Produkte von Herausgeber EHEDG

Summary Bulk pack-off systems are widely used in the food processing industry for the packing of dry particulate materials (dry products) in bags, containers, etc. As product handling invariably involves product flow in possible contact with the environment, potential hygienic risks are involved. Therefore, packing procedures must meet hygienic processing standards, and all...

Summary This guideline aims to provide a basic understanding of the cleaning and hygienic design of tank cleaning devices and the tanks they are intended to clean. Alongside a tool to help in making the initial selection of tank cleaning technology, background information is provided on tank cleaning principles, total cost of ownership, and the sizing and installation of...

Link for free download see below EHEDG 2021 Seiten /pages: 48 zip-file contains templates for CIP, COP and OPC This guideline provides recommendations for establishing site specific cleaning validation, monitoring, and verification programs in a food manufacturing environment. It explains the overall concept and provides templates and practical examples that can be used in...

First Edition - July 2021 Seiten /pages: 58 Summary This guideline aims to provide a basic understanding of the cleaning and disinfection of food manufacturing equipment and their environment. It is intended to help stakeholders within a food manufacturing facility to make the correct choices when developing cleaning programs by offering guidance on soil characteristics, wet...

EHEDG 2017 (replaces 1992 edition) Seiten /pages: 12 There are many reasons why, in practice pasteurised products sometimes present a microbiological health hazard. Due to distribution in residence time, not all products may reach the temperature required for pasteurisation or may do so for too short a time. Further there may be a risk of contamination with a non-pasteurised...

EHEDG 2004 Seiten / pages: 9 ISBN: 0-9075-0315-2 Food processing equipment may need to be sterilised before use, and it is important to ensure that the sterilisation method applied is effective. Thus, it is necessary to determine under which conditions equipment can be sterilised. This paper details the recommended procedure for assessing the suitability of an item of food...

EHEDG 2017 (replaces the 1993 edition) Seiten / pages: 22 Thermal sterilisation is aimed at eliminating the risk of food poisoning and, when used in conjunction with aseptic filling, at achieving extended product storage life under ambient conditions. Whereas pasteurisation destroys vegetative micro-organisms, sterilisation destroys both vegetative micro-organisms and...

EHEDG 2nd Edition 2004 ISBN: 0-9075-0314-4 Seiten / pages: 9 This document details the test procedure for assessing whether an item of food processing equipment, intended for aseptic operation, is impermeable to micro-organisms. Small motile bacteria penetrate far more easily through microscopic passages than (non-motile) moulds and yeasts. The facultative anaerobic...

Link for free download see below Third Edition, March 2018 This document describes the principles for hygienic design of equipment and factories intended for food manufacturing. The fundamental reason for applying hygienic design principles is to prevent contamination of food products. Equipment and factories of poor hygienic design are difficult to clean. The document...

EHEDG 1993 ISBN: 0-0750-3136 Seiten / pages: 19 This document describes the techniques required to produce hygienically acceptable welds in thin walled (

EHEDG 2nd Edition 2007 ISBN: 987-0-9075-0327-9 Seiten / pages: 21 Using the general criteria for the hygienic design of equipment identified in Doc. 8, this paper illustrates the application of these criteria in the construction and fabrication of closed process equipment. Examples, with drawings, show how to avoid crevices, shadow zones and areas with stagnating product,...

EHEDG 1994 Seiten / pages: 24 Thermal sterilisation is a process aimed at eliminating the risk of food poisoning and, when used in conjunction with aseptic filling, it aims to extend product storage life under ambient conditions. This is achieved by the destruction of vegetative micro-organisms and relevant bacterial spores. Liquid foods containing particulates are...