The European Union of Health Engineering and Design (EHEDG) aims to promote the safe food production capabilities of its members, including equipment manufacturers, food companies and research institutes, by raising standards for sanitary engineering design.
Under normal circumstances, the EHEDG guidelines believe that it is easy to retain food particles and water in the bearing. Therefore, the bearing is considered as a potential hotbed for harboring bacteria. The general recommendation is to ensure that the bearings are kept away from food contact areas.
This proposal is very much in line with the latest guidelines for hygienic design of belt conveyors in the food industry. EHEDG focuses on two major challenges in safe food production in this area: How to avoid contamination of food due to improper design of processing equipment, and how to increase food safety not increasing clean production and Health costs. In fact, the main concern in the hygienic design of the entire system is the system and the main components (such as belts); the bearing and bearing units are often not given enough attention.
However, even if the bearings are not in direct contact with the food area, they are often in the vicinity of the food, and there are high pressure water or dry cleaning systems. As a result, if bacteria are present, they may spread through the air and contaminate food.