FDST 100 Lecture 15: FDST Basic Hygiene design
28 Mar 2017
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Document Summary
Definition: equipment that can be easily cleaned. Goal: easy to clean-avoiding areas of poor design a=which are not cleanable or harbor residues and or microorganisms. Result: increased food safety, reduced cleaning time and effort, cost savings, sustainability/reduced environmental impact. Knowledge of hygienic design helps in hazard identification. Hygienic design may reduce risk due to equipment. Hygienic design may allow for clean in place instead of dismantling. If not hygienic design, describe the management plan to minimize the risk. Open processed- product and product contact surfaces are exposed to the environment around the equipment. Closed process- product and product contact surfaces are not exposed to the environment around the equipment during normal processing. Hygienic equipment class i- equipment that can be cleaned in place and be freed from relevant microorganisms without dismantling. Hygienic equipment class ii- equipment that is cleanable after dismantling and can be freed from relevant microorganisms after reassembly. Product in (limited) contact with environment and surroundings.
