Online Food Safety Training Solutions
Guides on hygienic design of food processing equipment and buildings: EHEDG Guideline 8, EN 1672-2, R638 regulation 7, dead spaces, seals, welds, fasteners and equipment purchase specifications.
A new machine arrives with its problems already welded in. The four gates from purchase order to first production, and the evidence to demand at handover.
One is European industry guidance, one is a set of American sanitary standards, and one is South African law. What each is, how they stack, and which one to cite.
Hygienic design is now written into FSSC 22000, BRCGS and the ISO 22002 series. The specification, acceptance evidence and change control an auditor asks for.
After the deep clean and the fogging, the same line goes positive again. The niches a swab never reaches, and the design changes that remove them for good.
When the same point fails the swab month after month, the crew is rarely the problem. How to tell a cleaning failure from a design failure, and what actually fixes it.
Most joints on a food line are welds, and a bad one is a permanent harbourage niche. How to specify, inspect and sign off welds you cannot see inside.
Guideline 8 is the document behind most hygienic design numbers in use, and it is also the one most often miscited. Here is what it covers, what it does not, and how to quote it so your specification holds.
Belt edge, bed, return rollers, drive, transfer and frame. Score a conveyor at those six points, with a photograph on every zero, and you have a capital case rather than a complaint.
The cheapest hygienic design control is a specification written before the steel is cut. Here is what to put in it, the evidence gates that go with it, and what South African law already requires of your equipment.
Drains are nobody’s equipment until something goes wrong. Here is the profile, the fall, the cover and the rated capacity to specify, how to audit a room in one shift, and the four findings almost every plant has.
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