Lesson 6 - Hygienic Design
In this lesson we will discuss the principles of hygienic design and how it is applicable in the brewing industry. Hygienic design covers equipment that is in contact with the product, as well as equipment and the environment that is not in contact with the product.
History of Hygienic Design and Organisations
Hygienic design has come a long way in just over a century. A lot of the progress can be attributed to legislation and the formation of organisations that are focussed on promoting food safety.
Until the early 1900s, the food industry was virtually unregulated. This changed due to a book called ‘The Jungle’ by Upton Sinclair; dealing with the meat industry, it caused a widespread public uproar. As a result, the US government passed the Pure Food and Drug Act that made it the duty of the federal government to regulate foods. This structure developed into the organisation known as the US Food and Drug Administration (FDA).
In the USA, the Department of Agriculture is responsible for food safety and the sub-branches that oversee the various aspects of food production across the different industries. The main regulatory body for the food and beverage industry is the FDA. They use Current Good Manufacturing Processes (CGMPs) to outline the construction and cleanability of any food equipment used in food processing plants. The FDA Food Safety Modernization Act (FSMA) was signed into law in 2011. This legislation is focussed on the prevention of food poisoning. Under the FSMA, an industry must be able to demonstrate and document that they have implemented the necessary steps to assure the safety of the products they produce, along with the effectiveness of the cleaning and sanitation programmes they employ.
In Europe, there is legislation which requires that handling, preparation, processing, and packaging of food is done hygienically using hygienic machinery and in hygienic premises according to the food hygiene directive, the machinery directive and the food contact materials directive.
Additionally, there are a variety of governing bodies involved with hygienic design worldwide. The three main ones are 3A (3A Sanitary Standards Inc.), NSF (The National Sanitation Foundation) and EHEDG (European Hygienic Design Group). These organisations do not all operate in the same areas, but they all agree on the principle of ensuring food safety. They can provide certifications for equipment that meets the proper standards for a particular industry.