CEN Workshop: "European Hygienic Accreditation for Commercial Food Equipment Cleanability - Design and Construction Principles" prepared by the
European Foodservice Equipment Distributors Association

This document can now be purchased online from the BSI website www.bsonline.bsi-global.com. BSI Members £90.00,
Non BSI Members £180.00.

Background of the CEN Workshop

• There is a lack of guidance covering the hygienic design and construction of commercial food equipment relating to food safety in Europe and the wish of manufacturers represented by the European Foodservice Equipment Distributors Association (EFEDA) to achieve consistent requirements throughout Europe.
  
  
• Badly designed and constructed equipment, which cannot be cleaned effectively, can result in incidents of food-borne illness.
  
  
• The CWA (the drafting body) will make a significant contribution to improvements in food safety in Europe and greater public confidence in the food and beverage industry, including catering.

Objectives of the CEN Workshop

• To produce a Code of Practice for the European Hygienic Accreditation for Commercial Food Equipment as a CEN Workshop Agreement. The CWA is intended:
  
  
  • For the benefit of the General Public, to improve Food Safety Standards by prescribing HACCP based criteria for Commercial Foodservice Equipment design and construction to facilitate its cleanability and sanitation.
    
    
  • To support the European Commercial Foodservice Industry by increasing the availability of easily cleanable commercial foodservice equipment and by providing criteria for purchasing decisions.
    
    
  • To provide commercial foodservice equipment manufacturers with a Global Code of Practice leading to a Standardisation of Commercial Foodservice Equipment.
    
    
  • To support food law enforcement agencies by establishing criteria for commercial foodservice equipment cleanability and sanitisation which will be verified by the use of recognised certification marks.

Benefits of the CEN Workshop

• Use of the prescribed criteria in the CWA will support the commercial foodservice equipment manufacturer with its risk management responsibilities and will strengthen a due diligence defence. This reduced liability may result in lower insurance premiums.

Evidence indicates that food law enforcement attracts benefit through the existence of criteria containing equipment cleanability and sanitisation as verified by the presence of recognised certification marks and equipment. This allows more time to focus on other important aspects of their responsibility.