This presentation draws from the extensive expertise of Subramani Asaithambi, Lactalis India Quality Director and a respected member of EHEDG. It explores the critical hazards associated with the heat treatment stage in food processing, particularly focusing on the potential survival of virulent pathogens originating from raw materials. While heat treatment is essential for ensuring food safety, many real-life quality and safety incidents stem not from the process itself but from inadequately designed or improperly operated heat treatment equipment. 

At Lactalis, emphasis is placed on seven key hygienic design principles to mitigate these risks:  

1. No mixing of untreated product with heat-treated 

2. Safe separation of product from CIP 

3. Cleanability 

4. Holding section design 

5. Self draining 

6. Compatibility of materials 

7. Smooth surfaces and accessibility 

In particular, cleanability is a critical factor in ensuring food safety. Key principles include: 

1. 7T + 4S principles 

2. No dead ends 

3. Hygienic dampeners 

4. Vortex breakers 

5. No shadow areas 

6. Correct agitator design