国际食品机械设备卫生安全标准与重要法规

國際食品機械設備衛生安全標準與重要法規楊炳輝南台灣服務中心財團法人食品工業發展研究所2013.06.27簡報大綱一、食品機械設備與衛生安全之關聯二、歐美食品與設備衛生重要法規三、歐美自願性相關標準四、設備衛生設計相關建議或標準五、台灣相關設備衛生規範六、未來展望CodexAlimentarius-FoodHygiene“Foodsafety”Assurancethatfoodwillnotcauseharmtotheconsumerwhenitispreparedand/oreatenaccordingtoitsintendeduse.Createdin1963byFAOandWHOtodevelopfoodstandards,guidelinesandrelatedtextssuchascodesofpracticeunderthejointFAO/WHOFoodStandardsProgram.FoodSafetyEquipment/HardwareHygienicDesignCriteriaProcessHygieneFoodProcessingCriteria-Regulation(EC)1935/2004-onmaterialsandarticlesintendedtocomeintocontactwithfood-Regulation(EU)10/2011Plasticmaterialsinfoodcontact-Regulation(EC)2023/2006-ongoodmanufacturingpracticeformaterialsandarticlesintendedtocomeintocontactwithfoodMachinerydirective2006/42/ECEU-regulations:RE(EC)178/2002RE(EC)852/2004RE(EC)2073/2005HygienicDesignofMachineryvs.HygienicControlofProcess工業級與食品級機械設計之差異工業級食品級設備規格與衛生等級歐美食品與設備衛生重要法規1.Regulation(EC)178/2002onthehygieneoffoodstuffsBasichygieneprinciplesFood&feedbusinessoperator:legalresponsibilityforensuringproductsafetyUnsafefoodstuffsmaynotbeplacedonthemarketTraceabilityConsiderationoflong-term,cumulativeeffectsEU2.Regulation(EC)852/2004onthehygieneoffoodstuffsPrimaryproduction(AnnexI)andfurthersteps(AnnexII)AnalysisofpotentialfoodsafetyrisksanddeterminationofCriticalControlPoints(HazardAnalysisandCriticalControlPoints-HACCP)HACCPbasedonprinciplesofCodexAlimentariusControlanddocumentationrequirementduringthewholeproductionprocessRegistrationismandatoryforallfoodmanufacturingestablishmentsEURiskassessment-HACCPConducthazardanalysisDeterminecriticalcontrolpoints(CCP’s)Establishcriticallimit(s)EstablishsystemtomonitorCCP’sEstablishcorrectiveactionEstablishverificationprocedureEstablishdocumentation2.Regulation(EC)852/2004onthehygieneoffoodstuffsEUAnnexI(primaryproduction)Articles,fittingsandequipmentmustbeabletobecleanedand,wherenecessary,tobedisinfected.2.Regulation(EC)852/2004onthehygieneoffoodstuffsAnnexII(foodbusinessoperators)Surfaces(includingsurfacesofequipment)…willrequiretheuseofsmooth,washable,corrosionresistantandnon-toxicmaterials,…(ChapterII)Articles,fittingandequipmentmust….(ChapterV)Beeffectivelycleanedand,wherenecessary,disinfectedBesoconstructed,beofsuchmaterialsandbekeptinsuchgoodorder,repairandconditionastominimiseanyriskofcontamination.Beinstalledinsuchamannerastoallowadequatecleaningoftheequipmentandthesurroundingarea.EU3.Regulation(EC)853/2004Specifichygienerulesforfoodofanimalorigin(notaboutequipment)5.Regulation(EC)2073/2005onmicrobiologicalcriteriaforfoodstuffsDetermininglimitsforsafefoodFoodsafetycriteriaforbestbeforedate(BBD)Processhygienecriteriaduringmanufacturing4.Regulation(EC)854/2004Specificrulesfortheorganizationofofficialcontrolsonproductsofanimaloriginintendedforhumanconsumption(notaboutequipment)EU6.Regulation(EC)1935/2004onmaterialsandarticlesintendedtocomeintocontactwithfoodScopeAllmaterialsandarticlesintendedtocome(prospectively