Title: Main types of equipment in coffee processing include Dryers
1The Codex General Principles of Food Hygiene
Establishment design and facilities
2Objectives
- To make trainees aware of the importance of good
hygienic design and construction of food
establishments - To relate the general code to the handling and
processing of coffee - To create awareness of the roles of different
stakeholders in ensuring good practices
3Content
- Scope and objectives of Section IV of the Codex
General Principles of Food Hygiene - Discussion of food hygiene principles relevant to
Establishment design and facilities and their
application to coffee handling and processing - Discussion of the roles of producers and
government in ensuring good practices
4Establishment design and facilities
- Objective of Section IV
- Depending on the nature of the operations, and
the risks associated with them, food
establishments should be designed and constructed
and equipped to ensure that - Contamination is minimised
- Appropriate maintenance cleaning and disinfection
is permitted
- Codex definition of establishment
- ...Any building or area in which food is handled
and the surroundings under the control of the
same management.
5Establishment design and facilities
- Section IV of Codex GPFH covers
- Location of establishments
- Premises and rooms design, layout and internal
structures - Design of equipment and its placement in the
establishment - Supporting facilities and services
Food hygiene considerations are important at the
very first stages of planning a food establishment
6Location of establishments
- Establishments should not be located near
- Polluted areas that pose a serious threat of
contaminating food - Areas prone to pest infestation
- Areas prone to flooding, high humidity, etc.
- Areas from which waste cannot be easily removed
7Design and layout of establishments
- Internal design and layout of establishment
should - Permit good hygiene practices
- Minimise possibility of cross contamination
- There should be separate channels for
- Raw material (fresh cherries)
- Intermediate product (parchment, dry cherries)
- Waste (pulp, husk)
- Final product (green beans)
8Layout of facility
- To optimize proper functioning of each element of
procedure - Pulpers should be located near a clean water
source - Fermentation vats should be located near to
pulpers - Waste outlet should be directed away from
production and processing areas - Drying yards and other processing areas should be
away from contamination vectors
9Design and construction of drying areas
- Coffee drying yards should have
- Adequate capacity
- Smooth drying surfaces
- Adequate provisions for drainage
- Full exposure to sunlight
10Design and construction offermentation vats
- Fermentation vats should
- Be located in the pulping house
- Be adequate in number and capacity
- Have smooth surfaces
- Have a maximum depth of 1m
- Slope gently towards the outlet
11Internal structures and fittings
- Internal structures should be
- Made of durable materials
- Easy to clean and maintain
12Internal structures and fittings
- General considerations
- Walls and partitions should be easily cleaned
- Floors should be constructed to allow adequate
cleaning and drainage - Ceilings and overhead fixtures should be
constructed to minimise build up of dirt and
condensate - Working surfaces in direct contact with food
should be durable and easy to clean
13Facilities - air quality and ventilation
- Adequate ventilation is required to
- Minimise build-up of dust and husk particles from
handling operations - Control temperature and prevent condensation
- Dissipate odours that might taint the coffee
14Facilities - lighting
Adequate natural or artificial lighting should be
provided to enable operations to be carried out
satisfactorily
15Facilities - storage
- Adequate storage facilities should be provided
for coffee to permit - Adequate maintenance and cleaning
- Avoid pest access and harbourage
16Facilities - storage
- Adequate storage facilities should be provided
for coffee to - Enable food to be protected from contamination
during storage
17Facilities
- Containers for storage of dangerous materials
(fuel, chemicals for cleaning, disinfestation,
etc.) should be clearly marked and safely stored - Water supply - water of acceptable quality
standard should be available for processing - Systems carrying unsuitable water should be
separate - Electricity supply operators should ensure
alternative sources of electricity in case of
cuts to the central power supply
18Facilities
- Drainage and waste disposal
- Cleaning facilities - should allow for adequate
cleaning of equipment and facilities - Personal hygiene facilities - adequate toilet,
handwashing and changing facilities should be
provided for staff
19Design of equipment
Equipment should be designed and constructed to
ensure that they can be adequately cleaned and
maintained
20Design of equipment
Where necessary, equipment should be movable or
capable of being disassembled to allow for
maintenance, cleaning, monitoring, etc.
