Relevant bibliographies by topics / Hygienic design

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
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Academic literature on the topic 'Hygienic design'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 February 2022

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Journal articles on the topic "Hygienic design"

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Lelieveld, H. L. M. "HACCP and hygienic design." Food Control 5, no. 3 (January 1994): 140–44. http://dx.doi.org/10.1016/0956-7135(94)90073-6.

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LELIEVELD, H. L. M. "Hygienic design and test methods." International Journal of Dairy Technology 38, no. 1 (January 1985): 14–16. http://dx.doi.org/10.1111/j.1471-0307.1985.tb00532.x.

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Bilgili, S. F. "Sanitary/hygienic processing equipment design." World's Poultry Science Journal 62, no. 1 (March 1, 2006): 115–22. http://dx.doi.org/10.1079/wps200588.

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VINSON, H. G. "Hygienic design of a dairy." International Journal of Dairy Technology 43, no. 2 (May 1990): 39–41. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02421.x.

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Go Yanko, E. "European hygienic engineering and design group." Trends in Food Science & Technology 18 (January 2007): S4—S5. http://dx.doi.org/10.1016/j.tifs.2006.10.017.

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Lelieveld, Huub. "European hygienic equipment design group (EHEDG)." Food Control 2, no. 1 (January 1991): 53. http://dx.doi.org/10.1016/0956-7135(91)90119-h.

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Dewolfs, Nabila. "Hygienic Design-Antriebe für die Lebensmittelproduktion." Konstruktion 71, no. 06 (2019): 28–30. http://dx.doi.org/10.37544/0720-5953-2019-06-28.

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Die Edelstahl-Motoren von Groschopp eignen sich dank ihres Designs besonders für den Einsatz in hygienekritischen Bereichen wie der Nahrungsmittel- und der Pharma-Industrie. Dort überzeugen sie nicht nur durch ihre Leistungsstärke, sondern auch durch eine sehr platzsparende Bauweise.
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Djekic, Ilija, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland, and Andreja Rajkovic. "Hygienic design of a unit for supercritical fluid drying – case study." British Food Journal 120, no. 9 (September 3, 2018): 2155–65. http://dx.doi.org/10.1108/bfj-01-2018-0052.

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Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engineers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.
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Abuosi, Aaron Asibi, Samuel Kaba Akoriyea, Gloria Ntow-Kummi, Joseph Akanuwe, Patience Aseweh Abor, Anita Anima Daniels, and Robert Kaba Alhassan. "Hand hygiene compliance among healthcare workers in Ghana’s health care institutions: An observational study." Journal of Patient Safety and Risk Management 25, no. 5 (September 30, 2020): 177–86. http://dx.doi.org/10.1177/2516043520958579.

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Objective To assess hand hygiene compliance in selected primary hospitals in Ghana. Design A cross-sectional health facility-based observational study was conducted in primary health care facilities in five regions in Ghana. A total of 546 healthcare workers including doctors, nurses, midwives and laboratory personnel from 106 health facilities participated in the study. Main outcome measures The main outcome measures included availability of hand hygiene materials and alcohol job aids; compliance with moments of hand hygiene; and compliance with steps in hygienic hand washing. These were assessed using descriptive statistics. Results The mean availability of hand hygiene material and alcohol job aids was 75% and 71% respectively. This was described as moderately high, but less desirable. The mean hand hygiene compliance with moments of hand hygiene was 51%, which was also described asmoderately high, but less desirable. It was observed that, generally, hand hygiene was performed after procedures than before. However, the mean compliance with steps in hygienic hand washing was 86%, which was described as high and desirable. Conclusion Healthcare workers are generally competent in performance of hygienic hand washing. However, this does not seem to influence compliance with moments of hand hygiene. Efforts must therefore be made to translate the competence of healthcare workers in hygienic hand washing into willingness to comply with moments of hand hygiene, especially contact with patients.
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Roddis, Alan. "The importance of a hygienic seal design." World Pumps 2010, no. 11 (November 2010): 34–36. http://dx.doi.org/10.1016/s0262-1762(10)70364-3.

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Dissertations / Theses on the topic "Hygienic design"

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Schelb, Joachim, and Hartmut Ilch. "Hygienic Handling – Hygienic Design Robotic." Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2015. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-163567.

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Die MAJA-Maschinenfabrik Hermann Schill GmbH & Co. KG wurde im Jahre 1955 von Hermann Schill sen., dem Großvater der heutigen Eigentümer, in der Gemeinde Goldscheuer bei Kehl am Rhein gegründet und zählt heute zu den Marktführern der Branche. Seit 60 Jahren entwickelt, produziert und vertreibt MAJA Entschwartungs-, Entfettungs und Entvliesmaschinen, Enthäutungsmaschinen für Fisch und Geflügel, Fleischschneidesysteme und Automatisierungslösungen für die Lebensmittelbranche, außerdem Eiserzeuger zur Herstellung und Kühlung von Lebensmitteln. Lebensmittelvergiftungen, Verunreinigungen und Rückrufaktionen sind meist die Folgen von nicht konsequent durchgeführten Hygienestandards. Die Hygienerichtlinien werden zunehmend verschärft und müssen neben den Mitarbeitern vor Ort auch von den Anlagen- und Maschinenbauern eingehalten werden. MAJA hat sich die Entwicklung und Produktion einer Robotermechanik nach den höchsten Hygienestandards zur Aufgabe gemacht, da diese nach unserer Auffassung das Herzstück einer flexiblen Automatisierung darstellt und ein Maximum an Robustheit und Zuverlässigkeit auch hier unabdingbar ist.
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Lorenzen, Knuth. "EHEDG - Wegweiser zu Kosteneinsparungen durch Hygienic Design." Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2015. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-163753.

