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Kollmorgen
Bill Sutton – Market Development Manager – Food,
Beverage, and Packaging
bill.sutton@kollmorgen.com
630-423-1056

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Kollmorgen – A world leader in motion systems & components
across the globe…
Broadest product line in the industry
Delivering the highest quality, with the industry’s best lead time
Highly focused on integration between motion blocks…
Precision
Linear Motion Feedback
Power
TransmissionMotorsDrivesControls
• Encoder
• Resolver
• Actuators
• Lead Screw
• Ball Screw
• Acme Screw
• Round Rail
• Square Rail
• Gearboxes
• Clutches
• Brakes
• PM Brushless
• Induction
• Stepper
• Servo
• DC
• Pancake
• Direct Drive Rotary
• Direct Drive Linear
• Specialty Motors
• Servo / PMAC
• AC Induction
• Stepper
• DC
• High
frequency
• Multi-axis
• Single-axis
• PLC
• Embedded controls
• Programming tools
• Remote diagnostics
• Field service tools

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Food Safety – Derived standards
– Significant Confusion so don’t feel bad if you do not know all of the acronyms
CFIA – Canadian Food Inspection Agency
FSEP - Food Safety Enhancement Program
FDA- Food and Drug Administration (US)
GFSI – Global Food Safety Initiative
USDA –United States Department of Agriculture
FFDCA- Federal Food, Drug, and Cosmetic Act (US)
GMP – Good Manufacturing Practices
cGMP – Current Good Manufacturing Practices
SQF - Safe Quality Food
BRC- British Retail Consortium
FSIS – Food Safety Inspection Service
GGP – Good Guidance Practices
GMA - Grocery Manufacturers Association
BISSC - Bakery Industry Sanitation Standards Com
TPV – Third Party Verification
EHEDG -European Hygienic Engineering & Design
Group
ANSI – American National Standards Institute
• Noie - Notice of Intended Enforcement Action
• FMIA – Federal Meat Inspection Act
• PPIA – Poultry Products Inspection Act
• EPIA – Egg Products Inspection Act
• HACCP- Hazard Analysis & Critical Control Points
• PSFE - Partnership for Food Safety Education
• FSMA – Food Safety Modernization Act
• COA - Certificates of Analysis
• GAP – Good Agricultural Practices
• CFR – Code of Federal Regulations
• AIOE – Alliance for Innovation and Operational Excellence
• AMI - American Meat Institute
• 3A SSI– 3- A Sanitary Standards, Inc.
• BEMA – Bakery Equipment Manufacturers and Allieds
• FPSA - Food Processing Suppliers Association
• IAFP – International Association for Food Protection
• CCE- Certified Conformance Evaluator
• CFR – Code of Federal Regulations
• NSF - National Sanitation Foundation

4. 4
Changing Regulations
Safe Food for Canadians Act and Food Safety Modernization Act (FSMA)
• Moving from reactive to preventative
• Adequate HACCP required for continued operation
• Increase in policing powers of FDA and Canadian Food Inspection Agency(CFIA)
• Shut down facilities
• Force Recall
• Increased Fines and possibly criminal penalties

5. 5
Actual change in US Law
-21 CFR part 110 21 CFR part 117
• Requirement for a Food Safety Plan
• Hazard Analysis and Risk Based Preventative Controls
• HACCP – Hazard Analysis and Critical Control points
• Recall Plans – Traceability
• Monitoring – Retention of Data
• Corrective Actions – Documented
• Verification and Calibration

6. 6
HACCP – Hazard Analysis and Critical Control Points
• Critical Control Point
– Entire supply chain included
• Adulteration
• Spoilage
• Manufacturing error
• Contamination
• Analysis and Confirmation
– Criteria developed for conformation
– Conformation of conformance
– Documentation of conformance
– Documentation of deviation and correction

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FSMA PMMI Perspective
“Most respondents believe that food processing machinery will be significantly impacted
by the passing of the Food Safety Modernization Act (FSMA) in early 2011. Although
regulations implementing the law are not yet final, this legislation means that regulatory
bodies are shifting their role from one of responding to food safety problems to
preventing food safety problems. From the food processor’s perspective, this can mean
an infrequent two-hour visual inspection changing into teams of inspectors assessing
whether a plant is microbiologically clean. Most food processors and equipment suppliers
are just now realizing the litany of food contamination dangers that current machinery
designs hold. Because of this, respondents believe that many standard machines will
need significant redesigns to adhere to food safety standards”
- Food Processing Market Assessment Report (Executive Summary) PMMI - 2012

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FSMA – OEM perspective
Quote during VOC interview
“I believe that when the FDA finalizes its regulations that a few major
food producers will be inspected, targeted, and penalized. Production
will be shut down, fines levied, and publicity generated – then we will
see a significant shift in attention to wash-down activities. We see our
motor/gearbox business going from 70% painted, 30% stainless steel
to 30% painted, 70% stainless steel”
-Director of Engineering, Major VFFS manufacturer, May 2012

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Some Applicable Standards/Guidelines
• Baking Industry Sanitation Standards Committee
– BISSC  ANSI Z50.2
• NSF – National Safety Foundation – General
– ANSI/NSF 51-97
• EHEDG – European Hygienic Engineering Design Group
– Hygienic equipment design criteria – DOC 8
• Meat and Poultry – American Meat Institute
– NSF/ANSI 14159-1 Hygiene requirements for the design of meat and
poultry
• Dairy – 3–A
– Various and detailed standards
• GMA - Grocery Manufacturers Association
– Engineering Design Checklist

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GMA Engineering Design Checklist

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IP66, 66K, or 67
Ingress Protection
- Testing requirements – duration 2 – 3 minutes
IP69K
First “6” indicates:
• “No ingress of dust; complete protection
against contact (dustight)”
IP66 – Water Spray 14.5 PSI from 3m
IP66K – Water Spray 145 PSI from 3m
IP67 - Immersion of device to 1 m
First “6” indicates:
“No ingress of dust; complete protection
against contact (dustight)”
IP69K – Water Spray 1450 PSI from
15cm, water at 80°C

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ANSI Style Standard – Examples

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An Example - Motor Design
Durability and
Cleanability

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AKMH - Durability and Cleanability

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AKMH…the Best hygienic solution – Perfectly Clean