Ellen Moens-Go Yanko - Articles and news items

Spreading the word

Issue 4 2006, Past issues / 6 November 2006 / Ellen Moens-Go Yanko, Office Manager, EHEDG

With 2006 drawing to a close, the EHEDG has managed to find time to fit in an extra course in Denmark, as well as a seminar in Barcelona. Ellen Moens provides the final quarterly update for 2006…

Training Course in Denmark (DTU, Copenhagen)

Advanced Course on Basic Hygienic Design in the Food Industry.

Due to the fully booked course in October, an additional course has been added. Maximum number of participants: 20

When: 18-20 December 2006

Who should attend:

Mechanical engineers, construction workers, draughtsmen, project managers and technical sales engineers who are active in building equipment for the food industry, as well as technical and quality assurance personnel.

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A source of guidance

Issue 3 2006, Past issues / 11 August 2006 / Ellen Moens-Go Yanko, Office Manager, EHEDG

The EHEDG has been busy recently. Two new guidelines have been published and the new Conveyors subgroup has had its first meeting. Read more about the Group’s quarterly achievements

Two new guidelines are now available:

• Integration of Hygienic and Aseptic systems, March 2006

Hygienic and/or aseptic systems comprise inter alia individual components, machinery, measurement systems, management systems and automation that are used to produce food products, medicines, cosmetics, etc. This horizontal guideline is about the hygienically safe integration of hygienic (including aseptic) systems, focusing on food production.

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Looking back

Issue 2 2006, Past issues / 23 May 2006 / Ellen Moens-Go Yanko, Office Manager, EHEDG

2005 was a busy year for EHEDG with much achieved and many developments made. Dr Matilda Freund, EHEDG President and Director Global Microbiology and Food Safety, Kraft Foods, sums up the past year’s achievements:

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Tuning into ISO 22000

Issue 4 2005, Past issues / 21 November 2005 / Ellen Moens-Go Yanko, Office Manager, EHEDG

ISO 22000:2005, Food safety management systems – Requirements for any organisation in the food chain has just been published (October). This new international standard provides a harmonised framework for the implementation of a hazard analysis system to identify and control food safety hazards within any type of organisation dealing with any type of food product.

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Waiting for a trainer

Issue 3 2005, Past issues / 29 July 2005 / Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG

Share the expertise

Machines and Processes for Safe Food is the theme of the EHEDG seminar on September 14th at Drinktec, Munich. State-of-the-art engineering tools for hygienic design of both machinery and processes are essential for safe food and beverage manufacture. EHEDG speakers involved in work groups will share their expertise and know-how on this and related topics. See programme details.

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Spanish flavour for latest seminar

Issue 2 2005, Past issues / 3 May 2005 / Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG

Integrated approach

Guideline development work is now clustered into four coherent groups:

a) Principles
b) Equipment and Components
c) Processing, Services and Utilities
d) Training and Education

Each cluster consolidates related topics, elements, equipment and processes that were previously dealt with by the 20-odd separate subgroups. This approach facilitates cross-referencing of industry practices, sharing of available research and expertise, as well as solutions to related problems. The Training and Education subgroup takes the lead in updating and weaving new guideline recommendations into the recently completed Training Facilitator and Trainer’s Toolbox.

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Steaming ahead

Issue 1 2005, Past issues / 31 January 2005 / Ellen Moens-Go Yanko, Office Manager, Secretariat, EHEDG

Worldwide membership of EHEDG stands at 50 corporate members and 380 individuals representing 350 companies/institutions in the field of manufacturing (equipment and food), supplier/ consulting services, research and education.

Priorities in 2005 are to involve more local food manufacturers both as hygienic engineering concept practitioners and developers; to grow and extend the regional branches; to invest in a restructure of the working parties; to streamline guideline production and to adopt a sustainable training strategy to efficiently transfer knowledge from current work and published criteria to the end-users.

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