The document provides sanitary design principles and a checklist for food processing equipment. It was created by an Equipment Design Task Force comprised of various meat and poultry companies. The task force identified 10 principles of sanitary design for equipment. These principles are aimed at reducing risks of contamination and include requirements for equipment to be cleanable, made of compatible materials, accessible for cleaning, self-draining, sealed, free of niches, and ensure sanitary operational performance. The checklist can be used by equipment manufacturers and processors to evaluate if equipment meets these principles. The design principles are intended to promote a standard for sanitary equipment design industry-wide.
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Current Good Manufacturing Practices in Food IndustryPECB
Good manufacturing practice (GMP) is a system for ensuring that products are consistently produced and controlled according to the quality standards. There are many risks: unexpected contamination of products, causing damage to health or even death; incorrect labels on container, etc. This webinar will guide you through all of the requirements, steps you need to take going from concepts to implementation of appropriate measures.
Main points covered:
• Current good manufacturing practice (CGMP) requirements
• A Quality Management System for medical devices Required By FDA (Food & Drug Association) USA
• From Concepts to implementation
Presenter:
This webinar was presented by PECB Certified Trainer, who is also a senior consultant, trainer and coach in Occupational Health and Safety, Mr. Raza Shah.
Link of the recorded session published on YouTube: https://youtu.be/9ZTtnAQn3HQ
Hazard analysis critical control point (haccp)Allwyn Vyas. G
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
ISO 220001 documents prepared information about ISO 22000 certification, requirements, and benefices covering ropes. This information very useful of Food Safety System and ISO 22000 certification.
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
CIP vs COP - Hygienic Pumps and Meeting Government Regulations - Carotek Proc...Carotek
Learn about the recent trends and legislation that impacts COP vs CIP in the food & beverage processing and pharmaceutical markets. Learn what to look for in equipment selection to maximize process efficiency and flexibility, while meeting hygienic requirements.
International Organization for Standardization 22000, ISO 22000:2005 and ISO 22000:2018 with their difference, ISO structure, Food Safety Quality Systems.
Food safety is the utilization of various resources and strategies to ensure that all types of food are properly stored, prepared, and preserved so they are safe for consumption. The EXIM Policy is the Export-Import policies regulating international commerce in India.
Exim Policy is also known as the Foreign Trade Policy.
EXIM policy is import export policy that contains rules and regulations regarding doing imports and exports.
ISO 220001 documents prepared information about ISO 22000 certification, requirements, and benefices covering ropes. This information very useful of Food Safety System and ISO 22000 certification.
ISO 22000:2018 FSMS standards gives more comfort to implement the food safety system in your food business, its based the HLS and Risk based approaches.
What is HACCP? (Hazards Analysis Critical Control Point). This presentation provides a basic understanding of HACCP plus a history of its beginnings and how it became adopted by the food international food industry.
CIP vs COP - Hygienic Pumps and Meeting Government Regulations - Carotek Proc...Carotek
Learn about the recent trends and legislation that impacts COP vs CIP in the food & beverage processing and pharmaceutical markets. Learn what to look for in equipment selection to maximize process efficiency and flexibility, while meeting hygienic requirements.
Good Manufacturing Practices (GMP) are a set of guidelines and standards designed to ensure the consistent production and control of high-quality pharmaceutical, food, and medical products. GMPs encompass every aspect of the manufacturing process, from raw materials to finished goods, emphasizing safety, cleanliness, and efficiency. Key elements include proper documentation, employee training, quality management systems, equipment maintenance, and environmental monitoring. By adhering to GMPs, manufacturers can minimize risks, maintain product quality, and ultimately safeguard consumer health.
Sanitary Facility Design Guidelines - Part 2 of 2PPM Services
The following Guidelines, Part 2 of 2, outlining “Sanitary Facility Design Criteria”, including various example views, is intended to drive a level of self-awareness and basic instruction when managing the process designs and facility layout of operations for a food manufacturing environment. Although the guide is not intended to be inclusive of all methodology, it will support in all sanitary design and improvement efforts to better understand the requirements and methods that optimally work for the project and specific conditions.
Cleaning-in-place (CIP) is a well-established cleaning method in food and beverage manufacturing operations that uses turbulent cleaning fluid to remove residual product and biofilms from processing lines and equipment without dismantling the equipment. Find such more interesting topics, news and highlights on food & beverage industry in this week's PMG TECHKNOWLEDGE.
Sanitary Equipment Design Guidelines - Part 1 of 2PPM Services
The following Guidelines, Part 1 of 2, outlining “Sanitary Equipment Standards and Design Criteria”, including various sited attachments such as 3-A standards and example views, is intended to drive a level of self-awareness and basic instruction when managing the process designs and facility layout of operations for a food manufacturing environment. Although the guide is not intended to be inclusive of all methodology, it will support in all sanitary design and improvement efforts to better understand the requirements and methods that optimally work for the project and specific conditions.
