Food processing machinery.

The hygienic design of equipment must be based on directives and regulations, including Regulation (EU) 2023/1230, which will come into force after a transition period on 19 January 2027. The Machinery Directive is the main document until 20 January 2027.

In addition to the Machinery Directive and Regulation, key legislation includes:

Food Regulation (EU) 178/2002, Regulation on food hygiene (EC) 852/2004 and Framework Regulation on materials in contact with food (EC) 1935/2004.

The Food Regulation contains information on, among other things, the principles of risk analysis, precautionary measures and traceability.

The EU Machinery Regulation (EU) 2023/1230 states that machinery and equipment used with foodstuffs must be designed and manufactured in such a way as to prevent the risk of poisoning or contamination. Equipment parts must be designed and manufactured with a minimum number of protrusions at joints, sharp edges and recesses. Liquids, aerosols and gases resulting from cleaning, disinfection and rinsing must be removed from the equipment before further processing, i.e. the equipment and its parts must be suitable for emptying.

In addition, the design and manufacture of equipment must prevent the entry of living organisms, such as insects, the accumulation of organic matter in areas that cannot be cleaned, or the entry of auxiliary substances, such as lubricants, into the manufactured product.

The operating instructions for the equipment must contain information on the recommended methods of cleaning, disinfection and rinsing, as well as on the cleaning agents used to disinfect the equipment. The Machinery Directive also stipulates that the equipment must be suitable for cleaning and inspection.

Manufacturers must take measures to ensure that risks associated with digital technologies, such as those posed by malicious third parties, are taken into account in both equipment and buildings to guarantee the safety of products and workers.

The standards are based on accumulated scientific, technical and practical knowledge that is in the public interest. Part 2 of the hygiene standard EN 1672-2:2020 ‘Food processing machinery — Basic concepts’ contains recommendations on hygiene and cleanliness requirements.

ISO 14159 specifies requirements for the hygienic design of machinery. It is specifically intended for machinery in the food, pharmaceutical and cosmetic industries, where hygiene is a critical safety factor.