Professional Documents
Culture Documents
P. S. Minz
Outline
Hygiene and sanitation
Is hygiene important?
General hygiene practices
Hygienic plant design
Hygienic equipment design
Hygiene
Cleanliness
Contamination free
Preventive measures/apporach
Disease free
Sanitation
Hygiene
Diseases could be overcome, either by actively curing (Asclepius) or
through the power of cleanliness (Hygeia).
Curing diseases with the use of medicines was traditionally the role
of the physician. Preventing diseases, on the other hand, became
the domain of the hygienist.
People understood hygiene as healing through cleanliness and
as science dealing with the preservation and promotion of health.
Preventive measures were the only way to produce safe food, and
the discipline of food hygiene was born
All conditions and measures necessary to ensure the safety and
suitability of food at all stages of the food chain
Sanitation
Sanitation is the hygienic means of promoting health through
prevention of human contact with the hazards . Hazards can be
either physical, microbiological, biological or chemical agents of
disease.
Is Hygiene Important?
Non-production areas
These are areas where there is no risk of contaminating
manufactured or pasteurized products, or areas where
contamination is of minor importance.
Such areas include administrative sections, canteen, rest rooms,
cleaning facilities for pallets/crates, return containers, storage
facilities and service facilities, e.g. boiler rooms, CIP equipment, etc.
Normal good hygienic practices should be maintained.
'Hygienic/low-risk' areas
The risk of exposing the product to a contaminated environment is
limited
Good hygienic manufacturing practices are required.
Such areas are often situated adjacent to 'high risk/high care' areas,
thus functioning as a hygienic 'barrier lock'. Examples of 'hygienic'
areas are storage of packaging materials, laboratories, milk
reception and treatment area, etc.
In relation to the HACCP plan, these areas will often be regarded as
areas where microbiological preventative measures are carried out.
Sanitary features
Equipment is easily accessible & readily cleanable either in an
assembled position or when disassembled. Removable parts are
readily demountable.
All product contact surfaces are self-draining.
Cont
Possibility of processing under vacuum, which make the equipment
susceptible for external contamination.
Effective velocity of flow and optimum agitation to prevent surface
film formation.
Pre-heating the product with external devices.
Providing large vapour space where water to be removed.
Rapid removal of water vapour.
Cont.
Dust proof, corrosion resistant external surface. Smooth polished
internal surface
Minimum clearance of 100 mm between equipment base and floor
with ball foot
Construction materials
Materials used for product contact must have:
Details
obtained from blast furnace charged with iron-ore, Coke and Lime-stone.
Base metal for manufacturing CI, WI, steel and other steel products.
2. Wrought Iron
3. Cast iron
Cast Iron
GI Iron
Metals
4. Steels
Details
Iron alloys with carbon between 0.05 to 2.0%. In addition small amount of phosphorus,
sulphur, silicon and manganese are added to change their uses.
Mild Steel (0.05 to 0.3% carbon)- Vessel, pipes and fitting
Medium carbon steel (0.3 to 0.5% carbon)- Improved strength. Shafts, springs, bolts,
etc.
5. Alloy
steels
6. Alumini
um and
its
alloys
High carbon steel (0.5% to 2% carbon)- Very Hard. Cutting tools like blades, saw,
chisels etc.
Made by adding nickel, chromium, silicon, manganese, molybdenum, titanium etc.
They become highly corrosion resistant, and are used for heat exchangers, milk
pipelines, and all dairy equipments.
Milk cans are usually made of aluminum due to its lightweight. Used for making
ladders, door and windows and frames. Aluminium is chemically rather stable to milk
and milk products. Its greatest fault is venerability to attack by alkaline detergents.
Mild Steel
SS 304
AISI 304 is used for
construction
of
pipes, fittings, silos,
tanks and vessels.
SS 316
AISI 316 is used for fabrication
of plates of plate heat
exchangers,
CIP
tanks,
evaporator tubes which needs
higher corrosion resistance.
C
(maximum)
0.15
0.15
0.08
0.03
0.20
0.25
0.08
0.03
0.08
0.09
0.08
0.03
0.12
Mn
Cr
Ni
Others
2.0
2.0
2.0
2.0
2.0
2.0
2.0
2.0
2.0
< 1.0
2.0
< 1.0
< 1.0
16-18
17-18
18-20
18-20
22-24
24-26
16-18
16-18
17-19
23-28
17-19
10.5- 11.5
11.5-13.5
6-8
8-10
8-12
8-12
12-15
18-22
10-14
10-14
9-12
2.5-5.5
9-13
<0.5
<0.75
2-3 Mo
2-3 Mo
1.7 N
b. Polymeric material
When choosing polymeric materials the following criteria should be
considered:
Compliance with regulatory requirements and recommendations
Compatibility with milk, milk products and ingredients (chemical
resistance to oil, fat, preservatives )
Chemical resistance (cleaning and disinfectants )
Temperature resistance in use (upper and lower use temperature)
Steam resistance (CIP/SIP), Stress-crack resistance, Hydrophobicity /
reactivity of the surface
Cleanability, effect of surface structure and smoothness, residue
accumulation
Cont..
Polymers frequently used in hygienically designed equipment are:
Acetal (Homo- and Co-Polymer) (POM), Fluoropolymers,
Polycarbonate (PC), Polyetheretherketone (PEEK), Polyether Sulfone
(PESU), High Density Polyethylene (HDPE), Polyphenylene Sulfone
(PPSU), Polypropylene (PP), Polysulfone (PSU), Polyvinyl Chloride,
(PVC).
Certain polymers, particularly Fluoropolymers, can be applied as a
coating material (thin layers from 0.50 mm to about 1.2 mm) on many
metallic substrates to improve their chemical resistance or other
surface related properties.
c. Elastomers
The same parameters as listed in the polymeric materials section
above will apply for the selection of an elastomer. The elastomer
types that can be used in the milk plant for seals, gaskets and joint
rings are:
Hydrogenated Nitrile Butyl Rubber (HNBR), Natural Rubber (NR),
Nitrile/Butyl Rubber (NBR)
Ethylene Propylene Diene Monomer (EPDM): not oil and fat
resistant
Fluoroelastomer (FKM), Silicone Rubber (VMQ): For temperature
applications up to 180 C
d. Lubricant
Equipment should be designed such that lubricants do not come into
contact with products. Where contact may be incidental lubricants
should conform to the NSF Non-Food Compounds Registration
Program including FDA 21 CFR.
Surface finish
Product contact surfaces should have a finish of an acceptable Ra
value and be free from imperfections such as pits, folds and
crevices.
Large areas of product contact surface should have a surface finish
of 0.8 m Ra, or better, although the cleanability strongly depends
on the applied surface finishing technology, as this can affect the
surface topography.
Rougher surfaces will deteriorate more rapidly with age and wear
(abrasion), making cleaning more difficult.
Welds
Joints
Cont.
Fasteners
Drainage
Cont.
Cont..
Dead spaces
Seals
Cont
Cont..
Shaft end
Conveyor Belt
Instruments
Controls
Cont.
Equipment Installation
Cont.
Cont..
Framework
Cont
Self draining
Conclusion
Hygiene is not a term only meant for processing plants. To ensure
that safety standards are met, hygiene needs to be considered from
milk production in the farm, right till the customer consumes the final
product.
If hygiene standards fail at any stage of the milk productioncollection-transportation-processing-marketing, the quality and
safety of the milk and milk product is compromised.
Thank You