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EHEDG

The European Hygienic Engineering & Design Group (EHEDG) was founded in 1989 as a non-profit consortium of equipment manufacturers, food producers, suppliers to the food industry, research institutes and universities, public health authorities and governmental organisations.

The principal goal of EHEDG is the promotion of safe food by improving hygienic engineering and design in all aspects of food manufacture.

EHEDG actively supports European legislation, which requires that handling, preparation processing and packaging of food is done hygienically using hygienic machinery and in hygienic premises according to the food hygiene directive, the machinery directive and the food contact materials directive (see EC Directive 2006/42/EC for Machinery, EN 1672-2 and EN ISO 14159 on Hygiene requirements for the design of machinery).

Equipment manufacturers and users are responsible to implement these requirements and EHEDG provides them guidance on the essential hygienic design standards in compliance with national and international legislation.

The EHEDG mission is defined as:

"EHEDG enables safe food production by providing guidance as an authority on hygienic engineering and design".

More at www.ehedg.org

Guidelines available:

1 Continuous Pasteurization of Liquid Food
2 A method for assessing the in-place cleanability of food processing equipment
3 Microbiologically safe aseptic packing of food products
NOTE: Document was withdrawn in April 2018. Doc. 3 has been integrated into Doc. 46.
4 A method for the assessment of in-line pasteurisation of food processing equipment
NOTE: Document was withdrawn in March 2016.
5 A method for the assessment of in-line sterilisability of food processing equipment
6 Continuous UHT Sterilization of Liquid Food
7 A method for the assessment of bacteria-tightness of food processing equipment
8 Hygienic design principles
9 Welding stainless steel to meet hygienic requirements
10 Hygienic design of closed equipment for the processing of liquid food
11 Hygienic packing of food products
Document was withdrawn in April 2018. Doc. 11 has been integrated into Doc. 46.
12 The continuous or semi-continuous flow thermal treatment of particulate foods
13 Hygienic design of equipment for open processing
14 Hygienic design of valves for food processing
15 A method for the assessment of in-place cleanability of moderately sized food processing equipment
NOTE: Document was withdrawn in March 2016.
16 Hygienic pipe couplings
17 Hygienic design of pumps, homogenizers and dampening devices
18 Chemical Treatment of Stainless Steel Surfaces
19 A method for assessing the bacterial impermeability of hydrophobic membrane filters
20 Hygienic design and safe use of double-seat mixproof valves
21Challenge tests for the evaluation of the hygienic characteristics of packing machines for liquid and semi-liquid products
NOTE: Document was withdrawn in April 2018. Doc. 21 has been integrated into Doc. 46.
22 General hygienic design criteria for the safe processing of dry particulate materials
23 P1 Use of H1 & HT1 Registered Lubricants, Part 1
23 P2 Production of H1 & HT1 Food Grade Registered Lubricants, Part 2
24 The prevention and control of Legionella spp. (incl legionnaires disease) in food factories

NOTE: Document was withdrawn in March 2018. Doc. 24 has been integrated into Doc. 28.
25 Design of mechanical seals for hygienic and aseptic applications
26 Hygienic engineering of plants for the processing of dry particulate materials
NOTE: Document was withdrawn in March 2016. Doc. 26 has been integrated into Doc. 44.
27 Safe storage and distribution of water in food factories
NOTE: Document was withdrawn in March 2018. Doc. 27 has been integrated into Doc. 28.
28 Safe and Hygienic Treatment, Storage and Distribution of Water in Food and Beverage Factories
29 Hygienic design of packing systems for solid foodstuffs
30 Guidelines on air handling in the food industry

NOTE: Document was withdrawn in March 2018. Doc. 24 has been integrated into Doc. 28.
31 Hygienic Engineering of Spray Dryer and Fluid Bed Plants
32 Materials of construction for equipment in contact with food
33 Hygienic engineering of discharging systems for dry particulate materials
34 Integration of hygienic and aseptic systems
35 Hygienic welding of stainless steel tubing in the food processing industry
36 Hygienic Engineering of Transfer Systems for Dry Particulate Materials
37 Hygienic Design and Application of Sensors
38 Hygienic Engineering of Rotary Valves in Process Lines for Dry Particulate Materials
39 Design Principles for Equipment and Process Areas for Aseptic Food Manufacturing
40 Hygienic Engineering of Valves in Process Lines for Dry Particulate Materials
41 Hygienic Engineering of Diverter Valves in Process Lines for Dry Particulate Materials
42 Disc Stack Centrifuges - Design and Cleanablility
43 Hygienic Design of Belt Conveyors for the Food Industry
44 Hygienic Design Principles for Food Factories
45 Cleaning Validation in the Food Industry - General Principles, Part 1
46 Aseptic and Hygienic Filling Machines - Planning, Installation, Qualification and Operation
47 Guidelines on Air Handling Systems in the Food Industry - Air Quality Control for Building Ventilation
49 Hygienic Design Requirements for Processing of Fresh Fish