)intocontactwithfood:Processingmachineryandfillingequipment,Kitchenequipment,container,packagingmaterial.EURequirementonmaterialsintendedtocomeintocontactwithfood:NohumanhealthhazardsNoindefensiblemodificationoffoodcompositionNodetractionfromorganolepticfoodpropertiesNomisdirectionofcustomersUse“forfoodcontact”orthesymbolTraceabilityonallmanufacturinganddistributionstepsEU7.Regulation(EC)2023/2006Goodmanufacturingpracticeformaterialsandarticlesintendedtocomeintocontactwithfood8.Regulation(EU)10/2011Plasticmaterialsandarticlesintendedtocomeintocontactwithfood,revokesDirective2002/72/ECEU9.GMP-Directive2003/94/ECPrinciplesandguidelinesofGoodManufacturingPracticeinrespectofmedicinalproductsforhumanuseandinvestigationalmedicinalproductsforhumanuse.GMP:“Qualityassurancesystem,whichcontrolsandmanagesmanufacturingandqualitycontroloffoods,pharmaceuticalproductsandmedicaldevices.”GMP-Directiveaffects:Personnel,premisesundequipmentofproduction,Qualitycontrolandlabeling,Contractedmanufacturingand(self-)inspection,ComplaintsandproductrecallEU10.Directive(EC)2006/42AnnexI2.1.Foodprocessingmachineryandmachineryforpharma-ceuticalandcosmeticproductsPrinciplesSodesignedandconstructedastoavoidanyriskofinfection,sicknessorcontagion.Materials,whichare(prospectively)intendedtocomeintocontactwithFood,Cosmetics,PharmaceuticalsMachineparts/materialsincontactwithfoodcanbecleanedbeforeeachuse.Wherethisisnotpossibledisposablepartsmustbeused.EURequirementsonmachineconditionsAllsurfacesincludingtheirjoiningwithproductcontact(exception:disposableparts)mustBesmooth,withoutridgesorcrevicesReduceprojections,edgesandrecessestoaminimumBeeasilycleanedanddisinfectedInsidesurfacesmusthavecurvesofaradiussufficienttoallowsufficientcleaningEUDesignrequirementsItmustbepossibleforliquids,gasesandaerosolsderivingfromproductsaswellasfromcleaning,disinfectingandrinsingfluidstobecompletelydischargedfromthemachinery.Machinerymustbedesignedandconstructedinsuchawayastopreventanysubstancesorlivingcreatures,inparticularinsects,fromentering,oranyorganicmatterfromaccumulating.Machinerymustbedesignedandconstructedinsuchawaythatnoancillarysubstances,includingthelubricantsused,thatarehazardoustohealthcancomeintocontactwithproducts.EUTechnicalfileformachinery-2006/42/ECGeneraldescriptionofthemachineryOveralldrawings,accompaniedbyallcalculationnotes,testresultsCertificatesetc.requiredtochecktheconformitywiththehealthandsafetyrequirementsDocumentationonriskassessmentdemonstratingtheprocedurefollowedStandardsandothertechnicalspecificationsusedTechnicalreportgivingtheresultsofthetestscarriedoutCopyoftheinstructionsforthemachineryInternalmeasuresforserialproductionImplementedtoensurethatthemachineryremainsinconformitywiththeprovisionsofthisdirectiveEU歐盟食品機械衛生設計法規歐洲經濟共同體(EEC)在1998頒布的聯盟法規－歐洲機械設備指導方針(EuropeanCommunityMachineryDirective)89/37/EEC為輸入歐盟之機械設備的法規依據，對機械衛生安全有原則上的要求。機械衛生設計工程則由歐洲標準化委員會(EuropeanCommitteeforStandardization,CEN)所頒布之食品加工機械基本概念中的安全條例EN1672-1和衛生條例EN1672-2(ISO14159)所規範。