implemented. At the same time, a wide range of seminars are
being created for design engineers and food producers.
How can manufacturers of automation technology help in
practice?
Hofmann:
Designers should remember right at the planning
stage that machines also need to be cleaned. And dirt is often
very stubborn. I could well imagine that some designers would
quickly change their ideas if they had to clean the equipment
themselves.
trends in automation
: Salmonella in sausage, listeria in
cheese – there seems to be no end to the list of recent food
scandals. What can machine and installation builders do to
ensure that their equipment does not pose a health hazard?
Dr. Jürgen Hofmann:
They must pay attention to the cleanliness
of the machines and above all the process environment. Many
infections are caused by germs from the environment. To reduce
this risk, it makes sense to use machinery and systems which
can be cleaned safely and effectively. In addition, it is
important to train cleaning staff continuously and monitor their
work so that they are constantly aware of the need for food
safety. Particularly in the case of manual cleaning, which is never
carried out in the same way twice, there is a high risk that
residual contamination will remain on the production line,
leading to re-contamination of food.
You lead the Working Group on “Hygienic Design Principles” at
the European Hygienic Engineering & Design Group, EHEDG for
short, and are the Director of the Academy of Hygienic Design at
Weihenstephan. What can these organisations do to avoid such
situations?
Hofmann:
The only answer is education. It is necessary to
convince everyone, from the boss to individual workers, of the
importance of cleanliness and create awareness that the design
of production facilities has a decisive effect on the hygienic
condition of the equipment. The EHEDG offers guidelines for
the implementation of hygienic design criteria. A great deal has
already been published on this subject, now it must be
Personal data
Dr. Jürgen Hofmann
Jürgen Hofmann founded Hygienic Design Weihenstephan in
2006, with the departments “Consulting”, “Academy” and
“Institute”. Within the EHEDG, he leads the Working Group
Cluster “Hygienic Design Principles” and is a member of the
Board of Directors. He is also a lecturer at the Weihenstephan
Scientific Centre of the Technical University (TU) of Munich
and at the University of Science and Technology (ETH) in
Zürich. From 1998 to 2006, he was Scientific Assistant in the
Department of Machine and Equipment Sciences at the TU
Munich. He studied at the TU Munich Weihenstephan,
majoring in food technology and biotechnology, and obtained
a doctorate in food technology.
Clean results,
no need for tricks
Dr.-Ing. Jürgen Hofmann,
Head of the Hygienic Design Academy Weihenstephan and an
expert assessor for the Technical University of Munich, explains what food manufacturers
and machine and installation builders can do to make food safer. He insists that both food
company managers and staff need to have greater awareness of the importance of hygiene.
It is one area where he refuses to compromise.
Interview