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Category Archive: Regulatory Standards

Tag Archive: Regulatory Standards

  1. Shell and tube heat exchanger standards: Part 1

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    Shell and tube heat exchangers are important instruments in a wide variety of industries. They are used in refining oil, preparing pharmaceutical products for market, ensuring that food and dairy products are safe to eat and helping breweries create the perfect pint of beer, among other use cases.

    While these industries are widely diverse, they all encounter the same concern: which shell and tube heat exchanger to purchase for their operations. Heat exchangers have a long lifespan, especially when they are made with the highest-quality standards and materials. But, when it comes time to make a new purchase, it’s crucial that it is done right.

    Not only does the configuration matter, but so do the codes and standards the equipment meets. Industry standards help ensure all products are built in the best way possible for customers. It prevents companies from buying subpar products. The American Society of Mechanical Engineers also pointed out that costs and training time are loweredwhen everyone adheres to the same standards and methods of design.

    “Industry standards help ensure all products are built in the best way possible.”

    Ensuring your shell and tube heat exchanger is designed and built in accordance to the correct industry standards is of the utmost importance for a business. If an exchanger does not meet the right criteria, the products may not be suitable for distribution, and a new exchanger or an upgrade may need to be purchased.

    TEMA

    One of the most widely used industry standards comes from the Tubular Exchanger Manufacturers Association. This group updates its set of standards as needed, the most recent being from 1988, according to Thermopedia.

    Under TEMA’s standards, there are three subcategories:

    • Class B, used for chemical processes
    • Class C, used in general commercial applications
    • Class R, generally used in petroleum processing, but can also be used for large-scale processing applications

    The differences between the classes are subtle but important. For instance, the nature of working with petroleum creates a need for heavier and more durable construction, while chemical processing is better done with stainless steel and lighter equipment.

    ASME

    Other common standards shell and tube heat exchangers are built to adhere to are those set by the American Society of Mechanical Engineers. The ASME VIII code refers to the pressurized parts of a shell and tube heat exchanger, according to Thermopedia. These parts are the ones inside the shell, primarily the tubes.

    Section VIII is the one most often applied to shell and tube heat exchangers, though Thermopedia explained sections II and V are also used occasionally. These refer to materials and nondestructive testing, respectively. There are a total of 11 sections in ASME’s standards.

    “Different countries have varying rules regarding standards.”

    ASME was designed to be applied to many different types of equipment, not just shell and tube heat exchangers. Many exchangers will be certified by both ASME and TEMA, as the latter was in part designed to be a supplemental level of criteria for the machines.

    PED

    As heat exchangers are an important piece of equipment for many industries, they are used all over the world. Different countries have varying rules about what standards equipment need to meet to be legal. Because of this, it’s crucial that equipment manufacturers and purchasers know where an exchanger is going, and what the rules are there. It’s also important that anyone buying or using an exchanger be fully aware of the regulations in the country the exchanger will be used.

    The Pressure Equipment Directive is one such international standard that is required in the European Union. PED covers a wide scope of equipment, from boilers to piping to pressurized storage vessels. It also applies to shell and tube heat exchangers.

    PED includes rules about:

    • Materials
    • Harmonised standards
    • Essential requirements
    • Market surveillance
    • Conformity assessment

    Each of these rules is put into place to ensure workplace safety, and that products that are processed with a particular piece of equipment are safe for the public.

    CRN

    Another international standard is the Canadian Registration Number. This is required for any boiler, pressure vessel or fitting that will be in operation in Canada. Acquiring one ensures that the equipment is certified to be used in a specific province or territory.

    The CRN is written with a multi-digit number, a decimal, and one or more numbers or letters that represent a specific territory or province. For instance, “1” indicates British Columbia, while “T” represents the Northwest Territories.

    When purchasing a shell and tube heat exchanger, getting the right certifications is crucial. Enerquip’s team of engineers will know what your industry requires and will work with you to meet your needs.

  2. Food and beverage industry will have to adjust to new rules

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    The U.S Food and Drug Administration recently began implementing the rules of the Food Safety Modernization Act, with the final rules going into effect on August 31, according to the Food Processing Suppliers Association. Plus, this past December, Congress announced that $2.72 billion of the $1.1 trillion-spending bill granted to the federal government for the remainder of the year would go toward the FDA, Food Safety News reported. A portion of this would be
    dedicated to food safety activities

    The forward steps the government is taking with FSMA represent a positive change for the food industry. According to Food Manufacturing, 48 million Americans get sick as a result of foodborne illnesses – that’s almost 15 percent of the U.S. population. The implementation of the FSMA rules will put more emphasis on accountability and could reduce preventable food-related illnesses. Plus, the money Congress granted the FDA will help to move the process along.

    “The FSMA rules will put more emphasis on accountability.”

    “We are thrilled,” Sandra Eskin, The Pew Charitable Trusts’ director of food safety, said to Food Safety News. “Congress understands that this is a pivotal year for FSMA implementation and they responded accordingly.”

