General Hygienic Design Criteria For The Safe Processing of Dry Particulate Materials

DOC 22
GENERAL HYGIENIC DESIGN CRITERIA FOR THE SAFE

PROCESSING OF DRY PARTICULATE MATERIALS
Second edition, March 2014
European Hygienic Engineering and Design Group
EHEDG Secretariat
Lyoner Str. 18
60528 Frankfurt, Germany
Tel.: +49-69-66 03-12 17

Fax: +49-69-66 03-22 17
E-Mail: secretariat@ehedg.org
Website: www.ehedg.org
THE ENGLISH VERSION OF THIS EHEDG DOCUMENT IS THE OFFICIAL VERSION. THE RESPONSIBILITY
FOR THE PREPARATION, DEVELOPMENT AND ISSUANCE OF SUCH GUIDELINES LIES WITH EHEDG.
DUE TO THE TECHNICAL AND GENERAL NATURE OF THE GUIDELINES, EHEDG MAY NOT ASSUME ANY
LIABILITY RESULTING FORM THE INTERPRETATION, APPLICATION OR USE OF SUCH GUIDELINES.
EHEDG GUIDELINES ARE DEVELOPED IN CO-OPERATION WITH 3-A SANITARY STANDARDS.
DOC 22 ©EHEDG 2 of 28
Contents Page
1 Scope ...................................................................................................................................................... 5
2 Normative references ............................................................................................................................ 6
3 Definitions .............................................................................................................................................. 7
4 Properties of Dry Materials influencing handling in hygienic processing ...................................... 8
5 Cleaning ............................................................................................................................................... 12
5.1 General ................................................................................................................................................. 12
5.2 Need to clean ....................................................................................................................................... 14
5.3 Acceptable degrees of soil accumulation ........................................................................................ 14
5.4 Frequency of cleaning ........................................................................................................................ 14
5.5 Cleaning procedures ........................................................................................................................... 14
5.5.1 Dry cleaning ......................................................................................................................................... 15
5.5.2 Manual dry cleaning ............................................................................................................................ 15
5.5.3 Semi-automatic dry cleaning ............................................................................................................. 16
5.5.4 Wet cleaning ........................................................................................................................................ 16
5.5.5 Manual wet cleaning............................................................................................................................ 17
5.5.6 Semi-automatic wet cleaning (WIP) ................................................................................................... 17
5.5.7 Automatic wet cleaning (CIP) ............................................................................................................. 18
6 Materials of construction for equipment processing dry materials ............................................... 18
6.1 Metals ................................................................................................................................................... 19
6.2 Non-metals ........................................................................................................................................... 19
6.3 Coating ................................................................................................................................................. 19
7 Hygienic design criteria ...................................................................................................................... 20
7.1 Product contact surfaces ................................................................................................................... 20
7.2 Welding ................................................................................................................................................. 21
7.3 Static seals (gaskets) for duct and flange connections .................................................................. 21
7.4 Flexible connections ........................................................................................................................... 23
7.5 Dynamic seals for shafts .................................................................................................................... 25
7.6 Bearings ............................................................................................................................................... 26
7.7 Hinges ................................................................................................................................................... 26
7.8 Fasteners (screws, bolts, nuts).......................................................................................................... 26
7.9 External surfaces and insulation ....................................................................................................... 27
7.10 Powder tightness of equipment ......................................................................................................... 27
8 References ........................................................................................................................................... 28
GENERAL HYGIENIC DESIGN CRITERIA FOR THE SAFE PROCESSING
OF DRY PARTICULATE MATERIALS*
Second edition, March 2014
©EHEDG
The present second edition (March 2014) of this document was prepared by
Karl-Heinz Bahr (1), Michiel Louwe Kooijmans (2), Karel Mager (3)**, Edyta Margas (4), Keith Masters (5),
Gabrie M.H. Meesters (6), Steven Multer (7), Erik Polman (8), Johan Roels (9), Wolfhard Rumpf (10),
Martin Stephan (11), Evelyn Verplanke (12), Mike Waskow (13)
1. Cargill, Haubourdin SAS, 7, rue du Maréchal Joffre, 59482 Haubourdin, France
2. Danone, P.O. Box 75538, 1118 ZN Schiphol Airport, The Netherlands
3. Givaudan, P.O. Box 2, 1400 CA Bussum, The Netherlands
4. Bühler AG, Gupfenstrasse 5, 9240, Uzwil, Switzerland
5. SprayDryConsult, Krathusparken 2, 2920 Charlottenlund, Denmark
6. DSM Food Specialties, P.O. Box 1, 2600 MA Delft, The Netherlands
7. Hecht Technologie GmbH, Schirmbeckstrasse 17, 85276 Pfaffenhofen, Germany
8. Hosokawa Micron B.V., P.O. Box 98, 7000 AB Doetinchem, The Netherlands
9. J-Tec Material Handling, Lieven Gevaertsraat 11, 2950 Kapellen, Belgium
10. Zeppelin Systems GmbH, Messenhäuser Str. 37-45, 63322 Roedermark, Germany
11. Coperion GmbH, Niederbieger Strasse 9, 88250 Weingarten, Germany
12. Cargill BV, Lelyweg 31, 4612 PS Bergen op Zoom, The Netherlands
13. Glatt Ingenieurtechnik, Nordstrasse 12, 99427 Weimar, Germany
* Report prepared by the Subgroup "Dry Materials Handling" of the European Hygienic Engineering &
Design Group (EHEDG)
** Chairman
This document includes comments kindly provided by:

K. Lorenzen (EHEDG President), J. Holah (Campden BRI/UK), T. Schonrock (3A/USA), A. Batley (Nestlé/CH),
D. Nikoleiski (Mondelez/GE), R. Schmitt (HES-SO/CH), A. Timperly (Timperley Consulting/UK)
The first edition (March 2001) was co-authored by

