Hygienic Design of Open Food Processing Equipment

Abstract In open food processing equipment, food products are continuously exposed to the environment during the manufacturing process. As a result, these food products may become contaminated with microorganisms present in the factory. Hence, any additional contamination of these food products with pathogens and spoiling microorganisms due to poor process equipment design must be prohibited, requiring manufacturers of open food processing equipment to implement good hygienic engineering practices during the design and construction of their equipment. Besides eliminating or reducing microbiological hazards, the requirements in global food safety legislation to exclude chemical (e.g., lubricating fluids, cleaning and disinfectant chemicals) and physical (e.g., glass, wood) contamination call for additional improvements in the design of open food processing equipment. Although more costly as an investment, hygienically designed open food processing equipment also allows elimination of any food product “held up” within the process equipment, which could deteriorate and affect product quality on rejoining the main product flow. Suitable equipment design also improves the cleanability of the open food processing equipment, allowing considerable savings during cleaning operations. The time required to clean can be minimized, and the consumption of water, cleaning chemicals and energy to heat the cleaning solutions can be reduced. This chapter intends to inform food safety professionals and inspectors/auditors on the risks associated with poor hygienic design of open food processing equipment. With typical examples of poor hygienic design, the necessary technical and practical guidance is given to identify and control open food processing equipment-related food safety hazards. The final objectives of the chapter are: (1) selection of the most suitable open food processing equipment, (2) construction of a food production line that meets all current and future hygienic requirements, and (3) the setting up of an appropriate food safety management plan (e.g., HACCP) intended to eliminate or control all food safety hazards along the food chain.