient hygienic properties. Under normal working conditions, the design structure should not have dead spots for accumulating or retaining food materials, and should not produce excessive harmful substances (including microorganisms, chemicals, etc.) in the process of processing food.
Hygiene requirements for life cycle processes: The design, assembly, installation, commissioning, operation, cleaning and maintenance of food machinery and its components should be carried out correctly throughout the life cycle to avoid hygienic hazards in food machinery or to avoid Machines have a detrimental effect on processed foods.
Hygienic requirements for working parts in contact with food: The working parts in contact with food machinery and food should be able to withstand normal wear, cracking, peeling, etc. The surface and coating of the working parts must be strong and durable, can be cleaned, and if necessary, Disinfection; Prevents accidental entry or penetration of unwanted substances during intended use.
Hygienic requirements for machine use: During the normal use of food machinery, hazardous substances that exceed the standard requirements should not be discharged into the workplace and the atmosphere. For the harmful factors that may occur, effective measures must be taken at the design stage to avoid them.
Requirements for health and economic relations: When designing food machinery, when health technology measures and economic benefits conflict, priority should be given to health technology requirements and economic requirements should be abandoned. Health technical measures should be selected in the following order: first, direct sanitary technical measures, the hygienic characteristics of food machinery itself; second, indirect sanitary technical measures, if indirect measures taken if direct sanitary technical measures fail to meet health requirements, such as health Protective measures; Third, suggestive health technical measures. If both direct and indirect sanitary technical measures fail to meet the hygiene requirements, the sanitary conditions or warning requirements for the use of food machinery should be stated in the appropriate manner, such as instructions or signs on the machine.
Verification of food machinery hygiene measures
The food machinery complies with the hygienic requirements and can be carried out in the following manner.
Review of design technical documents and drawings: review food product design, structural design, design of food contact surfaces, and selection of food contact surface materials to meet hygiene requirements. If it does not meet the hygiene requirements, it should be corrected until it meets the hygiene requirements.
Review the manufacturing process: Review whether the food machinery manufacturing process meets hygiene requirements. In particular, parts that come into contact with food should avoid the use of welded structures to prevent the welded structure from damaging the stainless steel structure and causing heavy metals and other harmful substances in the stainless steel to migrate to the food. Parts that come into contact with food should be protected from fastener links and should be easily cleaned and disinfected if fasteners are linked.
Review of food contact materials: Review whether food machinery and food contact materials meet sanitary requirements. Make sure the stainless steel is austenitic or martensitic stainless steel, and other grades of stainless steel should not be used for food contact materials. When non-metallic materials (such as engineering plastics, synthetic rubber, etc.) are selected, they should be confirmed to be food grade and meet the requirements of relevant standards.
Review of specific hygiene tests: For food machinery that is strongly acidic, strongly alkaline, and used for salt processing, specific hygiene tests should be conducted and specific health tests should be reviewed. Review whether food machinery and food contact materials meet sanitary requirements and examine whether materials in contact with food can withstand strong acid, alkaline foods and salt corrosion.
Through the above review, if the requirements of the health measures are met, then the sanitation measures can be judged to be qualified. The main verification methods are as follows:
1 Food machinery can be considered hygienic if it is designed to meet hygiene and specific standards. More complex or specific food machinery needs to be evaluated through a health test.
2 Food machinery is considered to be hygienic if the cleaning process of the food machine can be effectively passed through the whole machine and food contact parts and verified by hygienic tests.
3 If the structural design and material selection of the food machinery meet the requirements of sanitary measures, the food machinery can be considered sanitary.
4 Food machinery used for sterilization or aseptic production can be considered hygienic if it can be effectively verified by hygienic tests.
Food machinery hygiene design focuses on the dangers of food machinery to food consumers. It is mainly manifested in the improper selection of parts and materials (such as stainless steel, engineering plastics and synthetic rubber) that come into contact with food machinery and food, and the design of food machinery structure and The manufacturing process is unreasonable, etc., causing problems such as heavy metal and other harmful substances in the food machinery and food contact parts, and microbial exceeding in the food. Such processed foods have become a hot issue of concern to the whole society because they do not meet food safety requirements. In response to this problem, we should start with food machinery hygiene design and rationally select food machinery materials, structural design and manufacturing processes to ensure food safety.
Food contact surface material selection requirements
The food contact surface material shall meet the requirements for the intended use of the food machinery. The surface and coating of the material shall be durable, clean, sterilizable, non-toxic, non-staining, crack-free, crack-resistant, chip-resistant, flaking, corrosion-resistant, Corrosion-resistant, rust-resistant, abrasion-resistant, non-absorbent, able to withstand processing temperatures and heat treatment temperatures (such as freezing, sterilization, etc.), and can prevent the ingress of harmful substances in the intended use.