J.L. Duffey (Nestlé Product Technology Centre, CH), G. Hauser (Technical University Munich, GE),
H. Hutten Hosokawa Micron B.V., NL), K. Mager (Quest International, NL) **, R.R. Maller (Pepsi, USA),
K. Masters (SprayDryConsult, DK), G.M.H. Meesters (DSM Food Specialties, NL),
W. Rumpf (Dietrich Reimelt KG, GE), G. Schleining (University of Agricultural Sciences Vienna, A)
Introduction
In the food industry many different types of dry particulate food related materials are produced and handled.
This requires different design criteria for specific process equipment and process lines in relation with the
various food safety requirements of each material.
The first edition of this document was the first EHEDG guideline in which the requirements for powder
handling processes were highlighted. Previous EHEDG guidelines were mainly focused on the hygienic
design criteria in liquid processing of foods. This general and updated document relates to processing of
powders, agglomerates and granular materials. Fluid and moist solid materials like slurries and wet cakes are
not taken into account. Typical aspects of hygienic equipment design involve cleaning of equipment,
prevention of any physical, chemical or biological contamination and microbial survival and growth, all in
relation to dry particulate materials. If wet cleaning is applied, the design criteria are similar to those as
described in other EHEDG documents (ref. 1, 2, 3 and 5). Sometimes other procedures (such as dry cleaning)
need to be used and these are described in this document.
The design criteria for handling dry particulate materials especially in equipment involving dry cleaning can be
less stringent compared to handling liquid materials. However, design criteria must consider, in respect to dry
cleaning protocols, the eventuality of disassembly/accessibility for cleaning and inspection. In case of wet
cleaning procedures or when there are high moisture-content levels present in the particulate material, design
criteria for liquid processes must be applied. Such moisture content levels and method of processing
influence the design criteria of the equipment as well as the required cleaning procedure (see Tables 1&3).
Safety aspects in processing dry particulate materials have to be taken into account, especially where dust
formation, dust exposure and risk of dust explosions are concerned.
1 Scope
The scope of this document is to provide general, essential requirements for the design of equipment and
processes to ensure the hygienic and safe processing and handling of dry particulate materials. Although
design criteria for the safe processing of these materials must take into consideration personnel safety and
environmental protection, these issues are not addressed in this document, the focus being on the hygienic
safety of the dry particulate materials.
The document will therefore focus on the design criteria of components that feature in process lines handling
dry particulate materials.
The document will not handle de-watering systems such as centrifuges, decanters and filters.
Examples of typical equipment used in the processing and handling of dry particulate materials include:
— Agglomerators & Granulators

— Coaters
— Conveying Systems
— Cyclones and Bag Filters
— Dryers
— Filling & Packing Systems
— Hoppers, Silos and Containers
— Milling Systems
— Particulate Flow Promoters
— Powder Valves
— Sieving Systems
The equipment listed above have in common many component items and operational practices. The hygienic
aspects of these components have to be considered in their selection and how they are operated. Hygienic
design, operational aspects, and cleaning of the following components are discussed in this document:
— Bearings
— Fasteners (screws, bolts, nuts)
— Flexible connections
— Hinges
— Insulation and exterior surfaces
— Materials of Construction
— Product contact surfaces
— Seals (dynamic) for shafts
— Static seals (gaskets) for duct and flange connections
— Tightness to prevent powder ingress/egress
— Welding
Further aspects that are important but not considered in this document include safety issues such as fire &
explosion prevention and suppression.
This document is supplemented with other EHEDG Documents that describe in greater detail the hygienic
design aspects of specific plant types that are associated with the processing of dry particulate materials.
There are also documents dealing with plant components handling these materials.
— Doc 26. Hygienic Engineering of Plants for the Processing of Dry Particulate Materials
— Doc 31. Hygienic Engineering of Fluid Bed and Spray Dryer Plants
— Doc 33. Hygienic Engineering of Discharging Systems for Particulate Materials
— Doc 36. Hygienic Engineering of Transfer Systems for Dry Particulate Materials
— Doc 38. Hygienic Engineering of Rotary Valves in Process Lines for Dry Particulate Materials
— Doc 40. Hygienic Engineering of Diverter Valves in Process Lines for Dry Particulate Materials
2 Normative references
This Guideline contains provisions that, through reference, constitute provisions of this EHEDG Guideline. At
the time this Guideline was prepared, the editions listed below were valid. All Guidelines are subject to
revision, and parties are encouraged to apply the most recent editions of the Guidelines indicated below.
EN 1672-2:2005+A1:2009 Food processing machinery – Basic concepts – Part 2: Hygienic Requirements
EN ISO 14159:2008 Safety of machinery – Hygiene requirements for the design of machinery
3 Definitions
The definitions in the EHEDG glossary (see www.ehedg.org) apply to this document. Definitions specific to
this document are given below.
Action Level: Amount of food protein that can be present in a food without it being an
issue for most of the allergic individuals concerned. An action level can
be determined by a number of methods and can be expressed
mathematically: e.g. Action level (mg/kg) = Reference dose (mg) /
serving (portion) size (kg)
Cleaning: The removal of soil by approved dry or wet cleaning procedures.
Cleanability: The suitability of a surface to be freed from soil.
Disinfection: The use of chemical agents to reduce the presence of specific

microorganisms to a level that does not compromise food safety.
HACCP: Hazard Analysis Critical Control Point. A system which identifies valuates
and controls hazards that are significant for food safety.
Hazard: A biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect (Codex)
Hazard analysis The process of collecting and evaluating information on hazards and
conditions leading to their presence to decide which are significant for
food safety and therefore should be addressed in the HACCP plan
(Codex)
Microorganisms Organisms such as bacteria, yeasts & moulds which can contaminate,
multiply or survive in particulate products
a. Destruction of: Irreversible physical or chemical damage to microorganisms to prevent

tthem from surviving and multiplying.
b. Chemical Destruction: Destruction of microorganisms using biocidal chemical(s).
c. Thermal Destruction: Destruction of microorganisms using heat which may or may not be in
combination with water or steam.
Microbial Sensitivity: The ability to support microbial growth and survival
Particulate Product: A dry product in powder, agglomerated, granulated of pelletized form
Product Contact Area: All equipment surfaces that intentionally or unintentionally come into
contact with the particulate product .
Reference Dose: Dose of food allergen in a single meal which would not cause an adverse
reaction in 99% or 95% of the sensitive population when presented with
the dose.
Risk: A function of the probability of an adverse health effect and the severity of
that effect, consequential to a hazard(s) in food (Codex)
Soil: Any undesired matter including product residues , dirt layers and airborne
particles irrespective of whether they contain microorganisms or not.
Validation: Validation, in general, intends to establish documented evidence, that

a specific process will consistently meet its predetermined objectives
Water Activity: Indicates on a scale from 0 -1 how much water is available for
proliferation of microorganisms and the possibility of chemical and
biochemical reactions.
Sometimes defined as „free“, „bound“ or „unbound“ water in a particulate
4 Properties of Dry Materials influencing handling in hygienic processing
Dry particulate materials are defined as bulk materials consisting of particles having sizes in the range from
less than a micron (µm) to several millimetres. Such materials can have a uniform particle shape and size (e.g.
corn or extruded materials) or they can consist of a wide range of sizes (broad particle size distribution) and
also particles with different shape. The handling of dry particulate materials is normally easier with materials of
larger particle sizes. Fine powders often exhibit cohesive and adhesive properties which makes the handling
and especially the cleaning of equipment components more difficult.
Dry particulate materials can be characterised by both their single particle and their bulk powder properties.
Typical single particle properties include:
— density
— hardness
— moisture content / volatile content
— porosity
— shape/sphericity
— size
— softening point
— stickiness
— surface structure
Relevant bulk powder properties include:
— aeration degree (occluded air content)

