Professional Documents
Culture Documents
تصميم الهايجين الأسس والمبادئ
تصميم الهايجين الأسس والمبادئ
Design
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Overall Design
• Equipment should
be designed so
that it is easy to
clean and sanitize
• The equipment at
right looks like it
would be difficult
to disassemble and
clean.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Overall Design
• Closed-box construction
should be avoided
unless the seams can be
hermetically sealed.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Overall Design
This hole
looks too
• Areas where any type small to
allow for
of particle can get quick
inside should have a drainage
wide enough access
This hole is
point for cleaning large
fluids to enter and enough for
cleaning
drain out. brushes to
penetrate
and water
to quickly
© Penn State Food Safety and Sanitation for Food Manufacturers Course drain.
http://www.foodscience.psu.edu/e-learning.html
Overall Design
• Crevices, overlapping
parts, bolt threads, and
other contamination
collection points should be
eliminated through simple
uncluttered design.
• Parts should be
connected by smooth
welds, or spacers and
bolts with unexposed
threads.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Overall Design
• Equipment floor
supports should be
constructed to they
will not accumulate
soils.
• These are
examples of poor
sanitary design and
construction
Collection points for soils
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Porous Metal
• Porous materials such as
this piece of aluminum
are a potential breeding
ground for bacteria.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Corroded metal
• Corrosion introduces
sites where soils can
accumulate and
bacteria can grow.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Build-up areas for soils
• A scratch on a piece
of stainless steel acts
as a harborage point
for Listeria.
• An incorrectly
designed piece of
equipment provides
sites for soils and
bacteria to
accumulate.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Build-up areas for soils
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Build-up areas for soils
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Connection joints
• Connections such as
this one give many
areas for contaminants
to build up while
keeping out cleaning
solutions.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Connection joints
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Connection joints
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Connection joints
Acceptable connections
need to be done using
either smooth welds or use
spacer connectors such as
these.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Overlapping Parts
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Overlapping Parts
• Wide-open
mountings allow
adequate room for
pressurized water to
force out any
bacteria harboring
food particles.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Overlapping Parts
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Overlapping Parts
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Overlapping Parts
• Metal / plastic
junction provides a
site for soils to
accumulate and is
difficult to clean
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Overlapping Parts
Good design
Poor design
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Drainage
• The drainage hole on the
bottom of this piece of
equipment gives a place
for water and
contaminants to drain
• The placement of a
connecting piece with no
spacers next to the
drainage hole will ensure
the buildup of bacteria.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Drainage
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Drainage
• Another example of
potential drainage
problems.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Wash Access Points
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Wash Access Points
• Better corner
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Crevices
• The closed-box
construction of the back
of this piece of
equipment, which is not
hermetically sealed
provides many small
places for contaminants
to enter but not enough
area for cleaning fluids
to enter and drainage to
occur.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Crevices
• Since hermetically
sealing a box is difficult
and expensive, this type
of design is preferred for
its cleanability.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Crevices
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Crevices
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Crevices
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Crevices
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Crevices
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Exposed Threads
• These types of
polished stainless
steel nuts, cover
bolt threads and
provide few places
for bacteria to cling.
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Exposed Threads
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html
Acknowledgments
© Penn State Food Safety and Sanitation for Food Manufacturers Course
http://www.foodscience.psu.edu/e-learning.html