EHEDG Guidelines
EHEDG & 3-A

 

EHEDGと3-A

EHEDG ガイドラインと3-A規格のハーモナイズ

食料品の製造と加工の衛生性を高めることで、食品の安全性の向上を目指し、 EHEDG と米国の3-A衛生標準化機関は多くの共通目的と類似の役割を持っています。両組織は、文書の出版前にドラフトのガイドラインと規格を取り交わし、専門家のレビューとコメントを求めます。EHEDG 用語集の最新号は3-Aと共同で起草しており、無料の文書セクションからダウンロードできます。

マトリクス

すべての EHEDG ガイドラインの目次は3-Aと共に相互参照されており、ダウンロード可能なマトリクスにまとめています。(XLS)

無料文書

EHEDG作業グループは、衛生設計の基本要件に関する方針説明書やガイドラインDoc. 8など無料でダウンロードができる各種文書を発行しています。

詳細情報

ガイドライン

品質と安全性の保証は食品の好評価を維持する上で不可欠です。食品製造システムの適正な衛生設計と保守は、それらの要件を満たすために必要な前提条件と考えられます。

そうした問題に対処する食品業界を支援する目的で、EHEDGは、食品製造設備と機械のさまざまな分野における適正な衛生設計のほか、食品製造インフラに関する実践的なガイダンス文書を各種作成・出版しています。入手可能なタイトルは下記の通りですが、それ以外の文書も現在作成中でEHEDGドキュメントシリーズに加わる予定です。

下記のガイドライン一覧は定期的に更新され、各国語版の新しい文書が追加されます。検索機能を使って各ガイドラインに記載されたキーワードを検索することもできます。ガイドラインのタイトルをクリックすると、各ガイドラインの詳しい内容が表示されます。

ガイドラインのダウンロード及び注文に関する情報

注記:EHEDGガイドラインの複製又は再配布は固く禁じられています。ダウンロード又は購入した文書はEHEDGの会員又はガイドラインの顧客のみが使用できるものとします。

Language:
Search:
Doc. Title
P
EHEDG方針説明書

"Easy cleanable Pipe couplings and Process connections" Version 4, July 2017

Download
G
EHEDG Glossary
Download
1
Continuous Pasteurization of Liquid Food

Second Edition, May 2017 - Pasteurization is a heat treatment aimed at reducing the number of harmful microorganisms to a level at which they do not constitute a significant health hazard. There are however many reasons why, in practice pasteurized products may present a microbiological health hazard. Due to the pasteurizer process design, the operation and control or inspection and maintenance of the pasteurizer there are a risk of unpasteurized or recontaminated product may reach the consumer. This document provides guidelines to avoid these issues.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
2
A method for assessing the in-place cleanability of food processing equipment

Third Edition, July 2004, updated June 2007 - The method is intended as a screening test for hygienic equipment design and is not indicative of the performance of industrial cleaning processes (which depend on the type of soil). See Doc 15 for a test procedure designed for moderately sized equipment.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
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NOTE: Document was withdrawn in April 2018.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NOTE: Document was withdrawn in March 2016.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

Second Edition, July 2004 - 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 processing equipment for in-line sterilisation. It is advisable to conduct in-place cleanability trials (see Doc 2) prior to this test in order to verify the hygienic design of the equipment.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
6
Continuous UHT Sterilization of Liquid Food

Second Edition, May 2017 - Sterilization is a heat treatment aimed at destroying all vegetative microorganisms and spores to create a product which can be stored at ambient temperature yet minimizing public health hazard. There are however many reasons why, in practice sterilized products may present a microbiological health hazard. Due to the sterilizer process design, the operation and control or inspection and maintenance of the sterilizer there are a risk of untreated or recontaminated product may reach the consumer. This document provides guidelines to avoid these issues.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
7
A method for the assessment of bacteria-tightness of food processing equipment

Second Edition, July 2004 - 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 yeast. The facultative anaerobic bacterium Serratia marcescens (CBS 291.93) is therefore used to test bacteria-tightness or the impermeability of equipment to micro-organisms. The method is suitable for equipment that is already known to be in-line steam sterilisable (see also Doc 5).