— attrition resistance
— bulk density (poured/tapped)
— porous volume
— de-aeration
— dustiness
— flowability
— glass transition temperature
— hygroscopicity/thermoplacity
— moisture / volatile content
— particle size distribution
— solubility
— surface energy / charge (electrostatic properties)
— time consolidation
— wettability
It should be emphasised that the bulk powder properties during hygienic industrial processing are at least as
important as their single particle properties, and for each type of dry particulate material, the most important
properties influencing materials handling will vary.
Flowability (10) is an important characteristic for dry particulate material retention in equipment, and generally
improves with:
— increase in particle size and particle sphericity

— decrease of moisture content
— decrease in fines content
— decrease in surface stickiness
— decrease in neutralisation of surface energy/charge
Moisture content and the related water activity are important properties of dry particulate materials.
Final moisture content (and related water activity) is represented by their sorption isotherm (see Fig. 1a).
Also particulate materials of a certain moisture content may become sticky on temperature increase (see also Fig
1b). It should be realized that both effects can happen during processing and consequently sticky residues in plant
components may affect ease of cleanability. Lumpy residues are usually more difficult to clean.
(a) (b)
Figure 1 – Relationship between the powder moisture content and (a) environmental humidity (b) powder
sticky-point temperature
The microbial stability of dry particulate materials is influenced by their water activity (aw). This water activity
(aw) can range from 0 to 1 and from the microbiological point of view, indicates how much water is available
for microorganism growth. This is a major factor known for preventing or eliminating microbial growth (8 and 9).
Water activity can be lowered by removing water (e.g. by drying, baking) addition of solutes, freezing and/or a
combination of these. This document focuses on food products which have had their water activity values
reduced by removing water from particulates.
As a generalisation, the majority of spoilage bacteria will propagate at water activity values above 0.95. Other
bacteria, including pathogens, may propagate at values of 0.90 or even 0.85. At lower water activity values
down to 0.60 only some yeast and moulds and halophilic bacteria will grow. When moulds grow they can
produce mycotoxins. Below 0,60 propagation of any microorganisms is unlikely (8). Therefore, it is accepted
that below a value of 0.85, pathogenic bacteria will not propagate and therefore food products with values
below this limit are usually defined as low water activity food products. The water activities of various food
types are listed in Table 1. Although low water activity food products do not support pathogen growth, harmful
bacteria such as Salmonella or Cronobacter could survive in such products and may cause illness if allowed
to propagate (11). These pathogens could potentially be introduced with the raw materials and survive thermal
processing due to the enhanced heat resistance of microorganisms in low aw environments. The most
common reason for pathogen presence in low water activity products is cross-contamination from the
environment. Therefore it is crucial to follow Good Manufacturing Practices (GMP’s) guidelines including
appropriate hygienic design, cleaning and disinfection practices.
Table 1: Minimum Water Activity (aw) values for growth of microorganisms and typical products
associated with those values (11)
Range of aw Microorganisms response Food product: examples.
>0.98 All grow well Canned food, fresh foods: milk,

vegetables, fruits, meat
Processed cheese, white bread,

0.98-0.91 Most bacterial pathogens grow
mayonnaise, fresh pasta
Staphylococcus aureus is the only

0.91-0.85 Salami, chocolate syrup
pathogen that can grow
Most moulds, some yeast Fudge sauce, icing cake, whey

0.85-0.80 concentrate
Wheat grains, cashews nuts,

Most halophilic bacteria, some sunflower seeds, black pepper,
0.80-0.65
moulds and yeasts
occluded air content
Osmophilic yeasts and a few Marshmallows, dry fruits, chewing

0.65-0.60
moulds gums
No microbial proliferation
<0.60
0.6-0.5 No microbial proliferation Biscuits, rice, chocolate, honey,

ground cinnamon
0.5-0.4 No microbial proliferation Flour, caramels, toffees
0.4-0.3 No microbial proliferation Cereals, whole egg powder, cocoa
Crackers, corn flakes, peanut

0.3-0.2 No microbial proliferation
butter, dry pet food
Flavours, coffee powder, tea,

0.2-0.1 No microbial proliferation
potato chips, milk powder
Hygienic processing also influences the dry particulate material quality properties of:
— chemical, biological or physical activity

— colour
— aroma
— flavour
5 Cleaning
5.1 General
The choice of the cleaning procedure for an hygienically operated process depends upon the purpose of
cleaning and irrespective of the procedure, there are associated hazards introduced during and/or remaining
after cleaning. A hazard analysis must be undertaken to address these hazards before choosing the most
appropriate cleaning method.
Typical hazards associated with wet and dry cleaning of equipment are listed in Table 2 which also indicates
how these risks can be controlled.
Table 2: Hazards associated with Cleaning and Hazard Control
Hazards introduced during

Cleaning Hazards
Cleaning and/or remaining after Hazard Control Possibilities
method removed
Cleaning
 Creation of microbial niches (if  Hygienic design of equipment

equipment is not hygienically and facilities
designed)
 Residual moisture which can  Hygienic design of equipment

lead to microbial growth
 Complete drainability & drying
Pathogens out of equipment
Allergens  Validated drying methods
Wet
Cleaning Foreign
bodies  Chemical residues  Effective rinsing & drying out
of equipment
Hard soil
 Corrosion of equipment  Use of correct product contact
affecting powder quality, surface material (e.g. stainless
deposit occurrence & steel as material of
cleanability construction)
 Hygienic construction design &

hygienic welding practices
 Remaining pathogens  Hygienic design of equipment
Total  Validated, dry cleaning and

microbial disinfection methods;
Dry count
Cleaning  Use of controlled wet cleaning
Allergens if necessary
Foreign
bodies
 Remaining allergens  Hygienic design of equipment,
Dry Loose soil  Appropriate segregation (e:g

Cleaning dedicated processes)
 Validation of cleaning
effectiveness
(and calculation of allergen
action level as far as available)
 Use of controlled wet cleaning

if necessary
 Introduction of foreign bodies  Appropriate use of standard

(e.g. use of inert particulate operating procedures
aids, like salt )
Dry cleaning of equipment is preferable but if wet cleaning of equipment is necessary, the processing area
needs to be designed for wet cleaning according to the Guidelines in the EHEDG document on hygienic liquid
handling (2). A wet cleaning procedure can involve two cleaning scenarios: a pre-wet cleaning operation prior
to a final disinfection procedure or a single wet cleaning operation. In both cases, a drying-out of the
equipment after wet cleaning must be carried out.
Table 3 indicates the possible cleaning procedures in dry and wet processing areas to handle cross-
contamination, deposit formation or microbial sensitivity and thereby meet hygienic requirements.
Table 3: Recommended cleaning procedures for plant processing dry particulate materials
Cleaning procedures for plant processing dry

particulate materials:
Cleaning requirement
DRY cleaning WET cleaning
Acceptable levels of
possible contamination
after cleaning:
- below detection limit Not recommended Recommended
- traces Recommended Not recommended
Type of deposit for

removal:
- hard solid layer Not recommended Recommended
- loose solid layer Recommended Not recommended
- dust layer Recommended Not recommended
Microbial sensivity
- high Recommended Not recommended
- low Recommended Recommended
5.2 Need to clean
The ability to clean equipment is essential when used in processing dry particulate food products. This is to
maintain standards of hygiene and dry product quality by preventing:
— Cross-contamination with another product during a production change-over.

