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From CAD to fork: hygienic design delle apparecchiature e degli stabilimenti alimentari Convegno organizzato da Eurocarne in collaborazione con European Hygienic Engineering and Design Group (EHEDG) - Verona 13 maggio 2015 Presentazione di Giampaolo Betta Brochure convegno: http://www.eurocarne.it/files/4614/2986/8873/20150513_Eurocarne_From_CAD_to_fork.pdf
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European Hygienic Engineering & Design Group
© 2015 EHEDG / Author: Giampaolo Betta
Hygienic Design: a compulsory requirement and an
opportunity for equipment manufacturers and users
EHEDG Italy
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
(Physical) (Chemical) (Biological)
Objects Substances Living Organisms
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
Effects on consumers
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
Pathogenic microorganisms
Microorganisms are one of the most important biological foodborne
hazards, and are reported in more cases of foodborne illness than any
other hazard
-Listeria monocytogenes
-Campylobacter
-Salmonella
-Clostridium botulinum
-Escherichia coli
-Vibrio cholerae
-Examples:
-Source: Barnickel, LfL
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
The Hygiene Cycle
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
- Absence of
mechanical effect
no cleaning
- Biofilm Uneffective
decontamination
-
-121
°C -121
°C
-Source: Lorenzen,
K., 2007
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
1.5 m/s D=50mm; L/D=1.51.5 m/s D=50mm; L/D=1.0
T-pieces in CIP-cleaning
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
Directive (EC) 2006/42 Annex I (Machinery Directive)
PRINCIPLE: MACHINERY INTENDED FOR USE WITH FOODSTUFFS OR WITH
COSMETICS OR PHARMACEUTICAL PRODUCTS MUST BE DESIGNED AND
CONSTRUCTED IN SUCH A WAY AS TO AVOID ANY RISK OF INFECTION,
SICKNESS OR CONTAGION.
2. SUPPLEMENTARY ESSENTIAL HEALTH AND SAFETY
REQUIREMENTS FOR CERTAIN CATEGORIES OF MACHINERY
2.1 FOODSTUFFS MACHINERY AND MACHINERY FOR COSMETICS
OR PHARMACEUTICAL PRODUCTS
HOW? NEXT SLIDES
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
a) Materials in contact with, or intended to come into contact with,
foodstuffs or cosmetics or pharmaceutical products must satisfy the
conditions set down in the relevant Directives. The machinery must
be designed and constructed in such a way that these materials can
be cleaned before each use. Where this is not possible disposable
parts must be used;
Source: Directive (EC) 2006/42 Annex I (Machinery Directive)
EU Hygienic Design Criteria (materials)
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
EU Hygienic Design Criteria (clenability)
b) All surfaces including their joining with product contact (exception: disposable parts)
must
• Be smooth, without ridges or crevices
• Reduce projections, edges and recesses to a minimum
• Be easily cleaned and disinfected
• Inside surfaces must have curves of a radius sufficient to allow sufficient
cleaning
Source: Directive (EC) 2006/42 Annex I (Machinery Directive). Pictures: M. Mezzadri, CMS, Marano s.P., IT
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
EU Hygienic Design Criteria
c) It must be possible for liquids, gases and aerosols deriving
from products as well as from cleaning, disinfecting and
rinsing fluids to be completely discharged from the
machinery.
d) Machinery must be designed and constructed in such a way
as to prevent any substances or living creatures, in particular
insects, from entering, or any organic matter from
accumulating.
e) Machinery must be designed and constructed in such a way
that no ancillary substances, including the lubricants used,
that are hazardous to health can come into contact with
products.Source: Directive (EC) 2006/42 Annex I (Machinery Directive). Pictures: EHEDG Guidelines
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
Instructions
• The instructions’ machines for the food industry and the
machinery used with cosmetics or pharmaceutical products must
indicate recommended products and methods for cleaning,
disinfecting and rinsing, not only for easily accessible areas but
also for areas which access is impossible or inadvisable.
2006/42/EC Directive
Source: Directive (EC) 2006/42 Annex I (Machinery Directive)
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
Voluntary documents
• Practical recommendations
• Reflect state of the technology
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
What is EHEDG?
EHEDG was founded 1989 as a non-profit
consortium of:
• Equipment manufacturers
• Food industries
• Suppliers to the food industries
• Research institutes and universities
• Public health authorities
Since that time, the European Hygienic
Engineering & Design Group is guiding
the industry in hygienic design solutions
by offering practical guidelines
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-Regional Sections
-EHEDG is growing world wide and has members in 55 countries today
-Existing Regional Sections (24):
-for further information see www.ehedg.org
-A global network!
-Armenia, Belgium, Croatia, Czech Republic,
Denmark, Germany, France, India, Italy, Japan,
Lithuania, Macedonia, Mexico, Netherlands,
Nordic (FI, S, NO), Poland, Russia, Serbia,
Spain, Switzerland, Taiwan, Thailand, Turkey,
Ukraine, U.K., Uruguay
-Ukraine
-Coming soon:
-Argentina, Brazil, China
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-EHEDG Membership Development
0
200
400
600
800
1000
1200
2008 2009 2010 2011 2012 2013 2014 2015
Persons (ttl.)
