Technical Knowledge/Food and hygiene
Food and hygiene

Consider hygienic design and cleanability together

Define material, cleaning and acceptance requirements before purchase.

Write the requirements

Ask separately about wetted materials, connections, cleaning and documentation. Clarify which component and operating condition a food-contact statement covers.

Describe operating scenarios

Include product changeovers and cleaning cycles. Establish which checks belong to the equipment supplier and which belong to the plant.

Separate documents from validation

A material certificate does not validate the complete process. ND and DW double-wall structures reduce intermixing risk but do not establish zero risk; materials, limits, leak detection and acceptance remain part of the assessment.

Prepare for the discussion

  • Fluids, composition and relevant material requirements
  • Flow rates and inlet/outlet temperatures on both circuits
  • Design conditions and allowable pressure drop on each side
  • Exact model, nameplate and current technical documents