| Scope: |
Hygienic Design is defined as: Design and engineering (materials and fabrication) of equipment and premises which are easily cleanable assuring the food is safe and suitable for human consumption.
This ESSENTIAL decribes hygienic design requirements on the basis of
- Brazilian laws/decrees
- ANVISA Resolutions
- Brazilian NRs (Normas Regulamentadoras) for work safety regarding food machinery and equipment
For other aspects of food contact (e.g.: materials, migration limits, see: ESSENTIAL BRA Food Contact Materials.
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| Legislation in force: |
Art. 1 This code establishes norms for the protection and defense of consumers, public order and social interest.
SECTION I - Health and Safety Protection
Art.8.2: The supplier must clean the equipment and utensils used in the supply of products or services, or made available to the consumer, and inform, in an ostensive and adequate manner, when applicable, about the risk of contamination.
NR-12 Annex VI - Bakery and Confectionary Machines
This annex sets out specific saftey requirements for the bakery and confectionary machines, e.g., kneaders, mixers, rollers, moulders, sheeters, bread slicers and breadcrumb mills.
NR-12 Annex VII - Grocery and Butcher Machines
This annex sets out specific safety requirements for new, used or imported butcher and grocery machines, namely: band saw, meat slicer, meat tenderizer, meat grinder and cold cut slicer.
Decree 9013 - Regulation of the industrial and sanitary inspection of animal products (amended by Decree No.10.468 of 2020)
TITLE IV- GENERAL CONDITIONS FOR ESTABLISHMENTS
CHAPTER I - BUILDING FACILITIES AND EQUIPMENT
Article 42. Animal product establishments must possess the following basic and shared conditions, taking into
consideration applicable technical specificities, without prejudice to other criteria established in supplementary norms:
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XVII - corrosion-resistant equipment and utensils that are easy-to-clean, non-toxic and do not allow the
accumulation of residues;
XVIII - equipment and instruments to monitor the manufacturing process, calibrated and externally checked,
considered needful for technical and sanitary control of production;
XIX - an area for the cleaning of containers used in moving raw material and products
CHAPTER II - HYGIENE CONDITIONS
Article 54. Establishments' built facilities, equipment and utensils must be kept in good hygiene conditions before,
during and after the performance of the industrial activities.
Single paragraph. Cleaning procedures must be carried out regularly and whenever necessary, taking into consideration
the specificities of each industrial sector, so as to avoid the contamination of animal product
Article 72. In spaces where there is an immediate risk of contamination of utensils and equipment, there must be
devices or mechanisms for sanitizing using water at a minimum of 82.2º C (eighty-two point two degrees Celsius) or some
other equivalent method recognized by the Department of Inspection of Animal Products.
TITLE V - INDUSTRIAL AND SANITARY INSPECTION
CHAPTER I - INDUSTRIAL AND SANITARY INSPECTION OF MEAT AND PRODUCTS
CHAPTER IA - INDUSTRIAL AND SANITARY INSPECTION OF FISH AND DERIVATIVES
CHAPTER II - INDUSTRIAL AND SANITARY INSPECTION OF EGGS AND EGG DERIVATIVES
CHAPTER III - INDUSTRIAL AND SANITARY INSPECTION OF MILK AND DAIRY PRODUCTS
CHAPTER IV - INDUSTRIAL AND SANITARY INSPECTION OF BEE PRODUCTS AND DERIVATIVES
CHAPTER IV - INSPECTION STAMPS
Art. 463. The inspection stamp represents the official SIF mark and constitutes the guarantee that the product comes from an establishment inspected and supervised by the Ministry of Agriculture, Livestock and Supply.
NR-36 – Health and Safety at Work in Slaughter Houses and Processing Meat and Derivatives
Chapters:
36.7 Machines
36.7.1 The machinery and equipment used in slaughter and meat and meat products processing companies must comply with the provisions of NR12 (Safety at Work in Machinery and Equipment)
36.8 Equipment and Tools
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