Hygienic design

Jowitt, R. (ed.) (1980) Hygienic design and operation of food plant (Ellis Horwood). 

The BFS maehinery and associated equipment for aseptie manufacture should be eonstrueted in such a way that the product pathways are of hygienic design with hygienie valves and minimal joints to facilitate eleaning and sterilizing in plaee. 

For situations in which complete containment is not required, plunger-type compression valves of hygienic design may be used. These have several advantages over diaphragm valves regarding installation and operation but they do not provide complete containment. 

The critical parameters for a successful application in oils and fats industries may require special attention to feed characteristics, aging, pretreatment, process conditions, process mode, hygienic design, membrane cleaning, and disinfection. 

GA Steel. Operators—personal aspects of hygiene. In R Jowitt, ed. Hygienic Design and Operation of Food Plant. Westport, CT The AVI Publishing Company, Inc., Westport, 1980, pp. 227-234. 

Hygienic design of food factories Edited by J. Holah and H. L. M. Lelieveld... 

Hygienic design and Cleaning-In-Place (CIP) systems in breweries... 

The main principles of hygienic design as applied in the brewery... 

Hygienic design and operating practice of vaives. fixtures and fittings... 

A modem filler design directly reflects the possible measures to reduce contamination risks (hygienic design). Some basic requirements shall be mentioned briefly. For more detailed information on hygienic design, please see Chapter 11. 

In wooden barrels, the natural structure of the wall will enable microorganisms to settle into smallest structural gaps. In addition, modem hygienically designed equipment is most often not suitable for filling of wooden barrels. 

On the other hand, measures may be taken to avoid contamination in the first place. These measures include hygienic design of the equipment in use and its periphery. In addition, a suitable cleaning and sanitation protocol has to be in place, accompanied by appropriate training of the respective operators. Furthermore, a regular control of the hygienic status is a useful tool to track possible weak points within the cleaning and sanitation protocols and to further improve these protocols. 

Jurado, J. (2003). Hygienic design, installation, and maintenance standards for draft beer dispense German progress and North America s challenge. Technical Quarterly of the Master Brewers Association of the Americas, 40, 271—279. 

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