— Degradation arising from deposits remaining in equipment which may break free and influence colour,
flavour, solubility and lumpiness.
— Cross-contamination with allergens during a product change-over on food manufacturing plant.
— Microbiological contamination.
Good housekeeping standards require the ability to clean areas in and around processing equipment so as to
prevent the accumulation of soil that attracts microbial growth and/or the presence of vermin/insects.
5.3 Acceptable degrees of soil accumulation
What constitutes hygienically safe dry particulate material processing depends upon the actual product and
equipment involved. Acceptable safety can range from product contact surfaces being visibly free of any
contaminating source to surfaces requiring a high level of hygiene involving regular monitoring using available
test methods associated with the recommended cleaning procedures for that particular product (in case of wet
cleaning; microbiological swabs, ATP checks, allergen tests, protein checks etc.).
5.4 Frequency of cleaning
The frequency of cleaning depends upon the dry particulate material type, processing equipment involved and
product change-overs. As long as dry product is being produced that meets all quality and food safety
specifications at rated equipment capacity, plant shutdown for cleaning is not required. However, as soon as
conditions arise leading to creation of sources of dry product degradation, contamination or problems in
meeting steady state plant operation, plant shutdown for cleaning is required. Therefore, if necessary,
equipment should be cleaned at appropriate intervals to prevent malfunction and contamination that would
adversely affect both the quality of the dry particulate material produced and a safe equipment operation.
Deposit formation increases with reduced frequency of cleaning.
5.5 Cleaning procedures
Suitable cleaning procedures for plant processing dry particulate materials include both dry and wet methods,
and relate to the type of food material involved. Each cleaning procedure needs a proper hazard analysis
followed by a validation.
All cleaning procedures require availability of access points, inspection ports, and manholes for visual
inspection of surfaces after cleaning.
For the semi-automatic and manual cleaning procedures it should be realised that these are operator
dependent and inconsequent handling procedures and mistakes may occur.
All cleaning tools should be dedicated for the relevant purposes and colour coded.
For disinfection or quick drying purposes (7), parts of the equipment can be treated with a food approved
alcohol solution with an appropriate concentration (e.g. 70% ethanol). This can be done either by wiping or
spraying the relevant surfaces.
Dry powders
Microbial growth possibilities are low and can be rated as negligible with dry powders having a water-activity
value below 0.6. However, survival of existing pathogens may be possible and they can propagate when
water activity increases.
Moist conditions
Microbial growth possibilities increase, especially in warm and humid conditions. Therefore, if the water
activity of the dry particulate material or the relative humidity in the equipment exceeds that of the minimum for
growth of spoilage or pathogenic microorganisms (see Table 1 with the aw values) wet cleaning procedures
may be necessary and product contact surfaces appropriate for wet cleaning are required.
Oil and fat containing (non-water related) sticky dry particulate materials
The possibilities for quality degradation due to heat and/or mechanical handling exist with deposit formation
on product contact surfaces for these types of products. Wet cleaning procedures are necessary and product
contact surfaces of stainless steel or equivalent are required.
5.5.1 Dry cleaning
Dry cleaning is the cleaning process where no water (including aqueous solutions, aqueous suspensions and
steam) is used. It involves physical removal of residues from equipment surfaces and the process
environment.
Dry cleaning is applicable for dry product contact surfaces where:
— dry product remaining in the equipment as loose layers or as a dust covering does not present any risk of
quality degradation of the dry product subsequently produced
— possible cross-contamination of dry product during a production change to another product presents no
problem to the quality and safety (e.g. due to the presence of allergens, microorganisms) of the dry
product subsequently produced
— dry product remaining in the equipment does not present any risk of microbial growth occurrence due to
the prevailing moisture content, temperature, and humidity conditions
In equipment that meet these criteria, acceptable hygienic standards of operation can be maintained over
extended periods of time or time limits according to continuous processing experience. This applies as long as
the general ‘around-the-plant’ good housekeeping procedures are followed to prevent accumulation of dust
layers on external equipment surfaces.
Dry cleaning can be conducted either manually or semi-automatically.
5.5.2 Manual dry cleaning
Dry cleaning procedures should be focused on the removal of the main deposits and product-layers. Vacuum
cleaning, brushing and/or surface scraping are the most common procedures used. Dust formation should be
avoided as much as possible. Therefore handling of collected deposits should take place in a vented area
associated with a central vacuum system or a dedusting unit.
Cleaning with pressurized air should be avoided as this creates dust clouds that can transfer contaminants to
other areas. However, pressurised filtered and dry air in combination with a proper de-dusting can be used for
dry cleaning in enclosed equipment.
Equipment suitable for manual dry cleaning must be safely accessible and/or easy dismountable.
Acceptable procedures include use of hand-held dedicated tools:
— brushes and scrapers (e.g. colour coded to indicate their use for different areas [food contact surfaces,
non-food contact surfaces, waste]
— vacuum cleaners (with HEPA filtration system) or central vacuum system
— wipes, cloths (e.g. microfiber cloths)
However, the use of mechanical procedures (brushes, scrapers) results in the recovery of a secondary quality
grade material. Use of dense particles as an inert cleaning aid results in a recovered dry material-cleaning aid
mixture. Such a mixture cannot be used unless an economic and effective separation technique is available,
or if the cleaning aid acts as a dry material additive thus giving the mixture another end-use.
Hand-held cleaning equipment used on food product contact surfaces must:
— not be used for any other purpose or on any other product

