Hygienic_Design

Page 6 | Highlights - Standard Parts in Hygienic Design Principles Requirements, Design Principles Design Principles for Hygienic Design EHEDG (European Hygienic Engineering & Design Group) - Non-profit European consortium of machine and food manufacturers as well their suppliers, research institutes, universities and government health agencies - Approximately 45 guidelines - Examination of products and issue of certificates 3-A Sanitary Standards, Inc. - Non profit and independent association in the USA - Three interest groups: Public and governmental health agencies, machine and food manufacturers - Over 70 Sanitary Standards - Examination of designs and processes, issue of certificates BGN (Berufsgenossenschaft Nahrungsmittel und Gastgewerbe) [Food and Hospitality Trade Association] - Active participation in national, European and international standardization efforts. Prevention of work accidents, occupational illnesses and work-related health risks - European Machinery Directive (98/37/EC), plus the German Appliance and Product Safety Act (GPSG) - Testing of parts and machines, issuing of certificates Design Requirements for Hygienic Design Material - Non-rusting stainless steels - FDA and EU compliant plastics and elastomers Surfaces - Surfaces must be able to be cleaned - Steps due to appliance configurations which are not aligned must be avoided - Seals must be designed so that no gaps occur - O-ring grooves must be hygienically designed - Contact with the product to be manufactured must be ruled out - Corners should preferably have a radius of 6 mm or more Design / Geometry The interior and exterior areas of all appliances, components or piping must be self-draining or be able to be drained and easy to clean. Surface properties and roughness Easy to clean with Ra < 0.8 μm