無料文書
EHEDG & 3-A

 

Harmonization of EHEDG guidelines and 3-A standards

Aiming to enhance food safety by promoting hygiene in the production and processing of food, EHEDG and the U.S. American 3-A Sanitary Standards organization have many common goals and a similar mission. Both organizations exchange their draft guidelines and standards for expert review and comments before publication. The latest issue of the EHEDG Glossary was developed in co-operation with 3-A and can be downloaded from the Free Documents section.

Matrix

The contents of all EHEDG guidelines have been cross-referenced with those of 3-A Standards Inc. and are summarized in a matrix available for download (XLS).

Free documents

The EHEDG Working Groups have published various documents which are available for free download such as position papers and Guideline Doc. 8 on the basic requirements of hygienic design.

More information.

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、食品産業のクリーニングバリデーションに関するDoc.45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。

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P
EHEDG方針説明書

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

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G
EHEDG Glossary
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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.

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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.

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