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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 Transmission Motors Drives Controls

• 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

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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

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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

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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