14.1 Introduction
A variety of norms is applicable to the food equipment manufacturing industry.
Hygienic engineering and design of packaging equipment should start with a
description of the characteristics of the food product that needs to be produced
or packed. Furthermore the quality standards of the food producer and the
circumstances under which production is performed are important issues. ISO
14159 offers a guideline for applying a systematic approach to equipment
design. Other norms are based on the same principles; some are more descriptive
and/or dedicated to the application.
Typical for the norm ISO 14159 is the application of a hygienic risk analysis,
which will be elaborated in this chapter. ISO 14159 offers a systematic approach
to hygienic design of equipment by:
∑ defining the limits of the machine, its intended use and the products and
processes involved;
∑ applying an analysis on microbiological, chemical and physical hazards;
∑ applying a risk analysis on food safety aspects of these hazards;
∑ choosing appropriate materials of construction;
∑ applying engineering guidelines in order to eliminate possible hazards;
∑ verifying the hygienic design aspects of equipment;
∑ documenting the intended use of the equipment for installation, operation,
maintenance and cleaning.
14 Improvingthe hygienic designof packagingequipment
C. J. de Koning, CFS b.v., The Netherlands