3-A Sanitary Standards
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is a hygiene association of the US food industry. It defines specifications and directives for the development, production and use of hygiene plants in the dairy and food industry. The standards from 3 A are recognised worldwide.
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Antiseptic
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Working under germfree conditions.
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| BRC |
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British Retail Consortium
British pendant to IFS.
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| CIP |
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„Cleaning in place“
The internal cleaning of the plant without substantial disassembly on the product-touched surfaces.
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| EHEDG |
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„European Hygienic Equipment Design Group“
Independant consortium that was founded with the aim to prepare recommendations and test methods for the safe and hygienic processing of food.
Members: Food producers, research institutes, equipment manufacturers. Since 2007 Rittal is a member in the regional group
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| Electropolishing |
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During electropolishing material is removed from the surface of the anodically switched material by effect of a material-specific electrolyte and an external D.C. source.
The material is dissolved by an electrolyte. The removal is completely free from contamination and is carried out under planishing conditions. Planishing by electropolishing begins in the micro sector in contrast to the mechanical removal and comprises even larger structures that are rounded and smoothed on their surfaces during extended processing time. During electropolishing two differerent mechanism are working at the same time, at the one hand leading to a smooth surface in the micro area, at the other hand to a precision burring in the macro area.
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| FDA |
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„Food and Drug Administration“
US administration that releases products and approves material for use in the food and pharmaceutical industry.
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| GMP |
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„Good Manufacturing Practice“
. It comprises directives for quality assurance of production processes and environment in the food and pharmaceutical sector. A GMP-compliant quality management system ensures product quality and fulfilment of binding requirements of the public health authority for marketing.
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| HACCP |
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„Hazard Analysis and Critical Control Points“
HACCP is a preventive concept to detect risks during manufacturing, processing and selling at an early stage , to intervent if necessary and to document this. The concept is indivudually prepared by each food producer and is process not product oriented. The food producer sets critical control points , checks them by himself and documents the whole.
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| Hygienic Processing |
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Hygienic Processing comprises the hygiene-compliant and contamination-free design of production processes, machines and plants.
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| IFS |
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„International Food Standard“
In 2002 initiated by the retail industry in order to standardise complex and expensive certifications of the food producers. It serves for controlling the food safety and quality level of the producers and is required by numerous European and international wholesalers and retailers.
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| Contamination |
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The existence of impurities.
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| Cross-contamination |
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Germs which are settled on the enclosure may pass to the operator. When the operator gets in contact with food we talk of cross-contamination.
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| Piezo technology |
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When a voltage is applied to a piezotechnical crystal it responds with a mechanical tension that leads to a shape modification. When applying mechanical tension the Piezo crystal generates an electrical voltage.
This technology is applied for the Rittal stainless steel keyboard SM 6446.010.
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| Open process |
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Unprotected, open processing of food.
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| Closed process |
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The food is processed and transported closed, e.g. in boilers or pipes. Every closed process will be open in the filling area.
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| QHD |
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„Qualified Hygienic Design“
Test system for the cleanability of components.
Level 1 includes the theoretical proof of a hygiene-compliant design. The compliance with the standards relevant to the respective component may be documented with an own certificate and the QHD sign sticked on it. The manufacturer declares that he has adhered to the requirements of a state-of-the-art hygiene-compliant design stipulated in the rules and standards.
Level 2 is verified by a standard test developed by the chair of mechanical engineering and apparatues studies at the University of Munich, Freisingen-Weihenstephan (practical proof of cleanability).
Rittal Hygienic Design is based on the respective standards and makes QHD possible for you.
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| Splash zone |
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Zone consisting of surfaces on which parts of food may splash or flow along under the envisaged application conditions, but do not get into the food again.
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| Dead space |
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Space in which a product, ingredients, detergents or disinfectants may be enclosed, adhered or out of which they could not completely removed by cleaning measures.
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| Non-absorbing material |
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Material that does not absorb any substances with which it gets into contact when used for intended purpose so that it may not have any negative impact on the food.
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| Non-toxic material |
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Material that does not generate or releases any harmful substances when used for intended purpose.
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