Published in: Food processing and pharmaceutical equipment

Challenges in Implementing Hygienic Design in Food Processing

Author Henning Dahl Nielsen

Published on: 29. November 2024

Hygienic design in food processing machinery is a fundamental requirement for ensuring food safety, operational efficiency, and compliance with global standards.

While the principles of hygienic design are well-established, implementing them in manufacturing processes comes with its own set of challenges. Key components such as hygienic handles, EHEDG design standards, and levelling feet play a critical role in addressing these challenges, but they also require careful planning and execution to maximize their benefits.

Product Line Contact

Understanding Hygienic Design in Food Processing

Hygienic design refers to the engineering and construction of food processing equipment to minimize contamination risks and promote cleanliness. It ensures that machinery is easy to clean, free from bacteria-prone areas, and compatible with stringent cleaning procedures. While these principles sound straightforward, translating them into actionable processes is often complex.

Organizations such as the European Hygienic Engineering and Design Group (EHEDG) provide guidelines to ensure machinery meets high standards of hygiene and safety. Components like hygienic handles, levelling feet, and other structural elements must adhere to these guidelines to maintain compliance.

Challenges in Implementing Hygienic Design

1. Balancing Hygiene and Functionality

Designing food processing machinery requires a delicate balance between hygiene and functionality. Components such as hygienic handles and levelling feet must not only meet EHEDG design standards but also provide durability and ease of use.

Key Issues

Complex Designs: Incorporating smooth, crevice-free surfaces while maintaining functionality can complicate the design process.
Material Selection: Using materials that are both hygienic and robust enough to withstand harsh cleaning agents adds to the complexity.
Operational Limitations: Equipment must be easy to operate without compromising hygiene. For example, hygienic handles should provide ergonomic benefits while maintaining easy-to-clean surfaces.

2. Cost Constraints

One of the most significant challenges in implementing hygienic design is the associated cost. High-quality materials such as stainless steel for levelling feet or polished surfaces for hygienic handles can increase manufacturing costs substantially.

Why Cost Is a Barrier

Material Expenses: Hygienic components require specialized materials that resist corrosion and bacterial growth.
Compliance Costs: Adhering to EHEDG design standards often requires additional investments in testing and certification.
Long-Term Maintenance: While hygienic designs reduce contamination risks, they may require ongoing maintenance to ensure effectiveness.

3. Integration of EHEDG Design Standards

Complying with EHEDG design principles is critical for achieving hygienic machinery. However, the integration of these standards into existing systems can be challenging, especially in older facilities.

Challenges in Compliance

Retrofitting Equipment: Upgrading older machines to meet EHEDG standards often involves significant modifications.
Knowledge Gaps: Many manufacturers lack the expertise to implement EHEDG-compliant designs effectively.
Global Variations: Compliance requirements may vary across regions, adding complexity for multinational operations.

4. Cleaning and Maintenance Challenges

A core principle of hygienic design is ease of cleaning. However, some equipment, even when designed with hygiene in mind, can present challenges in real-world cleaning scenarios.

Key Issues

Inaccessible Components: Parts like hygienic handles may be difficult to reach for thorough cleaning.
Levelling Feet Design: While essential for stability, poorly designed levelling feet can trap debris and water if not manufactured with self-draining properties.
Frequent Cleaning Cycles: Food processing environments require rigorous cleaning cycles, which can lead to wear and tear on hygienic components.

5. Sustainability Concerns

Sustainability has become a priority in food processing, but implementing hygienic design often requires energy-intensive materials and processes.

Sustainability Challenges

Material Selection: Hygienic components like handles and feet often rely on stainless steel, which, while recyclable, has a high carbon footprint during production.
Water Usage: Enhanced cleaning requirements for hygienic designs often increase water consumption.
Balancing Hygiene and Eco-Friendliness: Finding materials that are both hygienic and sustainable is an ongoing challenge for manufacturers.

Solutions to Overcome These Challenges

1. Prioritize High-Quality Materials

Investing in high-quality, corrosion-resistant materials can reduce long-term costs by minimizing replacements and maintenance.

Example: Hygienic handles made from polished stainless steel not only resist corrosion but also comply with EHEDG design standards, making them easier to clean and more durable.

2. Simplify Component Design

Streamlining designs for components like levelling feet and hygienic handles ensures ease of cleaning without sacrificing functionality.

Best Practices

Self-Draining Features: Levelling feet with self-draining properties reduce water retention after cleaning.
Smooth Edges: Handles with seamless, rounded surfaces minimize bacterial growth.

3. Adopt Modular Equipment

Modular systems allow for easier retrofitting and integration of EHEDG-compliant components. For example:

Replacing traditional handles with hygienic handles in older machinery.
Installing adjustable levelling feet with enhanced hygiene features.

4. Implement Smart Technologies

Smart components can enhance hygiene and reduce maintenance costs. For instance:

Smart Levelling Feet: Sensors monitor alignment and detect wear, ensuring optimal hygiene and performance.
Smart Cleaning Systems: Automated cleaning systems integrated into equipment reduce water and energy usage while maintaining high hygiene standards.

5. Invest in Training and Certification

Training staff on hygienic design principles ensures proper use and maintenance of EHEDG-compliant equipment. Certification programs can help manufacturers stay up-to-date with industry standards.

Benefits of Addressing Hygienic Design Challenges

1. Enhanced Food Safety

By overcoming design challenges, manufacturers can significantly reduce contamination risks, ensuring safer products for consumers.

2. Regulatory Compliance

Adopting EHEDG design standards ensures compliance with global regulations, avoiding fines and maintaining brand reputation.

3. Operational Efficiency

Hygienic components like handles and levelling feet enhance cleaning efficiency, reducing downtime and improving productivity.

4. Long-Term Cost Savings

While initial investments in hygienic design may be high, the long-term benefits of reduced maintenance, fewer replacements, and enhanced durability outweigh the costs.

Conclusion

Implementing hygienic design in food processing is both a necessity and a challenge. Components like hygienic handles, levelling feet, and adherence to EHEDG design principles are crucial for achieving the highest hygiene standards. While manufacturers face obstacles such as cost constraints, cleaning challenges, and sustainability concerns, solutions like smart technologies, high-quality materials, and streamlined designs can help overcome these issues.

By addressing these challenges head-on, food processing facilities can ensure safer products, comply with global standards, and remain competitive in an increasingly hygiene-conscious market. The future of hygienic design lies in innovation, education, and a commitment to excellence.