European Hygienic Engineering & Design Group (EHEDG)
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| File:EHEDG transparent logo.png | |
 | |
| Formation | 1989 |
|---|---|
| Headquarters | Naarden, Netherlands |
Region | Worldwide |
| Products | Guidelines, certification, trainings, membership |
Volunteers | 500+ |
| Website | ehedg.org |
The European Hygienic Engineering and Design Group (EHEDG) is a consortium of food producers, equipment manufacturers, research institutes and public health authorities, founded in 1989 with the aspirational goal to be the leading source of hygienic design and engineering expertise, and enhance food safety and food quality across the whole industry.
It provides guidance on hygienic design and engineering[1][2][3] by identifying and tackling areas where the knowledge is insufficient, and offering a platform for the food industry to discuss issues. On a voluntarily basis, working group members develop guidelines to facilitate compliance to legislations. These documents describe - amongst others - the hygienic requirements formulated by the European Parliament in regards to the handling, processing and packaging of food.[4][5][6]
Despite its name, the foundation is engaged in more than 40 countries all over the world, with Regional Sections locally supporting organisations interested in applying hygienic design and engineering principles.
Areas of application[edit]
Air Handling, Bakery Equipment, Building Design, Cleaning & Disinfection, Cleaning in Place, Cleaning Validation, Conveyor Systems, Design Principle , Dry Materials Handling, Fish Processing, Food Refrigeration, Foreign Bodies, Heat Treatment, Hygienic Integration Systems , Lubricants, Materials of Construction, Meat Processing, Mechanical Seals, Packaging Machines, Pumps, Homogenizers and Dampening Devices, Seals, Sensors, Separators, Tank Cleaning, Test methods (Closed and Open Equipment), Valves, Water Management, Welding
References[edit]
- ↑ Holah, John; Lelieveld, Huub; Moerman, Frank (2022). Hygienic Design of Food Factories (2d ed.). Elsevier. ISBN 9780128226186. Search this book on
- ↑ Holah, John; Lelieveld, Huub; Domagoj, Gabric (2016). Handbook of Hygiene Control in the Food Industry (2nd ed.). Elsevier. ISBN 9780081001554. Search this book on
- ↑ Holah, John; Lelieveld, Huub; Napper, David (2013). Hygiene in Food Processing (2nd ed.). Elsevier. ISBN 9780857094292. Search this book on
- ↑ "DIRECTIVE 2006/42/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 17 May 2006 on machinery, and amending Directive 95/16/EC (recast)". Official Journal of the European Union.
- ↑ "REGULATION (EC) No 1935/2004 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 27 Oct-ber 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EEC". Official Journal of the European Union.
- ↑ BS EN 1672-2:2020 - Food processing machinery. Basic concepts Hygiene and cleanability requirements. BSI. 2021. ISBN 9780539041217. Search this book on
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