Hygienic Design Concepts Conditions and practices that preserve the quality of food to prevent contamination and food-borne

illnesses. Importance of Hygienic Design Concepts in food industry: Hygiene is the essential basis for the quality of the food product Improved quality and food safety Improved product and process stability Product quality also depends upon quality of processing equipment used

Risk by poor hygienic design are caused by: Wrong placements of equipments and utility installation Horizontal surfaces, hollow bodies Dead spaces, bad drainage Insufficient cleanability/accessability Use of non resistant metals

Hygienic design: It means processing equipment and other utility hygiene It includes hygienic design of equipments , packaging and plant building etc. Waste management Good cleaning system Requirement for HACCP and GMP

Basic principles for hygienic design of food equipment: All materials in contact with foods must be inert under operating conditions Material must not migrate to food, causing toxicity problems or product quality modification All surfaces in contact with foods must be smooth , polished, and nonporous to avoid build-up of small food particles, bacteria, and insect eggs Food residuals must not be observed in surface microscopic analysis All surfaces in contact with foods must be accessible for inspection, manual cleaning, or automatic cleaning techniques Routine cleaning procedures can achieve acceptable levels of hygiene, cleanliness, and sanitization Food equipment must be designed to protect food contents from external contamination External surfaces and those normally not in contact with foods should be arranged to avoid dirt accumulation and to permit easy cleaning Avoid misalignment in components of equipments

SANITARY PIPE FITTING For the easy study of sanitary pipe fitting we divide into the following main points Purpose of sanitary pipe fitting. Material used for the sanitary pipe fitting. Terms related to pipe fitting. Basic guide lines during the installation of sanitary pipe fitting in food industries.

Purpose of sanitary pipe fitting Transport the fluid foods without any microbial contamination through the environment or contact surfaces. To make drainage easy. To increase the efficiency of the processing products.

Material used for the sanitary pipe fitting Material nature To prevent the microbial spoilage pipe should be designed according to 3-A and E-3-A standards. For this stainless steel is the most common material used in sanitary piping Stainless steel has advantages of 1. Non-corrosive 2. Non-absorbent 3. Non-toxic 4. Cost effective Surface roughness (<0.8) Surface finish

Measurement of surface finish1. Roughness average(Ra)It relates to roughness as an arithmetic average of surface roughness, as measured by stlylus motion of an instrument. e.g. Ra=4(mirror finish) 2. Grit Traditionally surface finish are measured by grit in food and dairy industry. Grit is the no of abrasive grains per given area. Higher the grit no smoother the finish.

Relationship between Grit and Ra Grit 150 180 240 320 Ra 30-35 20-25 15-20 9-11

Piping is usually polished on inside, since the product contact surface should be smooth to prevent attachment of solids and microbes. Polishing is done by Electro polishingIt is done by the chemical-electrical treatment. Mechanical polishingIt is done by heat.

Grading of SS with brief description Grade Description 303 corrosion resistant to most foods and Cleaners 304 304L 316 AL-6XN Terms related to pipe fitting Wall thicknessWall thickness of pipe is ind8icated by schedule no. ten schedule no. are in use .i.e. 10, 20, 30, 40, 60, 80, 100, 120, 140, and 160. Higher the schedule no. corresponds to higher the wall thickness. SizesPipes and tubing are specified in terms of their diameter and their wall thickness. Excellent resistant to wide range of foods and cleaning solutions low carbon variation of 304. added Mo, better corrosion and Pitting resistance. specially designed to resist corrosion Pitting and chloride induced corrosion and stress corrosion cracking.

Usually the term nominal diameters are actually outer diameter and it is close to inside diameter for 3-12 in pipe. PipesPipe is heavy walled relatively large in diameter and are of moderate length of 20-40 ft. TubingsTubing are thin walled and are of coil shaped, several hundred feet long. FittingTerm fitting is used for Join two pieces of pipe Change pipeline direction Change pipeline diameter Terminate a pipe line Join two streams to form third Control flow Couplings & unions Elbows & tees Reducers, bushings Plugs & valves Tyes & wyes valves

Basic guide lines during the installation of sanitary pipe fitting in food industries Self drainage systems without sags i.e. product should not accumulate after the processing. Clean-in-place system. Sanitary weld fitting must be provided at pumps, valves, tanks and other point of contact. Pipes should be rigidly supported, considering thermal expansion and product load. Pipe should be installed at least 150mm (6inch) away from the walls and floor, to provide trough cleaning around it. Avoid badly installed pipe fitting, because if leakage occur, then direct contamination should happen. Use check valves and vacuum breakers in steam lines connected to sanitary tubing or cook vessels to prevent product suck-back . Welding joints should be smooth i.e. free of lumps and discoloration, and should be minimum places