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Food and Drug Administration

The Food and Drug Administration (FDA) one of the United States federal executive departments responsible for protecting and promoting public health through the regulation and supervision of food safety, tobacco products, dietary supplements, prescription and over-the-counter pharmaceutical drugs (medications), vaccines, biopharmaceuticals, blood transfusions, medical devices, eletromagnetic radiation emitting devices (ERED), cosmetics, animal foods & feed and veterinary products.

Europe hygienic engineering & Design Group (EHEDG)

Is a consortium of equipment manufacturers, food industries, research institutes as well as public health authorities and was founded in 1989 with the aim to promote hygiene during the processing and packing of food products. The principal goal of EHEDG is the promotion of safe food by improving hygienic engineering and design in all aspects of food manufacture.

3A Sanitary Standards embodies the general principles of hygienic design, is also being developed that equipment fabricators and food industry personnel may use as a guideline.

National Sanitation Foundation (NSF)

NSF offer the most accepted and trusted certification and verification programs for commercial foodservice equipment, specified by health departments, restaurant buyers and specifiers worldwide. NSF means market access - products with the NSF mark receive guaranteed regulatory acceptance in North America and improved acceptance worldwide.

EN 1672-2 is the European standard for hygiene requirements for food production machines. Standard EN 1672-2 defines three areas in food production with different hygiene requirements i) food zone, ii) Splash Zone, iii) Non-Food area.

ISO 14159 is one of a series of standards relating to the safety of machinery (ISO 12100 series). It differs from other safety standards, it is concerned with the associated hygiene risks.

They are more associated with the ability of machines to be freed from product debris and micro-organism, and thus preventing product contamination, rather than from the dangers of moving parts or electrical hazards to the operator.

ISO 22000

It sets out the requirements for a food safety management system and can be certified to. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.

Hazard Analysis Critical Control Point (HACCP)

Is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.