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Meine Präsentation beschreibt die „Einsparpotentiale bei der CIP-Reinigung von Produktionsanlagen durch konsequentes Hygienic Design“ und basiert auf der Diplomarbeit von Andreas Dorner, Technische Universität München. Es ist eine Analyse des möglichen Einsparpotentials für die Lebensmittelindustrie bei Verwendung von neuesten, hygienegerecht konstruierten Anlagenbauteilen gegenüber herkömmlichen, industriell verwendeten Bauteilen mit Hygienerisiken . Durch vergleichende Reinigungsversuche werden Ventile und Einbaugehäuse von Sensoren miteinander verglichen, um so dem Nahrungsmittelproduzenten eine Hilfestellung bei der Auswahl dieser Bauteile bei einer Neuanschaffung bzw. beim Austausch von Anlagenkomponenten hinsichtlich der Reinigbarkeit geben zu können. Bei den Untersuchungen wurden die Reinigungs- und Verschmutzungsparameter für die zu vergleichenden Bauteile konstant gehalten, um nur den Einfluss der Konstruktion auf die Reinigung zu ermitteln. Um deine gesundheitliche Bedrohung von Lebensmittel-Konsumenten zu reduzieren, bzw. so gering wie möglich zu halten ist eine gründliche Reinigung von Produktionsanlagen wichtig. Das lässt sich jedoch nur mit hygiene gerechten, totraum-freien Bauteilen erreichen, die nach der CIP-Reinigung keim arm sind. Korrektes hygienisches Design verbessert die Reinigung und Sterilisation durch verbessertem Massen- und Wärmeübergang des CIP-Reinigungsmittels. Mangelhafte Reinigung sind heute Auslöser von bis zu 20% der GMP-Beanstandungen Reinigungsschritte sind essentiell für die Lebensmittelsicherheit und können bis zu 70% des gesamten Wasserverbrauchs und der Abwassermenge eines Werkes ausmachen. Reinigung ist nicht nur aus Sicherheitsgründen ein zu beachtender Prozess, sondern birgt auch ein großes finanzielles Einsparpotential, nicht nur hinsichtlich der Wasserkosten. In der Lebensmittelindustrie werden zum Teil immer noch sinnvolle Investitionen in Hygienic Design konforme Anlagenbauteile gescheut, da sie aufgrund hoher Anschaffungskosten vermeintlich teurer erscheinen. Dabei werden jedoch die gesamten Lebenszykluskosten (Life Cycle Costs) oftmals außer Acht gelassen.
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Wikström, Stephanie, and Simon Huisman. "The infant incubator from a hygienic and HTO perspective : Using ATP luminescence to identify problem areas and suggesting solutions." Thesis, KTH, Skolan för teknik och hälsa (STH), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-173746.