任何輸入歐盟的食品加工機械設備均須符合上述之法規，若經EU檢查單位查察不符合規定者，相關單位有權可沒收與銷毀其設備與產品，嚴重者可勒令設備商關廠停止生產。EULegaltextsUSAFoodandDrugAdministration(FDA)FoodcodeUnitedStatesDepartmentofAgriculture(USDA)LegislationonmachinesprocessingagriculturalproductsUSAFoodandDrugAdministration(FDA)USauthorityMonitorsandregulatesmanufacturingandtradingofpharmaceuticals,cosmeticsandfoodMonitorsbyregularinspection(incl.NON-USA)NoaccreditationofmachinecomponentsandequipmentDemandforFDA-compliantmaterialsaccordingto21CFR174-178USAUSA美國食品機械衛生設計法規美國針對食品機械設備設計尚無強制之「法律」規範；FDA亦僅對設備設計提出基本設計原則之要求。Sec.110.40Equipmentandutensils.Allplantequipmentandutensilsshallbesodesignedandofsuchmaterialandworkmanshipastobeadequatelycleanable,andshallbeproperlymaintained.Thedesign,construction,anduseofequipmentandutensilsshallprecludetheadulterationoffoodwithlubricants,fuel,metalfragments,contaminatedwater,oranyothercontaminants.Allequipmentshouldbesoinstalledandmaintainedastofacilitatethecleaningoftheequipmentandofalladjacentspaces.Foodcontactsurfacesshallbecorrosion-resistantwhenincontactwithfood.Theyshallbemadeofnontoxicmaterialsanddesignedtowithstandtheenvironmentoftheirintendeduseandtheactionoffood,and,ifapplicable,cleaningcompoundsandsanitizingagents.Foodcontactsurfacesshallbemaintainedtoprotectfoodfrombeingcontaminatedbyanysource,includingunlawfulindirectfoodadditives.Seamsonfood-contactsurfacesshallbesmoothlybondedormaintainedsoastominimizeaccumulationoffoodparticles,dirt,andorganicmatterandthusminimizetheopportunityforgrowthofmicroorganisms.Equipmentthatisinthemanufacturingorfood-handlingareaandthatdoesnotcomeintocontactwithfoodshallbesoconstructedthatitcanbekeptinacleancondition.USAVoluntarystandardsNon-legalrequirementsStandardsarerecommendationsReflectstateofthetechnology國際食品機械衛生標準制定機構國際標準國際標準組織(ISO)及國際乳業聯合會(IDF)區域標準歐洲標準化委員會(CEN)國家標準美國國家標準協會(ANSI)、德國標準化學會(DIN)、瑞典國家標準(SMS)及日本工業規格協會(JIS)團體標準3A衛生標準、歐洲衛生設備設計組織(EHEDG)公司標準Tri-Clover等，由各公司或企業制定與採行美國國家標準學會AmericanNationalStandardsInstitute,ANSI成立於1918年，負責所有技術領域及國家標準之建立-美國材料試驗協會(ASTM)-美國機械工程師協會(ASME)-美國礦業與冶金工程師協會(ASMME)-美國土木工程師協會(ASCE)-美國電氣工程師協會(AIEE)共同成立美國工程標準委員會(AESC)1966年改為現名美國國家標準學會(ANSI)3-A設備材料標準大多採用ASME與ASTM之規定(http://www.ansi.org)德國標準化學會DeutschesInstitutfurNormung(GermanInstituteforStandardization)1975年，德國政府將DIN作為國家標準體系，主要任務為建立各技術領域之國家標準。關於衛生設計，德國聯邦衛生部(GermanFederalMinistryofHealth)指示DIN與聯邦衛生局(FederalBoardofHealth)合作，共同建立衛生標準。大多數DIN標準為德國市場而制定，但在歐盟國家中最被廣泛引用。標準內容包含商業、服務業、工業、科技等。部分DIN標準已被規為國際標準，標記為“DIN/ISO”。(http://www.din.de)歐洲標準委員會(CEN)組合了不同國際組織來制定標準“CEN/TC153/4/”標準－對於食品加工機械之安全及衛生要求有明確之定義“CEN/TC153N108E”標準－定義人類及動物食用產品之機械衛生要求定義衛生設備加工可能產生的危險性，並提出防範措施歐洲標準化委員會EuropeanCommitteeforStandardizationEuropeanCommitteeforStandardizationCEN/TC153:MachineryintendedforusewithfoodstuffsandfeedISO/TC199:SafetyofmachineryEN1672-2:2005,A1:2009:Foodprocessingmachinery–Basicconcepts–Part2:HygienerequirementsOthertechnicalCEN-commitees:TC194UtensilsincontactwithfoodTC197PumpsTC146Packagingmachines–safetyTC188