    Adjusting to the new rules

    Though the progress is good for consumers and companies alike, it also means many people will have to change the way their businesses are run. According to Food Safety News, one of the most commonly overlooked aspects of the rule is actually knowing where exactly food is coming from

    Food is often supplied to a restaurant or other food service operation through distributors or brokers who promised confidentiality to their supplier clients. Because of this, it is difficult to know what happened to food before it reached the buyer. Despite the obstacles, having this information is crucial, especially when dealing with products commonly associated with pathogens like Listeria, E. coli or Salmonella. Food Manufacturing explained traceability works two ways; Companies are also responsible for knowing where the food they work with is going.

    Businesses are advised to make a list of their suppliers and what risk factors they have. For instance, a company that deals with non-risky ingredients – those that aren’t commonly associated with illness and have a good track record – would be on the non-hazardous list. On the other hand, companies that deal with risky foods or have a history of foodborne illness problems should be watched more carefully. If the company is risky enough, a buyer may even want to cut ties with it.

    Traceability software is widely available to companies big and small. This can help keep track of various suppliers and aid them in making decisions moving forward.

    Taking accountability

    There are many steps throughout the food-processing supply chain and FSMA affects all of them. It encourages everyone to be accountable for their contribution to the chain, and that means knowing where food is coming from and where it is going. Now that the rules are fully implemented, companies should not only pay attention to how food is handled before and after it reaches them, but also what they can do in their own facility to make sure to improve their own reputation.

    “Not knowing how to prevent fouling can damage a company’s reputation.”

    Using the proper equipment and knowing how to maintain it to decrease risk of contamination is crucial. For instance, proper surface finishes and effective cleaning protocols are critical to the sanitary safety of process equipment. Many companies in the food and beverage industry use shell and tube heat exchangers as a way to pasteurize products, such as dairy or craft beer. However, not knowing how to handle or prevent fouling can seriously hurt their products and, in some cases, damage their reputation.

    Adding too much heat too quickly could bake the product onto the insides of the tubes, leading to cross contamination or fouling. It could also change the color or flavor of the product – something companies in the food industry need to avoid. A feature that can help with this is an annular distributor, which administers steam evenly throughout the exchanger. This prevents uneven heating and pocketing overheating within the exchanger.

    Finding cost-effective solutions, such as the annular distributor, can help companies take part in a greater effort to decrease foodborne illnesses while also boosting their reputation among buyers.

    To learn more about how custom features like annular distributors can help improve your food processing company, talk to Enerquip’s heat exchanger experts at the Northwest Food & Beverage Distributors Expo & Conference

  3. Enhancing Food Safety in Processing Plants

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    Editor’s Note: This content was last updated 3/14/24.

    In recent years, the organic market in the United States has experienced unprecedented growth, reshaping consumer preferences and challenging food processing plants to prioritize safety and quality. With organic products now pervasive in grocery stores nationwide, the need to adapt processing methods to meet these evolving demands has become paramount. This article explores the intersection of this organic surge with the imperative for food safety and innovation within processing facilities. We’ll uncover the critical role of heat treatment equipment, regulatory compliance, and proactive measures in shaping the future of food production.

    The Surge of Organic Products

    Within food processing facilities, a profound focus is placed on crafting wholesome, nutritious, and safe offerings for consumers. Over the past decade, the organic market in the United States has experienced an exponential ascent, driven by a growing consumer appetite for healthier choices. According to the U.S. Department of Agriculture’s Economic Research Service, organic products now grace the shelves of approximately 20,000 natural food stores and three of four standard grocery stores. Notably, in 2022, organic sales accounted for 6 percent of total food sales in the nation. With the demand for organics continuing to climb, it becomes imperative for food processing plants to prioritize the production of safe, healthy, and nourishing products.

    The 2010 USDA Dietary Guidelines Committee defines processed foods as any alterations from raw agricultural commodities, encompassing most prepackaged or canned items. These foods typically undergo chemical or mechanical operations to extend their shelf life and maintain safety standards. As organic foods increasingly infiltrate the American diet, producing safer food through canning, drying, freezing, or self-curing is paramount.

    Harnessing the Power of Heat

    Central to these processing methods is heat—a critical step in eradicating harmful microbes and deactivating plant enzymes that contribute to food spoilage. Food processing facilities rely on heat treatment equipment, such as shell and tube heat exchangers, to achieve these objectives. However, striking a balance between microbial elimination and preserving taste and texture is crucial. Improper heating can lead to a significant loss of nutritional value, compromising the very essence of why people consume food. Shell and tube heat exchangers are vital for keeping the maximum nutrients in a food product without allowing harmful bacteria to grow.

    Creating Safer Products

    According to the U.S. Food and Drug Administration, the agency enforces food processing facilities to have a control plan if they handle any one of the eight major food allergens. These products include fish, shellfish, milk, eggs, soybeans, tree nuts, peanuts, and wheat.

    To create the maximum level of safety in processing plants, facilities must then address six key issues:

    Training and supervision to ensure all facility employees are up to date on hygiene and contamination issues.

    Separating food items in storage and handling processes to limit cross-contamination in other food products in the facility.

    Updating cleaning procedures so equipment is completely fit for food processing.

    Acknowledging all cross-contamination issues within the facility to ensure products are handled in appropriate areas.