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Healthcare associated infections (HCAI) are a major problem in healthcare today. Preterm infants have problems keeping their body temperature within normal boundaries due to heat-loss. They therefore need special care that is administered with the help of incubators, which help minimise the heat loss via convection. Within neonatology the incubator has been identified as one of the contributing factors to HCAI due to the warm and humid environment, making it easy to spread nosocomial flora. To assess if the incubator is a factor in the spreading of HCAI this project has focused on ATP+AMP (total ATP) luminescence measurements to find areas in the incubator that are likely to contribute to the spread of HCAI and suggesting solutions to some of these. Adenosine triphosphate (ATP) is found in both organic debris and bacteria and is therefore a good indicator of a problem area due to organic debris acting as nutrients. Only the incubator box of the Giraffe® OmniBed® incubator was studied. The cleaning process was observed on multiple occasions and together with interviews resulted in a number of 29 hypothesised problem areas, on or within the incubator box, that were measured before and after cleaning. The results show that incubators collect a substantial amount of total ATP during its use. Measurements also show that parts that are cleaned by a disinfector are cleaner than those parts that are cleaned manually. Areas on the main compartment became more contaminated after cleaning which further indicated that the design of the incubator needs improving. It was also concluded that there often was residue from soap left on the surface of the main compartment resulting in inhibition of the total ATP luminescence reaction. This resulted in unrealistic low values due to the inclusion of foam and soap in the sample and as a result 45 out of 570 measurements were excluded. Caution is advised when using the Kikkoman total ATP luminescence method, especially on the main body (chassis) of the incubator. A steam vapour cleaner and flask cleanser brush could be used to better reach and clean areas such as cavities and around the bed heating element. The use of the steam vapour cleaner could also diminish or eliminate the use of surface disinfectant that causes red irritated eyes and dizziness in the cleaning staff. The functionality of the incubator was found to be excellent but major improvements can be made in the incubator design to make the cleaning of the incubator easier.
Vårdrelaterade infektioner (VRI) är ett stort problem inom vården idag. För tidigt födda barn (prematurer) har problem att hålla sin kroppstemperatur inom normala gränser på grund av ökad värmeförlust. De behöver därför särskild vård som ges med hjälp av kuvöser, vilka bidrar till att minimera värmeförluster som sker via konvektion. Kuvösen som används inom neonatologin har identifierats som en av de bidragande faktorerna till VRI på grund av den varma och fuktiga miljön,  vilken gör det lätt för mikroorganismer att föröka sig. För att bedöma i vilken utsträckning kuvösen är en faktor i spridningen av VRI har detta examensarbete genomfört ATP+AMP (total ATP) luminiscens-mätningar för att på så vis möjliggöra identifieringen av problemområden i kuvösen samt presentera lösningar till en del av dessa. ATP återfinns i både organisk materia och bakterier och är därför en bra indikator på ett problemområde på grund av att organisk materia agerar som näringsämne för bakterier. Enbart kuvösboxen tillhörande Giraffe® OmniBed® kuvösen testades i denna studie. Rengöringsprocessen av kuvösen observerades vid ett flertal tillfällen. Tillsammans med intervjuer resulterade detta i 29 förmodade problemområden belägna på eller inne i kuvösboxen. Dessa ställen mättes före och efter rengöring. Studien utfördes på neonatalavdelningen på Karolinska sjukhuset i Solna. Mätningar visade att delar som rengörs med en diskdesinfektor är mindre kontaminerade än de delar som rengörs manuellt. Flertalet områden på karossen blev mer kontaminerade efter rengöring vilket indikerade att utformningen av kuvösen behöver förbättras. Det var ofta tvålrester kvar på ytan av karossen, vilket resulterade i hämning av total ATP luminiscens-reaktion. Detta ledde till orealistiskt låga värden och att 45 av 570 mätningar exkluderades. Försiktighet bör iakttas vid användning av total ATP luminiscens-metoden, med Kikkomans LuciPac Pen, då sannolikheten för tvålrester ökar vid mätningar på karossen i kuvösen.  En ångrengörare och flaskborste skulle kunna användas för att bättre nå och rengöra problemområden, såsom hålrum och runt värmeelementet i botten av chassit. Dessa redskap behöver dock utvärderas i framtida studier. Användningen av ångrengörare kan också minska eller eliminera användningen av ytdesinfektion, som orsakar röda irriterande ögon och yrsel hos städpersonal, om effektiviteten uppmätts hålla sjukhusets krav på renhet. Funktionaliteten hos kuvösen fanns vara utmärkt, men förbättringar behövs i utformningen av kuvösen för att möjligöra effektivare, lättare och bättre rengöring.
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Udén, Emelie, and Sara Westerberg. "Utveckling av hygienisk golvränna." Thesis, Högskolan i Skövde, Institutionen för ingenjörsvetenskap, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:his:diva-13741.