Individual Members
Companies/Institutes
-March 2015:
about 1,100 persons
-250 individual members
-333 member companies and
institutes
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
EHEDG Working Groups
Active:
• Air Handling*
• Bakery Equipment
• Building Design**
• Cleaning in Place
• Cleaning Validation
• Conveyor Systems**
• Dry Materials Handling
• Fish Processing
• Food Refrigeration* (finalization of draft
2005)
• Heat Treatment (Update of Doc. 1 and 6)*
• Materials of Construction in Contact with
Food (update of Doc. 32)*
• Mechanical Seals*
• Open Equipment*
• Seals
• Tank Cleaning
• Test Methods
• Training & Education
• Valves*
• Welding*
Projected:
• Membrane Filtration
• Hygienic Equipment (i.e. brushes)
for further information see www.ehedg.org
* = Update of existing documents
** = Draft under final review
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
EHEDG Guidelines
For activities and expertise required, see www.ehedg.org > News > Working Group Activities
- Voluntary
- Scientifically based
- Picture-illustrated and practically oriented
- Keep things simple and easy to understand!
- EHEDG documents are harmonized with 3-A standards
- Consensus
- Guidelines translated in many languages
- 44 published guidelines
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
EHEDG Education and Training
• The ‚International Advanced Course on Hygienic
Design‘ is standardized and offered in many countries
• Training Material developed by a group of experts
• EHEDG Authorised Trainers
• EHEDG courses in 2014:
Germany, Italy, Japan, Mexico, Netherlands, USA,
Spain, Taiwan, Turkey
• Offered in English, in English with simultaneous
translation, in the local language
• Attendees who have successfully passed an EHEDG
training course exam are published on our website
(if agreed).
• New initiatives to include our knowledge at University
level in many countries worldwide
-European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
BettaEHEDG Italy
EHEDG Events & CongressesEHEDG World Congress on
Hygienic Engineering & Design,
30 - 31 October 2014 in Parma/Italy
in conjunction with Cibus Tec –
Food Pack
Programme• 2 days international congress
• Excellent sponsoring opportunities
and exhibition area for companies
• Call for articles and poster’s area
• One-to-One business meetings
• Official congress dinner
• Guided exhibition tour
• Hygienic Study Awards Ceremony
EHEDG World Congress on
Hygienic Engineering & Design,
01 - 03 November 2016 in
Herning/Denmark in conjunction
with FOOD TECH
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
EHEDG Test Methods and Certification
Certificate Type*EL
CLASS IEL ASEPTIC CLASS I
EL
CLASS I AUX
EL
CLASS IIEL ASEPTIC CLASS II
Cleaning procedure wet
cleaning without dismantling cleaning with dismantling
Processes closed closed open closed / open closed
Fulfilled requirements
according EHEDG
doc.
8, (9, 10, 16, 32, 35) ** 8, (9, 10, 16, 32, 35,
39) **
8, (9, 13, 32, 35) ** 8, (9, 10, 13, 32, 35) ** 8, (9, 10, 16, 32, 35,
39) **
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
EHEDG WebsiteThe website www.ehedg.org is the major EHEDG information and communication platform
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
Economical Advantages of Hygienic Design
- Downtime
- Water
- Chemicals
- Energy (mechanical and heat)
- Food waste
- Waste water
European Hygienic Engineering & Design Group
© 2015 EHEDG – Author: Giampaolo
Betta
EHEDG Italy
STATE OF THE ART LEGACY DESIGN
Tim
e (
s)
Hygienic Design module results in 76% less CIP time
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
Water consumption. Some figures
Environmental impact of hygiene-related activities
• The consumption of water by the European food industry represented 12%
of total industry water consumption in 2011
• C&D are the main water consuming operations in most food sectors, as
dairy, fish, beverages or meat
• Average water consumption in European industries are:
• Dairies: 1-5 l of water/kg milk (around 25-40% of the total water
consumption is related with equipment sanitation processes)
• Fish industry: 3-32 l/kg (around 10-50% related with equipment
sanitation processes)
• Fruit juices 6.5 l/kg
• Frozen vegetables 5,0-8,5 l/kg
• Olive oil: 5 l/kg
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-Challenges in hygienic design
-1. Implementation of HD principles on old concepts equipment and buildings
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-Challenges in hygienic design
-2.In closed equipment: integration of hygienically designed components
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-Challenges in hygienic design
-2. In closed equipment: integration of hygienically designed components
Source: Matthias Schäfer, GEA Tuchenhagen GmbH
! !
!
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-Challenges in hygienic design
-3. In open equipment: complex geometries, accessibility and shadow areas
!
!
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-Challenges in hygienic design
-4. Combining hygienic design with flexibility and modularity
!!
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-Challenges in hygienic design
-5. Protect foods from lubricants
!
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-Challenges in hygienic design
-6. Integrating hygienically designed equipment in the food factory
!Source: Barnickel, LVFZ Kempten
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy
-European Hygienic Engineering & Design Group
-Challenges in hygienic design
-7. Lack of knowledge and education
Source: Barnickel, LVFZ Kempten
-European Hygienic Engineering & Design Group
-© 2015 EHEDG – Author: Giampaolo Betta EHEDG Italy