Buy
Download i EHEDG Company & Institute Members only (after log-in)
8
Hygienic design principles

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 details the hygienic design principles that shall be followed when designing and constructing equipment and factories for manufacturing of foods. It gives guidance on design, construction and installation so that it does not adversely affect food safety and quality. These principles apply to open and closed manufacturing operations, surrounding facilities, all being cleaned either wet or dry.

Doc. 8 is used as a basis for hygienic design evaluation within the EHEDG equipment certification program.

The content of this document covers functional requirements, intended use, materials of construction, hygienic design and construction and assessment methods.

Download
9
Welding stainless steel to meet hygienic requirements

First Edition, July 1993 - This document describes the techniques required to produce hygienically acceptable welds in thin walled (<3 mm) stainless steel applications. The main objective was to convey the reasons and requirements for hygienic welding and to provide information on how this may best be achieved. This document is superseded by Doc 35, recently published. The subgroup will continue with a guideline on inspection of the quality of welds in food processing machinery.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
10
Hygienic design of closed equipment for the processing of liquid food

Second Edition, May 2007 - 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, and how to connect and position equipment in a process line to ensure unhampered draining and cleaning in-place. Attention is drawn to ways of preventing problems with joints, which might otherwise cause leakage or contamination of product.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
11
Hygienic packing of food products

NOTE: 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

First Edition, March 1994 - 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 inherently more difficult to process than homogenous liquids due to heat transfer limitations in particulate liquid mixtures and the additional problems of transport and handling. This paper presents guidelines on the design of continuous and semicontinuous plants for the heat treatment of particulate foods. Ohmic heating techniques are not covered. See also Doc 1 on continuous pasteurisation and Doc 6 on sterilisation of liquid products without particles.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
13
Hygienic design of equipment for open processing

Second Edition, May 2004 - 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 concentration of micro-organisms in the environment and their opportunity to grow in poorly designed equipment. This means that in open plants, environmental conditions, in addition to appropriate equipment design, have an important influence on hygienic operation. The type of product and the stage of the manufacturing process must also be taken into consideration. This paper deals with the principal hygienic requirements for equipment for open processing and applies to many different types, including machines for the preparation of dairy products, alcoholic and non-alcoholic drinks, sweet oils, coffee products, cereals, vegetables, fruit, bakery products, meat and fish. It describes methods of construction and fabrication, giving examples as to how the principal criteria can be met. See also guidelines on hygienic design criteria (Doc 8), hygienic welding (Doc 9), and the hygienic design of equipment for closed processing (Doc 10).

Buy
Download i EHEDG Company & Institute Members only (after log-in)
14
Hygienic design of valves for food processing

Second Edition, July 2004 - Valves are essential components of all food processing plants and the quality used strongly influences the microbiological safety of the food production process. These valves must therefore comply with strict hygienic requirements. The guidelines apply to all valves used in contact with food or food constituents that are to be processed hygienically or aseptically. Aside from general requirements with regard to materials, drainability, microbial impermeability and other aspects, additional requirements for specific valve types are also described. See also Doc 20 on double-seat mixproof valves.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
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

First Edition, September 1997 - 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. The objective was to provide a reliable dismountable joint which is bacteria-tight at the product side under the conditions of processing, cleaning and sanitation.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
17
Hygienic design of pumps, homogenizers and dampening devices

Third Edition, April 2013 - This updated guideline is meant to specify the technical requirements of pumps, homogenizers and dampening devices including their hygienic application in order to ensure a safe processing and production of food under hygienic conditions. The requirements described in the guideline apply to all pumps intended for the use in safe food processing, including centrifugal pumps, piston pumps, lobe rotor pumps, peristaltic pumps, diaphragm pumps, progressive cavity pumps, screw pumps as well as to homogenizers and dampening devices.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
18
Chemical Treatment of Stainless Steel Surfaces