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AB Furhoffs Rostfria grundades i Skövde 1899 för att tillverka kannor och kittlar i koppar. Idag tillverkar de produkter i rostfritt stål för bland annat VVS-system, storkök och diskbänkar för hemmamiljö. Tillverkningen sker i Skövde med en maskinpark som är anpassad för produktion i rostfritt stål. Då kraven från marknaden går åt mer hygieniska golvrännor och konkurrenterna fokuserar på att marknadsföra denna typ av produkt, vill Furhoffs leda denna utveckling. Examensarbetets mål är att utveckla en golvränna som är anpassad för områden som har extra höga krav på hygien för att undvika spridning av smittor. Detta kan vara livsmedelsindustri, storkök, sjukhus eller laboratorier. Golvrännan ska även vara säker att använda i en industri där tyngre trafik förekommer och då är det ett krav att locket ska klara en belastning på 12 500 kg.  För att anpassa produkten till användaren utfördes intervjuer på ett större mejeri, en livsmedelsindustri och en restaurang. Även en observation utfördes på restaurangen för att observera hur rengöringsprocessen av produkten gick till. Informationen från dessa besök resulterade i användarbehov som tillsammans med krav från Furhoffs låg till grund för hur golvrännan senare utvecklades. Golvrännans olika komponenter: brunn med vattenlås, ränna, lock och silkorg, utvecklades var för sig för att sedan anpassas till varandra. Utförda tester och en kostnadsanalys låg till grund för de konceptval som togs. Flödet av vatten och bortforslande av avfall testades för att välja ut den mest optimala profilen på rännan. För att veta om golvrännan är säker att använda i de tänkta miljöerna utfördes belastnings-, halk- och flödestester på locket. Den slutliga produkten är anpassad för Furhoffs tillverkningsmetoder. Golvrännan uppfyller de krav som ställts och är anpassad för miljöer med höga krav på hygien. Resultatet från examensarbetet kommer att ligga till grund för den hygienränna som kommer att tillverkas av Furhoffs.
AB Furhoffs Rostfria was founded in Skövde in 1899 to produce pots and cauldrons in copper. Today´s production is focused on products for HVAC (heating, ventilation and air conditioning) as well as for restaurant kitchens and customized products. The production is located in Skövde with machines suited for processing stainless steel. Demands from the market as well as Furhoff´s competitors are focusing on hygienic floor drain gutters. Because of this, Furhoffs wants to be the leading company of this kind of development. This project aims to develop a floor drain gutter that is suitable for environments with high requirements of hygiene to prevent spreading of diseases. These environments can be food factories, laboratories, hospitals and restaurant kitchens. The product needs to be safe to use in industries where traffic from heavy vehicles occur. This means that the product must withstand a load of 12 500 kg. To adjust the product to fit the user, interviews were performed in a large dairy, a food factory and in a restaurant. An observation was also performed in the restaurant to observe the cleaning process of a floor drain gutter. The information from the user study resulted in a list of needs. These, combined with demands from the company, formed the product specification. This specification was the basis for how the product later was developed. The components of the floor drain gutter, gully with a stench trap, gutter, cover and strainer basket, was developed separately and adapted to each other. Tests and cost analysis were performed to make well-founded concept choices. Water flow and removal of waste was tested to choose the most optimal gutter profile. To make sure the floor drain gutter is safe to use in the intended environment, load tests, slip tests and tests of flow rates were made.    The final product is adjusted for Furhoff´s production methods. The floor drain gutter fulfils the requirements and is suitable for environments with high hygiene demands. The result from this thesis will be used for further development of Furhoff´s future floor drain gutter.
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Manzini, Caterina. "Impianti e macchine nella produzione industriale della birra." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2017.

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Perini, Fabiana Oliveira. "Elaboração e aplicação de uma ferramenta de avaliação de estruturas físicas, leiaute e materiais de construção utilizados em cozinhas industriais com impacto na segurança de alimentos." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2018. http://hdl.handle.net/10183/179247.

