Hygienic Food Handling Pump Considerations
The term food pumps can encompass a broad spectrum of models and design depending on the nature of the liquid being pumped, application, liquid viscosity and final use.
Currently there is not an obligation to use hygienically certified pumps for food manufacturers, however must ensure pumps used within the food industry can be sanitized, cleaned, and have had dead zones removed to avoid the accumulation of bacteria.
Hygienic pumps with third party approval can mean lower insurance premiums and avoidance of litigation.
Depending on the process there are various grades of hygiene in which pumps can be manufactured to which include:
FDA Approval: Material compatibility approved by the US Food And Drug Administration
3A Approval: Sanitary and pharmaceutical standards and practice with certification issued for specific models of pump. Involves FDA Approved pumps, customer compliance with needs and full traceability by supplier. Specific requirements are detailed as to the polishing required and radius of any curves in the pump without any final testing.
EC1935/2004: Requiring material traceability and subject to higher standards of test than those by the FDA
EHEDG: More general in approach that 3A in terms of specifying outcome rather than required polishing level or radius, using real life testing after a cleaning regime has been implemented alongside a theoretical approach.
Machinery Directive self Certification: Supplier self certifies equipment is to a hygienic standard and has dead zones removed and polished to specific rating.
We work with customers pumping any types of processed food, beverages, fruit, or vegetables to ensure the required specification is met, with the pump designed for longevity utilizing the correct sealing technology for any problematic liquids such as sugars and correct pump technology to ensure there is not an undesired change to a recipes state.
