1.1.1.
1 Global Sanitary Design Specification
Subject Culinary Steam
No. SDS 103 Page 1 of 6
Date January 2018 Supersedes Jan 2017
Table of Contents
1 Policy .......................................................................................................... 2
2 Objective & Scope ..................................................................................... 2
3 Responsibilities ......................................................................................... 2
3.1 Project Engineer / Manager .................................................................. 2
3.2 Corporate Sanitation ............................................................................. 2
3.3 Manufacturing Site ................................................................................ 3
4 Definitions .................................................................................................. 3
4.1 Requirements and Recommendations ................................................ 3
4.2 Glossary ................................................................................................. 3
5 Hygienic Design Considerations ............................................................. 4
5.1 Materials of Construction (downstream of the culinary steam
filter) ....................................................................................................... 4
5.2 Fabrication ............................................................................................. 4
6 References / Revision Log ....................................................................... 6
1 Policy
All new Greenfield sites, plant expansions (Brownfield) and major plant renovation
shall meet shall meet requirements laid down in this specification.
Any deviation to this specification must be fully documented and approved by
Corporate Sanitation.
2 Objective & Scope
The purpose of this document is to establish hygienic design requirements for
producing steam of culinary quality for Mondelēz International products and
packaging.
The specification does not apply to steam used for heating of rinse water,
CIP/COP wash water, equipment sterilization, or indirect atmospheric control.
The contents of this document are not meant to replace or supersede any national
or local laws, regulations, or codes, which must be adhered to regardless of
Mondelēz International’s requirements.
3 Responsibilities
3.1 Project Engineer / Manager
Shall ensure that suppliers, on-site fabricators and installers, Mondelez plant
maintenance, Procurement, and commercialization groups comply with all
applicable Mondelēz International and regulatory standards.
Shall ensure that the steam system (including water treatment and condensate
return) prevents the introduction of any contaminants into the culinary steam
system.
3.2 Corporate Sanitation
Shall ensure that the policy requirements are current, relevant and up-to-date.
When documents are updated, replaced, created, or become obsolete the
appropriate Quality, Sanitation and Engineering departments will be informed.
Shall support design reviews, if requested by project teams.
Has the authority to approve deviations to this specification.
1.1.1.1 Global Sanitary Design Specification
Subject Culinary Steam
No. SDS 103 Page 3 of 6
Date January 2018 Supersedes Jan 2017
3.3 Manufacturing Site
Ensures that the water quality used for the production of culinary steam meets the
Mondelez water quality standards.
4 Definitions
4.1 Requirements and Recommendations
In this document the terms “shall”, “must” and “will” are used as defined in
Mondelez Int’l Global Quality Chain Management System (QCMS):
The following terms are used to qualify auditable requirements and
recommendations (see Global QCMS).
Shall/Must Used to express an obligation or imperative, binding, with no
exclusions.
Will Used to express an obligatory purpose or intent.
Should Used to express a recommendation among other possible options.
May Used to indicate an action or requirement, which is permissible
within any stated limits, but not mandatory.
4.2 Glossary
AISI: American Iron and Steel Institute
Culinary Steam: Filtered steam that is free of entrained contaminants, is relatively
free of water and is suitable for direct product contact, and steam directly injected
into the product or primary packaging (3A Standard 609-01).
CIP: Cleaning-In-Place.
COP: Cleaning-Out-Of-Place.
EHEDG: European Hygienic Engineering and Design Group.
Product contact surfaces: direct product contact surfaces culinary steam comes
into contact with under normal operating conditions (zone 1 areas), as well as
indirect product contact surfaces, which includes surfaces from which liquids or
materials may drain, drop, diffuse, or be drawn into the culinary steam or direct
product contact surfaces (zone 2 areas or splash areas).
5 Hygienic Design Considerations
5.1 Materials of Construction (downstream of the culinary steam filter)
Wrought or casted product contact surfaces shall be of AISI 300 series stainless
steel grades or equally corrosion-resistant metal that is non-toxic and non-
absorbent, and that meets regional and local standards. Where welding is
involved, the carbon content of the stainless steel should not exceed 0.08%.
Before the system is put in service appropriate post weld treatments (for example:
pickling) shall be applied as needed to allow for the formation of a passive layer.
Elastomers (rubber and rubber-like materials) and plastic materials may be used
for multi-use gaskets. These materials shall be food grade, heat resistant and
process and product compatible, (e.g. comply with the applicable provisions of 3-A
or EHEDG guidelines or other corresponding local standards).
Single-service sanitary-type gaskets may be used in connections that must be
disassembled for cleaning.
5.2 Fabrication
The piping assembly for direct steam shall contain:
entrainment separator capable of removing particles 30 microns in size
and larger located just prior to the injection heater (or other suitable steam
dispersal assembly), and after the supply lines transporting steam from
the boiler.
Condensate trap downstream of the entrainment device.
Culinary steam filter downstream the condensate trap designed to remove
95% of all particles larger than 2 microns (typically a 5 micron filter
element).
A sanitary check valve shall be included in the system if the point of steam
injection is or can be submerged in product. All piping and assembly downstream
of the check valve must be easily disassembled for cleaning and inspection.
The use of additional filtration devices are optional, to prevent rapid fouling or
blocking (blinding) of the culinary steam filter.
1.1.1.1 Global Sanitary Design Specification
Subject Culinary Steam
No. SDS 103 Page 5 of 6
Date January 2018 Supersedes Jan 2017
All product contact surfaces of the steam delivery system, downstream of the
culinary steam filter shall be of 300 series stainless steel or better.
Product contact surfaces not designed to be mechanically cleaned shall be readily
accessible for cleaning and inspection, either when in an assembled position or
when removed. Removable parts shall be readily demountable.
All product contact surfaces shall have a maximum Ra of 0.8 µm / 32 inches,
and be free of imperfections, such as pits, folds, and crevices in the final
fabricated form.
Permanent joints that are product contact surfaces shall be continuously welded,
smooth and sanitary. Regional standards such as EHEDG, 3A, or AWA for the
hygienic welding of stainless tubing shall be met.
6 References / Revision Log
European Hygienic Engineering Design Group (EHEDG) Doc 28, Safe &
Hygienic Treatment, Storage and Distribution of Water in Food and Beverage
Factories, 2017,
(http://www.ehedg.org, free download for MDLZ employees (for directions, Click
Here)
‒ 3-A Accepted Practices “A Method of Producing Culinary Steam”, Number 609-
03 (download with costs).
Revision Log:
Date Revised: Supersedes: Summary of Revision:
July 2013 August 2009 Document re-branded with Mondelēz International
Revision Log added
January 2017 July 2013
Name changed from ‘Sanitary Design Standard’ to
‘Sanitary Design Specification’ along with some
minor corrections (editorial)
January 2018 January 2017 Layout of document aligned with other SDS.
Design Requirements updated to reflect best industry
and 3-A practices to managing steam quality.
Operational requirements moved to QP 6.3-01,
Utilities