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Este estudo teve como objetivo o desenvolvimento de uma ferramenta para avaliar estruturas físicas, leiaute e materiais de construção de cozinhas industriais. Na primeira etapa do trabalho, diversas legislações sanitárias e documentos técnicos foram avaliados, a fim de identificar itens pertinentes à construção da ferramenta. Com base nisso, foram elaboradas 196 perguntas, divididas em 24 itens, as quais compuseram a ferramenta de avaliação de estruturas (check-list). O check-list foi encaminhado para especialistas da área de segurança de alimentos, para que estes verificassem a adequação das perguntas e conferissem pesos para cada uma delas, conforme a possibilidade na contaminação e o impacto na segurança dos alimentos. O peso 1 (um) foi atribuído aos itens da estrutura física das cozinhas, que poderiam causar impacto na segurança de alimentos, porém que dificilmente resultariam em contaminação dos alimentos ou causariam surtos alimentares, como, por exemplo, as áreas externas, portas externas e fechamento automático de portas de sanitários. O peso 2 (dois) foi atribuído às perguntas sobre a estrutura física da cozinha que poderiam causar contaminação indireta nos alimentos, exemplos: portas internas ajustadas aos pisos e batentes, caixas de gordura e de esgoto compatíveis ao volume de resíduos, entre outros. O peso 4 (quatro) foi atribuído às questões sobre a estrutura física das cozinhas que poderiam causar contaminação direta aos alimentos, como, por exemplo, estrutura dos telhados e tetos, áreas de produção com fluxo linear, entre outras Após a revisão do check-list, foram retiradas as perguntas que não foram consideradas pertinentes ao setor de alimentação e então foi calculado um peso médio para cada pergunta, tendo como base os pesos atribuídos por cada avaliador. A versão final do check-list resultou em 23 itens, compostos por 126 perguntas. Na segunda etapa do trabalho, foi realizada a utilização prática do check-list com o objetivo de testar a aplicação da ferramenta de avaliação e identificar os problemas mais frequentes na construção civil de cozinhas industriais. Para tanto, as cozinhas industriais existentes na região metropolitana de Porto Alegre/RS (RMPA) foram consideradas e identificadas como o universo da pesquisa, possibilitando a visita a um número significativo de cozinhas industriais. O número de cozinhas identificado na RMPA foi de 248 unidades, das quais 52 foram visitadas. Para avaliar cada unidade visitada com relação à adequação sanitária de suas instalações, foi elaborado o Índice Sanitário de Edificações (ISE). O ISE é uma média harmônica ponderada dos itens aplicáveis, a qual leva em consideração os pesos conferidos a cada pergunta e se o item foi conforme ou não. As respostas do check-list foram analisadas no Microsoft Excel 2010 e a análise estatística foi realizada no programa IBM® SPSS® STATISTICS versão 18.0, adotando o nível de significância de 5% As principais não conformidades observadas foram infiltrações, goteiras, tubulações sem capacidade para vazão adequada, pias e sifões entupidos, pouca quantidade de ralos, caimento dos pisos, caixa de gordura, pouca luminosidade, ventilação e conforto térmico. Do total de unidades avaliadas, 1 (2%) apresentou índice de adequação excelente, 14 (27%) índice de adequação bom, 32 (61%) índice de adequação médio e 5 (10%) índice de adequação ruim. Além do índice de adequação ao check-list, foi calculado um índice de adequação aos itens requeridos por legislação. O volume de empresas que apresentaram índices entre os níveis de adequação excelente e bom aumentou quando comparado ao índice de adequação ao chek-list, passando para 4 (8%) com índice excelente, 27 (51%) com índice bom, 20 (39%) com índice médio e 1 (2%) com índice ruim. Os resultados indicam que as cozinhas industriais apresentaram inadequações em suas instalações, já que em sua maioria apresentaram índices medianos ou inferiores de adequação aos itens da legislação e ao ISE. Cozinhas com estas falhas nas instalações podem ter prejudicadas suas condições higiênico- sanitárias do processo, trazendo riscos potenciais para a produção de alimentos. Com a identificação dos problemas nas edificações e leiutes, pôde- se indicar soluções para contribuir na gestão de segurança dos alimentos em serviços de alimentação, prevenindo a contaminação de alimentos.
This study aimed to develop a tool to evaluate physical structures, layout and materials of industrial kitchens. In the first stage of the work, several sanitary legislations and technical documents were evaluated in order to identify items pertinent to the construction of the tool. Based on this, check-list tool were elaborated containing196 questions, divided into 24 items. The checklist was assessed to food safety experts to verify the appropriateness of the questions and to check weights for each one, depending on the possibility of contamination and impact on food safety. Weight 1 (one) was attributed to the items in the kitchen's physical structure, which could impact on food safety, but would hardly result in contamination of food or food outbreaks, such as external areas, external doors and automatic door closing of toilets. Weight 2 (two) was attributed to the questions about the physical structure of the kitchen that could cause indirect contamination in the food, some examples: internal doors adjusted to the floors and stops, fat and sewage boxes compatible with the volume of waste. Weight 4 (four) was attributed to questions about the physical structure of the kitchen that could cause direct contamination of food, such as the structure of roofs and ceilings, production areas with linear flow. After reviewing the checklist, the questions that were not considered pertinent to the food sector were removed, and then an average weight was calculated for each question, based on the weights assigned by each evaluator The final version of the checklist resulted in 23 items consisting of 126 questions. In the second stage of the work, the practical check-list was used, with the objective of testing the application of the evaluation tool and identifying the most frequent problems in the civil construction of industrial kitchens. To this end, the industrial kitchens in the metropolitan area of Porto Alegre / RS (RMPA) were considered and identified as the research universe, allowing the visit of a significant number of industrial kitchens. The number of kitchens identified in the RMPA was 248 units, of which 52 were visited. To evaluate each unit visited in relation to the sanitary adequacy of its facilities, the Sanitary Building Index (ISE) was elaborated. The ISE is a weighted harmonic mean of the applicable items, which takes into account the weights given to each question and whether or not the item was compliant. The checklist responses were analyzed in Microsoft Excel 2010 and statistical analyzes were performed using the IBM® SPSS® STATISTICS version 18.0 program, adopting the 5% significance level. The main nonconformities observed were infiltrations, gutters, pipes with no adequate flow capacity, clogged sinks and siphons, few drains, floor trim, grease box, low luminosity, ventilation and thermal comfort Of the total number of units evaluated, 1 (2%) presented an excellent suitability index, 14 (27%) were adequately matched, 32 (61%) were adequately matched, and 5 were considered adequately matched. In addition to the index of adequacy to the checklist, an index of adequacy to the items required by legislation was calculated. The volume of companies that presented excellent and good levels of adequacy increased when compared to the index of adequacy to the former chek-list, passing to 4 (8%) with excellent index, 27 (51%) with good index, 20 (39 %) with average index and 1 (2%) with poor index. The results indicate that the industrial kitchens presented inadequacies in their facilities, since in their majority they presented medium or inferior indexes of adequacy to the items of the legislation and the ISE. Kitchens with these facility failures may have impaired their hygienic-sanitary conditions of the process, bringing potential risks to food production. With the identification of problems in buildings and law, it was possible to indicate solutions to contribute to the management of food safety in food services, preventing the contamination of food.
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Rajchl, David. "Design vany se sprchou pro tělesně postižené." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2011. http://www.nusl.cz/ntk/nusl-229799.

