EHEDG certificering: Hvad, hvorfor og hvordan?

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1 Slide 1/ 49 EHEDG certificering: Hvad, hvorfor og hvordan? Henrik Ebbe Fallesen DTU Center for Hygiejnisk Design Søltofts Plads, Bygning 222 Tel Agenda Slide 2/ 49 Introduktion EHEDG Test og certificering af hygiejnisk design Test af lukket udstyr Test af åbent udstyr 1

2 Slide 3/ 49 IPU Research-based engineering consultancy Universities and Solutions Strategic partners Industry Challenges - a spin-off from DTU in 1956 Our key services and segments Smart Products & Technologies Pharma, medico and life science Slide 4/ 49 Steel, metal and plastics industry Innovation, Design and QA/QC Processes Fault Detection, Diagnosis & Mitigation Chemical and petro-chemical industry Food and brewery industries Refrigeration and Energy System Analysis Advanced Manufacturing Processes Materials and Functional Surfaces Energy and transport Other industries Hygienic Design 2

3 hdc.food.dtu.dk Slide 5/ 49 Historie Slide 6/ 49 August 2011 DTI lukker deres EHEDG testfaciliteter Jon Kold fra Stålcentrum og Per Væggemose Nielsen fra IPU forhandler med DTU Fødevareinstituttet og EHEDG om at etabler et nyt test center på DTU September 2011 EHEDG godkender at DTU kan blive ny EHEDG Test Center Arbejde med design og opbygning af centeret i samarbejde mellem IPU og DTU Fødevareinstituttet November 2013 DTU Center for Hygiejnisk Design åbner officielt April DTU Center for Hygiejnisk Design får DANAK akkreditering efter ISO Juni 2014 Per Væggemose Nielsen forlader IPU og Henrik Fallesen bliver ny test manager 3

4 DTU Center for Hygiejnisk Design Slide 7/ 49 Joint venture mellem IPU og DTU Fødevareinstituttet med støtte fra bl.a. Alfa Laval og GEA EHEDG certificering Efteruddannelse Design review - Assistance til valg af korrekte hygiejniske designløsninger in a nutshell Slide 8/ 49 Hygienic design => effective cleaning in shorter time => more production time 4

5 Slide 9/ Slide 10/ 49 5

6 Legislation and hygienic design Slide 11/ 49 EU Machinery Directive 98/37/EEC Essential health and safety requirements relating to the design and construction of machinery and safety components EC declaration of conformity for machinery CE mark European Standard EN specifies common hygiene requirements identifies relevant hazards design methods and information for use for the elimination or reduction of these risks. ISO Food safety management systems - Requirements for any organization in the food chain ehedg.org Slide 12/ 49 6

7 European Hygienic Engineering and Design Group (EHEDG) Slide 13/ 49 Et konsortium af udstyrs- og fødevareproducenter, forskningsinstitutioner og myndigheder Dannet i 1989 med det formål at promovere hygiejne i forbindelse med forarbejdning og forpakning af føde vare Introducerede certificeringssystem i 2000 "EHEDG enables safe food production by providing guidance as an authority on hygienic engineering and design mission statement EHEDGs syn på hygiejnisk design Slide 14/ 49 7

8 EHEDGs syn på hygiejnisk design Slide 15/ 49 EHEDGs syn på hygiejnisk design Slide 16/ 49 8

9 EHEDGs syn på hygiejnisk design Slide 17/ 49 EHEDGs syn på hygiejnisk design Slide 18/ 49 9

10 EHEDGs evaluaerings- og certificeringsprogram Slide 19/ 49 Hygienic Equipment Design Criteria, Document No. 8 A method for the assessment of inplace cleanability of food processing equipment, Document No. 2 Hygienic design of closed equipment for processing of liquid food (Doc. 10) Hygienic design of equipment for open processing (Doc 13) Information om alle guidelines på Certification classes Slide 20/ 49 10

11 Certification classes Slide 21/ 49 Certification classes Slide 22/ 49 11

12 Design review Slide 23/ Slide 24/ 49 12

13 Evalueringsprocedure EL klasser Slide 25/ 49 Evalueringsprocedure EL klasser Slide 26/ 49 13

14 Evalueringsprocedure ED klasser Slide 27/ 49 Evalueringsprocedure ED klasser Slide 28/ 49 14

15 Evalueringsprocedure ED klasser Slide 29/ 49 Certificeringsprocedure Slide 30/ 49 15

16 Certificeringsprocedure Slide 31/ 49 Certificeringsprocedure Slide 32/ 49 16

17 Certificeringsprocedure Slide 33/ 49 Certifikatfilen Slide 34/ 49 17

18 Slide 35/ 49 Test rig Slide 36/ 49 Our test rig in Building

19 Test of closed equipment Slide 37/ 49 Equipment is cleaned and sterilized (autoclave/chemical) Seals are checked for antibacterial compounds Equipment and reference pipe are soiled with soured milk with the thermophile bacteria Geobacillus stearothermophilus = Bacillus stearotermofilus Equipment is pressurized and released 10 times in order for the soured milk to get into corners and crevices. It is drained and dried. Equipment is CIP cleaned according to a standardized method (poor CIP) Equipment is taken apart and internal surfaces covered in agar. Incubated at 58 C for 16 to 24 hours If soil/the spores are still present a yellow discoloration in the agar is observed Slide 38/ 49 19

20 Slide 39/ Slide 40/ 49 Colour change, reference tube Rotor from pump in agar 20

21 Pakninger Slide 41/ 49 Antimicrobial compounds Test method for open equipment Slide 42/ 49 EHEDG has initiated the development of a test method for open equipment DTU Center for Hygienic Design participates in the development of the method 21

22 Test of open equipment Slide 43/ 49 Soured milk with % (w/v) Uranine AP Standard cleaning 6 passages with a high pressure cleaner Additional cleaning Visualisation of soil under UV light Slide 44/ 49 Spørgsmål Henrik Ebbe Fallesen DTU Center for Hygiejnisk Design Søltofts Plads, Bygning 222 hef@ipu.dk Tel