EN 15180

Introduction:

Food depositors are crucial equipment in food processing, handling the delicate task of placing various food products onto containers or trays. Ensuring their safety and hygiene is paramount to safeguard consumer health and prevent contamination. This article will delve into the key safety and hygiene requirements for food depositors, providing valuable information for manufacturers, operators, and regulators.

Scope:

This article covers the safety and hygiene requirements for all types of food depositors, including:

• Volumetric depositors: These utilize pistons or gears to consistently deposit predetermined volumes of food products.
• Gravimetric depositors: These measure the weight of the product to ensure accurate portions.
• Pressure depositors: These utilize compressed air or other fluids to dispense products like batter or whipped cream.
• Extrusion depositors: These continuously extrude product through nozzles for shaping and forming.

Safety Requirements:

• Machine design and construction: Depositors should be constructed from safe, non-toxic materials that can withstand cleaning and disinfection. Moving parts should be guarded to prevent operator injury.
• Electrical safety: Proper wiring and grounding are essential to prevent electrical hazards. Emergency stop buttons should be readily accessible.
• Mechanical safety: Interlocks and safety devices should prevent accidental operation and ensure safe product flow. Sharp edges and pinch points should be eliminated.
• Noise and vibration: Depositors should operate within acceptable noise and vibration levels to protect workers’ hearing and health.

Hygiene Requirements:

• Material selection: Food contact surfaces should be made from smooth, easy-to-clean materials like stainless steel or food-grade plastic.
• Design for cleanability: Depositors should be designed for easy disassembly and cleaning, with minimal crevices and difficult-to-reach areas.
• Cleaning and disinfection procedures: Established cleaning and disinfection protocols should be implemented based on the specific product and depositor type. These protocols should be documented and readily available to operators.
• Cross-contamination prevention: Measures should be taken to prevent cross-contamination between different products and ingredients. This includes separate equipment for allergens and potential allergens.

Additional Considerations:

• Risk assessment: Conducting a thorough risk assessment of the specific depositor and its operating environment is crucial for identifying potential hazards and implementing appropriate control measures.
• Training: Operators should be adequately trained on the safe and hygienic operation of the depositor, including cleaning and disinfection procedures.
• Maintenance: Regular maintenance is essential to ensure the continued safe and hygienic operation of the depositor. This includes inspecting for wear and tear, replacing damaged parts, and lubricating moving parts.

Conclusion:

Adhering to safety and hygiene requirements for food depositors is vital for protecting consumers and ensuring the smooth operation of food processing facilities. By understanding and implementing these guidelines, manufacturers, operators, and regulators can contribute to a safe and hygienic food production environment.

Further Resources:

• EN 15180 Food processing machinery – Food depositors – Safety and hygiene requirements
• BS EN 1672-2 Hygiene requirements for machinery
• U.S. Food and Drug Administration (FDA) Current Good Manufacturing Practice (CGMP) in Manufacturing, Processing, Packing, or Holding Food

This information provides a general overview of the topic. For specific regulations and requirements, please consult the relevant authorities in your region.

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Applicable standards and regulations: Depending on your location and target market, different standards and regulations apply. These may include:

European Union: EN 1672-2 (Hygiene requirements) and prEN 15180 (Food depositors)

United States: FDA 21 CFR 110 and 314

International Organization for Standardization (ISO): ISO 22000:2018 (Food safety management systems)

Key safety and hygiene requirements: These typically focus on:

Design and construction of the depositor to prevent contamination and ensure easy cleaning

Materials used to be food-grade and non-toxic

Control systems to ensure accurate and safe operation

Maintenance and cleaning procedures