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The subject of graduation thesis is design of bathtube for people with disabilities. The machine belongs to the sanitary equipment. The main purpose is the user´s hygiene, in the specific case with an operator assistance. This machine can be used in retirement homes, hospices, nursing homes and hospitals. The thesis is focused on design and ergonomic solution. Solution of construction is more conceptual. Graphic design and brand placement is the part of the solution.
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Casadesus, Baldursson Jordi Hans. "Design concept for a Multifunctional Hygiene Cabin 2014." Thesis, Tekniska Högskolan, Högskolan i Jönköping, JTH, Maskinteknik, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-20675.

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The project  is related to the design of a new type of Public Toilets from the company Danfo for the year 2014.   The proper project follows asequential order to show how to create solution to the existing problems of these Service  and re-design the product itself to create a new look and new core values to the existing service , creating   a new product line for this kind of service in the market in this particular case the re-design  of a new type of Public Toilets for the year 2014.   Following the sequential order of a  design process it is proposed a new concept of Public Toilets  which will give service to users in City’s and Landscape areas. Developing a new  style and realistic concept of Publict Toilets.  Creating  sustainable buildings  which generate the 60 % of the own used energy,  using renewable energy sources from sun and wind, reusing the rainwater and with purifying water systems, for minimum water consumption, moreover a building  design to avoid vandalism and which give different services on the exterior creating information  reunion point, for the interior is looked at  the essence of  Public Toilets and why they where designed,  creating a new concept of  a multifunctional Hygiene cabin, and resolving the existing detected problems to create a  design concept that satisfied all the stakeholders involved in  the proper artifact and combined with the innovation of the design to open new markets.   A new type of Public Toilets with  new core values and which gives new services based on the conclusion and reflections of the  done research. It is proposed a Re-design of the Exterior and Interior  of the existing building and the design  of two  new artifacts  for the interior which resolves and gives service, creating new goals for the company  and a new style. Combined with the existing technology and production methods  and materials thinking in the future development and trends.
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Lusher, Suzanne Cherie. "An evaluation of Germ City finding a suitable design /." Huntington, WV : [Marshall University Libraries], 2002. http://www.marshall.edu/etd/descript.asp?ref=66.

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Stegeman, Cynthia A. "The Effect of a Multimedia Learning Environment on the Knowledge, Attitude, Confidence, and Skill of Dental Hygiene Students." University of Cincinnati / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1307442204.

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Books on the topic "Hygienic design"

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Timperley, A. W. Hygienic design of liquid handling equipment for the food industry. 2nd ed. Chipping Campden: Campden and Chorleywood Food Research Association, 1997.

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Thorpe, R. H. Hygienic design of liquid handling equipment for the food industry. Chipping Campden: Campden Food Preservation Research Association, 1987.

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Whitman, W. E. Hygiene considerations in the design of a meat pie factory. Leatherhead: British Food Manufacturing Industries Research Association, 1987.

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Design of workplace health promotion programs. 3rd ed. Rochester Hill, MI: American Journal of Health Promotion, 1992.

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O'Donnell, Michael P. Design of workplace health promotion programs. 2nd ed. Birmingham, Mich: American Journal of Health Promotion, 1988.

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Burton, Nancy Clark. Design Evolution 4, Inc., Lebanon, Ohio. [Atlanta, Ga.?]: U.S. Dept. of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, 1998.

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Henderson, Charles R. Pathways research and sampling design. Ithaca, NY: Pathways to Life Quality, 1999.

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Centre for Policy on Ageing (London, England), ed. New design for old: Function, style, and older people. London: Centre for Policy on Ageing, 1988.

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National Institute for Occupational Safety and Health. The state of the national initiative on prevention through design: Progress report 2014. Cincinnati, Ohio]: U.S. Department of Health and Human Services, Center for Disease Control and Prevention, National Institute for Occupational Safety and Health, 2014.

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Valuch, Tibor, and Ildikó Simonovics. Öltöztessük fel az országot!: Divat és öltözködés a szocializmusban. Budapest: Argumentum, 2009.

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Book chapters on the topic "Hygienic design"

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Wandelen, Chris van. "Hygienic Design of Machinery." In Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables, 229–37. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9780470959145.ch12.

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Baker, C. G. J. "Hygienic Design of Food-Processing Equipment." In Handbook of Food Factory Design, 79–118. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7450-0_4.

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Hasting, Tony. "The Hygienic Design of Food Processing Plant." In Food Processing Handbook, 533–58. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634361.ch17.

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Schmidt, Ronald H., and Helen M. Piotter. "The Hygienic/Sanitary Design of Food and Beverage Processing Equipment." In Food Engineering Series, 267–332. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42660-6_12.

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Fryer, P. J., P. T. Robbins, and I. K. Asteriadou. "Current Knowledge in Hygienic Design: Can We Minimise Fouling and Speed Cleaning?" In Food Engineering Series, 209–27. Boston, MA: Springer US, 2013. http://dx.doi.org/10.1007/978-1-4614-7906-2_12.

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Da, Guillaume, Evelyne Géhin, Michel Havet, Mourad Ben Othmane, and Camille Solliec. "Preventing Indoor Bioaerosol Contamination in Food Processing Environments and HVAC Systems: Assessment of Particle Deposition for Hygienic Design Purposes." In Environment, Energy and Climate Change I, 1–19. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/698_2014_269.