Second Edition, January 2014 - This guideline issued in January 2014 replaces Doc. 18 “Passivation of Stainless Steel” (1998) and includes new sections on pickling and electropolishing of stainless steels. Chemical surface treatments such as pickling, passivation and electropolishing can help to assure the successful functional and corrosion-resistant performance of stainless steels for product contact surfaces in the food and beverage industry. This document explains the general principles of those three processes above: Why they are necessary, when and how they should be applied, how they work and which chemicals are used.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
19
A method for assessing the bacterial impermeability of hydrophobic membrane filters

Second Edition, June 2012 - Research has shown that hydrophobic membrane filters, with a pore size of 0.22 mm, do not retain micro-organisms under all process conditions. Investigations were conducted in risk assessment of sterilising hydrophobic membrane filters, evaluating the performance of the filters under a range of operating conditions. To validate the bacterial retention ability of sterilising grade hydrophobic membrane filters, a bacterial aerosol challenge test methodology was developed.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
20
Hygienic design and safe use of double-seat mixproof valves

First Edition, July 2000 - 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 situation where product and cleaning liquid are separated by just one single valve seat. Any cleaning liquid that leaks across such a seat will contaminate the product. Therefore, often two or three single seat valves in a "block-and-bleed" arrangement are applied.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
21
Challenge 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

Second Edition, March 2014 - 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 include material lump formation, creation of dust explosion conditions, high moisture deposit, formation in the presence of hot air, and material remaining in the equipment after shutdown. Appropriate cleaning procedures are described, dry cleaning being favoured to reduce risks of contamination.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
23 P1
Use of food-grade lubricants, Part 1

Second Edition, May 2009 - Lubricants, grease and oil are necessary components for the lubrication, heat transfer, power transmission and corrosion protection of machinery, machine parts, instruments and equipment. Incidental contact between lubricants and food cannot always be fully excluded and may result in contamination of the food product. This risk applies to all lubricants equally. PART 1 of this guideline covers the hazards that may occur when using food grade lubricants and describes the actions and activities required to eliminate them or to reduce their impact or occurrence to an acceptable level. PART 2 of this guideline lays down the general requirements and recommendations for the hygienic manufacturing and supply of food-safe lubricants.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
23 P2
Production of food-grade lubricants, Part 2

Second Edition, May 2009 - Lubricants, grease and oil are necessary components for the lubrication, heat transfer, power transmission and corrosion protection of machinery, machine parts, instruments and equipment. Incidental contact between lubricants and food cannot always be fully excluded and may result in contamination of the food product. This risk applies to all lubricants equally. PART 1 of this guideline covers the hazards that may occur when using food grade lubricants and describes the actions and activities required to eliminate them or to reduce their impact or occurrence to an acceptable level. PART 2 of this guideline lays down the general requirements and recommendations for the hygienic manufacturing and supply of food-safe lubricants.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
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

First Edition, August 2002 - This guideline compares the design aspects of different mechanical seals with respect to ease of cleaning, microbial impermeability, sterilisability or pasteurisability. It can serve as a guide for suppliers and users of this important component. Using EHEDG definitions, mechanical seals are classified according to use in the food industry into three categories: Aseptic, Hygienic equipment Class I, and Hygienic Equipment Class II. Both single and dual mechanical seals fall under the first two categories, which by definition, are subject to more stringent hygienic demands. General design criteria and basic material requirements for food applications are explained. Materials covered include carbon-graphite, ceramics, elastomers and metals. Hygienic implications of seal elements and components are also discussed. Finally, installation requirements are described and illustrated, taking into account the product environment side, the flushing side and the cartridge design.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
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

Second Edition, March 2018

Since water treatments can be directly or indirectly part of the production process, this treatment should render the water microbiologically and toxicologically safe. Likewise, systems for storing and distributing water can involve hazards, which could cause water quality to fall below acceptable standards. It is therefore vital that water storage and distribution in a food manufacturing operation takes place in a controlled, safe way.