Presented By :- Raghav Sharma
Class :- M.Pharm, 1st sem.
Department :- Pharmaceutics
Institute :- Parul Institute of Pharmacy
Content :-
Current good manufacturing Practices
Equipment and their maintenance
Production Management
Conclusion
References
Pharmaceutical Isolator technology in aseptic processingPalash Das
These articles describe different aspects of aseptic processing Isolator.
Isolators have been around the Pharmaceutical Industry since the early 1980s and in the Nuclear Industry (glovebox technology) since the 1950s. The intent of isolators is to create an airtight barrier or enclosure around a piece of equipment or process which provides absolute separation between the operator and product. The operator can perform tasks through half- suits or glove ports. Isolators provide a specific environment inside the isolator using HEPA filters. The environment can be positive pressure or negative, can have humidity control, oxygen control, use unidirectional airflow, and can either protect the product from the operator as with aseptic processes, or protect the operator from the product as with potent product handling. The earliest uses of aseptic isolators were for sterility testing. Sterility test isolators make up most of the aseptic isolators in use and are available in many different sizes and configurations. Sterility test isolators do not need to be installed in a classified area. No formal requirement exists for a Grade D environment, but the area should be controlled to allow only trained personnel.
Uk Data Centre Cleaning commercial cleaning technicians have a reputation for being highly professional, pleasant and very efficient in the way they perform their duties.
This presentation describes Schedule M of Drugs & Cosmetic Act. It consists of Good Manufacturing Practices (GMP) for the manufacturing of drugs. Detailed guidelines about factory premises, machinery, process, quality control, etc. have been given.
Similar to Sanitary Equipment Design Principles CHECKLIST & GLOSSARY American Meat Institute Fundation 2014 (20)
Artículo sobre el etiquetado/ información nutricional, obligatoria y voluntaria, formas de presentación, rangos, factores de conversión, tolerancias, especificaciones de redondeo, etc.
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Garantizar un alto grado de protección de la salud humana y los intereses de los consumidores. "De la granja a la mesa: alimentos sanos y seguros para todos"
This publication provides information on the use of price policies to promote healthy diets and explores policy developments from around the WHO European
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several case studies from WHO European Member States where price policies have been introduced. It concludes with some observations about the design of
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Guía de interpretación para la aplicación de los requisitos de información alimentaria obligatoria establecida por el Real Decreto 126/2015 (y el Reglamento 1169/2011).
Aplicable para la venta de alimentos sin envasar (restauración colectiva y comercial, catering, hostelería...) y envasados en el lugar de venta (comercio minorista, detallistas con venta fraccionada o venta a granel - excluidos los que vendan exclusivamente producto envasado).
Entrevista J.Palafox, Director de Asuntos Económicos e Internacionalización de la Federación Española de Industrias de Alimentación y Bebidas.
Resultados, retos y oportunidades
Informe "El Mercado de las marcas sostenibles en España" Nielsen E-SOST UPCHéctor Lousa @HectorLousa
Informe Nielsen España y Departamento E-SOST de la Universidad Pontifica de Comillas sobre el mercado de mercado, su evolución en España y en Europa. LOHAS
Multicriteria-based ranking for risk management of food-born parasites: http://www.fao.org/publications/card/en/c/ee07c6ae-b86c-4d5f-915c-94c93ded7d9e/
Cosmetic shop management system project report.pdfKamal Acharya
Buying new cosmetic products is difficult. It can even be scary for those who have sensitive skin and are prone to skin trouble. The information needed to alleviate this problem is on the back of each product, but it's thought to interpret those ingredient lists unless you have a background in chemistry.
Instead of buying and hoping for the best, we can use data science to help us predict which products may be good fits for us. It includes various function programs to do the above mentioned tasks.
Data file handling has been effectively used in the program.
The automated cosmetic shop management system should deal with the automation of general workflow and administration process of the shop. The main processes of the system focus on customer's request where the system is able to search the most appropriate products and deliver it to the customers. It should help the employees to quickly identify the list of cosmetic product that have reached the minimum quantity and also keep a track of expired date for each cosmetic product. It should help the employees to find the rack number in which the product is placed.It is also Faster and more efficient way.
Courier management system project report.pdfKamal Acharya
It is now-a-days very important for the people to send or receive articles like imported furniture, electronic items, gifts, business goods and the like. People depend vastly on different transport systems which mostly use the manual way of receiving and delivering the articles. There is no way to track the articles till they are received and there is no way to let the customer know what happened in transit, once he booked some articles. In such a situation, we need a system which completely computerizes the cargo activities including time to time tracking of the articles sent. This need is fulfilled by Courier Management System software which is online software for the cargo management people that enables them to receive the goods from a source and send them to a required destination and track their status from time to time.
