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Equipment and Sanitation

Equipment and Sanitation. Food manufacturing. Several pieces of equipment Characteristics vary Sanitary designs vary Product risk. Equipment sanitation is important. Process controls Conveying equipment Bulk solid storage and use bins Liquid storage tanks and transfer systems

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Equipment and Sanitation

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  1. Equipment and Sanitation

  2. Food manufacturing • Several pieces of equipment • Characteristics vary • Sanitary designs vary • Product risk

  3. Equipment sanitation is important • Process controls • Conveying equipment • Bulk solid storage and use bins • Liquid storage tanks and transfer systems • Dust collection systems

  4. General equipment design • Design with sanitation in mind! • Product contact and product zone surfaces • Inert • Smooth, nonporous, nonabsorbent, free of pits, cracks, corrosion-free, withstand cleaning agents • Avoid rough, porous surfaces • “Sanitation dollar” • Accessibility • Easy to inspect and clean

  5. Accessibility (cont’d) • Platforms/catwalks – platform deck to accessed surface should be 36 inches • Product contact surfaces inaccessible (Clean??; inspection ports) • Access doors – should not require use of tools • Large enough to permit entry (18” diameter opening) • Fully opened • Food-grade gaskets • Preventive maintenance of gaskets

  6. Removable covers

  7. Equipment should be easy to disassemble (pumps, valves, extruders) • Cannot be adequately cleaned through access ports • CIP systems not effective

  8. Elevate equipment . 6” or more. Dryers, toasters, cookers should be elevated 24” or more. Floor-seal equipment. Caulk junctions.

  9. Non-contact surfaces • Smooth and nonabsorbent. Should not peel or corrode

  10. Equipment framing and support • Simple • Eliminate flat surfaces

  11. Drives and drive motors

  12. Drip pans for lubricants • Master cleaning schedules • Replace seals

  13. Bearings • In product zones, use nylon bearings that do not require lubrication • Do not use lubricated bearings in product contact zones • Use sealed bearings--hold up well during a heat treatment

  14. Seals • That come in contact with product zones should be • Nonabsorbent • Nontoxic • Non-exuding • Odorless • Should withstand sanitizers

  15. Hoods • Dust collection systems should be easy to clean and sanitize

  16. Equipment covers/enclosures • All product zones must be covered • Elevate covers to vent vapors • Easy to remove and clean

  17. Equipment mounted on equipment • Make sure equipment mounted on ovens, dryers is raised off the flat top surface to facilitate cleaning

  18. Product transfers • From one piece of equipment to another • Friable (fragile) product produce dust and ingredient loss

  19. Compressed air • Clean and oil free • Lubricating oils contain contain lead and arsenic • Contains dust, microbes, pollen, etc. • Air filtering on inlet and discharge side are desirable • Filters to remove particulates, liquids, odors

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