— be regularly cleaned and maintained
— be clearly marked and stored in a clean and dry location
Brushes and brooms shall have bristles that are fully moulded into the body and of a colour distinguishable
from the food product.
Damaged hand-held cleaning tools must not be used as there is a risk of broken parts remaining in the
equipment and passing into the dry material pack-off area during subsequent process operations. This creates
the possibility of contamination during the filling of bags or silos, etc.
5.5.3 Semi-automatic dry cleaning
Acceptable procedures include the use of:
— in-place air jets and retractable nozzles that blow or sweep dry particulate material off a contact surface
into the product collecting area
— dense inert particles such as salt, rice, crystal sugar and plastic pellets conveyed as an abrasive medium
through ductwork (be aware that traces of such cleaning aids may remain in the equipment after cleaning)
— vacuum cleaning
Use of air jet cleaning methods will result in the recovery of dry particulate material within the quality
specification as long as the surfaces being cleaned are not fouled with degraded material and the air used is
of processing air quality and filtered.
5.5.4 Wet cleaning
Wet cleaning can be carried out on product contact surfaces where:
— dry particulate material remaining in the equipment as deposits or as light powder layers represents a real
risk of degrading the quality of the material subsequently produced
— any cross-contamination of dry particulate material cannot be permitted during a production change-over
— dry particulate material remaining in the equipment represents a real risk of microbial growth occurring
due to prevailing moisture content, temperature, and humidity conditions
— dry particulate material is hygroscopic and/or has a low softening point that gives rise to deposit formation
on contact surfaces
— dry particulate material remaining in the equipment as deposits or as light powder layers represents an
allergenic risks to the material subsequently produced
Also a rare wet cleaning procedure might be required in the event of a microbiologically contaminated process
line by pathogens.
During wet cleaning certain practices should be avoided, e.g.: excessive use of water (floor is flooded with
water), high pressure hoses. Instead, water should be used on an as-needed basis and should be minimized
and isolated to specific areas where possible.
Therefore a controlled wet cleaning procedure is recommended, which includes:
— a limited amount of water and cleaning agent

— a time frame for a short but effective cleaning
— an effective drying directly after cleaning
Specific pieces of equipment may be moved out of the process area wet cleaned, sanitized, dried and then
returned to be reassembled / mounted into the process line.
Wet cleaning can be conducted manually, semi-automatically or automatically, but is always followed with a
rapid drying- out procedure. Rapid drying is needed to avoid commencement of microbial growth.
5.5.5 Manual wet cleaning
It is preferred to undertake manual wet cleaning offline in an area separated from the production area,
requiring the equipment to be easily to dismantle. In this area cleaning can be carried out, and then the parts
have to be transferred to a separate area for rapid drying (e.g. using warm air). After completion of the drying-
out period the equipment can be re-assembled.
The cleaning procedure will normally commence with the removal of the main deposits using a dry cleaning
procedure. The product contact surfaces are then pre-soaked either in hot or cold water with or without
detergent.
Finally the equipment is cleaned by means of brushes, scrapers or water-hose. After removal of as much of
the water as possible by draining, the equipment has to be immediately and thoroughly dried and then
reassembled. Warm process air should be passed through the cleaned equipment before processing can
recommence.
Equipment suitable for manual wet cleaning must be safely accessible and/or easily dismountable.
Acceptable procedures include use of hand-held:
— brushes and containers for washing liquid (water/detergent)

— water hoses
Hand-held cleaning equipment used on food contact surfaces must be:

— cleaned immediately after use and must not be used for another purpose
— inspected regularly for damage and fully maintained; damaged brushes must not be used, as there is a
risk of damage occurring during further use; Any broken brush parts will remain in the equipment passing
to the pack-off area during subsequent plant operation thus contaminating dry particulate material in bags
and silos.
— clearly marked and stored in a clean and dry location
5.5.6 Semi-automatic wet cleaning (WIP)
A semi-automatic wet cleaning procedure, sometimes referred to as Washing-in-Place (WIP), is a wet

cleaning procedure of fully or partially assembled equipment specifically designed for this purpose where
visual inspection and approval of cleanliness of a washed surface is required before equipment can be
operated.
Semi-automatic cleaning systems involve the use of washing nozzles placed or lowered into ductwork and/or
silos or vessels that require cleaning. These nozzles can be in the form of fixed spray balls, nozzles or jets, or
rotating spray devices (liquid turbine driven). Each nozzle or jet sprays water, detergent or cleaning fluid over
a given contact surface area, and the nozzles or jets are located so that the entire dirty contact surface is
subjected to direct impingement by the cleaning spray.
Safe dismantling of equipment is necessary in order to install a semi-automatic cleaning washing device and
also to give access for inspection.
Cleaning liquids are normally collected from drainage ports on equipment and recirculated within the cleaning
liquid piping system. Separate holding tanks are used for washing water, detergents or special liquids (with
wetting agents, emulsifiers, acids and alkalis) as required by the specific processing operation.
Rinsing with clean water completes the washing operation. The whole cleaning sequence can be
automatically controlled (computerized).
Dirty cleaning water and washing liquids are treated according to local liquid effluent requirements.
After cleaning, draining and inspection, all equipment has to be immediately and thoroughly dried out by
passing warm and/or ambient dry air through the equipment before processing recommences.
5.5.7 Automatic wet cleaning (CIP)
Automatic cleaning in place often referred to as Cleaning-in-Place (CIP), is a fully automated cleaning
procedure for equipment specifically designed for this purpose where there is no need to dismantle any parts
of the equipment to locate cleaning nozzles. However, a CIP procedure may involve a limited intervention by
those operating the equipment.
Automatic cleaning systems feature fixed mounted cleaning devices/nozzles in equipment such as vessels,
ducts, silos, drying chambers etc. interconnected with piping to recirculation pumps and the cleaning liquid
storage tanks, one each to hold the various cleaning media used, i.e. water, detergents, alkalis, etc.
All valves in the piping system are remote controlled. The duration of the sequence of the cleaning cycle is
automatically controlled (computerized) and the cleaning programme is selected according to the type of plant
operation and product processed. Automatic drying out of the equipment is also part of the cleaning sequence
and the equipment must remain closed after the cleaning operation.
After cleaning and draining the entire equipment has to be immediately and thoroughly dried out by passing
warm or dry ambient air through the plant before production can recommence.
The frequency of periodic validation of the cleaning procedure depends upon the product being processed
and its associated risks.
6 Materials of construction for equipment processing dry materials
Construction materials (including associated adhesives) coming in contact with product must be food grade
(for non-metals at least FDA-approved or the national equivalent).
For all product contact surfaces the EU 1935/2004 regulations describe which construction materials can be
used in the food industry.
The EU 10/2011 regulation on plastics materials and articles intended to come into contact with food products
includes specific migration tests for these materials.
The selection of construction material depends upon the:
— type of dry particulate material