Requirements for metallic materials: Food contact surface metal materials should be compatible with the nature of processed foods. Most of the metals in contact with food machinery and food use stainless steel. There are five major categories of martensitic stainless steel, austenitic stainless steel, ferritic stainless steel, austenitic-ferritic duplex stainless steel and precipitation hardening stainless steel. Not all of the five types of stainless steels available in China can be used for food contact surfaces. The commonly selected materials are austenitic stainless steel and martensitic stainless steel. When selecting stainless steel with high hardness (such as cutter), martensitic stainless steel can be selected; when stainless steel with low hardness is selected, austenitic stainless steel can be selected, both of which are sanitary grade.
Requirements for non-metallic materials: food contact surfaces are non-metallic materials, generally choose sanitary grade synthetic rubber and engineering plastics, and meet the corresponding food processing requirements. These materials should maintain their original surface structure and corresponding properties during cleaning, disinfection and sterilization. If there are adhesives and bonding materials in non-metallic materials, they should be compatible with the contact surface, food and cleaning and disinfecting materials; all bonding points should be firmly connected to prevent the adhesive from separating from the bonded base metal. In certain cases, materials such as graphite, glass, ceramics, etc. may be used for food contact surfaces, but must be food grade.
Food contact surface design requirements
Requirements for surface structure: Food contact surfaces of food machinery shall be free of defects such as dents, creases, cracks and cracks, and the technical requirements for surface polishing shall comply with the relevant requirements of the Surface Structure of Product Geometric Specifications.
Requirements for cleaning and inspection: The food contact surface of the food machine should be washable. For detachable food machinery parts, the design should ensure that the relevant areas are easy to enter during cleaning and inspection, and the detachable parts should be easy to disassemble. It is also possible to design the food machine as an online cleaning method and to facilitate inspection after cleaning.
Requirements for disinfection and sterilization: The food contact surface of food machinery should be designed to meet the requirements of disinfection and sterilization, and to ensure that the food contact surface is free of pollution.
Requirements for preventing microbial infestation: For aseptic processing, the food machinery and the external environment should be designed to be closed to prevent direct intrusion of microorganisms or intrusion of dirt from the external environment to the food contact surface.
Requirements for material discharge: The food contact surface of food machinery should be designed as a self-draining or dischargeable structure to ensure that the material can be discharged clean.
Requirements for dead zone aggregates: Food contact surfaces of food machinery should be designed to avoid dead zones (or dead corners) to avoid aggregates and prevent microbial growth.
Requirements for connection: First, the permanent joint of metal and metal should adopt continuous welding structure; metal and non-metal, or non-metal and non-metal permanent joints should adopt continuous welding or bonding structure. The connecting surface should be smooth and smooth. Second, the detachable connection on the food contact surface should be smooth, hygienic and sealed. Third, for technical reasons, soldering, press-fitting or shrink-fitting can be used when welding or bonding is difficult to achieve.
Requirements for coating: When using a coating on the food contact surface of a food machine, the coating should be free of surface delamination, dent, flaking, chipping, blasting and deformation.
Requirements for inner corners, outer corners and welded slopes: For food contact surfaces of food machinery, if there are inner corners and outer corners, they should be arc welded or designed as circular arcs for effective cleaning. For dry joints, the width of the welded slope should be greater than the depth.
Requirements for seals: Food mechanical seals should be designed to have minimal surface contact with food and can be cleaned. The design should take into account the factors of thermal expansion and cold shrinkage of the seal. Rubber is used as the seal between the fixing surfaces, and the compression deformation of the rubber should be considered in the design.
Requirements for fasteners: Fasteners (such as screws, bolts, rivets, etc.) should be avoided for food contact surfaces of food machinery. Inevitably, the fasteners should be designed to be washable and the threads and tapped holes should not be exposed.
Non-food contact surface design requirements
General requirements: First, the design of food machinery non-food contact surfaces should prevent moisture retention, prevent the entry and accumulation of harmful substances and pollutants, and be easy to clean, inspect, use and maintain. In the relevant parts, non-food contact surfaces (including liquid splash areas) should be able to achieve sterilization and sterilization conditions. Secondly, in any case, the permanent connection between metal and metal should be continuous welding, and the permanent connection of metal to non-metal or non-metal to non-metal should be continuous bonding. Finally, food machinery with no support installed should be flush mounted and sealed.
Requirements for barriers: Isolation materials should be properly installed and properly sealed to prevent contaminants (including moisture or hazardous materials) from entering them.
Requirements for the support device: One is the design, manufacture and installation of the support device, such that no water or contaminants remain on the surface or inside of the support device. At the same time, it should be considered that electrical corrosion reactions may occur between different materials to avoid corrosion. The second is to provide sufficient cleaning and inspection space to facilitate effective cleaning and inspection within the scope of the support device. The third is to use the part of the caster, there should be enough size between the bottom of the support base and the floor to provide enough space for cleaning and inspection. The casters should be easy to clean, decontaminated, durable, and have a diameter that facilitates mechanical movement of the food. Finally, when the food machinery is fixed on a wall or floor, the bottom of the support device should be designed to seal the mounting surface.
