Design considerations for heat exchangers cleaning processes. How to avoid cross-contamination
Time: 16:00 - 16:30
Room: Plenary room
Plenary Session
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:
No mixing of untreated product with heat-treated
Safe separation of product from CIP
Cleanability
Holding section design
Self draining
Compatibility of materials
Smooth surfaces and accessibility
In particular, cleanability is a critical factor in ensuring food safety. Key principles include:
7T + 4S principles
No dead ends
Hygienic dampeners
Vortex breakers
No shadow areas
Correct agitator design