{"id":6193,"date":"2026-09-20T22:06:30","date_gmt":"2026-09-20T19:06:30","guid":{"rendered":"https:\/\/aesinn.com\/muayene-periyodik-kontrol\/mekanik-ekipman-muayeneleri\/en-1672-2-ve-iso-14159-gida-isleme-makinelerinde-hijyenik-tasarim-gereklilikleri-bilgilendirme\/"},"modified":"2026-09-21T22:09:02","modified_gmt":"2026-09-21T19:09:02","slug":"en-1672-2-ve-iso-14159-gida-isleme-makinelerinde-hijyenik-tasarim-gereklilikleri-bilgilendirme","status":"publish","type":"page","link":"https:\/\/aesinn.com\/en\/muayene-periyodik-kontrol\/mekanik-ekipman-muayeneleri\/en-1672-2-ve-iso-14159-gida-isleme-makinelerinde-hijyenik-tasarim-gereklilikleri-bilgilendirme\/","title":{"rendered":"EN 1672-2 and ISO 14159 \u2014 Hygienic Design Requirements for Food Processing Machinery (Information)"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Why is hygienic design critical in food processing machinery?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Food processing machinery is one of the most critical sources of microbiological and physical contamination due to its surfaces that come into direct contact with the product. Dead spaces where product residue accumulates, uncleaned joints, or unsuitable surfaces lead to bacterial growth, cross-contamination, and food safety risks.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hygienic design aims to eliminate or reduce these risks to an acceptable level during the machine&#039;s design phase. The main goal is for the machine to be effectively cleaned (and disinfected when necessary) and for contact surfaces not to contaminate the product. This information summarizes the relevant design standards and principles for food machinery manufacturers.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li>Contact surface contamination is the risk of product residue being carried by areas that come into contact with the product.<\/li>\n\n\n<li>Cleanability means that residues and microorganisms can be effectively removed from surfaces.<\/li>\n\n\n<li>Food safety refers to preventing design-related risks from affecting human health in the final product.<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">EN 1672-2 and ISO 14159 \u2014 Scope and Relevance<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">EN 1672-2 (Food processing machinery \u2014 Basic concepts \u2014 Hygiene and cleanability requirements) specifies common hygiene and cleanability requirements for the design and manufacture of food processing machinery and machinery components. Its aim is to reduce the risk of contamination, infection, or disease from food to an acceptable level.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">EN ISO 14159 (Machinery safety \u2013 Requirements for the hygienic design of machinery) offers a more general framework; it defines hygienic design principles for all types of machinery where the hygiene risk is directed towards the consumer of the processed product. The two standards complement each other: ISO 14159 provides general hygienic design principles in the context of machine safety, while EN 1672-2 focuses specifically on food processing machinery.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li>EN 1672-2 specifies hygiene and cleanability requirements for food processing machinery.<\/li>\n\n\n<li>EN ISO 14159, general hygienic design principles within the scope of machine safety.<\/li>\n\n\n<li>The two standards complement each other and are usually evaluated together.<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Distinction between Food Area, Splash Area and Non-Food Area<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">EN 1672-2 divides the machine into three hygiene zones and defines a different level of requirement for each zone. This division allows the designer to determine which hygiene criteria apply to which surface.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The food area encompasses surfaces that come into direct contact with food and where food may return to the machine; the highest hygiene requirements apply to this area. The splash area consists of surfaces where food splashes but which, in the normal process, do not return to the product. The non-food area includes surfaces that do not come into contact with food but must be cleanable and free from dirt and pests.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li>Food processing areas, surfaces that come into direct contact and can come into contact with and transfer to the product; the strictest requirements.<\/li>\n\n\n<li>Splash areas are surfaces where food splashes but does not return to the product.<\/li>\n\n\n<li>Non-food areas, non-contact surfaces that can be cleaned in a way that will not harbor dirt\/pests.<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Hygienic Design Principles<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The essence of hygienic design is that surfaces should be easy and effective to clean, and that areas where residue can accumulate should be eliminated. Standards emphasize the avoidance of dead spaces, appropriate rounding radii to prevent product accumulation in interior corners, and proper self-draining principles to allow liquids to flow freely.