Chapter 7 - Hygienic Design of Closed Equipment for the Processing of Liquid Food

Abstract

Food safety and quality problems caused by microbial, chemical, or physical contamination of foods tend to be expensive, particularly if these result in costly consumer recalls. Apart from traditional measures of food safety and quality control, potential contamination also can be alleviated by “build-in” hygiene into the food processing equipment and utilities from the start. Furthermore, good hygienic design of closed equipment and components may ensure compliance with compelling national and international food safety legislation, as well as food safety management systems built on the well-known concepts of GMPs, HACCP and prerequisite food safety and quality programs. On request of their customers, many food manufacturers also need to certify their food processing operations against the SQFI (Safe Quality Food Institute), BRC (British Retail Consortium), FSSC 22000 (Food Safety System Certification 22000) or GFSI (Global Food Safety Initiative) standards and/or certification schemes. Despite the higher initial investment cost, a hygienically designed food manufacturing facility is also cost effective and sustainable for other reasons: (1) it may reduce labor costs as less time and effort are required to clean and disinfect and (2) it may allow cost savings in the consumption of water, cleaning agents/disinfectants, as well as the energy required to heat the cleaning/disinfection solutions. Therefore, this chapter aims to familiarize users of closed equipment for the processing of liquid food with food safety and quality hazards related to the design, construction, and application of these systems. We will discuss the hygienic design of closed vessels and reactors with or without agitators, process and utility piping, hoses, pipe joints, insulation of tanks and piping, centrifugal and rotary lobe pumps, valves and finally pressure and temperature measurement devices.