The Standards for Hygienic Piping in Dairy and Food Production Facilities

In the world of dairy and food production facilities, designing and implementing hygienic piping is of crucial importance. Ensuring food safety and preventing contamination are essential goals supported by a range of standards and norms. Adhering to these standards contributes to the production of high-quality and safe food products. Below, we discuss some of the key standards applicable to the design of hygienic piping in these industries.

The Most Important Standards for Hygienic Pipework:

• EHEDG (European Hygienic Engineering & Design Group): EHEDG is a leading organization focused on promoting hygienic design and engineering in the food industry. EHEDG guidelines provide comprehensive information on hygienic design principles for equipment and piping systems, including materials, surface finishes, and construction techniques.
• 3-A Sanitary Standards: Developed by 3-A Sanitary Standards, Inc., a non-profit organization in the United States, these standards establish hygienic design requirements for equipment and systems in contact with food products. The standards include specifications for piping materials, welding, surface finishes, and cleanability.
• ISO 9001: While ISO 9001 is not a specific standard for hygienic piping, it is an important standard for quality management. Many dairy and food production facilities are certified to ISO 9001, demonstrating compliance with international standards for quality management, including the design, production, and installation of piping systems.
• FDA Regulations: In the United States, the Food and Drug Administration (FDA) imposes strict regulations on the food industry, including requirements for materials in contact with food. Manufacturers must ensure that piping materials comply with FDA regulations to ensure food safety.
• BS4825 Standard: The BS4825 standard is an important norm in the United Kingdom, specifying requirements for piping systems used in the food industry. This standard includes guidelines for the dimensions, materials, and surface finishes of hygienic pipes, fittings, and components.
• ASME-BPE Standard: The ASME-BPE (Bioprocessing Equipment) standard is an international standard focusing on specifying materials, design principles, and fabrication requirements for piping systems in the biopharmaceutical and biotechnology industries. While originally designed for bioprocessing technology, ASME-BPE guidelines are often applied in dairy and food production facilities due to their emphasis on hygiene and sterility.
• DIN-EN Standards: DIN-EN (Deutsche Industrie Norm - European Norm) standards are widely recognized standards used in various sectors, including the food industry. Specific DIN-EN standards such as DIN-EN 10357 and DIN-EN 10357 may apply to hygienic piping, providing guidelines for dimensions, tolerances, materials, and surface finishes of pipes and fittings.
• ISO 2037 Standard: The ISO 2037 standard specifies dimensions and tolerances for hygienic tubes used in the food industry and other applications where hygiene is crucial. This standard includes guidelines for the outer diameter, wall thickness, and surface finish of stainless steel tubes used in hygienic piping systems
• ASTM A270/A270M Standard: The ASTM A270/A270M standard specifies the dimensions, tolerances, and surface finishes for stainless steel sanitary tubes used in food, dairy, and beverage industries. Comparable to ISO 2037, ASTM A270/A270M is widely recognized in the United States for its relevance to similar applications.
• NSF/ANSI 61 Standard: The NSF/ANSI 61 standard, developed by the National Sanitation Foundation (NSF) and the American National Standards Institute (ANSI), focuses on the safety of drinking water systems. While primarily aimed at materials and components in contact with drinking water, this standard is also commonly applied in the food industry for components in contact with water or aqueous solutions during production processes. Compliance with the NSF/ANSI 61 standard ensures that materials do not leach harmful substances and maintain the safety of the end product.

​Key Considerations in Hygienic Piping Designs:

1. Material Selection: Stainless steel (e.g., AISI 316L) is often the preferred choice due to its corrosion resistance and hygienic properties. Other materials such as plastics (e.g., HDPE, PTFE) may be suitable for specific applications.

2. Surface Finish: Smooth surfaces with low roughness are essential to minimize bacterial adhesion and improve cleanability. Electrolytic polishing is often applied to reduce surface roughness.

3. Welding Methods: Hygienic welding, such as orbital welding, is used to join pipes without irregularities and with minimal distortion, minimizing dead spaces.

4. Hygienic Design Features: The design of piping systems should consider factors such as avoiding dead-end pipes, using sanitary fittings, and minimizing points where dirt and bacteria can accumulate.

By complying with these standards and guidelines, dairy and food production facilities can design hygienic piping systems that meet the highest standards for food safety and quality. Adhering to these standards is essential to ensure the integrity of the product and assure consumers of safe and high-quality food products.

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