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Latest issue / 4 January 2012 / Ulf Thiessen and Matthias Schäfer, EHEDG Subgroup Valves
The major objective of hygienic design is to avoid product contamination by microbes, particles and chemicals. European legislation (i.e. the Machinery Directive) is forcing machinery suppliers to design their machines which are used in the production of food, pharmaceuticals and cosmetics according to some so-called hygienic design criteria. The common objective of these criteria is to make a machine CIP (Cleaning In Place) cleanable. The design of sealings is one of the major aspects of hygienic design. Sealing design shall avoid accumulation of soil and microbes and therefore has to be ‘gap free’ under all operation conditions. Even very small gaps and crevices can harbour a big number of microbes and can be the source of product contamination. Machinery and piping design shall make sure that all surfaces in contact with the product can be cleaned with a defined CIP procedure unless the machine or piping systems is foreseen to be dismantled for cleaning. So-called dead legs which are areas not sufficiently covered by the CIP stream have to be considered as difficult to clean and represent an extreme hygienic risk.
All manufacturers of equipment used in the production of foodstuffs in the European Union are committed to following the basic hygienic design requirements defined in chapter 2.1 of the EU Machinery Directive. Therefore, hygienic design of food processing equipment is regulated by law in all countries of the European Union. These legal requirements also apply to all machinery and plants for the production of cosmetics and pharmaceuticals1. In recent years, a variety of directives, codes, guidelines and recommendations explaining, discussing and specifying hygienic design requirements in detail have been published2-4. (more…)
Latest issue / 4 January 2012 / Dr. Till Riehm, EHEDG Subgroup Seals
Plant operation managers are ultimately responsible for the quality of the products they manufacture. Every food item, pharmaceutical, or cosmetic product must be shipped in perfect condition and safe for humans and animals. Neither toxic substances nor microorganisms should be present at levels that could affect the product quality or shelf life, putting consumer health at risk. Therefore, facilities must be constructed to satisfy all applicable hygienic requirements, especially during running operations. The facilities must be designed for easy and reliable cleaning, especially in those areas where automatic clean-in-place (CIP) and sterilisation-inplace (SIP) processes are used and visual inspections cannot be carried out.
In this regard, seals are of special importance: first, in terms of the chemical degradation of the sealing materials, and second, in terms of their use as static or dynamic seals at all connecting points in the facility.
Material
The choice of sealing materials for use in direct contact with the products has to be made carefully. The materials are required to fulfil multiple requirements. The seal material must comply with all applicable legal regulations and should at a minimum conform to FDA (Food and Drug Administration) CFR §177.2600, EG 1935/2004, and EU 2002/72/EG, depending on where the machinery is to be used. This ensures that no substances that are known to have negative effects on the product quality or the health of the consumers are used in the production of the seal’s raw material. (more…)
Industry news, News / 30 September 2011 / EHEDG
A summit in hygienic design expertise: The EHEDG World Congress on Hygienic Engineering & Design 2011 held 22 – 24 September 2011 in Ohrid/Macedonia
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Issue 4 2011, Supplements / 12 September 2011 / Wouter N. A. Burggraaf, EHEDG
This special supplement is sponsored by Endress+Hauser, Magnetrol, Scanjet Systems, FUNKE, Bactoforce, GEA:
Industry news, News / 22 August 2011 / EHEDG
EHEDG is pleased to announce the publication of yet another EHEDG Guideline that will help both manufacturers and users of equipment for food processing to implement hygienic design.
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Industry news, News / 20 July 2011 / EHEDG
EHEDG International and EHEDG Macedonia kindly invite you to attend the EHEDG World Congress on Hygienic Engineering and Design 2011 – MACEDONIA (http://www.ehedg.mk/categories/naslovna/). This congress is meant for scientists, professionals, companies, governmental officials working in the fields of hygienic engineering and design, food production, food processing, food quality and safety, innovative technologies, new trends in food safety, disinfectants and sanitizers, from Europe and all around the world. The Congress is aiming to bring experts and companies together and to provide a unique opportunity for collaboration as well as for the exchange of ideas.
