Doc. 43 HYGIENIC DESIGN OF BELT CONVEYORS FOR THE FOOD INDUSTRY - french version

EHEDG 2016
Seiten /pages: 76



This document provides guidance to the hygienic design of belt conveyors specifically for use in an environment where wet cleaning is mandatory, and is supplementary to the general requirements and standards for hygienic equipment. The guidance is relevant where the foodstuff is in direct contact with the conveyor and also in areas where there is a hygienic risk from indirect contamination. Although applicable for use in all food production environments, care must be taken when using these guidelines in considering the actual conditions, product types and the hygienic risks of contamination. Similarly, where a dry application precludes the use of water and liquids in cleaning, different systems may be suited, as described in EHEDG guideline, document 22.