CFD Simulation of By-pass Flow in a HRSG module by R&R Consult.pptxR&R Consult
CFD analysis is incredibly effective at solving mysteries and improving the performance of complex systems!
Here's a great example: At a large natural gas-fired power plant, where they use waste heat to generate steam and energy, they were puzzled that their boiler wasn't producing as much steam as expected.
R&R and Tetra Engineering Group Inc. were asked to solve the issue with reduced steam production.
An inspection had shown that a significant amount of hot flue gas was bypassing the boiler tubes, where the heat was supposed to be transferred.
R&R Consult conducted a CFD analysis, which revealed that 6.3% of the flue gas was bypassing the boiler tubes without transferring heat. The analysis also showed that the flue gas was instead being directed along the sides of the boiler and between the modules that were supposed to capture the heat. This was the cause of the reduced performance.
Based on our results, Tetra Engineering installed covering plates to reduce the bypass flow. This improved the boiler's performance and increased electricity production.
It is always satisfying when we can help solve complex challenges like this. Do your systems also need a check-up or optimization? Give us a call!
Work done in cooperation with James Malloy and David Moelling from Tetra Engineering.
More examples of our work https://www.r-r-consult.dk/en/cases-en/
Forklift Classes Overview by Intella PartsIntella Parts
Discover the different forklift classes and their specific applications. Learn how to choose the right forklift for your needs to ensure safety, efficiency, and compliance in your operations.
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Hybrid optimization of pumped hydro system and solar- Engr. Abdul-Azeez.pdffxintegritypublishin
Advancements in technology unveil a myriad of electrical and electronic breakthroughs geared towards efficiently harnessing limited resources to meet human energy demands. The optimization of hybrid solar PV panels and pumped hydro energy supply systems plays a pivotal role in utilizing natural resources effectively. This initiative not only benefits humanity but also fosters environmental sustainability. The study investigated the design optimization of these hybrid systems, focusing on understanding solar radiation patterns, identifying geographical influences on solar radiation, formulating a mathematical model for system optimization, and determining the optimal configuration of PV panels and pumped hydro storage. Through a comparative analysis approach and eight weeks of data collection, the study addressed key research questions related to solar radiation patterns and optimal system design. The findings highlighted regions with heightened solar radiation levels, showcasing substantial potential for power generation and emphasizing the system's efficiency. Optimizing system design significantly boosted power generation, promoted renewable energy utilization, and enhanced energy storage capacity. The study underscored the benefits of optimizing hybrid solar PV panels and pumped hydro energy supply systems for sustainable energy usage. Optimizing the design of solar PV panels and pumped hydro energy supply systems as examined across diverse climatic conditions in a developing country, not only enhances power generation but also improves the integration of renewable energy sources and boosts energy storage capacities, particularly beneficial for less economically prosperous regions. Additionally, the study provides valuable insights for advancing energy research in economically viable areas. Recommendations included conducting site-specific assessments, utilizing advanced modeling tools, implementing regular maintenance protocols, and enhancing communication among system components.
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The College Bus Management system is completely developed by Visual Basic .NET Version. The application is connect with most secured database language MS SQL Server. The application is develop by using best combination of front-end and back-end languages. The application is totally design like flat user interface. This flat user interface is more attractive user interface in 2017. The application is gives more important to the system functionality. The application is to manage the student’s details, driver’s details, bus details, bus route details, bus fees details and more. The application has only one unit for admin. The admin can manage the entire application. The admin can login into the application by using username and password of the admin. The application is develop for big and small colleges. It is more user friendly for non-computer person. Even they can easily learn how to manage the application within hours. The application is more secure by the admin. The system will give an effective output for the VB.Net and SQL Server given as input to the system. The compiled java program given as input to the system, after scanning the program will generate different reports. The application generates the report for users. The admin can view and download the report of the data. The application deliver the excel format reports. Because, excel formatted reports is very easy to understand the income and expense of the college bus. This application is mainly develop for windows operating system users. In 2017, 73% of people enterprises are using windows operating system. So the application will easily install for all the windows operating system users. The application-developed size is very low. The application consumes very low space in disk. Therefore, the user can allocate very minimum local disk space for this application.
Overview of the fundamental roles in Hydropower generation and the components involved in wider Electrical Engineering.
This paper presents the design and construction of hydroelectric dams from the hydrologist’s survey of the valley before construction, all aspects and involved disciplines, fluid dynamics, structural engineering, generation and mains frequency regulation to the very transmission of power through the network in the United Kingdom.
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The Division of Vaccine and Immunization is facing increasing difficulty monitoring vaccines and other commodities distribution once they have been distributed from the national stores. With the introduction of new vaccines, more challenges have been anticipated with this additions posing serious threat to the already over strained vaccine supply chain system in Kenya.
3. Introduction
The Equipment Design Task Force (EDTF) was charged with developing equipment sanitary design principles
that meet the expectations of the meat and poultry industries. The task force also developed a checklist tool that
equipment manufacturers and processors can use to ensure their equipment meet these principles.
The EDTF is comprised of representatives from numerous meat and poultry processing companies. The EDTF
designed the sanitary design principles and criteria in consultation with equipment manufacturers, certifying
organizations and goverment officials.
The EDTF identified the critical nature of equipment design in reducting the risk of contamination of food
products by pathogens.
Optimizing the design and performance criteria for equipment and related systems as well as establishing
industry-wide specifications benefit the entire industry by promoting one standard design that will help reduce
contamination and associated recalls. These principles are applicable to equipment for all food uses.
Importance of Design Principles
• Provide an opportunity for equipment providers and equipment users to work together to identify issues
of common concern;
• Provide a forum to enable the sanitary design conversation to happen ahead of time rather than when
equipment reaches the plant floor;
• Create a standardized food safety focus for equipment evaluation;
• Because they are Principles, not standards, they do not limit how the need is to be met;
• Sanitary Design Principles define our industry expectations;
• The AMI Foundation Sanitary Design Principles enourages/allows innovation and drives continous
improvement.
4. 2
10 Principles of Sanitary Design
Food equipment must be constructed to ensure effective and efficient cleaning over the life of the
equipment. The equipment should be designed as to prevent bacterial ingress, survival, growth and
reproduction on both product and non-product contact surfaces of the equipment.
1. Cleanable to a Microbiological Level
Principle #1 - CLEANABLE TO A MICROBIOLOGICAL LEVEL
# Description Reference S M U NA Comments Points Points Available
1.1
Equipment is designed to be
constructed and maintained in a
cleanable condition to prevent the
ingress, survival and multiplication
of microorganisms (measured post
instillation) and the removal of
allergens.
NSF 5.1,
AMIF 2013 - 20
1.2
All surfaces are cleanable as measured
by <1 CFU per 25 sqaure centimeters,
<1 CFU per 10 ml when the item
is rinsed, acceptable RLU (device
specific) when measured by residual
ATP, and/or negative for residual
protein or carbohydrate when using
swabs to detect residual protein
or carbohydrate. (Meaured post
installation) AMI - 20
1.3
All surfaces are accessible for
mechanical cleaning and treatment
to prevent biofilms formation.
(Measured post installation) AMI - 20
1.4
When requested, data are available to
demonstrate that soiled equipment
is cleanable (as defined above) by an
individual using the cleaning protocol
provided by the equipment supplier.
(Measured post installation) AMI - 20
1.5
Surfaces are clean visually and to the
touch, and pass pre-op inspections
using sight, touch and smell.
(Measured post installation) AMI - 20
SCORE - 100
5. 3
Construction materials used for equipment must be completely compatible with the product, environment,
cleaning and sanitizing chemicals and the methods of cleaning and sanitation.
2. Made of Compatible Materials
Principle #2 - MADE OF COMPATIBLE MATERIALS
# Description Reference S M U NA Comments Points Points Available
2.1
Product Contact Surfaces must
be made with materials which are
corrosion resistant, non-toxic, and
non-absorbant as approved in the
NSF/ANSI/3A 14159-1 or latest
version.
NSF 4.1,
4.2 - 10
2.2
In general, Stainless Steel shall be AISI
300 series or better.
NSF 4.2.1,
AMIF 2013 - 10
2.3
Composites and plastics remain intact
without changes in shape, structure
and function through cleaning and
sanitation protocols. Plastics are
made of acceptable materials per the
CFR 21 part 175, 176, and 177. AMIF 2013 - 10
2.4
Plated, painted and coated surfaces
are not used for food contact surfaces
or for surfaces above the product zone
areas. AMI - 10
2.5
If 2.3 cannot be met, then coatings
and plating must remain intact. NSF 5.1.8 - 10
2.6 Cloth back belts are not used NSF 5.3.3 10
2.7
Materials not used include wood,
enamelware, uncoated aluminum,
uncoated anodized aluminum, etc. per
NSF/ANSI?3A 14159-1.
NSF 4.1.1,
4.2.1.2, 4.3 10
2.8
Metals are compatible with one
another. NSF 5.2.1 10
2.9
Seals and O-rings will be designed to
minimize product contact. NSF 5.1.10 10
2.10
Materials used in construction are
compatible with the prodcut, the
environmetnal conditions they will
be exposed to, as well as the cleaning
methods and chmicals.
NSF 4.1,
4.2, AMI 10
SCORE - 100
10 Principles of Sanitary Design
6. 4
All parts of the equipment shall be readily accessible for inspection, maintenance, cleaning and sanitation
without the use of tools.
3. Accessible for Inspection, Maintenance, Cleaning and Sanitation
Principle #3 - ACCESSIBLE FOR INSPECTION, MAINTENANCE, CLEANING & SANITATION
# Description Reference S M U NA Comments Points Points Available
3.1
All surfaces in the product zone
readily accessible for cleaning and
inspection NSF 5.1.2 - 15
3.2
Product zone components with
inaccessible surfaces (i.e., do not allow
penetration of detergent), equipment
dissassembly is tool free and as easy as
possible. NSF 5.1.2 - 15
3.3
Where access or dissassembly is not
possible, the entire assembled unit
is cleaned by CIP (preferred) or
COP methods. The design enables
circulation of detergent to ensure
an effective combination of time,
temperature, chemical strength and
mechanical action effectively cleans
the assumble. (Verify post installation)
NSF 5.1.2,
AMIF 2013 - 10
3.4
Parts remain attached or are hung on
the equipment for easy cleaning and
to prevent damage or loss. Separate
parts baskets for CIP or cards are
supplied as an alternative. AMI - 5
3.5
Machinery and chain guards drain
away from product zones and are
easily removed. There are work
instructions from the supplier for
accessing and cleaning on a periodic
basis.
NSF 5.1.16,
AMI - 10
3.6
Product catch pans or drip pans are
easily removable for clean-up so that
they are not lost or separated from the
equipment and cleaned on a periodic
basis. AMI 10
10 Principles of Sanitary Design
7. 5
Principle #3 - ACCESSIBLE FOR INSPECTION, MAINTENANCE, CLEANING & SANITATION
3.7
All belting is easily removeable or the
belt tension is removed easily without
tools to the surfaces underneath can
be cleaned. AMI 15
3.8
All surfaces in non-product zone shall
be readily accessible for cleaning and
inspection NSF 5.2.2 15
3.9
Installations will maintain an 18”
floor clearance for any product
contact areas or conveyor travel paths.
Equipment design provides 12” of
clearance to the floor.
NSF B.13,
AMI 10
3.10
Equipment is located 30” from
overhead structures and 36” from the
nearest stationary object. AMI 15
3.11
All air, vacuum and product
hoses, and their assemblies, on the
equipment are easily removeable for
soaking and sanitizing. NSF 5.1.15 10
3.12
All air, vacuum and product hoses
are transparent or opaque and meet
product contact surface guidelines. AMI 10
3.13
Pneumatic systems do not exhaust in
or near the product contact surfaces.
Cylinders, supply lines and return
lines are sealed and do not allow the
ingress or egress of soils. AMIF 2013 10
SCORE - 150
10 Principles of Sanitary Design
8. 6
10 Principles of Sanitary Design
Equipment should be self-draining to assure that liquid, which can harbor or promote the growth of bacteria,
does not accumulate, pool or condense on the equipment.
4. No Product or Liquid Collection
Principle #4 - NO LIQUID COLLECTION
# Description Reference S M U NA Comments Points Points Available
4.1
All surfaces should be designed to
eliminate water pooling and be self-
draining
NSF 5.1.5,
B.1, B.2 - 15
4.2
Framework used for horizontal
members is rounded. If square or
retangular basis is used the surfaces
are angled so water will drain and not
pool.
NSF B.12,
AMIF 2013 - 15
4.3
All open surface areas are made of
sufficient strength to prevent warpage
or denting and subsequent pooling
of water during the life cycle of the
equipment. AMIF 2013 - 15
4.4
Moisture does not drip, drain or draw
into product zone areas. AMI - 15
4.5
Belt tension is adequate throughout
operations to prevent water pooling
on belts. AMI - 15
4.6 Dead spaces are eliminated in design.
NSF 5.1.6,
B.3 15
4.7 Materials used shall be non-absorbant.
NSF 4.2,
4.3 15
SCORE - 100
9. 7
10 Principles of Sanitary Design
Hollow areas of equipment such as frames and rollers must be eliminated wherever possible or permanently
sealed. Bolts, studs, moutning plates, brackets, junction boxes, nameplates, end caps, sleeves and other
items must be continuously welded to the surfaces, not attached via drilled and taped holes.
5. Hollow Areas Should be Hermetically Sealed
Principle #5- EQUIPMENT IS DESIGNED TO ELIMINATE OR MINIMIZE HOLLOW AREAS
# Description Reference S M U NA Comments Points Points Available
5.1
All rotating members, such as drive
sprockets or belt pulleys, are to be
solid or filled with dye and fully sealed
with continous welds for the life of
the equipment. Sprockets adjacent to
the food contact surface are assumed
to be solid, not made to be solid
equivalent by continuous welding. AMI - 30
5.2
All stationary hollow tube
construction, such as frame members
or blade spacers, are fully sealed with
contnuous welds to prevent interior
contamination. Hollow areas are not
acceptable at or above the contact
zone. NSF 5.2.1 - 30
5.3
There are no fastener penetrations
into hollow tube construction. AMI - 30
5.4
Leg adjustments should be external
and cleanable.
NSF 5.2.4,
AMIF 2013 - 30
5.5
Name plates and tages are minimized
and should not be place above or
adjacent to the contact surfaces.
Standoff is the preferred method to
attach plates and tags. Rivets or screw
attached plates are not used. AMIF 2013 - 30
SCORE - 150
10. 8
Equipment parts should be free of niches such as pits, cracks, corrosion, recesses, open seams, gaps, lap
seams, protruding ledges, inside threads, bolt rivets and dead ends.
6. No Niches
Principle #6 - NO NICHES
# Description Reference S M U NA Comments Points Points Available
6.1
Product contact surfaces are cleanable
per requirements in principle 1.1. It
is recommended product contact
surfaces textures shall not exceed 32
µ-inch except as described in NSF/
ANSI/3A 14159-1. (See glossary.)
NSF 5.1.1,
AMIF 2013 - 10
6.2
Non-product contact surfaces
are cleanable per requirements in
Principle 1.1. It is recommended non-
product contact surface textures shall
not exceed 125 µ-inch. (See glossary.) AMIF 2013 - 10
6.3
Internal corners and angles shall have
a smooth and continuous radius of
at least 1/8 inch (angles of less than
135°). NSF 5.1.9 - 10
6.4 There are no lap joints.
NSF 7.1.7,
B.4 - 10
6.5
Hermetically sealed spacers are
used to allow for space between two
adjoining pieces to permit mechanical
action during cleaning. For ease of
cleaning, the space should not be less
than .5 inch. AMI 2013 - 10
6.6
Caulking is not used in or above the
product zone. AMI 10
6.7
All joints and welds are flush and free
of pits, cracks and corrosion.
NSF 5.1.7,
AMI 10
6.8
All welds are continuous, smooth and
polished. NSF 5.1.1 10
6.9
Sleeved assemblies (e.g., bushings,
sprockets, bearings) are no longer
than 1-1/2 inches or are disassembled
for cleaning. AMI 10
10 Principles of Sanitary Design
11. 9
Principle #6 - NO NICHES
6.10 Press and shrink fits are not used. AMI 10
6.11
Fasteners are not used in or above the
product zone. AMI 10
6.12
If 6.11 cannot be met, then fasteners
which may be a product contact
surface must utilize the ACME 60°
stub thread.
NSF 5.1.11,
AMIF 2013 10
6.13
If fasteners are necessary, they do
not have exposed threads and have a
positive locking method to prevent
falling or vibrating off. AMI 10
6.14
Belt scrapers do not have lap joints
(see 6.4) and are removed without
tools. AMI 10
6.15
Belt supports are constructed from
single pieces of material. AMI 10
SCORE - 150
10 Principles of Sanitary Design
12. 10
During normal operations, the equipment must perform so it does not contribute to unsanitary conditions or
the harborage and growth of bacteria.
7. Sanitary Operational Performance
Principle #7 - SANITARY OPERATIONAL PERFORMANCE
# Description Reference S M U NA Comments Points Points Available
7.1
Buttons on control panels are
easily cleaned and sanitized during
operations in order to not create a
microbial harborage. AMIF 2013 - 15
7.2
All compressed air used for blowing
on the product or contact surfaces
is filtered to a minimum of a 0.3
micron level and dried to prevent
the formation of moisture in the
piping system. Filtration is located as
close to the product contact zone as
possible. AMI - 15
7.3
No bearings are present in or above
the product contact zone areas.
NSF
5.1.13.3,
5.13.4,
AMIF 2013 - 15
7.4
Separation between product contact
and non-product contact areas
prevents cross contamination during
operations. AMI - 15
7.5
All surfaces near the product contact
zone areas are designed as if they were
product contact zone areas. AMI - 15
7.6
Product contact surfaces are made to
prevent build-up of product residue
during operations. AMI - 15
7.7
Shafts passing through a product
zone shall have an air gap to prevent
product contamitation.
NSF 5.1.13,
B.9 - 10
SCORE - 100
10 Principles of Sanitary Design
13. 11
Maintenance enclosures and human machine interfaces such as push buttons, valve handles, switches and
touchscreens, must be designed to ensure that product residue or water does not penetrate or accumulate
in and on the enclsure or interface. Also, physical design of the enclosures should be sloped or pitched to
avoid use as a storage area or residue accumulation point.
8. Hygienic Design of Maintenance Enclosures
Principle #8 - HYGIENIC DESIGN OF MAINTENANCE ENCLOSURES
# Description Reference S M U NA Comments Points Points Available
8.1
Drives, chain guards, electrical control
boxes, and sealed bearings are not
located over open product zones.
Examples would be: conveyor belt
bearings over combo bins. AMIF 2013 - 10
8.2
Control and junction boxes are
fastened to the frame in a manner
consistent with the sanitary design
principles. AMI - 10
8.3
Utility supply lines, pipes and wiring
are separated enough clearance to
prevent catch points and allow for
cleaning. Bundling of wires should
not interfere with cleaning. AMIF 2013 - 5
8.4
Utility lines are 12” off of the floor and
cleanable. AMI - 5
8.5
Conduit and supply lines are not
routed above product contact areas. AMI - 10
8.6
Maintenance enclosures in direct
wash down areas must be able to be
exposed to water and chemicals used
in cleaning and sanitation. Princple
#1: Cleanable to a Microbial Level
applies to enclosures. Securing with a
plastic bag is not acceptable. Should
be NEMA and IP rated, including
high pressure washing. AMIF 2013 - 10
SCORE - 50
10 Principles of Sanitary Design
14. 12
Equipment that requires additional sub systems, such as exhaust, drainage, or automated cleaning systems,
does not create sanitary design risk because of the soil load, operational conditions, or standard sanitation
operating procedures. Consideration is given to exhaust duct design, the ability for drain lines to remove
effluent effectively (especially when dealing with vessels), and the effectiveness of CIP systems for the
process. This means the team completeing the checklist is taking a look at the equipment and its supporting
systems together versus individually and evaluating how they will likely function as a system. Principles 1
through 8 are the basis for completing the principle 9 elements.
9. Hygenic Compatability With Other Plant Systems
Principle #9 - HYGIENIC COMPATIBILITY WITH OTHER SYSTEMS
# Description Reference S M U NA Comments Points Points Available
9.1
Exhaust systems have welded seams
with adequate access for cleaning and
inspection AMI - 10
9.2
Vertical duct sections have a drain
(e.g., to the floor) to prevent drainage
from going back into the equipment. AMI - 10
9.3
Separate exhausts on equipment are
supplied for raw and RTE product
zones. Compressed air outlets and
outlets and exhaust from pneumatic
cylinders do not exhaust onto
or adjacent to product contact
surfaces. Exhaust return lines should
be utilized. (See Facility Design
Principles.) AMIF 2013 - 5
9.4
In sections of ductwork that are not
easily cleaned through access opening,
CIP systems are designed, installed
and validated to confirm cleanliness. AMIF 2013 - 10
9.5
Equipment drainage is designed to
assure no backups of drainage lines
result under normal operations. AMIF2013 - 10
9.6
Fan cooled motors do not blow air
onto or in the direction of product
contact surfaces. - 5
SCORE - 50
10 Principles of Sanitary Design
15. 13
Procedures for cleaning and sanitaiton must be clearly written, designed and proven effective and efficient.
Chemicals recommened for cleaning and sanitation must be compatible with the equipment and the
manufacturing environment.
10. Validated Cleaning and Sanitizing Protocols
Principle #10 - VALIDATED CLEANING AND SANITIZING PROTOCOLS
# Description Reference S M U NA Comments Points Points Available
10.1
Cleaning and sanitizing are
considered in the design process. AMI - 10
10.2
Cleaning protocols must be safe,
practical, effective and efficient. AMI - 10
10.3
Cleaning and sanitation protocols
have been developed by the
manufacturer, validated, and provided
in a training manual that is easily
read and understood by cleaning and
sanitation employees. NSF 6.2.2 - 10
10.4
Equipment design and materials are
capable of withstanding standard
clean-up procedures and MSDS for
the cleaning and sanitizing chemicals
have been reviewed to assure
compatibility. Special/deep cleaning
should be scheduled based on
indicators such as mean time failure
analysis. AMI - 10
10.5
All equipment components including
belts and product contact components
should be able to withstand heating
to 160°F for up to 30 minutes.
Procedures to protect sensitive
components should be included
in manufacturer’s procedures and
followed. AMI - 10
SCORE - 50
10 Principles of Sanitary Design
16. 14
acceptable RLU : RLU is defined as “Relative Light Unit.” Standards must be developed for each operation given
the ATP monitoring tools selected for use.
Principle 1.2
Sanitary Equipment Design Glossary
Stainless Steel shall be AISI 300 series or better : The American Iron and Steel Institute (AISI) assigned the
designation “type 300 stainless steel” to 18-8 stainless steel. The AISI 300 series stainless steels are all variations
on the original 18-8 alloy (18% chromium, 8% nickel). The higher chromium content, along with the addition
of nickel, imparts greater corrosion and oxidation resistance, and superior ductility in the annealed condition.