— process conditions (temperature, pressure etc.),
— environmental conditions
— method of cleaning and cleaning aids to be used.
Materials of construction in contact with foods are also referred to in another EHEDG document (6). However,
there are some specific issues associated with dry particulate materials which are addressed in the section
below.
6.1 Metals
Hygienic dry particulate materials handling is best conducted with product contact surfaces of stainless steel.
Suitable grades are SS 304, 304L (EN 1.4301 / 1.4306) and SS 316, 316L (EN 1.4401 / 1.4404). The 316
grades are more resistant to chloride containing solutions, especially under wet and hot conditions.
Metals, which are at least as corrosion-resistant as stainless steel, are also acceptable, for example
Hastelloy®1.
Furthermore, aluminium and aluminium alloys (blank or anodised) might also be used as dry product contact
surfaces where only dry cleaning is applied. If aluminium is specified from an operational / weight aspect, and
wet cleaning is required, there is a potential corrosion problem which has to be addressed.
Carbon steel can be considered as a contact surface, but only where dry processing and dry cleaning is
involved (if adopted, the possible oxidation of the contact surfaces should be evaluated).
6.2 Non-metals
Plastics (e.g. Polycarbonate, PEEK, PVDF, PA and PTFE) and elastomers (e.g. EPDM, NBR, Viton®2,
Silicon3, FEP-Silicon) may be used depending on the product application.
Product contact surfaces of plastics and elastomers should be minimised when the dry particulate material is
abrasive. When there is such product contact, they must retain their original surface condition and
conformational properties when exposed to the processing conditions of temperature and humidity, and also
during cleaning operations.
Fabrics and non-metallic filter materials used in connection with cleaning of process air involved in dry
particulate material handling must be non-toxic, cleanable, and not impart contaminating odour to the material.
Fabrics can be suitable for hygienic operations and are commonly used for flexible connections between ducts
and as vibration dampeners for fan connections and connections to vibratory equipment. However,
irrespective of the type of flexible material, all should have a smooth surface that minimizes product surface
build-up.
Non-metallic surfaces can be used, but can create electrostatic charges on dry material contact. This can
cause surface adhesion by small particles. Electrostatic effects during dry materials handling in pneumatic
conveying systems and non-metallic equipment parts, for example, can be problematic, and therefore such
systems require special attention to be paid to grounding, accessibility and cleaning.
Hardened or shatter proof glass is acceptable for use in small components like sight-glasses. Polycarbonate
is an alternative to glass but this material does have some disadvantages compared with glass regarding
effective wet cleaning.
6.3 Coating
Polymer coatings and paints should be avoided since such coatings can wear off in time creating worn areas
where microbial build up/contamination becomes a possible hygienic risk.
Electro-chemically applied coatings of chrome and nickel are considered acceptable for use in hygienic
operations since these coatings are sufficiently wear- and corrosion- resistant.
1 Hastelloy® is a registered trade mark of Haynes International Inc. (C-22, C-276 and C-2000 are the most common
ones used for food equipment).
2 Viton® is a registered trade mark of E. I. du Pont de Nemours and Company (FPM is the commonly used
designation by ISO for this type of fluoroelastomer).
3 Silicone rubber is also referred to as VMQ.
7 Hygienic design criteria
The criteria for hygienic design of equipment for dry particulate materials handling depends upon:
— type of particulate dry material

— process conditions (temperature, pressure, etc.)
— environmental conditions (e.g. humidity, dust loading)
— method of cleaning and cleaning agents to be used
— location of equipment (zoning)
When wet cleaning is used, directives in EHEDG documents on liquid processing (1, 2, and 3) also apply.
However, handling dry particulate materials must take into account the possibility for lump formation, creation
of dust explosion conditions, high moisture deposit formation in the presence of hot air, and product remaining
in the equipment after plant shutdown (even if a degree of self-emptying is achieved).
7.1 Product contact surfaces
Basic recommendations
Product contact surfaces should be smooth and resistant against dry material contact, process and
environmental conditions, and also against liquid chemicals used in wet cleaning. Product contact surfaces
therefore should be free of crevices, pitting, pinholes and any hairline cracking that can cause product
penetration and cleaning difficulties.
Sharp corners should be avoided in order to prevent the accumulation of product (ref: 1). Windows, manholes
and inspection ports mounted in product contact surfaces should be flush with the surrounding surfaces to
minimize dry material build-up.
When using non-metallic materials as contact surfaces, the porosity of these surfaces should be investigated
with regard to ease of cleanability. Non-metallic materials can be more sensitive to abrasive product handling.
In order to carry out a cleaning operation (either dry or wet), contact surfaces should be fully accessible for
safe manual cleaning and inspection. In order to carry out a hygienic wet cleaning operation, contact surfaces
should not be horizontal, but have a slight slope to facilitate drainability of cleaning liquids.
Wet cleaning
For wet cleaned product contact surfaces, a roughness standard of Ra < 0.8µm is recommended (for
definition of Ra, see ISO 4287:1997).
However, cleanability strongly depends on the applied surface finishing technology, as this can affect the
surface topography (1) (, section 6.3). Ra-values give no information on the surface topography after surface
finishing. The surface structure after grinding is different in comparison to the surface finish structure after
electrolytic polishing at equal Ra-values, resulting in inferior cleanability. For the improvement of surface
roughness there is a lot of innovation. Not only electrolytic polishing, but also use of the latest water jet
technology developments creates smoother surface topographies with the same Ra-value.
A roughness of Ra >0.8 µm is acceptable if test results have shown that the required cleanability is achieved
due to other design features or procedures, such as use of a high cleaning agent flow rates.
The surface roughness of the contact surfaces of standard stainless steel composition is, therefore,
acceptable and dry materials handling does not require further surface treatment for cold rolled steel. However
for hot rolled steel, grinding is required unless there are special requirements regarding the process involved
(2).
Dry cleaning
For dry cleaned product contact surfaces a roughness requirement of Ra < 0.8µm is less stringent. However,
it should also be subjected to a hazard analysis where particle size distribution and adhesion characteristics
might have an influence.
The surface roughness of cast materials and carbon steels might not meet a roughness of Ra < 0.8 µm.
Therefore these components can only be used when handling dry material in a dry state.
7.2 Welding
Welds must be surface finished in such a way that avoids susceptibility to accumulation of dry product and
localised corrosion. It is important to ensure that the metallurgical properties of the weld material are as close
as possible to the parent metal. General criteria for welding are described elsewhere. (4)
Intermittent (spot) welding of dry product contact surfaces is not acceptable.
Normally the surface roughness of welds does not meet the recommended value of Ra < 0.8 µm. The
cleanability of welds in relation to the actual dry material being handled should be validated.
7.3 Static seals (gaskets) for duct and flange connections
Static seals should be of an elastic material, have a non-porous surface and be cleanable. They should be
mounted to create a flush surface without any crevice with the surrounding metallic body (Fig. 2 c). The seal
material should be abrasion resistant to the dry product being handled.
In case of dry processing and dry cleaning only, closed cell-foamed non-absorbing materials for gaskets or
seals can be applied. Open foam material is not allowed. All seals must be easily removable for cleaning.
When using static seals, the seal must not have a hollow core.
Static seals should be clean before assembly and the possibility for penetration of dry product into the gasket
or seal during equipment operation should be avoided.
Misalignment of pipes and ducts should be avoided as product can be entrapped on the misaligned ridges
(Fig. 2 a). Assembly of seals and gaskets for vessels of large diameter require special attention to prevent
operational problems, especially air and liquid (washing) leakage and material dust emissions to atmosphere.
PTFE can be used as a static seal in combination with an elastomer (food grade, FDA-approved or national
equivalent). The PTFE should be of high-density resilient quality.
Metal-to-metal contact duct assemblies (Fig.2 b) and paper-type gaskets between flanges can be applied
where a plant operates at atmospheric pressure and requires no wet cleaning.
a b c
Fig 2: Examples of static flange seals for dry particulate materials.
a) seal creating a gap and misalignment,
b) metal-to-metal flange joint (only for dry cleaning),
c) hygienically designed seal suitable for wet cleaning
metal to
pipe end metal contact screw
or gap clamp
metal sleeve
Fig. 3: Hygienic risk associated with a static clamp joint without elastomer seal and axial compression
Metal-to-metal clamp joints can create gaps because axial compression cannot be guaranteed by the clamp
(Fig. 3).
Inflatable seals e.g. around access doors and operable inspection ports can be used to prevent dry product
build-up around the mounting frames. However, these seals can cause a hygienic risk due to their hollow body
design, and this potential risk needs to be considered if these seals are used.
It is recommended that inflatable seals should:
— be manually cleaned after automatic equipment wet cleaning .

