Transport systems

In this 1-day course, the critical points of a conveyor belt are discussed, such as (in)direct product contact surface, accessibility, cabling, and frame construction.

OBJECTIVES:

1. Understanding the necessity of hygienic design (cleanability down to microbial level)

2. Assessment of (to be acquired) equipment for microbial cleanability

3. Designing, outsourcing, and supervising projects related to hygienic design

EXPERIENCED TRAINER

Burggraaf & Partners has been specialized in advising the food industry and pharmaceuticals, as well as the machine builders in this field, since 1993. The bureau is active in practically all sectors (bakery, fruits and vegetables, dairy, meat, beverages, biotechnology) and has provided dozens of trainings and courses in this field in cooperation with various organizations.

Companies affiliated with OOM may be eligible for financial assistance. For more information, visit www.oom.nl.

TARGET AUDIENCE:

• Engineer/designer

• Project manager

• Sales

• Construction workers

TOPICS:

1. Hygienic Design - It’s a must! - Legislation and regulations

• Developments in the food market - what has led to the need for hygienic design

• Summary of hygienic design aspects from

  • EU Food Hygiene Regulation

  • EU Machinery Directive incl. technical design dossier

  • EU Material Regulation

• Standards for hygienic design

• CEN 1672-2 and ISO 14159

• EHEDG guidelines

• Control bodies IFS, BRC, AIB

2. Hygienic design – Why is it necessary – Risk analysis (C/F/M)

• Basic knowledge of microbiology

• Growth conditions,

• Presence and movement of microorganisms

• Microbially sensitive products (matrix BRC v7)

• Chemical aids (lubricants, signaling fluids, compressed air, gas, water, vacuum)

• Physical breakage and detectability

• Risk control through zoning of space, equipment, and cleaning.

3. Hygienic design - open processing

• Elaboration according to the applicable NEN-EN 1672-2:2009 and relevant EHEDG guidelines, and possible changes in NEN-EN 1672-2:2020.

• Material - metals

  • corrosion resistance

  • available material (2B finish)

  • finishing methods (Ra /Rz etc.)

  • assessment of surface roughness

• Material - plastics & elastomers

  • migration (testing) / dimensional stability

  • declaration of conformity

  • chemical resistance

• Geometry (drainage, emptying, radius)

• Fixed connection (weld quality)

• Static seal

• Dynamic seal

• Frame (basic) - further elaborated later

• Lubrication

4. Cleaning & Disinfection

• Principles (types of dirt; cleaning methods)

• Application for open process equipment

• Validation of conveyor belt cleaning

• Various videos with explanations

5. Hygienic practice - conveyor belt

• Issues with current conveyor belts

  • direct & indirect product contact – open process

  • types of belts & cleanability

  • quick release

  • side guidance

  • belt support

  • drive

6. New layout - conveyor belt - Safe Food Factory

• Accessibility

• Machine safety versus food safety

• Frame construction (solid, closed, finishing)

• Hygienic cabling

• Total concept

7. Assessment of current design

• Based on a combined new checklist NEN-EN 1672-2/Safe Food Factory