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Surface roughness (Ra) directly affects the cleanability of contact surfaces; low Ra is typically targeted for food contact surfaces, as rough surfaces retain residues and microorganisms. Material suitability is also critical; corrosion-resistant, cleanable, and non-reactive stainless steel is commonly preferred for food contact surfaces. The exact Ra value is determined by a qualified engineer according to the application and relevant standard provisions.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li>No dead spots\/dead spaces; elimination of inaccessible areas where residue accumulates from the design.<\/li>\n\n\n<li>Suitable surface roughness (low Ra) and cleanable joints.<\/li>\n\n\n<li>Self-draining allows liquid to flow freely, and the material is suitable (stainless steel).<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Cleanable and Non-Cleanable Combinations \u2014 CIP Compliance<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Joints are one of the most critical details of hygienic design. Cleanable (open, leakproof, or removable) joints prevent residue accumulation; conversely, metal-to-metal gaps, poorly fitted or inaccessible sealed joints retain product residue, creating uncleanable joints and becoming a source of contamination.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">CIP (Cleaning-In-Place) compliance requires the machine to be designed so that cleaning fluids can reach all relevant surfaces without disassembly. In a CIP-compliant design, flow paths are free of dead space, and all internal surfaces are effectively contacted during the cleaning cycle. The cleanability of joints and flow paths is verified by qualified engineers according to the application.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li>Cleanable joint, open, leakproof or easily removable; leaves no residue.<\/li>\n\n\n<li>The mixture is uncleanable, intermittent\/inaccessible; it retains product residue and poses a risk of contamination.<\/li>\n\n\n<li>CIP compliance means flow paths that can be cleaned without disassembly and have no dead space.<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Relationship with EU Machinery Regulation (EU) 2023\/1230<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">EU Machinery Regulation (EU) 2023\/1230 addresses hygiene as a fundamental health and safety requirement for machinery that comes into contact with food. The regulation requires that machinery intended for contact with food be designed and manufactured in a way that prevents the risk of contamination.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Standards such as EN 1672-2 and EN ISO 14159 provide an established technical framework for how these essential requirements can be met at the design level. Compliance with harmonized standards is a commonly used way to demonstrate compliance with the relevant essential requirements; the current version and harmonization status of the standards should be confirmed by a qualified engineer according to the application.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li>Under EU Regulation 2023\/1230, hygiene is a fundamental health and safety requirement.<\/li>\n\n\n<li>Food contact machinery should be designed to prevent contamination.<\/li>\n\n\n<li>Standards provide a technical framework for ensuring that essential requirements are met in design.<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Which sectors is this applicable to?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Hygienic design requirements encompass machinery used in the preparation, processing, and packaging of food and beverage products. Machine manufacturers strengthen both product safety and market suitability of their machines by considering these principles from the design stage.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Primarily, manufacturers of food and beverage machinery, manufacturers of food packaging machinery, and manufacturers supplying machinery to sectors with high hygiene sensitivities, such as dairy, meat, and bakery products, will be directly affected by these requirements.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li>Food and beverage processing machinery manufacturers<\/li>\n\n\n<li>Food packaging machine manufacturers<\/li>\n\n\n<li>Machinery manufacturers for the dairy, meat, and bakery sectors.<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Information Note<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This content is for informational purposes only and is subject to technical evaluation by qualified engineers. Current versions of standards, scope of application, and specific technical values (surface roughness, radii, material selection, etc.) should be evaluated separately for each machine.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">AES is NOT a Notified Body or certification body. AES only conducts Type A inspection activities in the &quot;6.1 Electrical Installation&quot; field under T\u00dcRKAK accreditation; the hygienic design issues on this page are outside the scope of AES accreditation and are presented for informational purposes only.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li>This content is for informational purposes only; machine-specific evaluation will be performed by a qualified engineer.<\/li>\n\n\n<li>AES&#039;s T\u00dcRKAK accreditation scope is only for the 6.1 Electrical Installation field.<\/li>\n\n\n<li>The current version and harmonization status of the standards should also be confirmed.