EHEDG Yearbook 2017/2018
The new EHEDG Yearbook edition 2017/2018 is in preparation. For more details see
News & Events - Publications & General Information
EHEDG Yearbook 2015/2016
With a volume of about 180 pages, the book features the latest developments in hygienic design and a lot of interesting information on the EHEDG expert network. The reference publication of EHEDG introduces recent hygienic design solutions, provides an insight into the work of the EHEDG Working Groups and informs about the activities of the EHEDG Regional Sections. Furthermore, state-of-the art developments of the EHEDG member companies and institutes are highlighted.
The online version of the EHEDG Yearbook is available for free download in PDF format (11,1 MB).
Complimentary hardcopies of the EHEDG Yearbook are available from the Secretariat.
In addition, EHEDG recommends the following titles co-authored by EHEDG experts which are available from Elsevier:
Handbook of Hygiene Control in the Food Industry (1st Edition)
This book is a standard reference on high hygiene standards for the food industry providing a comprehensive summary of the key trends in food hygiene research and reviewing the current best practice in hygienic design and operation. Effective hygiene management strategies and methods used to evaluate the effectiveness of hygiene operations are explored.
Handbook of Hygiene Control in the Food Industry (2nd Edition)
This book continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. This book presents the latest information on the complex issues surrounding food industry design, operations, and processes necessary to improve best practices in hygiene
Hygiene in Food Processing (1st Edition) - Principles and Practice
This book is an authoritative and comprehensive review of good hygiene practice for the food industry drawn on the work of the European Hygienic Engineering and Design Group and has been written and edited by world renowned experts in the field. The book provides an invaluable reference on microbial food safety risks, regulation, facilities design and hygiene management in one volume.
Hygiene in Food Processing (2nd Edition) – Principles and practice
This revised and updated handbook co-authored by EHEDG experts includes new material on essential areas that have come to prominence in recent years, such as contamination routes and hygiene in services. The first part covers microbial food safety risks and hygiene regulation, with further groups of chapters covering hygienic design of factory infrastructure and hygiene practices.
Hygienic design of food factories
This book provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.
EHEDG membership benefit:
Elsevier is kindly offering a 30% discount for all EHEDG members on the books and reference works listed above (which were written by EHEDG authors). If you are an EHEDG member and like to benefit from the discount, please get in contact with the Secretariat by mentioning your EHEDG affiliation.
Food Safety Management - A practical guide for the food industry
Presenting an integrated, practical approach to the management of food safety throughout the production chain, this book has won a prestigious award, PROSE Award 2015, Reference Works, Multivolume Reference/Science - Honorable Mention from American Association of Publishers.
European Food Law Handbook
This handbook analyses and explains the institutional, substantive and procedural elements of EU food law, taking the General Food Law as a focus point. Attention is given to the international context (WTO, Codex Alimentarius) as well as to private standards. The book is produced in co-operation with the European Institute for Food Law and is relevant for practitioners and scholars both with and without a background in law. It is ideal for education purposes.
Guide to Food Law for Artisan Food Producers
This guide was published by the Food Safety Authority of Ireland in March 2010 and is free to download on the FSAI website. The guide provides proactive advice and details of the law governing this area as well as a checklist on criteria required to Artisan/Small Food Producers.