EHEDG Guidelines for hygienic design
Guidelines
• Microbiologically safe continuous pasteurisation of liquid foods (# 1) 1992
• Microbiologically safe aseptic packing of food products (# 3) 1993
•
The microbiologically safe continuous flow thermal sterilisation of liquid foods
(# 6) 1993
• Hygienic equipment design criteria (# 8) 1993
• Welding
stainless steel to meet hygienic requirements (# 9) 1993
• Hygienic design
of closed equipment for the processing of liquid food (# 10) 1993
• Hygienic
packing of food products (# 11) 1993
• The continuous or semi-continuous
flow thermal treatment of particulate foods (# 12) 1994
• Hygienic design of
equipment for open processing (# 13) 1996
• Hygienic design of valves for
food processing (# 14) 1996
• Hygienic pipe couplings (# 16) 1997
•
Hygienic design of pumps, homogenisers and dampening devices (# 17) 1998
•
Passivation of stainless steel (# 18) 1998
• Hygienic design and safe use of
double-seat mixproof valves (# 20) 2000
• Challenge tests for the evaluation
of the hygienic characteristics of packing machines (# 21) 2000
• General
hygienic design criteria for the safe processing of dry particulate materials (#
22) 2001
• Production and use of food-grade lubricants (# 23) 2002
• The
prevention and control of Legionella spp (incl Legionnaires Disease) in Food
Factories (# 24) 2002
• Design of Mechanical Seals for hygienic and aseptic
applications (# 25) 2002
• Hygienic Engineering of Plants for the Processing
of Dry Particulate Materials (# 26) 2003
Test Methods
• A method for assessing the in-place cleanability of food
processing equipment (# 2) 2000
• A method for the assessment of in-line
pasteurisation of food processing equipment (# 4) 1993
• A method for the
assessment of in-line A method for the assessment of in-line steam
sterilisability of food processing equipment (# 5) 1993
• A method for the
assessment of bacteria tightness of food processing equipment (# 7) 1993
• A
method for the assessment of in-place cleanability of moderately-sized food
processing equipment (# 15) 1997
• A method for assessing bacterial
impermeability of hydrophobic membrane filters (# 19) 2000
In preparation
• Design of hygienic cooling and chilling equipment
•
Materials of Construction of equipment in contact with food
• Storage and
Distribution of Water in Food Factories
• Hygienic transport of food by road
• Consideration of existing pipe standards for use in the food industry
• Test method: Assessment of the hygienic quality of flooring materials
1 Microbiologically safe continuous pasteurisation of
liquid foods
3 Microbiologically safe aseptic packing of food
products
.
6 The microbiologically safe continuous flow thermal sterilisation of
liquid foods
8 Hygienic equipment design criteria
9 Welding stainless steel to meet hygienic
requirements
10 Hygienic design of closed equipment for the processing
of liquid food
11 Hygienic packing of food products
12 The continuous or semi-continuous flow thermal treatment of
particulate foods
13 Hygienic design of equipment for open
processing
14 Hygienic design of valves for food processing
16 Hygienic pipe couplings
17 Hygienic design of pumps, homogenisers and dampening
devices
18 Passivation of stainless steel
20 Hygienic design and safe use of double-seat mixproof valves
21 Challenge tests for the evaluation of the hygienic characteristics
of packing machines
22 General hygienic design criteria for the safe
processing of dry particulate materials
23 Production and use of food-grade lubricants
24 The prevention and control of Legionella spp (incl
Legionnaires Disease) in Food Factories
25 Design of Mechanical Seals for hygienic and aseptic
applications
26 Hygienic Engineering of Plants for the Processing of
Dry Particulate Materials
27 Safe Storage and Distribution of Water in Food
Factories