Clean regulations
The European standard EN 1672-2, wich defines hygiene requirements for food production machinery, specifies three zones for the industry:
- Food zone
- Splash zone
- Non-food zone
The non-food zone covers components wich do not come in contact with foodstuffs.
It is nonetheless mandatory to use corrosion resistant materials in the non-food.
Some relevant Standards
- DIN ISO 14159
This standard defines the requirements for the design of machines. Installations represent hygiene potential risks to food which could endanger consumers. The standard specifies measures to avoid risk which must be taken by manufacturers. - DIN 1672-2
This deals with general design principles and guidelines for hygienic food production machinery. It also contains general notes on the special requirements relating to equipment materials.
Other standards in the food and packaging industry:
- DIN 10526
Draft standard for cleaning and disinfection. - DIN 11483
Standard for the cleaning and disinfection of milk-processing plants.
Clean In Place
When food, beverage or pharmaceutical production plants are washed down, the motors and the gearboxes are subjected to high pressure jets of sometimes high temperature water or even more aggressive cleaning agents. Dependent upon the severity of this washdown, many consequences can occur including failure of the motor on start up through ingress of water, corrosion of exterior or interior parts if using standard alloy or cast iron material and potential for paint flaking and contaminating the final product itself.
Useful web links
European Hygienic Engineering & Design Group: www.ehedg.org
Food and Drug Administration: www.fda.gov
* material sourced via the internet