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Clack, Lauren, and Hugo Sax. "Human Factors Design." In Hand Hygiene, 185–92. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2017. http://dx.doi.org/10.1002/9781118846810.ch27.

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Lelieveld, H., and T. Mostert. "Hygienic equipment design." In Hygiene in Food Processing, 122–66. Elsevier, 2003. http://dx.doi.org/10.1016/9781855737051.2.122.

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Wierenga, G., and J. T. Holah. "Hygienic plant design." In Hygiene in Food Processing, 76–105. Elsevier, 2003. http://dx.doi.org/10.1016/9781855737051.2.76.

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Holah, J. "Hygienic plant design." In Foodborne Pathogens, 322–61. Elsevier, 2009. http://dx.doi.org/10.1533/9781845696337.1.322.

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Conference papers on the topic "Hygienic design"

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McCullough, Dennis. "Food Safety: Focused Facility & Equipment Hygienic Design Strategies." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.157.

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Beetz, Jean-Paul, Pia Dorothea Schlemmer, Hermann Kloberdanz, and Eckhard Kirchner. "USING THE NEW WORKING SPACE MODEL FOR THE DEVELOPMENT OF HYGIENIC PRODUCTS." In 15th International Design Conference. Faculty of Mechanical Engineering and Naval Architecture, University of Zagreb, Croatia; The Design Society, Glasgow, UK, 2018. http://dx.doi.org/10.21278/idc.2018.0142.

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Kameel, Ramiz, and Essam Khalil. "Energy Efficient and Hygienic Operating Theatres' Hvac Airside Design: Architectural and Engineering Consideration." In 1st International Energy Conversion Engineering Conference (IECEC). Reston, Virigina: American Institute of Aeronautics and Astronautics, 2003. http://dx.doi.org/10.2514/6.2003-5997.

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Avery, Richard E. "Sanitary Welding Standards." In ASME 2000 Citrus Engineering Conference. American Society of Mechanical Engineers, 2000. http://dx.doi.org/10.1115/cec2000-4605.

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Austenitic stainless steel tube and pipe systems are a vital part of today’s sanitary (hygienic) processing facilities. Product contact surface welds in the tubular systems usually cannot be ground or conditioned, so it is essential that the as-welded surfaces are suitable for cleaning-in-place (CIP). The American Welding Society AWS Dl8 Committee was formed in respond to the request by the 3-A Sanitary Standards Committee for help in preparing welding standards for use in the manufacture and construction of dairy and food product processing plants. The 3-A Sanitary Standards Committees develop and promulgate sanitary design standards for dairy and food processing, packaging and handling equipment and systems. AWS D18.1:1999 Specification for Welding of Austenitic Stainless Steel Tube and Pipe Systems in Sanitary (Hygienic) Applications developed covers the requirements for gas tungsten arc welding (GTAW) or TIG welding as it is also known, of austenitic stainless steel tube and pipe 1/4 in. (6 mm) diameter and larger. Sanitary processing systems is intended to include those systems handling products for human and animal consumption. Such products include dairy, meat, poultry, vegetable, beverage, and other products consumed by humans and animals. The paper also includes design and operation guidelines that have proven useful to engineers and users of austenitic stainless steel piping systems. Paper published with permission.
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Rosetti, Roberto, Mirco Sturari, Emanuele Frontoni, Jelena Loncarski, Anselmo Cicchitti, Enrico Iavazzo, and Diego Gualtieri. "Heuristic Approach for Warehouse Resources and Production Planning Optimization: An Industry Case Study." In ASME 2019 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/detc2019-97768.

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Abstract Industrial sector for production of manufacturing machinery and equipment is a very competitive and difficult market to deal with. Difficulties increase in areas that involves the design, manufacturing and assembly of large production machines. In fact, in this case the effort to produce a single item is much bigger in time, money and resources with respect to other areas. Long time for production paired with a not accurate usage of internal resources can produce a large number of unused components and semi-finished products. This paper presents a real case study of a company leader in the designing and manufacturing machinery for disposable hygienic products and highly automated liquid filling integrated systems. Each product is a huge assembly of components and semi-finished products and many of them are not used for production even if they are stored in company’s warehouses. This is due to the logistic and human factors that can be managed and corrected. In this paper a math-heuristic approach for warehouse resources and components procurement optimization is presented. A real instance related to a commission has been solved and results are presented and analyzed.
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Hardhi, Matthew, Delfina, Putty Ekadewi, Retno Widyati, Yuswan Muharam, Widodo Wahyu Purwanto, Dewi Tristantini, and Misri Gozan. "Conceptual design of antifungal and antibacterial herbal ear hygiene product." In THE 5TH BIOMEDICAL ENGINEERING’S RECENT PROGRESS IN BIOMATERIALS, DRUGS DEVELOPMENT, AND MEDICAL DEVICES: Proceedings of the 5th International Symposium of Biomedical Engineering (ISBE) 2020. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0047190.

