What will the piping engineer learn from this section?The piping engineer will gain the following skills after studying this section:
2. Application of Hygine Piping
4. Precautions in Hygiene Pipe Engineering
5. Good Sanitary Hygienic Design is Essential if
6. Basic Principles of Sanitary Design
7. Pipe Unions
9. Cleaning Station
10. Material of Construction (MOC)
11. Good Sanitary Design Features
12. Pipe Work
13. Surface Finish
14. Sanitary Pumps
3A Standards for Centrifugal and Positive Rotary Type Pumps
A. Material1. All metal pump parts having any surface in contact with the product shall be constructed of metal consisting of stainless steel, nickel alloy, or equally corrosion resistant material that is non-toxic and nonabsorbent.
B. Construction1. Openings: Inlets and outlets shall confirm with the 3A sanitary standards for fittings.
15. Glass Pipe and Fittings
16. Plastic Pipe and Tubing
17. Welding of Sanitary Pipe, Fittings
A. Material1. All product contact surfaces shall be finished to an equivalent of not less than 120 grit finish properly applied.
B. ConstructionFittings shall conform to the specifications of dimension. shown on the 3A standard drawing established for each fitting.
Solderless or expanded type fittingsThe solderless recessless type fittings are sometimes used. The pipe passes entirely through the fitting and the joint between the pipe and the fitting is actually on the end of both the fitting and the pipe, out of direct contact with any product which passes through the pipe The fitting is attached by slipping the fitting over the end of the pipe to the proper position and then expanding the pipe into the fitting by means of an expander of the same general type as that used in expanding boiler tubes in a boiler.
18. Piping System Design for in Place Cleaning
19. Process Piping Requirements
20. Air-actuated Valves and Controls
21. Plant Layout
• It must be noted that a good layout does not require lavish or luxurious buildings.
22. Production Section Layout
23. What Hygienic Design must Deliver?
24. Examples of Equipment/Piping Related Spoilage or Food- Borne Illness
25. Design of Exterior
26. Where to Get Help?
Basic principles of hygienic design:The most common design faults which cause poor cleanability are: poor accessibility, inadequately rounded corners, sharp angles and dead ends. It must be recognised that there are degrees of sanitary design generally related to the permitted tolerance of microbial infection in the final product.
Some useful definitions:
27. How to Avoid Contamination?
28. How to Simplify Cleaning?
29. Hygienic Design Standards
30. Cleaning and Disinfection Systems - Theory and Practice
Some important terms:
operations are sometimes called cleansing, a term which is used in some milk and dairy legislation. Note that cleaning system components have both cleaning and sanitising functions.
• Dry and Wet Cleaning
Remove food products and open containers from the area surrounding the equipment to be cleaned. Dismantle the equipment to expose the surfaces to be cleaned.
CIP is mainly used for cleaning liquid handling systems. It comprises a number of steps:
31. Maintenance of Hygenic Systems - Theory and Practice
32. Aseptic Product
33. Hygienic Pipes and Fittings Sizes
2. Stumbo, C.R. (1973) , Thermobacteriology in Food Processing, 2nd Edn., NewYork Academic Press.