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Looking where it matters
François Bourdichon discusses the importance of process sampling in tracking deviations in microbial monitoring, and where and how one can implement meaningful preventative actions.
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European Hygienic Engineering & Design Group (EHEDG)
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Optimise your allergen control with colour coding
Allergen management is vital in any food business, but optimal functioning requires it to be seamlessly integrated into a site’s overall food safety management system. