HAZARDOUS AREAS & SAFETY FEATURE
MAKE CLEAN STEAM PART OF YOUR HACCP ROUTINE
Francisco Pedrosa, regional clean steam specialist at Spirax Sarco, explains why steam should be central to HACCP in the food and beverage sector
H
azard Analysis Critical Control Points (HACCP) is a familiar term for those
within the food and beverage industry. Less familiar is the idea that plant operators should include steam in their HACCP based approach. For food and beverage manufacturers,
the proactive management of quality and safety is already of paramount importance. Indeed, preventing contaminants from entering into the production process is the central aim of those following a HACCP based approach. However, it remains all too easy to bypass steam as a conduit through which contaminants could be introduced into the food processing chain – leaving the quality of the end product exposed to the risk of contamination. Steam is as much a key ingredient in the
production of the end product as the eggs, the sugar, or the milk. It is important
therefore to remember that using the right grade of steam will impact on the quality of your end product. Despite having passed through a fine
stainless-steel filter, typically of five microns in size, the potential risk of both particulate contamination like rust, scale and other pipe debris and chemical contamination – from boiler chemicals or cross contamination from other sources, such as Cleaning-in-Place (CIP) chemicals still remains. Stainless-steel filters are not designed to remove suspended water droplets within the steam. Therefore, if the filter is unable to remove boiler carryover and other contaminants, they could still find their way through the filter, leading to possible process or product contamination. Plant managers could find benefits from
introducing clean steam into the manufacturing process as a way of
The inclusion of steam within a HACCP approach will help you to ensure that the management of steam quality is at the core of your operation
To see how you can enhance steam quality, download the quick-start guide here: http://www.spiraxsarco. com/global/uk/News/ Pages/Your-quick-start- guide-to-including-your- steam-system-in-your-
HACCP.aspx
THE BENEFITS OF LEDS IN HAZARDOUS ZONES
In the not too distant past, the LED lighting revolution was driven largely by the universal acceptance of the effects of global warming and the need to save energy. Cost savings were also realised with LEDs, prompting their adoption further. With the benefits of LED lighting in standard applications well-known, in the world of hazardous area lighting, such benefits are perhaps even more desirable. Established bulb technology, including incandescent bulbs and Halogen bulbs, generate wasted heat, and
so are not energy efficient. Fluorescent lights too are guilty when it comes to wasting energy. A typical tube will produce 50 to 100 lumens per watt compared to an LED unit which produces 130 lumens per watt. At first glance the gain in light output of an LED unit may not seem significant. However, LED lighting is directional, delivering the maximum amount of light to exactly the right position. Traditional lighting manufacturers often quote total light output figures for their devices, irrespective of direction. In practice, much of the light in traditional units is wasted. Furthermore, fluorescent lights are glass construction and contain mercury, which poses a health hazard should the tube be broken. Turck Banner, a company experienced in both LED light technology and hazardous area equipment, has
recently added to its portfolio with the introduction of the HLS27, a range of LED strip lights for hazardous areas. The HLS27 is a 12–30 volts DC powered light, certified for gas and dust Division 2 locations. ATEX/IECEX: (Gas & Vapours: II 3 G Ex ec IIC T4 Gc (Groups IIC Zone 2). (Dust: II 3 D Ex tc IIIC T85 C Dc (Groups IIIC Zone 22). It utilises tough aluminium housings encased in a shatterproof, UV-stabilised, polycarbonate shell.
Water resistant to IP67, the HLS27 suits both harsh indoor and outdoor applications. In addition to the classic cool white models, the HLS27 is also available in single and dual colour models. Colours can be used for direct status indication, to supplement illumination with indication, or to provide coloured illumination, for example red light at night. With eight length options and 750 lumens per 30cms light
output, the HLS27 easily replaces bulky, energy-hungry fixtures. In addition to the integral 50% dimming option, models with a variable dimming input are also available for customisation of light levels. The company also offers a range of Hazardous Area LED
Indicator Lights (K30L & K50L) featuring ATEX and CSA approvals. Their IECEx approval also means quicker authorisation for use in locations outside Europe and North America. Turck Banner
www.turckbanner.com
overcoming the potential contamination risks associated with filtered/culinary steam. Clean steam – though not mandatory in food and beverage manufacturing – is the highest grade of steam and is used as standard in a range of quality-critical processes to ensure that the quality of food produce is not compromised. To produce clean steam, a secondary
generator is used which allows for the control of feedwater quality – eliminating the risk of water treatment chemical contamination. Making the move from culinary steam to clean steam generation is an investment in ensuring repetitive and consistent steam quality of the end product at all times.
A TICK IN THE BOX Introducing clean steam into your plant can give you total assurance in improving quality standards - making it easier to tick that all-important HACCP box. Steam can collect contaminants along its
journey in a plant – no matter how attentive to detail a plant manager is. If a plant is manufacturing goods in the UK, then they will already be aware of European guidelines which state that “steam used directly in contact with food is not to contain any substance that presents a hazard to health or is likely to contaminate food” (EC No. 852/2004). All too often I find myself speaking with
plant operators at food processing plants who know that they should be including steam within their HACCP approach but lack the knowledge to do so. By making use of a ‘walk the plant’ audit, plant operators can take the opportunity to find and explore new ways of improving the quality of food and beverage products by assessing the role of steam in the manufacturing process. This is increasingly a requirement from major retailers who, along with manufacturers, are responsible for ensuring the safety and quality of the products they sell.
Spirax Sarco
www.spiraxsarco.com
PROCESS & CONTROL | MAY 2019 13
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52