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Industry news, News / 11 July 2011 / Stålcentrum
On November 21st and 22nd 2011 EHEDG Denmark is a co-arranger of “International conference on Food Processing Hygiene – Future demands from Market and Authorities” in Kolding, Denmark. The conference includes 5 workshops and B2B matchmaking meetings.
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Industry news, News / 5 May 2011 / EHEDG
The EHEDG Yearbook has been published.
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Issue 1 2011 / 3 March 2011 / Jon J. Kold, Regional Chairman EHEDG Denmark and Chairman of the EHEDG, Subgroup Conveyor Systems
A new guideline for the hygienic design of conveyor systems will be based on solid Danish and European experiences with hygienic design of conveyor systems to be used in the food industry. In January 2011, the newest EHEDG Subgroup Conveyor Systems became active at a large kick-off seminar, which took place on 27 January 2011 at Billund Airport Meeting Centre in Denmark. The purpose of the Subgroup is to prepare a new EHEDG Guideline on the hygienic design of conveyor systems to be used in food manufacturing and processing. The subgroup consists of 20 professionals for companies and institutions. This underlines the industry’s broad interest in the subject.
Conveyor systems are widely used in food manufacturing for moving raw materials, processed food and packaged products. The upcoming guideline is primarily aimed at conveyors used in high risk areas, i.e. the processing of non-packaged foods in direct contact with the conveyor or transported in open boxes. (more…)
Industry news, News / 16 December 2010 / EHEDG
One of the main tasks of EHEDG is the publication of Guidelines. These Guidelines are drawn up in EHEDG Subgroups consisting of specialists coming from three different backgrounds: manufacturing companies, institutes and universities and user companies of food (beverage, pharmaceuticals etc) industry.
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Latest issue / 16 December 2010 /
This issue features the latest industry news including:
- Experts debate global food security at Nestlé CSV Forum in Focus
- SABMiller reveals Europe’s most popular beer drinking destination
- General Mills sells frozen bakery
- PepsiCo names Tim Cost EVP, Global Corporate Affairs
- EHEDG Subgroup Work
Issue 6 2010 / 15 December 2010 / Juliane Honisch, EHEDG Secretariat
Founded in 1989, the European Hygienic Engineering & Design Group (EHEDG) is a consortium of equipment manufacturers, food industries and research institutes as well as public health authorities. From then to now, the group has come a long way. The principal goal of EHEDG is the promotion of safe food (also beverages and increasingly pharmaceuticals) by improving hygienic engineering and design in all aspects of food manufacture.
In the past few years, EHEDG has developed greatly, gaining in international scope, expertise and sheer number of members, which has risen considerably. (more…)
Issue 2 2007, Past issues / 23 May 2007 / Ellen Go Yanko, Office Manager, EHEDG
The EHEDG is as busy as ever with a meeting in Parma, Italy and plans for a conference in November, as well as numerous meetings throughout the year. On top of this, the organisation needs a new secretariat to organise all these dates. Read more about the group’s activities this quarter.
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Issue 1 2007, Past issues / 7 March 2007 / Ellen Go Yanko, Office Manager, EHEDG
2007 is now well underway and with the passing of another year, the EHEDG has taken time to reflect on its major achievements. The result has seen the compilation of the group’s main guidelines and documents in the form of a 2007 Yearbook – an excellent way to get the most from years of work! But life doesn’t stand still for the EHEDG and important events are already planned for later this year.
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Issue 1 2007, Past issues / 7 March 2007 / Thomas Ricker, Research and Development, KRONES AG
The major innovations still happen. They obey what is termed the technological ‘Zen principle’. One of these innovations is the F1 filler, a new generation of filler design at KRONES. It scores essentially in terms of three innovative features: modularised construction of the entire machine with no front table, a redesigned filling system and a completely new filling-valve actuation concept.
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