— not be used to isolate wet and dry areas of a process system during automatic wet (CIP) cleaning.
7.4 Flexible connections
Flexible connections between duct ends are always liable to cause product build-up between the flexible
material and metal duct surface. Telescopic connections should be avoided because of gaps at the duct ends
(Fig. 4) causing hygienic and operational risks. Product build-up between the ducts cannot be avoided and
must be minimized.
detail A
end of
pipe detail A end of
pipe
flexible
sleeve
fixing
clamp end of
pipe
hose
clamp
flexible
sleeve crevice
Fig. 4: Hygienic risk associated with a telescope-like moveable connection between duct ends
The duct ends must be sealed by a flexible plastic material to avoid any crevice. Ring clamps for mounting
flexible connections should be placed close to or right at the duct end to minimise dead areas for dry materials
build-up as demonstrated in Fig. 5. The plastic sleeve must allow for small axial and radial movement without
generating axial forces.
The flexible material should have a smooth surface that minimises product surface build-up.
detail A detail A
detail A
end of end of
pipe pipe end of
pipe
fixing
clamp
flexible
fixing sleeve
clamp
clamp hose
clamp sheet to avoid
to avoid clamp
crevice
crevice
avoided
flexible flexible
crevice sleeve crevice
sleeve
possible
a b c
Fig. 5: Ring Clamps for Mounting Flexible Connections
(a) One ring clamp close to the duct end used for smaller diameters; crevice not totally avoidable
(b) Application of two clamps, one of which is mounted directly at the duct end to avoid any crevice
(c) Examples of flexible connection duct ends.
Fig. 6: Examples of Flexible Connections
seal end of seal under
relaxed pipe pressure
joint for air

pressure
container
Fig. 7: Principle of an inflatable seal for connecting vessels (for example: containers)
Other solutions may be possible but only when the flexible connections are cleaned or replaced regularly. This
depends on the process and the cleaning procedure that has to be approved. When wet cleaning is applied,
build-up of micro-organisms may still occur.
Flexible connections must be easy to disconnect. Therefore the distance between the duct ends must be large
enough to accomplish ease of flexible connection assembly and disassembly, and inspection of internal
conditions of the ducts (Fig 6). Inflatable seals can be used where disconnecting is often necessary (e.g. for
discharge or filling systems) (Fig 7).
7.5 Dynamic seals for shafts
Unsealed shafts in equipment contacting product are not recommended.
Both lipseals and mechanical seals can be used in dry product handling where the actual seal design is
selected according to whether it is under pressurised, vacuum or atmospheric conditions and/or the degree of
acceptable leakage.
Since liquid flushed seals normally present operational problems in dry particulate material processing, air or
nitrogen purge seals are recommended to prevent dust entering the seal.
The design principles of purged seals are demonstrated in Figures 8 and 9 using a rotary valve as an example.
detail B
air outlet
detail A
dynamic
seals
shaft
bearing
impeller
housing
version 1 version 2
Fig. 8: Seal Requirement for a Rotary Valve (see also Fig 9)
a detail A b detail B
housing air
dynamic air
lip seal inlet
purged
bearing bearing
ring
air inlet
air flush
shaft
product product dynamic

outlet rotating dynamic
outlet lip seal impeller seals
housing
Fig 9: Principle design of dynamic seals for a rotary valve:

