AWARD WINNING HYGIENIC CONTROL DEVICES AND INDICATOR LIGHTS

摘要

Hygiene, which finally became a subject of the EC Machinery Directive in 1995, has a particular relevance to food processing machinery, yet if the basic principles of hygienic design are applied to the control devices and indicator lights used in this type of machinery, most commercially available units will either fail to satisfy the requirements or have had to be adapted to do so. Whilst the machine itself presents no hygiene risk, the potential for risk is created when a specific product is produced in it. For example, mixing machines that may have the same type of construction and can be used to process food or other substances (such as plastics), only present a hygiene risk when used to process food. The same level of risk also applies to control devices, especially where products with very high hygiene sensitivity such as milk, mayonnaise, fresh egg, meat, delicatessen salads, fish, poultry, ice cream and cream, are being processed.