Yearbook 2013/2014 - ehedg

166 EHEDG Subgroups
manufacturers within the same technology field. A number
of mechanisms have allowed successful conclusion to the
work groups’ tasks, including:
• The breadth of the groups experiences - the flooring
team consisted of manufacturers, academics, and a
national agency, the drainage team had more than one
representative from each company.
• Where competition is direct, then work toward common
agreement before wider group presentation.
• The interrelationships between building components –
for example floors and drains.
• Intermediate stage presentation of intended structure
of the proposal at the central Building Design Group
meetings.
Taking part in the extra meeting the flooring group had
representation from ANSES - Brigitte Carpentier; Argelith
– Volker Aufderhaar; BASF Ucrete – Phillip Ansell; with
further input from Prof Vladimir Kakurinov. Key themes
of the flooring group included a hygienic floors checklist;
challenges in flooring; gradients; joints, materials; installation
and waterproofing.
The Drainage group from ACO – Martin Fairley, Vaclav
Kralicek and Jiri Lonicek; and Blucher Metal A/S – Martin
Frølund and Palle Madsbjerg. Key themes from the drainage
group included flow and capacity, layout, application areas
and examples, materials, installation considerations and
floor interface details, maintenance and cleaning. Input from
the door industry was supplied solely by manufacturer coolit
– Kristian Kissing. Many others have made contribution to
these teams as they progressed.
As might be expected such an extensive overall work
programme from the Building Design Group has potential
to raise issues worthy of debate; one such issue related to
the definition of segregation and zoning – critical elements
of overall hygienic design principles in modern production
facilities. A separate work group comprising of 5 participants
(Kraft Foods, Unilever, Cargill, Heinz and Campden BRI), is
to further the discussion on this central topic. Zone definitions
could include:
• Factory site – between the perimeter fence and the
building envelope
• Non food production area, e.g. locker rooms, canteens/
restaurants, smoking areas, boiler rooms, workshops,
machinery rooms, laboratories, offices, meeting rooms,
living accommodation
• Enclosed product areas, e.g. warehouses, despatch
areas, cleaning stores
• Raw material processing zone, e.g. slaughter house,
vegetable washing, waste disposal
• General processing zone, e.g. ingredients suitable for
further processing, exposed packaging and processed
products often termed Low risk, Low care or GMP
areas
• Controlled zones for decontaminated products,
microbiologically driven and often termed High Care
or High Risk areas for chilled RTE products or the
Primary Salmonella Control Area for dry RTE products
• Controlled equipment, e.g. clean to aseptic handling
and filling
It is anticipated that the Group will have its draft proposals
in place by the end of 2012 or the beginning of 2013. If it is
met then a substantial piece of work has been produced in a
relatively short timescale of just a little over a year – a great
achievement.
Chairman:
Dr. John Holah
Campden BRI
Food Hygiene Department
Chipping Campden
GLOUCHESTERSHIRE GL55 6LD
GREAT BRITAIN
e-mail: j.holah@campden.co.uk
phone: (+44 1386) 84 20 41
EHEDG Subgroup
“Chemical Treatment of Stainless Steel”
Dr. Gerhard Hauser, e-mail: gerhardwrhauser@yahoo.de
The task of the group was to review EHEDG Doc.18
“Passivation of Stainless Steel” published in 1998 which
gives essential recommendations to one of the most
important properties of stainless steels for product contact
surfaces in the food and beverage industry.
Food equipment manufacturers and users choose stainless
steels as the predominant material of construction because
of their excellent mechanical properties combined with a
high level of corrosion resistance and cleanability. The latter
two attributes are the primary determinants of the material’s
hygienic behaviour. They rely upon the ‘passive surface
layer’, a chromium-rich oxide film which naturally forms on
all stainless steels. This layer is adequately protective for the
vast majority of food and beverage applications.