Requirements for contact with fluids in food and food machinery: Food machinery should be designed, manufactured and installed to prevent harmful fluids (such as lubricants, hydraulic fluids, signal transfer fluids) from entering the food. If the food machinery malfunctions, it may cause these fluids to come into contact with food. These fluids should be non-toxic and compatible with the nature of the food.
Whole machine hygiene design requirements
Analysis of Hygienic Requirements for Hazard Sources: Food machinery and sanitation design should analyze hazard sources from three aspects: First, biological hazards, mainly caused by germs, spoiled microorganisms or toxins. The second is from the chemical source of danger, mainly due to the health risks caused by cleaning and disinfecting substances. The third is the source of physical dangers, mainly caused by raw materials, machinery or other sources of foreign matter.
Hygienic requirements for design structure: The design and structure of food machinery and its components must have sufficient hygienic properties. Under normal working conditions, the design structure should not have dead spots for accumulating or retaining food materials, and should not produce excessive harmful substances (including microorganisms, chemicals, etc.) in the process of processing food.
Hygiene requirements for life cycle processes: The design, assembly, installation, commissioning, operation, cleaning and maintenance of food machinery and its components should be carried out correctly throughout the life cycle to avoid hygienic hazards in food machinery or to avoid Machines have a detrimental effect on processed foods.
Hygienic requirements for working parts in contact with food: The working parts in contact with food machinery and food should be able to withstand normal wear, cracking, peeling, etc. The surface and coating of the working parts must be strong and durable, can be cleaned, and if necessary, Disinfection; Prevents accidental entry or penetration of unwanted substances during intended use.
Hygienic requirements for machine use: During the normal use of food machinery, hazardous substances that exceed the standard requirements should not be discharged into the workplace and the atmosphere. For the harmful factors that may occur, effective measures must be taken at the design stage to avoid them.
Requirements for health and economic relations: When designing food machinery, when health technology measures and economic benefits conflict, priority should be given to health technology requirements and economic requirements should be abandoned. Health technical measures should be selected in the following order: first, direct sanitary technical measures, the hygienic characteristics of food machinery itself; second, indirect sanitary technical measures, if indirect measures taken if direct sanitary technical measures fail to meet health requirements, such as health Protective measures; Third, suggestive health technical measures. If both direct and indirect sanitary technical measures fail to meet the hygiene requirements, the sanitary conditions or warning requirements for the use of food machinery should be stated in the appropriate manner, such as instructions or signs on the machine.
Verification of food machinery hygiene measures
The food machinery complies with the hygienic requirements and can be carried out in the following manner.
Review of design technical documents and drawings: review food product design, structural design, design of food contact surfaces, and selection of food contact surface materials to meet hygiene requirements. If it does not meet the hygiene requirements, it should be corrected until it meets the hygiene requirements.
Review the manufacturing process: Review whether the food machinery manufacturing process meets hygiene requirements. In particular, parts that come into contact with food should avoid the use of welded structures to prevent the welded structure from damaging the stainless steel structure and causing heavy metals and other harmful substances in the stainless steel to migrate to the food. Parts that come into contact with food should be protected from fastener links and should be easily cleaned and disinfected if fasteners are linked.
Review of food contact materials: Review whether food machinery and food contact materials meet sanitary requirements. Make sure the stainless steel is austenitic or martensitic stainless steel, and other grades of stainless steel should not be used for food contact materials. When non-metallic materials (such as engineering plastics, synthetic rubber, etc.) are selected, they should be confirmed to be food grade and meet the requirements of relevant standards.
Review of specific hygiene tests: For food machinery that is strongly acidic, strongly alkaline, and used for salt processing, specific hygiene tests should be conducted and specific health tests should be reviewed. Review whether food machinery and food contact materials meet sanitary requirements and examine whether materials in contact with food can withstand strong acid, alkaline foods and salt corrosion.
Through the above review, if the requirements of the health measures are met, then the sanitation measures can be judged to be qualified. The main verification methods are as follows:
1 Food machinery can be considered hygienic if it is designed to meet hygiene and specific standards. More complex or specific food machinery needs to be evaluated through a health test.
2 Food machinery is considered to be hygienic if the cleaning process of the food machine can be effectively passed through the whole machine and food contact parts and verified by hygienic tests.
3 If the structural design and material selection of the food machinery meet the requirements of sanitary measures, the food machinery can be considered sanitary.
4 Food machinery used for sterilization or aseptic production can be considered hygienic if it can be effectively verified by hygienic tests.
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