IJCA - Volume 3 - Flipbook - Page 37
2024 | Volume 3, Issue 1
35
Ensuring Your Safety, Every Step of
the Way: The Role of Standards, Audits, and
Conformity Assessments in the Design of Food
Manufacturing Facilities
By Angela Anandappa, Ph.D, Chief Executive O昀케cer, Alliance for Advanced Sanitation.
DOI: 10.55459/IJCA/v3i1/AA
-ABSTRACTIncorporating innovative materials and design
elements in producing equipment and materials has
proven to be valuable for facilities. The rationale for
expenditures that include these elements lies in their
effectiveness at reducing contamination risks. This is
only one crucial element, as productivity, efficiency,
and the reduction of unplanned downtime play vital
roles as well. This article provides a broad array of the
elements against which conformity can be evaluated
while providing some of the background about
why it is important to continue the search for more
materials and designs that deliver results for risk
management as well as productivity.
Keywords: hygienic design standards, GFSI, audits, conformity,
3A, EHEDG, Alliance for Advanced Sanitation, material science,
food safety
Introduction
As the tally of multimillion-dollar 昀椀nes levied against
food companies for inadequate hygiene and
management practices rises, public scrutiny of hygienic
infrastructure in the food industry has intensi昀椀ed.
Food companies bear a dual responsibility: protecting
consumers and safeguarding their own interests.
Implementing food safety practices not only ensures
consumer well-being but also protects brand
reputation, reduces costly product recalls, and helps
control insurance expenses.
Hygienic Design
Regarding facilities and equipment, adhering to
hygienic design principles is crucial. This approach,
also known in the United States as sanitary design,
prioritizes ease of cleaning and minimizes areas
where contaminants can accumulate.
Two major organizations set hygienic design
standards for equipment: the 3-A Sanitary Standards
(in the U.S.) and the European Hygienic Engineering
& Design Group (EHEDG). These organizations not
only develop design standards for equipment but
also conduct conformance audits of manufactured
equipment against the standards. Subsequently,
certi昀椀cates and seals are issued for each piece of
equipment. Certi昀椀cation involves inspection and
testing to verify that the equipment meets speci昀椀c
criteria, thus ensuring it is easy to clean, minimizing
contamination risks.
Layout
Designing food processing facilities requires careful
consideration of both human and mechanical activity.
The layout should utilize approved materials, provide
ample space, and ensure smooth movement of
equipment, personnel, and products. This minimizes
risks to food safety and accommodates future
expansion, as most facilities tend to undergo changes
in product lines, equipment, capacity, or processes
over time.
Pest exclusion is a crucial aspect of facility design.
A comprehensive plan should address all potential
entry points, including:
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Doors
Air intake and exhaust vents
Water lines
Solid waste disposal
Product intake and exit points
Drains and sewage systems
To prevent 昀氀ooding and rodent entry, consider building
the facility at a slightly elevated level compared to
the surrounding ground. Additionally, avoid having
exterior doors open directly into production areas, and
eliminate windows from these zones.
Loading docks require particular attention in design
and maintenance. Having adequate space between
