Annex I of the Machine Directive 2006/42/EC & 98/37/EC (formerly 89/ 392/EEC and its amendments 91/368/EEC & 93/44/EEC) and Annex V of Council Directive 93/43/EEC on the Hygiene of Foodstuffs require that all equipment used to handle food should be hygienically designed: (a) be so constructed, be of such materials, and be kept in such good order, repair and condition as to minimize any risk of contamination of the food; (b) with the exception of nonreturnable containers and packaging, be so constructed, be of such materials, and be kept in such good order, repair, and condition as to enable them to be kept thoroughly cleaned and, where necessary, disinfected, sufficient for the purposes intended; (c) be installed in such a manner as to allow adequate cleaning of the surrounding area.

US Standards and Guidelines

In the United States, the American Meat Institute (AMI), United States Department of Agriculture (USDA) and 3-A are considered to be the experts in sanitary design. “Sanitary design” in the United States has the same meaning as “hygienic design” in Europe.

European Standards and Guidelines

In Europe, the European Hygienic Engineering & Design Group (EHEDG) is the most experienced organization in the field of hygienic design. Besides these guidelines, many food and equipment manufacturers have developed their own hygiene standards for internal use.

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