Two hygienic design requirements added by GFSI

Monday, 16 November, 2020

Two hygienic design requirements added by GFSI

Two new hygienic design benchmarking requirements have been published by the Global Food Safety Initiative (GFSI).

The food safety organisation said the requirements will have practical ramifications for food processing companies and their equipment suppliers.

Rick Heiman, Board Member of 3-A Sanitary Standards Inc. (3-A SSI), and Patrick Wouters, Vice President of the European Hygienic Engineering and Design Group (EHEDG), said the GFSI deserves much acclaim for taking this important step forward.

“The new GFSI hygienic design benchmarking requirements demonstrate that hygienic design plays a pivotal role in safeguarding food safety, food quality and productivity across the food supply chain,” they said.

The new GFSI benchmarking requirements for the Hygienic Design of Food Buildings and Processing Equipment have been published in two scopes: JI for building constructors and equipment manufacturers and scope JII for building and equipment users.

“JI and JII address both food processing companies and food equipment providers, thus contributing to a better communication between end users and developers of food processing sites and equipment,” Heiman said.

Wouters said that hygienic design guidelines had been widely adopted and applied by food processing companies and their equipment suppliers, contributing to improved cleanability of food processing lines and environments.

“But not all food industry stakeholders are sufficiently aware of the necessity of hygienic design yet. Since the global food industry has adopted the GFSI benchmarking process, these new benchmarking requirements are bound to change how hygienic design is integrated into food safety management systems,” he said.

“Consequently, hygienic design will assume a central role in food equipment development processes. We also expect this to have a harmonising effect on certification systems since these new hygienic design benchmarking requirements set a clear and unified baseline for all standards.”

Heiman said he expects the new GFSI hygienic design benchmarking requirements to encourage more food industry stakeholders to look into the proven benefits of hygienic design.

EHEDG and 3A-SSI will continue to assist food industry stakeholders and help them understand how to comply with all requirements regarding the hygienic engineering and design, fabrication, installation, maintenance and cleanability of facilities food process equipment.

 Image credit: © Traimak

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