GUIDING CRITERIA FOR HYGIENIC DESIGN OF FOOD INDUSTRY EQUIPMENT

Equipment design for food industry should consider, in addition to performance, cost and quality requirements, further aspects regarding to hygiene and food safety. This paper discusses how information associated with hygiene aspects can be used as orientation criteria for equipment design for food industry. The study was based on specialized literature and national and international standards to establish valuation criteria for hygienic design. Eighty-five criteria were established, grouped into six orientation classes, as follows: processes, materials, geometry, accessories, sealing and others. The criteria were validated through their application in a company which produces concentrated fruit juice, demonstrating how problems could have been avoided by using this valuation method. Practical ApplicationsThis work provides a contribution to food industry equipment in order to understand how to identify, classify and store the best practices for hygienic design of food processing equipment. In very specific sectors such as food equipment industry, the knowledge related to the equipment design is usually captured in a tacit manner. This paper provides a reflection on this subject and shows a way to organize this knowledge.