dr. jens voigt technische universität münchen 2008 · dispense systems other din standards •...
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Dr. Jens VoigtTechnische Universität München
2008
STANDARDS for DRAFT DISPENSE
(DIN NORM 6650)
Draft Beer Hygiene
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Why Norms & Standards?
• Goals:
- assure position of economy- strategic directives- support national laws and rules- have technical convergence- create efficient control processes and instruments
Quelle: www.din.de , „Arbeiten mit Normen“
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Standards for Dispense Systems
• TRSK• DIN• BG-Rules• EU-regulations
• remaining TRSK transition into BG-Rules• Norms & Standards shall be „state-of-the-art“• Norm can become legal guidelines or laws or law-like
instructions/regulations
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Series DIN 6650 Beverage Dispense Plants
• DIN 6650-1 General Requirements• DIN 6650-2 Material Requirements• DIN 6650-3 Safety Requirements of Parts• DIN 6650-4 Hygienic Requirements of Parts and components• DIN 6650-5 Test Methods and Procedures• DIN 6650-6 Cleaning and Disinfection• DIN 6650-7 Hygienic Requirements for Installation of Plants
and Units• DIN 6650-8 Water Dispense Units line-connected – Point of use
(PoU) (in preparation)• DIN 6650-9 Water Dispense Units, free-standing– Watercooler
(in preparation)
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Other Standards for Cylindrical Beverage Containers
• DIN 6647-1 nominal Volume < 50 Litermax. allowed operating overpressure < 3 bar
• DIN 6647-2 nominal volume < 50 Litermax. allowed operating overpressure < 7 bar
• DIN 6647-3 Beverage and base materialmax. allowed operating overpressure < 3 bar, Nominal Volume > 100 l
• DIN 6647-4 Beverage and base materialmax. allowed operating overpressure < 3 bar, Nominal Volume < 60 l
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Dispense Systems other DIN Standards
• DIN 6653-1 Beverage and concentrate – Parts (tubes, lines)• DIN 6653-2 Parts : Requirements for operation and testing of
CO2 warning devices• DIN 6653-3 Manual Glas Rinsing Devices• DIN 3542 Keg/Conainer connectors• DIN 32677 Pipe/Tube/Hose connectors• DIN 8546 Pressure Reducing Devices
• DIN VDE 0100 Rules for High voltage installations < 1000 V• DIN VDE 0105-100 Operation of Electrical Plants• DIN 10503, DIN 32677, [...], • ........
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Food Hygiene Regulation, National/European Law(Lebensmittelhygiene Verordnung EU) 2004
• No negative influencesno disgust causing- microbiological- smell, gases, aerolsols- human or animal excretions- pests- effluents, wastes
• No dangerous food handlingSafety concept & hazard analysis
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
What is a DIN-Norm?
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-4
Dispensing Plants:Hygiene Requirements for Parts
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-4: Hygiene Requirements
General:• Design to avoid
ContaminationMicroorganismsIndentation, dead ends cravices, sharp edgesFlows to be drainable
• Surfacessmooth, even for easy drainingcleanability
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
• Dirt: all contaminations able to cause negative effects in parts or product
• Cleaning: Removal of Dirt
• Easy-to-clean DesignHygienic Design:
Cleanability with simple meansreliable
DIN 6650-4: Hygiene Requirements
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Centric Connectors. No gaps, dead areas!
1 Nut2 Metallic contact, defined pressing3 Zentric
1 Nut2 axial Pressing, radiale seal3 Gap, dead area
Risk!Suggestion
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Risk rightgapedge
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-6
Dispense Systems:Requirements for Cleaning and
Disinfection
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-6: Requirements for Cleaning and Disinfection
TargetCleaning IntervalsCleaning methodsCleaning agents
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-6: Requirements for Cleaning and Disinfection
Beverages aIntervalls b
days
Fruit juices, nectares
Still Water (< 4g CO2/l), non-alc. beers
Wine; carbonated non-alc. beverages, carbonated waterBeer (except non-alc. Beers)
Concentrates, Spririts
a in mixes lowest intervall relevantb validate test requirements a) to f) according to Section 7 for exceeded intervals
11 to 7
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7 to 14
30 to 90
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Other minimal Cleaning requirements:
• Prior to first commissioning• Before/after usage interruptions > one week• Before every change of product• Parts in contact with air and product (e.g. taps, drip
plates...) daily!• Connection parts before each use at another beverage
container/keg
Who does this really???
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Contamination indicators:
• Residues, settlements, films• Untypical smells• sensoric deviations• Other unusual appearances
e.g. fungus, moldhaze in clear liquidsSlime/Biofilm layers on fittings and armatures
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-6
Cleaning Processes - General:• [...] mechanical cleaning methods to be combined with
chemical cleaning or disinfection
• Mechanical cleaning can NOT remove microbiologicalcontamination or kill microbes.
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Chemical Cleaning:
• Chemical cleaning has to be able to remove/dissolvelayers and enable steps of disinfection for killing of microbes.
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-6: Cleaning Requirements
Control of Cleaning effects:
• Available Methods :
a) Visual examination for visible contaminationb) mechanical Test methods [...]c) chemical Test methods [...]d) Sensorical Tests (z. B. smell, flavour)e) Mikrobiological culture test method in drafted beverages.
Total culture count: < 1000 cfu/ml ~OK
> 50.000 cfu/ml BAD> 10.000 cfu/ml Cleaning recommended
Colony forming unitsf) Non-cultural Test methods (e.g. ATP-Methods)
• For the control of cleaning tests a) to d) are minmal requirements• Test e) and or f) may be used to describe the status of plants
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-6
Requirements for Cleaning/disifection agentsGeneral:
• To be completely removable• To be effective and material compatible
• Appropriate for the use• Safety, health and environmental information from the
supplier to be available• Compliance with food safety regulations
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-6
Cleaning and Disinfection
• Parts and lines to be completely drained• Cleaning and operation instructions to be obeyed• Single use of sponge balls• [...]• Warning at tap, if liquids can be taken during cleaning!!
Thourough rinsing of parts and lines with potable wateruntil no visual indicationsuntil no detergents traceable
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-6
Certification of Cleaning or Disifection
- Cleaning or disinfection processes must beconfirmed by performing person
Automated Protocolls are aceptable.
Documentation in a plant record necessary.
Documentation to be available at the plant.
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-7
Hygienic Requirements for Installationsand Plants
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
• Rooms– Floor condition– Potable Water supply– Avoiding of negative influences
• Requirements for storage cabinets and rooms
- Cleanbility!- Protection against liquids- Lighting
DIN 6650-7: Requirements for plants
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
DIN 6650-7: Requirements for plants
• Includes all parts from storage to tap and also cleaninginstallations
• Hygienic Certificates required
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
• Documentation– Supplier or Installer,– Date,– Description of Plant– Notes about non-standard equipment– Cleaning instructions– Service and Maintanance instructions– Note about Cleaning after Installation.
DIN 6650-7: Requirements for plants
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Conclusions
• Standards are needed to create benchmarks
• They can create more safety• They can create more hygiene
• Consumer protection• They support our business and consumer behaviour
• Follow standards and give feedback!
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24.10.2008 Dr. Jens Voigt TUM Weihenstephan
Thank You!
Dr. Jens VoigtTU München-Weihenstephan
+49 8161 71 3179+49 172 8234 270