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HACCP protocol

HACCP is the Hazard Analysis Critical Control Points system that was developed to ensure the safety of food for United States astronauts nearly 30 years ago.

The Hazard Analysis and Critical Control Point (HACCP) system is internationally accepted as the system of choice for food safety management. It is a preventative approach to food safety based on the following seven principles:

  • identify any hazards that must be prevented eliminated or reduced
  • identify the critical control points (CCPs) at the steps at which control is essential
  • establish critical limits at CCPs
  • establish procedures to monitor the CCPs
  • establish corrective actions to be taken if a CCP is not under control
  • establish procedures to verify whether the above procedures are working effectively
  • establish documents and records to demonstrate the effective application of the above measures

The HACCP approach provides a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out. This involves the following four steps: Plan, Do, Check.

Following the Legislative Order No.155/97, certain European Directives concerning food hygiene have been introduced in Italy and on 28 June '97 HACCP (Hazard Analysis and Control Critical Points) regulations regarding the health and hygiene prevention system came into force. The general obligation is that of guaranteeing the hygiene of the food in the treatment phase.

Separeco units are manufactured in accordance with HACCP guidelines.

Hygienic pipe couplings

Pipe couplings are the most frequently used elements of modern food processing equipment. Wherever connections are made between plant elements (e.g. pumps, valves, filters, vessels), a dismountable joint creates possibilities for maintenance, quick  replacement, or changes in the processing sequence or product flow route.
Because pipe couplings are typically mass produced, they were among the first items to be standardized. The basic designs specified in the most important standards currently used in Europe are now 30-35 years old. As the development of products and processing methods has resulted in more sensitive products and more severe process conditions, in many cases pipe couplings are operating at the limit of their capabilities, with increasing risk of failure from hygienic as well as mechanical points of view.
This increasing risk and the related failures have prompted equipment users and manufacturers to design improved couplings. Thus,  almost every major equipment supplier now has their own type of coupling, reducing equipment versatility and increasing costs to
users and manufacturers.

Hygienic design of closed equipment for the processing of liquid food

It is strongly recommended that joints are avoided where possible. For piping, bending of the pipe is highly preferable over the lise of prefabricated bends with couplings. If pipe bending is not possible, welding is the preferred method, provided that the welding is done correctly, to ensure a smooth and continuous weld. Where detachable joints are necessary, they should be sealed by elastomers.
Compression of elastomers, overcompression of elastomers may affect the hygienic characteristics of equipment in two ways. Firstly, overcompression may lead to destruction of the elastomer, particularly if the overcompressed elastomer is heated (such as during pasteurization or sterilization).
The elastomer may hecome brittle and fail to provide the required seal, while pan of the elastomer may contaminate the product. Secondly, overcornpression may lead to protrusion of the elastomer into the equipment, thereby hampering cleaning and draining. Undercornpression too is highly undesirable as it may lead to crevices and fail to provide a reliable seal even when it is not visibly leaking. the seal may permit the ingress of microorganisms.
Self-evidently, not only the dimensions of the metal components, but also those of the gasket must be correct,
ensuring adequate compression at the product side, taking into account differences in thermal expansion under all operation conditions (cleaning, pasteurization or sterilization. and processing).


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