Print Email Facebook Twitter Hygienic Design and Maintenance of Equipment Title Hygienic Design and Maintenance of Equipment Author Moerman, F. Kastelein, J. Centraal Instituut voor Voedingsonderzoek TNO Publication year 2014 Abstract To satisfy consumer demand for "fresh-like" additive-free foods, many food producers nowadays apply mild processing and conservation techniques that often shorten the shelf-life of food, may put food at risk and may compromise consumer health. However, food legislation developed in many countries around the globe requires that microbiologically safe food shall be produced by means of process equipment that minimizes the risk of contamination and that is easily cleanable. Hence, good hygienic engineering and design practice became one of the tools to reduce or exclude microbial (e.g. pathogens), chemical (e.g. lubricating fluids, cleaning chemicals) or physical (e.g. glass, wood) contamination of food. Good hygienic equipment design also allows for the elimination of food product "held up" within the process equipment that could deteriorate and affect product quality and may reduce the downtime required for an item of process equipment to be cleaned or maintained. Although initially more expensive than poorly designed equipment, hygienically designed equipment is more cost effective in the long term. In response to the demand of food producers and global legislation, manufacturers of food processing equipment are encouraged to develop and manufacture food processing equipment that is hygienically designed and easily cleanable. This chapter gives guidance on the hygienic design, selection of hygienic open and closed food processing equipment and maintenance of hygienic process equipment. © 2014 Elsevier Inc. All rights reserved. Subject LifeMSB - Microbiology and Systems BiologyELSS - Earth, Life and Social SciencesNutritionCleaningHygienic designMaintenanceOpen and closed process equipment To reference this document use: http://resolver.tudelft.nl/uuid:f1c8bb16-2ba4-484a-84a3-4a539534a955 DOI https://doi.org/10.1016/b978-0-12-381504-0.00026-3 TNO identifier 507157 Publisher Elsevier Inc. ISBN 9780123815040 Source Food Safety Management: A Practical Guide for the Food Industry, 673-739 Document type bookPart Files To receive the publication files, please send an e-mail request to TNO Library.