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Rodrigues, F., A. Barbosa, and J. Santos. "Hazards identification during design phase." In Selected Contributions From the International Symposium Occupational Safety and Hygiene (Sho 2017). CRC Press/Balkema P.O. Box 11320, 2301 EH Leiden, The Netherlands: CRC Press/Balkema, 2017. http://dx.doi.org/10.1201/9781315164809-77.

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Hernández Navarro, Patricia. "Design of information systems as an aid to migrants." In Systems & Design: Beyond Processes and Thinking. Valencia: Universitat Politècnica València, 2016. http://dx.doi.org/10.4995/ifdp.2016.3218.

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Starting from the official announcement called by the International Committee of the Red Cross and the Universidad Iberoamericana’s Program on Migration for the 1st Contest “Let us help those who aid migrants”, students of the degree course on Graphic Design and an interdisciplinary group of teachers developed a “visual communication system to promote hygiene and health in hostels lodging migrants in transit.”[1] Through the use of a dialectical – reflexive methodology[2] it was possible to implement the reasonable development of a common language for the different disciplines intervening in the design process, taking into account the relationship between sign and images’ comprehension by users. This paper intends to show, by way of the study of a case, the importance of the design processes and of the use of new social tools, such as Ethnography, opening new perspectives in the analysis, perception, interaction and conception of better designs. [1] http://www.crmsv.org/documentos/CICR%20-%20Actividades%20de%20asistencia%202014.pdf [Consulta: 10 de junio de 2013] [sin autoría reconocida] [2] Dietz, G. (2011). “Hacia una Etnografía doblemente reflexiva: una propuesta desde la Antropología de la interculturalidad”. Revista de Antropología Iberoamericana. Vol. 8 No. 1 Enero-abril, Pág.3-26. DOI: http://dx.doi.org/10.4995/IFDP.2016.3218
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Brito, M., A. Ramos, P. Carneiro, and M. Gonçalves. "Ergonomic design intervention in a coating production area." In Selected Contributions From the International Symposium Occupational Safety and Hygiene (Sho 2017). CRC Press/Balkema P.O. Box 11320, 2301 EH Leiden, The Netherlands: CRC Press/Balkema, 2017. http://dx.doi.org/10.1201/9781315164809-55.

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Vaz, Anand, Mayank Shekhar Jha, Rishi Seth, and Ambuj Saxena. "Design and Development of an Instrument for Measurement of Biting Force in Human Beings." In ASME 2012 11th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/esda2012-82359.

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The gnathodynamometer is a device meant for the measurement of biting force and the assessment of masticator performance. The devices reported in the literature have not been very convenient to use, and have often undergone modifications. In this paper, a systematic mechatronic approach has been followed in the design and development of a gnathodynamometer, to overcome reported inadequacies. The design problem imposes several constraints of size, access, loading, safety, hygiene, and so on. The gnathodynamometer developed in this work is designed for a maximum biting force of 600 N, and a maximum deflection of 1 mm. Design of the main component, which is the fork, has been elaborately explained. Strain gauges located at the root of the inner surface of each prong have been used to sense the strains arising due to the application of biting force. The complete electronic circuit has been designed. Readings of biting force are displayed on a digital readout. The circuit includes selection of strain gauges, design of Wheatstone bridge, preamplifier. The device is then calibrated and a relationship between applied biting force and output voltage is obtained.
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Reports on the topic "Hygienic design"

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Royer, Patrick D., Mark B. Triplett, Brett C. Simpson, and Kerrie S. Rohlfing. A Design Document: Custom Analytical Tools and Automation for the Industrial Hygienist. Office of Scientific and Technical Information (OSTI), September 2019. http://dx.doi.org/10.2172/1630731.

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Royer, Patrick D., Mark B. Triplett, Brett C. Simpson, and Kerrie S. Rohlfing. A Design Document: Custom Analytical Tools and Automation for the Industrial Hygienist. Office of Scientific and Technical Information (OSTI), September 2019. http://dx.doi.org/10.2172/1582451.

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Senegal: Community education program increases dialogue on FGC. Population Council, 2005. http://dx.doi.org/10.31899/rh16.1004.

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From 2000 to 2003, FRONTIERS collaborated with the Senegalese nongovernmental organization Tostan to evaluate the effects of a community-based education program on awareness, attitudes, and behavior regarding reproductive health and female genital cutting. The Tostan program provides modules in local languages on hygiene, problem solving, women’s health, and human rights. It was designed to improve women’s health and promote social change by enabling participants, mainly women, to analyze and find solutions to community problems. As stated in this brief, Tostan implemented the education program as part of a scale-up effort in 90 communities in the Kolda district of southern Senegal. The FRONTIERS evaluation took place as part of the project and compared changes in knowledge, attitudes, and behavior of men and women in 20 villages in the intervention area with those living in 20 nonintervention villages. Changes were measured using pre- and post-intervention surveys of women and men in the intervention and control areas and qualitative interviews with key community members. They also assessed pre- and post-intervention changes in the number of girls under 10 who had been cut.
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