Unlike basic carbon steel or 12% Cr stainless, this alloy is non-magnetic. Typically, 304, 316 or 316L stainless
steel is used in food processing.
Principle 2.2
Metals are compatible with each other : Indicates that a metal in contact with other metals must be compatible
and will not result in galvanic corrosion (where metals in contact with each other oxidize or corrode).
Principle 2.8
All air, vacuum, and product hoses are transparent or opaque, and meet product contact surface
guidelines : Suggest the use of flexible, transparent lines for air or product to see if there are accumulations of
product/moisture or water in a line that could result in a micro or water/product cross contamination issue
where possible. Source: AMI
Principle 3.12
All rotating members, such as drive sprockets or belt pulleys, are to be solid or filled with dye and fully
sealed with continuous welds : Filling a small percentage (15-25%) of the available space in a member with
die would allow for coverage of the interior which would be evident externally if a leak occurred. The cavity
does not need to be filled to achieve this. The unit should be completely welded first, then you would stand the
cylinder vertically and drill a small hole in one of the cylinder ends, insert the liquid and then weld the small
hole closed. Source: Joe Stout
Principle 5.1
17. 15
Surface texture of a product contact surface shall not exceed 32 µ-inch : Surfaces shall be free of imperfections
such as pits, folds, cracks and crevices. Surface textures shall have a maximun Ra of 32 µ in (.081 µ m). Average
Roughness Ra is the most commonly specified parameter for surface finish measurments.
Ra is calculated by an algorithm that measures the average length between the peaks and valleys and the
deviation from the mean line on the entire surface withing the sampling length. Ra averages all peaks and
valleys of the roughness profile, and then neutralized the few outlying points so that the extreme points have no
significant impact on the final results.
Principle 6.1
Roughness may be measured using contact or non-contact methods. Contact methods involve dragging a
measurement stylus across the surface; these instruments include profilometers.
Non-contact methods are also used. Source: Various
Surface texture of a non-product contact surface shall not exceed 125 µ-inch : See above.
Principle 6.2
Internal corners and angles shall have a smooth and continuous radius of at least 1/8 inch (angles of less
than 135°) : For effectiveness and efficiency of cleaning food processing equipment, all areas must be accessible
and subject to the application of mechanical action, detergent and sanitizer penetration. Sharp internal angles
are hard to access and penetrate with liquids, while gently curved corners allow access to remove soil and
biofilms.
Principle 6.3
There are no lap joints : A “lap joint” describes joining two pieces of material by overlapping them without a
hermetic seal. An example: two flat 6”x6” stanless steel plates are stitch welded - the surface area between the
two plates is not accessible or cleanable. It would be acceptible if the plates were continuously welded.
Examples are:
Principle 6.4
Image Source: Rubert & Co Ltd.
18. 16
Hermetically sealed spacers are used to allow space between two adjoining pieces :
Principle 6.5
Sanitary Equipment Design Glossary
Sleeved assemblies (e.g., bushings, sprockets, bearings) are no longer than 1-1/2 inches : To allow for
cleaning, including detergent and sanitizer penetration and mechanical action, these bushings should be kept to
a maximum width of 1 1/2 inches and if present, these should either be movable on a fixed shaft to shift to gain
access to clean the shaft or the shaft should be removable to allow access for cleaning.
Principle 6.9
19. 17
Press and shrink fits are not used : These are not permitted for use as they do not allow for movement and
associated cleaning and penetration of detergents, mechanical action or sanitizers.
Principle 6.10
Fasteners which may be a product contact surface must utilize the ACME 60° stub thread : The stub thread
has to do with the depth and pitch of a thread. Really has to do with the ability to remove soil. To keep it simple,
the best way to describe it is the difference of cleaning a V-shaped rather than a U-shaped threaded rod. The
U-shaped (60°) would be easier to clean than the V-shaped (29°) thread.
Principle 6.12
Image Source: Wikipedia
Separation between product contact and non-product contact areas prevents cross contamination during
operation : Non-contact surface areas are typically made to different standards (such as surface roughness) and
exposed to a different level of risk due to a number of factors. Sharing conact between Zone 1 and other Zones
increases the likelihood of cross contamination.
Principle 7.4
Shafts passing through a product zone shall have an air gap to prevent product contamination : An air gap
will disrupt the flow of material (either by pressure or vacuum) from a non-product to a product zone area. This
issue occurs mainly in mixers or blenders when a shaft supporting paddles or blades passes through the product
zone.
Principle 7.7
The drive motor is separated from
the blender wall to prevent oil or
grease from entering the blender.