This Guideline is meant to provide guidance on hygienic and safety related issues concerning water management (sourcing, storage and distribution) and provides recommended practices for two water categories used in the food industry: product water, and utility water. Furthermore, it summarises appropriate practices for controlling Legionella in water systems.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
29
Hygienic design of packing systems for solid foodstuffs

First Edition, December 2004 - 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 vegetables, etc. Hygiene requirements of the packaging operations, machinery as well as personnel, are described and reference is made to the American Meat Institute's principles of sanitary design. See also Docs 3 and 11.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
30
Guidelines on air handling in the food industry

NOTE: Document was withdrawn in September 2016. Doc. 30 was integrated into Doc. 47.

31
Hygienic engineering of fluid bed and spray dryer plants

First Edition, May 2005 - Starting from the basics with regard to design, construction materials, layout, and zone classification of the drying systems to meet hygienic requirements, this paper outlines component design aspects of the processing chamber, with particular attention to the atomization assembly and the distribution grids for fluidization. Systems for both supply and exhaust air should operate in a hygienic manner and recommendations for the use and installation of various types of filters are listed. Finally, operational aspects, including sampling, control and general housekeeping are briefly discussed.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
32
Materials of construction for equipment in contact with food

First Editon, August 2005 - This guideline aims to offer a practical handbook for those responsible for the specification, design and manufacture of food processing equipment. It offers guidance on the ways in which materials may behave such that they can be selected and used as effectively as possible. The properties and selection procedures with regard to metals, elastomers and plastics are covered in detail. Potential failure mechanisms and influences of manufacturing processes are also discussed. A more general overview of composites, ceramics and glass and materials is provided. The guideline can serve as an aide-memoir during the design process, so that equipment manufacturers and endusers can together ensure that all aspects of materials behaviour are taken into account in designing safe, hygienic, reliable and efficient equipment which can be operated, maintained and managed economically.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
33
Hygienic engineering of discharging systems for dry particulate materials

First Edition, September 2005 - The introduction of the product into the processing system is a key step in maintaining the sanitation and integrity of the entire process. Discharging systems are designed to transfer, in this case dry solids, from one system into another without powder spillage, contamination or environmental pollution. Many dry systems do not have any additional protective heating steps, as they are merely specialty blending processes. Therefore, any contamination that enters the system will appear in the finished product. Guidelines for the design of bag, big bag, container and truck discharging systems are presented. They are intended for use by persons involved in the design, sizing, and installation of bag, big bag and truck discharging systems operating under hygienic conditions.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
34
Integration of hygienic and aseptic systems

First Edition, March 2006 - This horizontal guideline is about the hygienically safe integration of hygienic (including aseptic) systems in a food production/processing facility. This document examines integration aspects that can affect hygienic design, installation, operation, automation, cleaning and maintenance and uses system flow charts and case studies describing the integration processes and decision steps. It does not provide detailed guidance on specific manufacturing processes, products, buildings or equipment.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
35
Hygienic welding of stainless steel tubing in the food processing industry

First Edition, July 2006 - Abundantly illustrated, this paper provides guidelines for the correct execution of one-axis hygienic (sanitary) welding between pipe segments, or between a tube and a control component (e.g. valve, flow meter, instrument tee, etc.). It deals with tube and pipe systems with less than 3.5 mm wall thickness, built in AISI 304(L) (1.4301, 1.4306 or 1.4307), 316(L) (1.4401, 1.4404 or 1.4435), 316Ti (1.4571) or 904L (1.4539) and their equivalents. The requirements for a weld destined for hygienic uses are first described, then the possible defects which can affect the weld are listed, and at the end the procedure for a state-of-the-art welding execution is illustrated, including preparation of pipe ends, final inspection and a trouble shooting guide. It mainly refers to the part of the weld in contact with the finished or intermediate product.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
36
Hygienic Engineering of Transfer Systems for Dry Particulate Materials

