European Hygienic Engineering & Design Group

Center for Integrated Food Manufacturing

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EHEDG Working Groups - Equipment & Components

EHEDG Working Groups - Equipment & Components

Within EHEDG a number of Working Groups are set up, which are responsible for the development of the Guidelines. Each Working Group is responsible for an area of expertise, and within each area certain specific scopes are defined.

Equipment & Components

Contact : J Kastelein

Cooling and Chilling
Fish/meat processing equipment
Mechanical seals
Packing machines
Pipe and couplings
Pumps
Sensors
Valves

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EHEDG Working Groups

Equipment & Components

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Accreditation Body | L-A-B

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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