PET Food Processing - March 2018 - 72




Often referred to as the 10 Commandments of
Sanitary Design, these principles were created
when the North American Meat Institute (NAMI)
identified research related to the elimination of
Listeria as one of its top priorities in 2001. The
resulting Equipment Design Task Force was
charged with developing equipment sanitary
design principles that met the expectations of
the meat and poultry industries. Establishing inGXVWU\ZLGHVSHFL¿FDWLRQVEHQH¿WVWKHHQWLUHLQdustry by promoting one standard that will help
reduce contamination and associated recalls.
These principles are appropriate for equipment
across all food uses, including pet food and pet
treat production.
1. Cleanable to a microbiological level to
prevent bacterial growth on both product
and non-product contact surfaces of the
2. Made of materials compatible with the
product, environment and the methods of
cleaning and sanitation.
3. Accessible for inspection, maintenance,
cleaning and sanitation without the use
of tools.
4. No product or liquid collection. Equipment
should be self-draining.
5. Hollow areas should be hermetically
sealed. Bolts, mounting plates, brackets
and other such items must be continuously
welded to the surface not attached via
drilled and tapped holes.
6. No niches. Equipment parts should be free
of niches.
7. Sanitary operational performance.
Equipment must perform so it does not
contribute to unsanitary conditions.
8. Hygienic design of maintenance enclosures
to ensure food product, water or product
liquid does not penetrate or accumulate in
and on the enclosure or interface.
9. Hygienic compatibility with other plant
systems such as electrical, hydraulics,
steam, air and water.
10. Validated cleaning and sanitizing protocols
must be clearly written, designed and



densation or other foreign material. "In very simple
terms, an important key to better food safety in a
processing plant is to design equipment with smooth,
impervious, self-draining, and accessible surfaces that
minimizes the potential for microbial growth and foreign material, while also facilitating sanitation activities. Additionally, sanitary design and accessibility to
all components of the equipment during preventive
maintenance will minimize downtime, which will ultimately lead to increased efficiencies and run times
from an operational standpoint," explains Oliver
Blome, food safety professional, AIB International,
Manhattan, Kansas.
Ten defined principles, referred to as the 10
Commandments of Sanitary Design established by
the North American Meat Institute, guide equipment
designers on how to build sanitary equipment. (See
10 Principles of Sanitary Design.) "Sanitary design
is a very broad topic, and I think it's often misunderstood in the food industry," says Bill Kehrli, vice
president of sales and marketing, Cavanna Packaging,
Duluth, Georgia. "Sanitary design is not necessarily
making something out of stainless steel. Sanitary design doesn't even require that you use stainless steel.
It's a whole new platform; it's a whole new start from
the very beginning. All the insides are different. Even
how we capture chains is different. Equipment designers have to throw out everything they've done before from a machine building concept and start with
a clean slate. We build sanitary design equipment in
All areas of the equipment should be accessible and easy to clean. The
food zone should be completely separate from the mechanical zone.

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