HYGIENIC SOLUTIONS
exactly how the machinery will be used. So, consider the following:
• The purpose of the machine – What is it going to be used for? • Products that will be manufactured – Will the equipment be used to produce multiple products or just one? What are their salt, sugar, water activity and pH levels? • The processes involved – What other production processes will be involved – both before and after the machine is used? • The final consumer – Does the consumer have any dietary requirements or allergies? • Cleaning conditions for the machinery – Will wet or dry cleans be carried out? • Operating environment – The temperature of the room and air flow, for example, can have a significant impact on the performance of a machine. • Operating parameters – How many units will be produced per hour or day on the machinery? • Machinery lifecycle – How long do is the equipment expected to last? This can have an impact on the materials used in its construction. • Maintenance requirements – Are key spare parts necessary in case of breakdowns? • Legal requirements / industry standards – Are there any legal requirements or industry standards associated with this type of machinery? • Customer requirements – Do your customers have any requirements around the machinery specification – for example the grade of stainless steel used?
Assemble a multi-disciplinary team: It is important to bring together as many relevant stakeholders within the business to look at any new equipment, to understand what each stakeholder wants out of the acquisition. This can include engineering, technical, production operatives that will use the machinery, and finance as well as external stakeholders such as architects when constructing new builds.
Consider the hazards associated with the machine: This ties in with HACCP. It is important to make sure that the biological, physical, chemical, and allergenic hazards related to the machinery are all considered, as well as any potential negative influences on product quality.
Undertake a Hygienic Design Risk Assessment (HDRA): A HDRA considers the likelihood of the hazards identified being present in the machinery. Also consider whether
these hazards are likely to still be in the food at the point of consumption or whether further processing will reduce the risk. Other general considerations include
whether hazards could be present in the equipment following installation or whether they could be introduced to the equipment during use – for example, engineering oils. In addition, could the hazards be concentrated in the equipment through accumulation or growth?
WELL-CONSIDERED HYGIENIC DESIGN WILL OFFER THE ADDED ADVANTAGES OF IMPROVED PRODUCTIVITY AND EFFICIENCY
Applying the principles of hygienic design: Once the potential hazards have been considered and a risk assessment has been undertaken, it’s time to apply the principles of hygienic design to prevent or reduce any hazards. EHEDG’s Doc.8 Hygienic Design Principles looks at this in detail and is free to download, but key considerations also include construction materials; cleanability; surfaces and geometry; accessibility; segregation; and drainability. Compare your requirements with the equipment / material supplier specifications: After all this information has been complied, the equipment supplier should be able to propose a piece of equipment and provide a specification that can be compared against requirements. In an ideal world, it will be possible to
mitigate against all the risks/ hazards that have been identified. If not, the HACCP plan’s pre-requisite program will need to be modified to control any potential hazards. Installing the equipment: When the equipment has been purchased it will be necessary to plan and confirm the commissioning procedures and
NOVEMBER 2025 • KENNEDY’S CONFECTION • 33
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