Wellness & Nourishment • GMP • Advanced ... - Mælkeritidende

CS, GMP, EHEDG,By SteenSørensen,Sales Manager,Keofitt a/sDevelopment of technologies for industrial productionkeeps accelerating. In earlier days, it was the inheritedcraftsmanship and traditions that guaranteed a highlevel of product quality and healthy hygiene allthrough the production process. But, as the insight andinfluence of the craftsman is gradually replaced by, say,automation and closed industrial processes, measuringand measurements remain the sole means of securingeffective quality control.Development of more sensitive analysisequipment puts greater demandson product quality. Greaterdemand to product quality has inturn meant that the equipment hasto be developed to an even higherstandard of hygiene. The level oftraditional craftsmanship used tomark the difference between goodand average products. However, intoday’s world, when all aspects ofindustrial food production have tobe automated, controlled and validated,human efforts may now suddenlyput quality at risk. Because althoughpeople have the same industrialbackground they do not alwayssolve tasks in the same way, preciselybecause they are human beings andnot machines.CS, GMP, EHEDG, HACCP …Most of the abbreviations above areterms well known to professionals inthe food industries. CS is actually anabbreviation of them all: CommonSense, GMP (Good ManufacturingPractice), HACCP and EHEDG designguidelines are in reality basedon professional common sense.They are tools created to ensuremaximum food quality while minimizingthe risk of errors. In otherwords, you can now get a certificateof Common Sense. One example isEHEDG, which stipulates that eachcomponent must pass a standardizedtest before being certified.Uniform control is commonsenseIt is also common sense to checkthat the process is the best possible.A sample is extracted from the highlytechnological process to be analysedin a laboratory using the ultimatein modern, advanced analysisequipment. It is also common sensethat an analysis is no better that theOKTOBER 2001Keofitt sampling valve does not onlycomply to the EHEDG guidelines, but itssampling valve has also been EHEDGcertified.sample with which it is taken. If theresult of the analysis is not OK – is itthen due to the process, the sampleor the analysis? The sampling andthe handling of the sample fromprocess to laboratory can easily becomethe weakest link – particular ifthe sampling is done manually andthe equipment is not up to par. It isdifficult to contaminate with GMP,HACCP … and common sense. Thetradition for upholding quality andthe professional discipline amongmanagers and staff are, however,also important factors.Sterile sampling is commonsenseKeofitt has been involved in providingsterile microbiological samplesfor 30 years. The first valve was speciallydesigned for the very sensitivefermentation tanks in breweries. Itwas the very first valve that couldbe sterilised before it was opened,safeguarding both the process (fermentation)and the sample (analysis)against contamination. Keofitt’svalve was the first sampling valveto be approved by the American 3Astandard and today, Keofitt is theonly company that has a samplingvalve that does not only comply tothe EHEDG guidelines, but its samplingvalve has also been EHEDGcertified.36 Danish Dairy & Food Industry... worldwide 2006NR. 16