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EHEDG Guidance Document #2

2. A method for assessing the in-place cleanability of food processing equipment.

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.

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EHEDG Guidelines

1: Microbiologically safe continuous pasteurisation of liquid food

2: A method for assessing the in-place cleanability of food processing equipment.

3: Microbiologically safe aseptic packing of food products.

4: A method for the assessment of in-line pasteurisation of food processing equipment.

5: A method for the assessment of in-line sterilisability of food processing equipment.

6: The microbiologically safe continuous flow thermal sterilisation of liquid foods.

7: A method for the assessment of bacteria-tightness of food processing equipment.

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.

15: A method for the assessment of in-place cleanability of moderately sized food processing equipment.

16: Hygienic pipe couplings.

17: Hygienic design of pumps, homogenisers and dampening devices.

18: Passivation of stainless steel.

19: A method for assessing the bacterial impermeability of hydrophobic membrane filters.

20: Hygienic design and safe use of double-seat mixproof valves.

21: Challenge tests for the evaluation of the hygienic characteristics of packing machines for liquid and semi-liquid products, 2000.

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.

28: Safe and hygienic water treatment in food factories.

29: Hygienic design of packing systems for solid foodstuffs.

30: Guidelines on air handling in the food industry.

31: Hygienic engineering of fluid bed and spray dryer plants.

32: Materials of construction for equipment in contact with food.

33: Hygienic engineering of discharging systems for dry particulate materials.

34: Integration of hygienic and aseptic systems.

35: Welding of stainless steel tubing in the food industry.

36: Hygienic Engineering of Transfer Systems for Dry Particulate Materials

37: Hygienic Design and Application of Sensors,

38: Hygienic Engineering of Rotary Valves in Process Lines for Dry Particulate Materials.

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