21Design of equipment
- Equipment should be designed such that their
operation is compatible with conditions necessary
to ensure food safety and suitability. Main types
of equipment in coffee processing include - Dryers
- Pulpers
- Hullers
- Sorting equipment
- Moisture monitoring equipment
Several variations of basic coffee processing
technology exist and different equipment may be
used
22Design features of simplesun-drying equipment
- Coffee is spread on a support (wire tray, woven
mat, etc.) raised off the ground. Air can
circulate freely above and below the support - Trays might be movable or fixed
- When raining, trays are moved under a shelter or
covered with plastic or any other material
23Design of simple solar dryers
Parabolic solar dryers - the shape of the
transparent roof is more or less cylindrical so
as to concentrate heat in the drying zone and
protect from rain.
Heat cumulates between the coffee and the plastic
and the air starts to circulate. This dryer is
mounted on a pivot so it can be turned towards
the sun.
24Design of simple solar dryers
- Various solar dryer designs can give faster
drying times by - Improving airflow and increasing temperature of
drying air - Participatory approaches are necessary if
potential advantages of solar technology are to
be matched with farmers needs - Capacity, capital cost, running costs, space
requirement, ease of management, etc. - For additional information see Section 5 of
Introduction to coffee drying .pdf
25Design of equipment mechanical dryers
- Mechanical batch dryers are used in coffee drying
- primarily for parchment - Horizontal dryers
- Vertical dryers
- Fixed-bed type dryers
26Design features of pulpers
- Traditional designs are drum and disc pulpers
- Main performance criteria include
- Capacity separation efficiency physical damage
to product durability ease of maintenance and
cleaning
27Design features of pulpers
- Important innovations are
- Low water-use pulpers
- Pulping systems that accept mixtures of green and
ripe cherry and separate the greens without
crushing
28Design of hullers
- Considerations in the selection of a huller
include - Capacity
- Energy requirement
- Efficiency of husk removal
- Extent of physical damage to beans
- Separation of loose husk
- Durability
- Ease of maintenance
29Equipment for control and monitoring
- Methods for the determination of water in coffee
- can be categorised as follows
- Direct
- Removal of water and determination of weight loss
- Indirect
- Some variable that is dependant on moisture is
measured - Empirical subjective
- This includes methods such as biting, shaking and
cutting - NB - These empirical methods of moisture
determination in coffee have been shown to be
unreliable
30Equipment for control and monitoring
- Factors to be considered include
- Cost
- Transportability
- Robustness
- Stability
- Repeatability
- Sensitivity
- Accuracy
- Rapidity
- The choice of method / equipment depends on
- How the equipment is to be used
- Who is to use it
31Equipment for monitoringmoisture in the field
- Restricting water availability is the main method
for control of mould growth and development
throughout the coffee chain - The global coffee project has investigated
methods of moisture determination so as to
identify methods suitable for use in the field
32Location of equipment
- Equipment should be located
- To permit adequate maintenance and cleaning
- In accordance with requirements for proper
functioning - To facilitate good hygiene practices, including
monitoring
33Assessment of establishment
- A plant assessment can help processors determine
if facility design is appropriate - A checklist containing all vital areas and items
to be considered should be prepared - During the inspection notes should be made in
relation to all points contained in checklist - Evaluation of the design and construction of the
establishment and facilities should be based on
thorough knowledge of operations and potential
hazards - Corrective action taken according to evaluation
34Assessment of establishment
Government
Local coffee industry
- Establish national standards, codes of practice,
etc. - Support industry efforts to meet required
regulations (information dissemination, new
equipment design etc.) - Provide oversight to ensure industry compliance
- Collaborate with government in developing sound
and practicable guidelines and standards - Entrepreneurs must ensure that the design of
their establishment is consistent with principles
of food hygiene - Entrepreneurs must establish adequate hygiene
and GMP programmes to ensure that equipment
functions properly and that they do not lead to
hazards in the coffee
35Summary
- Inappropriate site selection for coffee
processing facilities can lead to quality and
safety problems in the product - Plant layout should minimize the opportunity for
cross contamination - Facility design and construction can affect the
quality and safety of coffee - Equipment must be designed and located so as to
facilitate its correct functioning, sanitation
and maintenance - Government and industry must work together to
improve hygiene conditions of coffee processing
establishments