ConveyorbeltsEN1672-2:2005,A1:2009FoodprocessingmachineryBasicconcepts-Part2:HygienerequirementsHazardanalysisandmeasuresduringapplicationoffoodprocessingmachineryBasicconceptsofhazardsforfood,causedbyfoodprocessingmachineryDistinguishbetweenfoodarea,splashareaandnon-foodareaAccomplishmentofariskanalysisforfoodprocessingmachinerybasedonhygienicaspectsHygienicrequirementsonmaterialsanddesignExamplesforhygienicandnon-hygienicdesignandimplementationVerificationofhygienerequirementsInformationforuseConsidering:equipmentlife,expecteduseTrainingleveloftheuserSeverityandlikelihoodofoccurrenceAretheysignificant?VerifythathazardhasbeeneliminatedortheriskreducedduetodesignandhygienicmeasuresEnoughandclearinformationaccompanyingtheequipment(i.e.hygienicworkingpractices)Basicconcepts-Part2:Hygienerequirements-RiskassessmentDeterminationofthelimitsofthemachineryEstimationofthehygienerisksAssessmentofhygienerisksHygienerisksminimisationEN1672-2:2005,A1:2009FoodprocessingmachineryOtherstandardsdevelopedbyCEN/TC153Intotalmorethan60,availableatEuropeannationalstandardisationorganizationISO14159:2002SafetyofmachineryHygienerequirementsformachinerydesignBasicRegulationEquipmentsafety,Hygiene,Design,Consumerprotection,Environmentalcleanliness,Cleaning,Maintenance,Riskassessment,Biologicalhazards,Microorganisms,Grades(quality),InstructionsforuseSameapproachasEN1672-2Standards/RecommendationsEuropeanHygienicEngineering&DesignGroupFoundedin1989,itisaconsortiumofequipmentmanufacturers,foodcompanies,researchandeducationalinstitutesandpublichealthauthorities.Objectives:ProvidespracticalguidanceonthehygienicengineeringaspectsofmanufacturingsafeandwholesomefoodIdentifiesareaswhereknowledgeofhygienicdesignininsufficientDevelopsandpublishestestmethodsforhygienicdesignassessmentSafeandhygienicproductionoffoodandguidancetoequipmentmanufacturersandusersoncompliancewithnationalandinternationallegislationCurrentlymorethan600membersEquipmentcertificationbyEHEDG-authorizedinstitutesSubgroupclusters:PrinciplesEquipmentandComponentsProcessing,ServicesandUtilitiesTrainingandEducationCooperationwith:3-AisamemberofEHEDGandviceversaEuropeanHygienicEngineering&DesignGroupEHEDGSubgroupsEachSubgroupisresponsibleforanareaofexpertise,andwithineachareacertainspecificscopesaredefined.SubgroupswiththesamefocusarepooledtogetherinSubgroupcluster.Thecontactistheliaisonfortheclusterandmemberofthe ExecutiveCommittee.EHEDGSubgroupsSomepublishedguidelinesoutofabout40Doc2:Amethodforassessingthein-placecleanabilityoffoodprocessingequipment,2004Doc8:Hygienicequipmentdesigncriteria,2004Doc14:Hygienicdesignofvalvesforfoodprocessing,2004Doc27:SafeStorageandDistributionofWaterinFoodFactoriesDoc35:Hygienicweldingofstainlesssteeltubinginthefoodprocessingindustry,2006GuidelinesGuidelinesEHEDG衛生設計之微生物驗證方法文件2－食品加工設備之定位清洗效能測試方法文件4－食品加工設備之線上巴斯德消毒有效性測試方法文件5－食品加工設備之線上蒸氣滅菌有效性測試方法文件5－食品加工設備之微生物不可入侵有效性測試方法文件15－中型尺寸食品加工設備之定位清洗效能測試方法文件19－親水過濾膜之微生物不可滲透有效性測試方法文件21－評估包裝機衛生設計特性之挑