Version 1: Shaft seals without (detail A, a) and with air purge (detail A, b).
Version 2: Impeller sealed by two air-purged seals (detail B).
Air purges also act to maintain the seal dry during operation and assist in drying out the seal after equipment
wet washing. Filtered air or nitrogen should be used to prevent product contamination by ingress of dirty air.
Shaft entries that are sealed require extra attention in equipment handling dry particulate materials. In
principle, all dynamic seals can leak, but leakage is minimised by frequent and proper inspection,
maintenance and cleaning. Since seals and their housings generate local areas where product can collect
causing microbial growth opportunities and be a source of product contamination, ready access to seals for
cleaning and inspection is important.
7.6 Bearings
No bearing should be in contact with a dry product. If unavoidable, bearings can be protected by seals. It
should always be evaluated whether air or nitrogen purging of bearings during processing is required.
7.7 Hinges
Hinges should not be in contact with dry particulate materials. They should be placed only on the outside of
equipment and be accessible for easy cleaning and maintenance. Continuous style piano hinges are not
recommended.
7.8 Fasteners (screws, bolts, nuts)
Fasteners in contact with dry particulate materials should be avoided.
If they cannot be avoided, metal to metal contact is allowed, but only where no wet conditions occur during
operation and cleaning. As equipment dismantling for cleaning, inspection, and maintenance involves
loosening of nuts and bolts, ease of removal is essential. Any potential thread seizure through over-tightening
must be prevented and therefore selection of the nut and bolt material is important.
Rivets should not be used for joining surfaces.
Hygienic design criteria for fasteners on equipment used in liquid processing (2) also apply to dry particulate
materials handling, and especially when such handling involves a wet cleaning procedure.
If threads are damaged during dismantling, they should be immediately re-threaded or the damaged fastener
replaced.
Lubricants should not be used, as they may be a source of contamination.
7.9 External surfaces and insulation
Hygienic design criteria for external surfaces of equipment are detailed elsewhere. (3)
It is recommended to avoid, wherever possible, use of insulation material, such as mineral wool/ expanded
polystyrene in order to prevent the possibility of microbial growth or dust build up within these materials. If for
process safety and/or environmental reasons, a form of insulation is needed, air insulation is the first
recommended option. If this is not possible, the insulation materials mentioned above can be used. However,
these materials should be encased within a fully welded protected external surface/cladding since these
materials must not be allowed to get moist or wet.
For insulating against cold surfaces, insulation materials must be fully enclosed to prevent ingress of moisture.
Dry product contact surfaces require insulation in cases where condensation can take place due to creation of
local cold spots, location of equipment/silos in low temperature outdoor conditions or in cooled indoor
processing areas.
7.10 Powder tightness of equipment
Manual handling and opening up equipment processing dry particulate materials will always create a possible
source of dust emission. Therefore, areas involving manual product handling and equipment access should be
fitted with local air extraction systems.
To prevent possible egress of airborne particles to atmosphere, equipment processing dry particulate
materials should be powder tight during operation and wherever possible, operate under slight vacuum,
although this does create the possibility for ingress of atmospheric air into the equipment.
If there is a potential risk of contamination from atmospheric air entering the processing area this must be
filtered depending on the applicable hygienic zone classification. (5)
8 References
1) EHEDG Document No: 8 : “Hygienic equipment design criteria”, 2004
2) EHEDG Document No:10 “Hygienic design of closed equipment for the processing of liquid food”, 1993
3) EHEDG Document No:13 “Hygienic design of equipment for open processing”, 1996
4) EHEDG Document No: 9 “Welding stainless steel to meet hygienic requirements”, 1993
5) EHEDG Document No: 30 “Guidelines on air handling in the food industry” , 2005
6) EHEDG Document No: 32 “Materials of Construction for Equipment in contact with Food’, 2005
7) Wildbrett: Reinigung und Desinfektion, Behr´s Verlag1996
8) Reid, D. S. (2007) Water Activity: Fundamentals and relationships. In: Water activity in foods, eds. G. V.
Barbosa-Canovas, A. J. Fontana, S. J. Schmidt, T. P. Labuza, pp. 15-28, IFT Press, Blackwell Publishing.
9) Chaplin, M. (2012) Water structure and science. Available on-line:

http://www.lsbu.ac.uk/water/activity.html. Updated: 05/10/12, accessed: 05/01/13,
10) Ganesan, V., Rosentrater, K. A. and Mathukumarappan. (2008) Flowability and handling characterisitics
of bulk solids and powders – a review with implications for DDGS. Biosystems Engineering 101: 425-435.
11) Margas, E. and Holah, J. (2013) The survival and resistance to disinfectants of Salmonella in low water
activity foods’ environments. R&D report. Campden BRI (in press).

General Hygienic Design Criteria For The Safe Processing of Dry Particulate Materials

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GENERAL HYGIENIC DESIGN CRITERIA FOR THE SAFE

Tel.: +49-69-66 03-12 17

1. Cargill, Haubourdin SAS, 7, rue du Maréchal Joffre, 59482 Haubourdin, France

2. Danone, P.O. Box 75538, 1118 ZN Schiphol Airport, The Netherlands

3. Givaudan, P.O. Box 2, 1400 CA Bussum, The Netherlands

4. Bühler AG, Gupfenstrasse 5, 9240, Uzwil, Switzerland

5. SprayDryConsult, Krathusparken 2, 2920 Charlottenlund, Denmark

6. DSM Food Specialties, P.O. Box 1, 2600 MA Delft, The Netherlands

7. Hecht Technologie GmbH, Schirmbeckstrasse 17, 85276 Pfaffenhofen, Germany

9. J-Tec Material Handling, Lieven Gevaertsraat 11, 2950 Kapellen, Belgium

11. Coperion GmbH, Niederbieger Strasse 9, 88250 Weingarten, Germany

13. Glatt Ingenieurtechnik, Nordstrasse 12, 99427 Weimar, Germany

This document includes comments kindly provided by:

The first edition (March 2001) was co-authored by

— Agglomerators & Granulators

EN 1672-2:2005+A1:2009 Food processing machinery – Basic concepts – Part 2: Hygienic Requirements

Cleaning: The removal of soil by approved dry or wet cleaning procedures.

Cleanability: The suitability of a surface to be freed from soil.

Disinfection: The use of chemical agents to reduce the presence of specific

a. Destruction of: Irreversible physical or chemical damage to microorganisms to prevent

b. Chemical Destruction: Destruction of microorganisms using biocidal chemical(s).

Microbial Sensitivity: The ability to support microbial growth and survival

Particulate Product: A dry product in powder, agglomerated, granulated of pelletized form

Validation: Validation, in general, intends to establish documented evidence, that

4 Properties of Dry Materials influencing handling in hygienic processing

Typical single particle properties include:

Relevant bulk powder properties include:

— aeration degree (occluded air content)

— increase in particle size and particle sphericity

Range of aw Microorganisms response Food product: examples.

>0.98 All grow well Canned food, fresh foods: milk,

Processed cheese, white bread,

Staphylococcus aureus is the only

Most moulds, some yeast Fudge sauce, icing cake, whey

Wheat grains, cashews nuts,

Osmophilic yeasts and a few Marshmallows, dry fruits, chewing

0.6-0.5 No microbial proliferation Biscuits, rice, chocolate, honey,

0.5-0.4 No microbial proliferation Flour, caramels, toffees

0.4-0.3 No microbial proliferation Cereals, whole egg powder, cocoa

Crackers, corn flakes, peanut

Flavours, coffee powder, tea,

— chemical, biological or physical activity

Table 2: Hazards associated with Cleaning and Hazard Control

Hazards introduced during

 Creation of microbial niches (if  Hygienic design of equipment

 Residual moisture which can  Hygienic design of equipment

Allergens  Validated drying methods

 Hygienic construction design &

 Remaining pathogens  Hygienic design of equipment

Total  Validated, dry cleaning and

Dry Loose soil  Appropriate segregation (e:g

 Use of controlled wet cleaning

 Introduction of foreign bodies  Appropriate use of standard

Cleaning procedures for plant processing dry

- below detection limit Not recommended Recommended

- traces Recommended Not recommended

Type of deposit for

- hard solid layer Not recommended Recommended

- loose solid layer Recommended Not recommended

- dust layer Recommended Not recommended

- high Recommended Not recommended