First Edition, June 2007 - In this document, hygienic transfer systems for transport of bulk materials within a food processing plant are described. This document also covers situations where transfer systems are used as a dosing procedure. In principle, the less the need for product transfer within a food processing plant, the easier it is to make a factory hygienically safe. Furthermore, with a minimum of product transfer between equipment, there are the added advantages of a more compact plant, lower energy consumption and reduced cleaning time. Less product handling results in less adverse effects on product properties. This guidelines are intended for use by persons involved in the design, technical specification, installation and use of transfer systems for dry bulk particulate materials operating under hygienic conditions.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
37
Hygienic Design and Application of Sensors

First Edition, November 2007 - This guideline is intended to advise both, sensor designers and manufacturers as well as those in charge of production machinery, plants and processes about the appropriate choice of sensors and the most suitable way for application in dry and wet processes. Sensors are crucial in the monitoring of the critical process steps as well as the CCP's as established by the HACCP study of the process. Therefore validation and calibration of sensors in time sequences are essential. This guideline applies to all sensors coming into contact with liquids and other products to be processed hygienically. However, it focuses upon sensors for the most common process parameters, particularly temperature, pressure, conductivity, flow, level, pH value, dissolved oxygen concentration and optical systems like turbidity or colour measurements. The objective is to provide a guideline clearly describing standard hygienic requirements and recommendations for sensors and corresponding process adaptations.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
38
Hygienic Engineering of Rotary Valves in Process Lines for Dry Particulate Materials

Second Editon, May 2017 - Rotary valves are widely used in the food processing industry for continuous discharging, metering and dosing of dry particulate materials from or into attached plant components. Such applications involve hygienic material handling and therefore only rotary valves of approved hygienic design should be used. This document describes the design and operational features of rotary valves that are of importance when rotary valves operate in a hygienic processing environment.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
39
Design Principles for Equipment and Process Areas for Aseptic Food Manufacturing

First Edition, June 2009 - In many areas there is an increasing demand for self stable products. However, microbial product contamination limits the shelf life of sensitive products which are not protected by any preservatives or stablised by their formulation. Products which fail this inherent protection have to be sterilised and in consequence, the equipment must be cleanable and sterilisable. Micro-organisms which are protected by product residues or biofilms are very difficult or impossible to inactivate and the same applies to process areas if resulting in a recontamination risk. This guideline is intended to describe the basic demands for equipment and process areas for aseptic food manufacturing.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
40
Hygienic Engineering of Valves in Process Lines for Dry Particulate Materials

First Edition, October 2010 - This Guideline describes in detail the hygienic requirements of butterfly valves, slide gate valves and ball segment valves. It also briefly mentions pinch-off valves, ball and plug valves as well as cone valves. The hygienic design requirements of rotary and diverter valves are subject of separate EHEDG Documents (Doc. 38 and 41).

Buy
Download i EHEDG Company & Institute Members only (after log-in)
41
Hygienic Engineering of Diverter Valves in Process Lines for Dry Particulate Materials

First Edition, August 2011 - Every process plant is equipped with valves, which fulfil numerous functions. These include line shut-off, opening, change-over and control of product flow, while also giving protection against both excessive or insufficient pressure and intermixing of incompatible media at intersection points in the process line. Diverter valves are applied either when dry particulate material (product) flow has to be diverted into several directions during processing, or when product flow from different lines converges into one line. This Guideline deals with the hygienic aspects of diverter valve design.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
42
Disc Stack Centrifuges - Design and Cleanablility

