Making food hygiene automatic through automated technology

Like every aspect of food and beverage production, automation technology needs to conform to strict hygiene standards and directives. Failing to live up to the requirements could be a recipe for ruin.

At the very least, contaminated product is wasted product. At the very worst, it could be a major public health issue, and a public relations disaster for the brand. So automation technology must do more than simply optimise efficiency and maximise productivity. It also has to protect the consumer and the manufacturer’s brand.  

A clean sweep

There are three significant hazards in food and beverage production to be recognised and addressed: biological factors, chemical factors, and foreign particles.

Selecting automation technology equipment carefully designed to mitigate all these hazards will greatly reduce the risk of product contamination.

Setting the standard

Designing and manufacturing automation technology for optimum hygiene isn’t a matter of guesswork. The European Commission Machinery Directive 2006/42/EC establishes the hygiene requirements for machinery used for preparing and handling food.

There’s also a European standard (EN 1672-2) which sets out the requirements for food processing machinery parts and components. This standard divides food production lines into three zones: Food, Splash and Non-Food.

In the Food Zone, components are mounted directly in the food flow and come into contact with foodstuffs, so contaminated food could be returned to the product flow. Parts and components in this zone must be easy to clean and disinfect, corrosion resistant, non-toxic and non-absorbent.

In the Splash Zone, parts and components come into direct contact with foodstuffs which do not return to the product flow. Design and build criteria are the same as for the Food Zone.

Finally, in the Non-Food Zone, there is no contact between parts and components and the product. Even so, they need to be made from corrosion-resistant materials, and be easy to clean and disinfect.

Even the smallest parts are designed by Festo with consideration for hygiene, cost and efficiency. 

For example, the CRDSNU cylinder has a self-adjusting end position cushioning system – eliminating the need for adjusting screws which are susceptible to contamination. 

Dry-running seals are often used, so that machines can still function reliably even if the lubricating grease has been washed out during cleaning. And where threads can’t be avoided, they are closed off with covers and seals.

Ingredients for success

Consumers expect the food and beverages they buy to be safe to eat and drink, as well as tasty. For the producer, that’s a huge responsibility.

Choosing automation technology which can be relied on for hygienic performance and efficient operation is an important step in meeting customer expectations – and satisfying their appetites.

If you would like to know more or discuss your options, please don't hesitate to contact a member of our Fluid Power, Transfer and Control team on 0121 508 6000, who will be happy to advise you on adpating your processes, achieving better efficiency, cost effectiveness and maximum hygiene across your production.