Handbook of Hygiene Control in the Food Industry

avoided. Thisresults in the heat transferarea beingconsiderablyincreased,and careful maintenance of the recirculationcircuitis r ...

basedon a rotatingapproach wherebyscrapers on a rotatingshaftcontinually removefluidfromthe heat transfer surfaceand mix it back ...

to loss of productiontimeand cleaning.An increasingamountof work has been carried out on the modification of the heattransfer su ...

12.6 References BOWLING,M.(1995)LeakageDetection,InternationalPatentApplicationWO95/16900, 22ndJune1995. EL BOURAWI,M.S.andRAMSH ...

13.1 Introduction: principles of hygienic design Several guidelines for equipment design have been published in order to produce ...

substructures can be achievedspontaneously by the natural phenomena of adhesion and electrostaticforces.However, strongerstructu ...

EHEDG documents (EHEDG2001,2003, 2004).If only dry cleaningpro- cedures are applied,lessstringent requirementscan be allowed as ...

13.4.1 Materialsof construction Construction materials coming in contact with food (includingassociated adhesives) must be food ...

contact surfaces thereforeshouldbe free of crevices,pitting,pinholes and any hairline cracking that can causematerial penetratio ...

material and metalductsurface. In smaller diameterdevices,ductendsare connected withrubberor plasticsleeves. Ringclampsfor mount ...

13.5 Types of equipmentin dry material handlingareas Typicalequipment in the dry material handlingareaincludes,e.g.,powder blend ...

13.6 Conclusions:Improvinghygienein processingpowders It is clearthat in the powder-handling area,special designcriteriaand proc ...

14.1 Introduction A variety of norms is applicable to the food equipment manufacturing industry. Hygienic engineering and design ...

14.2 Requirements for hygienic design Cleaning efficiencyis determinedby the necessary operational timeand the required personne ...

Table14.1 Hazardidentification Hazardexisting? Yes No Productcan be (cross)contaminatedvia: Non-processedproduct(or ingredients ...

Table14.2 Frequencyof the hazard(F) Value Description Occurrence 10 Probable Once/batch 8 Realistic Once/day 4 Feasible Once/wee ...

Fig. 14.1 Risk assessment. ...

Fig. 14.2 Risk assessments. ...

14.3.4 Step4: Materialsof construction An extensivelist of constructionmaterials is available for packagingequipment. The specif ...

Hygienic requirements of the packaging departmentand the packingprocess The packingmachineshould be installedin an environmentap ...