First Edition, April 2013 - This guideline covers the hygienic aspects of disc stack centrifuges used to separate fractions of liquid food products or to remove dense solid matter from products. The hygienic operation of a disc stack centrifuge, which is a complex machine with the purpose of collecting non-milk-solids (NMS) or other solid matter from liquid products, relies on proper cleaning by CIP/COP. Therefore, this guideline deals with cleaning as well as design. The guideline does not cover cyclonic types of separators, decanters, basket centrifuges or other types of devices.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
43
Hygienic Design of Belt Conveyors for the Food Industry

First Edition, April 2016 - This document provides guidance to the hygienic design of belt conveyors specifically for use in an environment where wet cleaning is mandatory, and is supplementary to the general requirements and standards for hygienic equipment. The guidance is relevant where the foodstuff is in direct contact with the conveyor and also in areas where there is a hygienic risk from indirect contamination. Although applicable for use in all food production environments, care must be taken when using these guidelines in considering the actual conditions, product types and the hygienic risks of contamination. Similarly, where a dry application precludes the use of water and liquids in cleaning, different systems may be suited, as described in EHEDG guideline, document 22.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
44
Hygienic Design Principles for Food Factories

First Edition, September 2014 - This document provides those responsible for the design and construction of food factories with best hygienic practice guidelines. Following the advice in this document should, therefore, ensure that the building will be designed to the minimum hygienic building design standards that are applicable worldwide. Whilst primarily aimed at food manufacturing sites, this guidance is also applicable to food service buildings. This document does not consider any international or national building standards or safety standards (e.g. fire). It also does not cover hygiene within the construction process which is intended to be provided via EHEDG guidance on maintenance procedures. This document does, however, assume that buildings will be constructed following general civil engineering best practice as failures in the construction process will lead to potential unhygienic features related to hazard harbourage and the reduction of cleaning efficacy.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
45
Cleaning Validation in the Food Industry - General Principles, Part 1

First Edition, April 2016 - The objective of cleaning validation is to prove that the equipment is consistently cleaned of product, microbial residues, chemicals and soiling, including allergens to an acceptable level, to prevent possible cross-contamination of hazards between products. This document focuses on the overall concept of cleaning validation and is intended as a general guideline for use by food manufacturers and inspectors. It is not the intention to be prescriptive in specific validation requirements. This document serves as general guidance only, and the principles may be considered useful in their application in the production of safe food, and in the development of guidelines for the validation of specialized cleaning or inactivation processes.

Download
46
Aseptic and Hygienic Filling Machines - Planning, Installation, Qualification and Operation

First Edition, April 2018 - This document on hygienic and aseptic filling machines for liquid products (foods as well as beverages) replaces EHEDG documents 3, 11 and 21. It gives guidance to manage and to monitor hygienic risks related to this kind of machines. This guideline gives guidance for selecting the appropriate machine class and determines the machine class according to design principles implemented. It includes a summary of decontamination requirements and gives an overview on microbiological tests used when qualifying hygienic filling machines.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
47
Guidelines on Air Handling Systems in the Food Industry - Air Quality Control for Building Ventilation

First Edition, September 2016 - These guidelines focus on air handling systems installed for food factory building ventilation and its air quality control. Supply systems for process air, compressed air and exhaust air systems such as grease filter systems or dust removal units are excluded from the scope of this document. These guidelines are intended to assist food producers in the design, selection, installation, and operation of air handling systems to meet the air quality and hygienic requirements of the food manufacturing process.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
49
Hygienic Design Requirements for Processing of Fresh Fish

First Edition, October 2017 - The guideline is intended to provide guidance on hygienic design criteria for equipment manufacturers (when designing the equipment) and the plant for the fish industry (during the procurement process and installation, plant design and microbiological sampling). It stresses the current best practices in design of fish processing equipment and plant to highlight typical hazards and challenges of fish processing and emphasizes the importance of control of the environment.

This guideline does not cover other sources of hazards (air, water, personnel).

Buy
Download i EHEDG Company & Institute Members only (after log-in)