    Making sure all items are properly labeled with appropriate allergens or USDA guidelines.

    Implementing a supplier control program to ensure all ingredients are properly labeled on the food item.

    In tandem with stringent regulations and comprehensive control plans, processing facilities can ensure that the products reaching our tables satisfy our palates and safeguard our health. As the food industry evolves, the quest for safer, more efficient equipment remains paramount in creating a healthier and more secure food supply chain for all.

    If you’re in the market for stock or custom heat exchangers, we invite you to contact us or request a quote today. 

     

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  4. Massachusetts seafood processing facility warned by FDA about temperature control

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    Food processing plants rely heavily on precise temperature control to maintain the shape, flavor, and safety of their products. This is crucial not only for preserving quality but also for ensuring the well-being of both workers and consumers. Raw materials like eggs, milk, cheese, and meat require meticulous handling within these facilities, as emphasized in the book Postharvest Handling and Preparation of Foods for Processing.

    In recent years, a seafood-processing plant based in Massachusetts came under scrutiny from the U.S. Food and Drug Administration (FDA) due to multiple violations of seafood Hazard Analysis and Critical Control Point (HACCP) guidelines. Specifically, the company’s pasteurized canned crab meat was found to be compromised, prompting regulatory intervention.

    A significant concern was the inadequate control of hazards associated with clostridium botulinum toxin formation—a bacterium notorious for its potentially fatal consequences. Despite advancements in food safety, such violations continue to challenge the integrity of food processing facilities.

    Clostridium botulinum toxin can induce severe symptoms, including vertigo, double vision, and respiratory distress, shortly after consumption. In extreme cases, paralysis and fatalities can occur. These risks persist due to lapses in storage, distribution, and processing practices.

    What causes clostridium botulinum toxin formation?

    The formation of clostridium botulinum toxin is primarily caused by improper storage, distribution, and processing practices by food processors, as highlighted by the FDA. To mitigate these risks, the FDA recommends various strategies, including limiting bacterial introduction post-pasteurization and ensuring proper temperature control during processing.

    To achieve optimal temperature control, manufacturers must invest in high-quality sanitary shell and tube heat exchangers. This equipment ensures food is heated and controlled at the correct temperature, thereby minimizing the risk of bacterial contamination.

    Seafood plant ordered to monitor temperatures

    As for the Massachusetts seafood facility, the FDA said it must keep efficient records of continuous temperature-monitoring devices, Food and Safety News reported.

    “Specifically, your corrective action plan does not include procedures to bring affected products back under temperature control or procedures to investigate the root cause of the deviation to ensure control of the process,” the FDA warning letter stated.

    In essence, the imperative for maintaining optimal temperature control remains as pressing in 2024 as ever before. By leveraging advanced equipment such as sanitary shell and tube heat exchangers, food processors can uphold the highest standards of quality and safety, safeguarding both consumer well-being and industry reputation.

    Editor’s note: This content was originally published in 2015 but was updated in 2024.

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  5. Poultry liquid a major cause of campylobacter outbreaks in processing plants

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    One of the biggest concerns for food processing plants is battling bacteria on equipment and other surfaces. According to a recent study by the Institute of Food Research, liquids from chicken carcasses in poultry products can lead to a persistent increase in campylobacter.

    Campylobacter is a common bacteria found in raw or undercooked poultry meat or cross-contamination items, the U.S. Center for Disease Control reported. Annually, the bacterium affects more than 1.5 million people, and food processing plants work diligently to protect consumers from the illness.

    Helen Brown, lead on the IFR study, said these infectious liquids are often collected through defrosting stages for chicken carcasses. The bacteria can attach to glass, polystyrene and stainless steel to form biofilms and threaten work environments.

    “We have discovered that this increase in biofilm formation was due to chicken juice coating the surfaces we used with a protein-rich film,” said Brown, according to the report. “This film then makes it much easier for the campylobacter bacteria to attach to the surface, and it provides them with an additional rich food source.”

    Easy-to-clean equipment is essential

    Campylobacter are not necessarily long-lasting or tough bacteria, but they are often protected by a thin coating that keeps them alive. According to the IFR report, the bacteria stay alive since they are more resistant to disinfection treatments and antimicrobials.

    Food processing plants need proper equipment so bacteria can be easily killed off at the right temperature.

    Shell and tube heat exchangers provide food processing facilities with equipment that can heat products enough to eliminate the appropriate bacteria, and the stainless steel forged equipment makes the cleaning process easier.

    The ability to clean massive equipment in food processing facilities remains one of the most important ways to eliminate cases of campylobacter.

    “This study highlights the importance of thorough cleaning of food preparation surfaces to limit the potential of bacteria to form biofilms,” Brown said in the IFR report.

    With more attention on preventing food-based bacterium outbreaks in processing facilities, the IFR hopes the additional insight will prevent more cases since many locations are prone to these illnesses. Supermarket shelves, deli or meat areas, food processing facilities, and poultry delivery areas can spread the bacteria or cross-contaminate other products if the meat is not handled correctly.

    Want to talk through your thermal processing needs? Meet Enerquip’s Sales Engineers.

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    This post was last updated 1/22/24.