HYGIENIC EQUIPMENT DESIGN AND MEAT （卫生设备设计和肉）.pdf

HYGIENIC EQUIPMENT DESIGN AND MEAT PROCESSING OPERATIONS Zoran Petrović Ph.D. Process Design Engineer (Tech.) Institute of Meat Hygiene and Technology Belgrade, Serbia CUSTOMERS IN FOCUS  Protecting customers in the Meat industry (meat processors) is the highest priority today both in Europe and U.S.  As a result of this, there is an obvious demand for products that cannot be faulted in hygiene. HYGIENIC DESIGN CONSIDERATIONS FOR THE CONSTRUCTION AND OPERATION OF MEAT AND POULTRY PROCESSING FACILITIES  Hygienic design refers to those building design features that may be unique to a meat processing plant and are intended to reduce the risk of contamination by biological, physical and chemical hazards from meat processing operations.  The task of hygienic design is to minimize risks of contamination and to make easier the challenges of cleaning and maintaining the plant and equipment Hygienic design is concerned with:  factory siting and construction  design of the building structure  selection of surface finishes  segregation of work areas to control hazards  flow of raw materials and product  movement and control of people  design and installation of the process equipment  design and installation of services (air, water, steam, electrics etc.). HYGIENIC LEVEL DESIGN OF PARTICULAR MEAT PROCESSING EQUIPMENT  Meat processing equipment has traditionally been designed and built to be suitable for purpose.  For example, a mixer for raw meat has rarely been designed to the same hygienic level as a slicer of cooked meats.  Similarl