<\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Related Services<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n\n<li><a href=\"https:\/\/aesinn.com\/en\/muayene-periyodik-kontrol\/mekanik-ekipman-muayeneleri\/makine-ce-uygunlugu-risk-degerlendirmesi-ve-teknik-dosya-danismanligi\/\">Machine CE Conformity and Risk Assessment<\/a><\/li>\n\n\n<li><a href=\"https:\/\/aesinn.com\/en\/muayene-periyodik-kontrol\/mekanik-ekipman-muayeneleri\/iso-8573-basincli-hava-kalite-siniflari-ve-kirlilik-olcumu-bilgilendirme\/\">ISO 8573 Compressed Air Quality Classes<\/a><\/li>\n\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">What is the difference between EN 1672-2 and ISO 14159?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">EN 1672-2 specifically defines hygiene and cleanability requirements for food processing machinery; EN ISO 14159 defines general hygienic design principles for all types of machinery within the scope of machine safety. The two standards complement each other and are often evaluated together.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How are the food area, the spaghetti area, and the non-food area separated?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">EN 1672-2 divides the machine into three hygiene zones. The food zone includes surfaces that come into direct contact with food and where food can return to the product; the splash zone includes surfaces where food splashes but does not return to the product; and the non-food zone includes non-contact surfaces that still need to be cleaned. Zone classification is determined by an authorized engineer&#039;s assessment.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What does CIP (clean-in-place) compliance mean?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">CIP (Cleaning Implementation) compliance means that the machine is designed so that cleaning fluids can reach all relevant internal and contact surfaces without disassembly. This requires flow paths to be free of dead space and for all surfaces to be effectively contacted during the cleaning cycle.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What surface roughness (Ra) is required in hygienic design?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">To promote cleanability on food contact surfaces, a low Ra value is typically targeted; rough surfaces retain residue and microorganisms. The exact Ra value varies depending on the application, type of contact, and relevant standard provisions, and must be determined by a qualified engineer.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">How do these standards relate to the EU Machinery Regulation (EU) 2023\/1230?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">EU Machinery Regulation (EU) 2023\/1230 addresses hygiene as a fundamental health and safety requirement for food contact machinery. EN 1672-2 and EN ISO 14159 provide an established technical framework for how these requirements can be met at the design level; harmonization status should be confirmed on a case-by-case basis.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Does AES provide certification in these areas?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">No. AES is not a Notified Body or certification body. AES&#039;s T\u00dcRKAK accreditation scope is only in the 6.1 Electrical Installation field. This page is for informational purposes only and is subject to technical evaluation by an authorized engineer.<\/p>","protected":false},"excerpt":{"rendered":"<p>This information sheet summarizes why hygienic design is critical in food processing machinery; the scope of EN 1672-2 and ISO 14159 standards, the distinction between food\/splash\/non-food areas, cleanability principles, and its relationship to the EU Machinery Regulation (EU) 2023\/1230, for food machinery manufacturers.<\/p>","protected":false},"author":1,"featured_media":6197,"parent":4099,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","slim_seo":{"title":"EN 1672-2 and ISO 14159 Hygienic Design","description":"Hygienic design in food processing machinery: EN 1672-2 and ISO 14159 standards, separation of food\/splash\/non-food areas, cleanability. AES information note."},"_pplb_hide_from_list":false,"footnotes":""},"class_list":["post-6193","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"taxonomy_info":[],"featured_image_src_large":["https:\/\/aesinn.com\/wp-content\/uploads\/en1672-aes-kart-1024x1024.png",1024,1024,true],"author_info":{"display_name":"Emre Metin","author_link":"https:\/\/aesinn.com\/en\/author\/yonetim\/"},"comment_info":"","_hostinger_reach_plugin_has_subscription_block":false,"_hostinger_reach_plugin_is_elementor":false,"_links":{"self":[{"href":"https:\/\/aesinn.com\/en\/wp-json\/wp\/v2\/pages\/6193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aesinn.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/aesinn.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/aesinn.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aesinn.com\/en\/wp-json\/wp\/v2\/comments?post=6193"}],"version-history":[{"count":2,"href":"https:\/\/aesinn.com\/en\/wp-json\/wp\/v2\/pages\/6193\/revisions"}],"predecessor-version":[{"id":6202,"href":"https:\/\/aesinn.com\/en\/wp-json\/wp\/v2\/pages\/6193\/revisions\/6202"}],"up":[{"embeddable":true,"href":"https:\/\/aesinn.com\/en\/wp-json\/wp\/v2\/pages\/4099"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aesinn.com\/en\/wp-json\/wp\/v2\/media\/6197"}],"wp:attachment":[{"href":"https:\/\/aesinn.com\/en\/wp-json\/wp\/v2\/media?parent=6193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}