戰測試方法ThirdPartyCertificationSchemesEHEDGmayauthorizetheuseoftheEHEDGCertificationlogoforequipmentcomplyingwiththeEHEDGhygienicdesigncriteria.EHEDGestablishedaschemein2000suchthatequipmentintendedtobecleanedwithliquids(TypeEL)couldbecertified(andalogoplacedontheequipment)ifitmetEHEDGDocumentNo.8Hygienicdesigncriteria.ThisschemewasrestructuredinJanuary2009.The3-ASSIMissiontoenhanceproductsafetyforconsumersoffood,beverages,andpharmaceuticalproductsthroughthedevelopmentanduseof3-ASanitaryStandardsand3-AAcceptedPractices.The3-ASSIObjectivesDevelop,maintainandpublishuniformstandardsandpracticesforthesanitary(hygienic)design,fabrication,installationandoperationofequipmentandmachinery.Usestate-of-the-art,science-basedexpertiseforthedevelopmentofsanitarystandardsandacceptedpractices.Harmonizewithglobalstandardsandguidelinesasappropriate.Promotetheuseof3-ASanitaryStandards,3-AAcceptedPractices,andthe3-ASymbol.Authorizeuseandmaintaintheintegrityofthe3-ASymbol.Maintainauniformsystemtoregulateandenforceproperuseofthe3-ASymboltobestenhanceconsumerproductsafety.Provideeducationconcerningsanitarydesignprinciples,applicationof3-ASanitaryStandards,3-AAcceptedPractices,anduseofthe3-ASymbol.3-AWorkingGroupsTheWorkingGroups(WGs)arethebackboneofthe3-ASSIconsensusdocumentdevelopmentprocess.Thebulkofthestandardsdevelopmentworkiscarriedoutbythe13WGs,eitherwithineachWGasawholeorbyformingtaskgroupswithintheWGstoaccomplishspecificprojects.EachWGconsistsofexpertsrepresentingfabricatorsofrelatedtypesofequipment,systems,andmaterialsandrepresentativesoftheusersandsanitarianstakeholdergroups.SupplierstoOEMs,orconsultantsofrecordtoOEMsmayalsobedesignated.3-ASSIWorkingGroupsVesselsFillersValvesandFittingsPumpsandMixersHeatExchangersConveyorsandFeedersInstrumentsConcentratingEquipmentFarm/RawMilkCheeseandButterEquipmentProcessandCleaningSystemsPlantSupportSystemsMaterialsandMaterialsTesting3-ASanitaryStandardsAccreditedbyANSI(AmericanNationalStandardsInstitute)First3-AstandardswerefocusedonhygienicdesignofmilkProcessingequipmentSince20023-ASanitaryStandards(3-ASSI)werecreatedFDAandUSDAareactivemembers3-ASanitaryStandardsRevisionofstandardsevery5years3-Asymbolauthorisationbasedonthirdpartyevaluation(TPV)programVolunteerstandardscontaininginformationabout:MaterialsallowedtobeappliedFabricationanddesignConstructionofprocessequipment3-ASanitaryStandardsSomejoinedpublishedstandards:NSF3A/ANSI14159-1-2002:HygienerequirementsforthedesignofmeatandpoultryprocessingequipmentNSF/3A/ANSI14159-2-2003:HygienerequirementsforthedesignofhandheldtoolsusedinmeatandpoultryprocessingequipmentNSF/3A/ANSI14159-3-2005:Hygienerequirementsforthedesignofmechanicalbeltconveyorsusedinmeatandpoultryprocessingequipment3-ASanitaryStandardsPublished3-AStandardsandacceptedpractices3-Asanitarystandardsformulti-userubberandrubber-likematerialsusedasproductcontactsurfacesindairyequipmentNo.18-03About723-AstandardsandacceptedpracticesNSFAccreditedbytheANSIProvidescertificationforequipmentusedintheprocessingofmeatandpoultryagainststandardsthathavebeenspecifiedbytheUSDAfortheevaluationoftheseequipmentNSFSomepublishedstandards:NSF/ANSI2-2005a:FoodEquipmentNSF/ANSI51-2005:FoodEquipmentMaterialsNSF/ANSI170-2005:GlossaryoffoodequipmentterminologyNSF/3A/ANSI14159-1-2002:HygieneRequirementsfortheDesignofMeatandPoultryProcessingEquipmentNSF/3A/ANSI14159-2–2003:HygienerequirementsforthedesignofhandheldtoolsusedinmeatandpoultryprocessingequipmentNSFSomepublishedstandards:NSF/3A/ANSI14159-3–2005:HygienerequirementsforthedesignofmechanicalbeltconveyorsusedinmeatandpoultryprocessingequipmentNSFStandard5:HotWaterSupply,BoilersandHeatRecoveryEquipment,Circulatingtank,andinstantaneouswaterheaters,steamheatexchangers.NSF/ANSIStandard6:DispensingFreezers,Dispensingfreezers,NSF/ANSIStandard7:CommercialRefrigeratorsandFreezers,Reach-in,undercounterandwalk-instoragerefrigeratorsandfreezers,rapidpulldownrefrigeratorsandrefrigeratedfoodpreparationunitsusedinthefoodserviceindustry.台灣機械衛生設計概況尚缺乏一套完整的食品機械衛生設計指引可依循，機械製造過程多憑經驗。製造商多能達到機械運轉效能之要求，卻少能將食品衛生安全之概念嵌入機械設計中，導致設備價格不高而且實際安裝至食品工廠後常仍須進行修改。為降低設備建構成本，不注重使用元件材質之可追溯履歷，長時間運轉，設備折舊快速而且維修成本也高。設備供應商與食品工廠對於國內之衛生法規要求不甚熟稔，出現機台裝置完畢後卻無法通過設備驗證而面臨無法生產之問題。台灣食品機械衛生設計相關規範GMP(食品工廠良好作業規範通則)－設計所有食品加工用機器設備之設計和構造應能防止危害食品衛生，易於清洗消毒(儘可能易於拆卸)，並容易檢查。使用時應避免潤滑油、金屬碎屑、污水或其他可能引起污染之物質混入食品之構造。食品接觸面應平滑、無凹陷或裂縫，以減少食品碎屑、污垢及有機物之聚積，使微生物之生長減至最低程度。設計應簡單，且為易排水、易於保持乾燥之構造。貯存、運送及製造系統(包括重力、氣動、密閉及自動系統)之設計與製造，應使其能維持適當之衛生狀況。在食品製造或處理區，不與食品接觸之設備與用具，其構造亦應能易於保持清潔狀態。台灣食品機械衛生設計相關規範GMP(食品工廠良好作業規範通則)－材料所有用於食品處理區及可能接觸食品之食品設備與器具，應由不會產生毒素、無臭味或異味、非吸收性、耐腐蝕且可承受重複清洗和消毒之材料製造，同時應避免使用會發生接觸腐蝕的不當材料。食品接觸面原則上不可使用木質材料，除非其可證明不會成為污染源者方可使用。食品所協助食品機械產業技術升級之 方案 气瓶 现场处置方案 .pdf气瓶 现场处置方案 .doc见习基地管理方案.doc关于群访事件的化解方案建筑工地扬尘治理专项方案下载 產業技術需求調查訪談食品機械產業面對貿易自由化之衝擊，以確實了解產業需求，具體明確研擬產業轉型和調整之策略規劃。推動研發聯盟和異業合作策略聯盟建構食品機械產業技術研發知識庫並成立研發社群，提供食品機械廠商共通技術資訊、研發輔導及協助與異業結盟，以提升產業競爭力並拓展外銷。推動建立機械衛生設計規範和認證 制度 关于办公室下班关闭电源制度矿山事故隐患举报和奖励制度制度下载人事管理制度doc盘点制度下载 建立食品機械共通技術標準，以保障國內食品加工業者所使用設備之衛生安全性。提昇食品機械產業核心技術能力與國際接軌，除可拓展高質產品外銷競爭力外，另可阻擋落後國家的機械設備於國內市場低價競爭。食品所於100年1月邀請歐洲衛生工程設計組織(EuropeanHygienicEngineeringandDesignGroup,EHEDG)會長Mr.KnuthLorenzen來台，與本所共同簽署成立EHEDG台灣分會。本所南台灣服務中心將與EHEDG合作，提升台灣食品機械業者之衛生設計能力，並符合歐洲法規(ECDirective2006/42/ECforMachinery,EN1672-2andENISO14159Hygienerequirement)。100.01.06食品衛生設計研究會暨EHEDG台灣分會成立大會100.01.06歐洲EHEDG會長Mr.KnuthLorenzen之專題演講EHEDG衛生設計規範導入國際食品機械衛生設計標準推動食品機械衛生設計規範和認證體系整合食品機械衛生設計和規範建立業界共通標準參照美國3A衛生設計標準和歐盟食品機械衛生聯盟(EHEDG)之機械衛生設計準則(guideline)等國際標準或準則，整合研擬適合我國食品機械和食品工業適用之加工設備衛生設計準則或共通標準。協助國內食品機械業者建立機械衛生設計核心技術能力。建構我國食品機械衛生設計認證體系並與國際相關標準接軌推行食品機械衛生設計準則並協助政府相關單位研擬機械衛生設計認證體系。輔導食品機械業者建立衛生設計技術，推動業者申請驗證符合食品機械衛生設計之認證標章。推動食品機械衛生設計規範和認證體系建構機械衛生設計驗證實驗室提供業者相關產品符合認證標準之驗證服務食品所建立機械衛生設計測試實驗室之測試平台並建立標準驗證程序。食品所參照實驗室認證規範“ISO/IEC17025：2005測試與校正實驗室能力一般要求”提出申請，通過標準實驗室認證。與歐盟EHEDG認證接軌，成為EHEDG授權之驗證實驗室，提供國內業者驗證其關鍵零組件或機械設備，使符合EHEDG認證標準。結語食品機械衛生設計標準或準則，近年來已被歐美先進國家設備製造商採用，以提供設備之價值。歐美先國家之食品安全管理逐漸提升至重視加工設備之清洗清和消毒程度，機械衛生設計之優劣，將直接影響產品良率和品保成本。推動食品機械衛生設計概念有助於提昇食品業界和機械設備之技術水準。