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EHEDG Doc. 10. Hygienic design of closed equipment for the processing of... Auflage 2007 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,...
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EHEDG Doc. 12. The continuous or semi-continuous flow thermal treatment of... Auflage 1994 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...
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EHEDG Doc. 13. Hygienic design of equipment for open processing Auflage 2024 EHEDG 2024 Seiten / pages: 36 It is important that the plant design takes into account factors affecting the hygienic operation and cleanability of the plant. The risk of contamination of food products during open processing increases with the with the concentration of micro-organisms in the environment and their opportunity to grow in poorly designed equipment. This means...
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EHEDG Doc. 14. Hygienic design of valves for food processing Auflage 2020 EHEDG 3rd Edition 2020 Seiten / pages: 6 This document applies to all valves used in contact with liquid food or food constituents processed hygienically or aseptically. Examples of valves are butterfly valves, single-seat valves, mix proof valves, diaphragm valves, sampling valves, etc. The guideline does not apply to disposable valves e.g. for single-use food packaging....
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EHEDG Doc. 16. Hygienic pipe couplings Auflage 1997 EHEDG 1997 Seiten / pages: 23 This paper identifies and defines critical design parameters for welded pipe couplings: easily cleanable in-place; easily sterilisable in place impervious to micro-organisms, reliable and easy to install. Gaskets of various types were tested for reliability and hygienic aspects using EHEDG cleanability test methods and repeated sterilisation....
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EHEDG Doc. 17. Hygienic design of pumps, homogenisers and dampening devices Auflage 2020 EHEDG 4th Edition 2020 Seiten / pages: 49 As standard, a pump for food production shall be constructed according to hygienic aspects and ensure gentle product handling. For special requirements, the pump should optionally allow for retrofitting (e.g. jacketed pump housing, single, quenched or double mechanical seals). Typical pump materials (metallic and non-metallic,...
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EHEDG Doc. 18. Passivation of stainless steel Auflage 2014 EHEDG 2014 Seiten / pages: 11 Passivation is an important surface treatment that helps assure the successful corrosion resistant performance of stainless steel used for product contact surfaces (eg. tubing/piping, tanks and machined parts used in pumps, valves, homogenisers, de-aerators, process monitoring instruments, blenders, dryers, conveyors, etc). The purpose of this...
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EHEDG Doc. 19. A method for assessing the bacterial impermeability of... Auflage 2012 EHEDG 2012 Seiten / pages: 6 Research has shown that hydrophobic membrane filters, with a pore size of 0.22µm, do not retain micro-organisms under all process conditions. Investigations were conducted into risk assessment of sterilising hydrophobic membrane filters, evaluating the performance of the filters under a range of operating conditions. To validate the bacterial...
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EHEDG Doc. 20. Hygienic design and safe use of double-seat mixproof valves Auflage 2000 EHEDG 2000 ISBN: 0-9075-0305-5 Seiten / pages: 19 This document describes the basic hygienic design and safe use of single-body double-seat mixproof valves. Today, food process plants incorporate various multifunctional flow paths. Often one piping system is cleaned while another still contains product. This simultaneous cleaning can potentially result in the dangerous...
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EHEDG Doc. 22. General hygienic design criteria for the safe processing of... Auflage 2014 EHEDG 2001 - rev. 2014 ISBN: 0-9075-0306-3 Seiten / pages: 20 Dry food processing and handling requires equipment that are different from those typically associated with wet and liquid products. This is the first in a series of documents that go beyond equipment design and covers installation and associated practices. In the case of dry materials, other considerations...
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EHEDG Doc. 23. Part 1 -USE OF H1 AND HT1 REGISTERED LUBRICANTS Auflage 2018 EHEDG 3rd Edition, 2018 Seiten / pages: 27 This document is designed as a guide to the implementation and use of food-safe lubricants and lubrication practices. It is intended for use by food & beverage production companies (and other clean industries) but is also a guide for good lubrication practice for all industries. The document is suitable for use by audit companies...
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EHEDG Doc. 23. Part 2 - PRODUCTION OF H1 AND HT1 FOOD GRADE REGISTERED... Auflage 2018 EHEDG 3rd Edition, 2018 Seiten / pages: 13 This document is designed as a guide to the implementation and use of food-safe lubricants and lubrication practices. It is intended for use by food & beverage production companies (and other clean industries) but is also a guide for good lubrication practice for all industries. The document is suitable for use by audit companies...
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