Purpose: To investigate the hygienic design of food industry cleaning equipment and propose improvements for the future.
Methods: Drilled and stapled, resin set, and fused filament food industry brushware were investigated, with regard to hygienic design, using microscopy and UV sensitive lotion (as a contaminant). These brushware types were also assessed against 3A/EHEDG and European Brushware Federation (FEIBP) hygienic design criteria, and the requirements of key food safety and quality standards.
Results: All existing brushware had hygienic design issues, as indicated by the presence of residual 'contamination' and crevice, and various levels of non-conformance to established hygienic design criteria, and safety and quality standards.
Significance: These investigations indicate that much of the cleaning equipment used in food manufacturing environments is generally of poor hygienic design. Given the constant drive to improve food safety and quality food manufacturers need to minimize the risk of product contamination through all possible means, including the use of hygienically designed cleaning equipment. As a long established provider of professional cleaning equipment to the food industry Vikan have developed a range of cleaning equipment in line with hygienic design criteria that will help in this regard.