Produkte von Herausgeber EHEDG

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...

Summary This hygienic design risk management (HDRM) guideline provides guidance on the assessment and management of hygiene risks in the context of the hygienic design of food-related buildings and equipment. These hygiene risks primarily concern food safety risks but also incorporate risks to food quality. This guideline is applicable to both equipment and building...

Summary This guideline provides information on what a hygienic weld is and explains the technical requirements for achieving on-axis hygienic (sanitary) welding between tube segments, or between a tube and a control component (e.g. valve, flow meter, instrument tee, etc.). Orbital TIG welding is the best technique for consistently achieving hygienic welds. The factors that...

Summary This document is the first edition of this Guideline and describes the procedure to assess the cleanability of equipment used in open processes, intended to be wet cleaned. The test method enables the assessment of cleanability. The degree of cleanability is based on the removal of a soiling containing an optical tracer and is assessed by an optical evaluation of the...

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 2024 Seiten / pages: 26 This document addresses packing systems of solid food products and supplements earlier guidelines. Solid food is characterised as having a water activity of >0.97, low acid, not pasteurised or sterilised after packaging, and distributed through the cool chain. Examples include fresh meat and some meat products, cheeses, ready meals, cut...

First Edition - May 2020 EHEDG 2020 Seiten /pages: 26 Summary This guideline serves to check and ensure hygienically faultless welds on food-industry pipelines and components in direct or indirect contact with product at the time of manufacturing the installation. It gives an overview about all relevant inspection techniques applicable in hygienic environments and their...

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...