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Research continues in the area of hygienic engineering and design, particularly in innovative techniques using safe construction materials to develop functional as well as easily cleanable equipment for handling, processing and packing foodstuffs. This is the motivation behind the work of the European Hygienic Engineering & Design Group (EHEDG), which regularly publishes detailed guidelines and guidance on engineering aspects of food production.
The demands that are placed on product and process within the food production industry are interconnected. Therefore, it is not appropriate to use a largely sequential approach to designing a production facility, where you first address the primary function of the product, i.e. product quality and then consider other issues such as safety, hygienic design, cleaning, flexibility and traceability. There is a need for integration of these issues, in order to make the best decisions and to balance the different needs.
ABF Ingredients ANDEROL EUROPE BV Armfield Ltd Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Randox Food Diagnostics Stancold SteriBeam The Tintometer® Group TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verder UK Ltd Verner Wheelock Vikan UK Ltd