The cleaning of equipment and lines occupies a vital place in the food processing industry. Often, a piece of equipment is chosen for its ability to assure a requested single unit operation, but knowing whether or not it is going to be easy to clean is not always evident. Furthermore, an easy cleaning ability is rarely expressed in the purchase specifications.
At the same time, regulatory and commercial demands related to equipment are increasing : Hygiene pack, quality referential, certification of food compatibility of materials…
The hygienic conception of equipment studies the criteria of conception to respect, in order to obtain from the equipment an easy cleaning ability.
Well designed equipment brings benefits in the following areas:
The CTCPA is working for many years on the hygienic conception of equipment :
The CTCPA is an active member of the administration council of EHEDG France (European Hygienic Engineering and Design Group). It is also coordinator of the RMT CHLEAN (Technological Mixed Network - Hygienic Conception of Line and Equipment with Cleaning Improvement). And it leads regional collective actions. For example:
The CTCPA also writes guides for hygienic conception of canned lines.
This acquired knowledge of hygienic conception allows the CTCPA to help companies through :
Connaître les principes de la conception hygiénique pour prendre en compte concrètement ce paramètre
Deux jours pour comprendre les enjeux du nettoyage et de la désinfection en agroalimentaire et pour savoir les maîtriser en entreprise. Formation conçue par CAMPDEN BRI (UK)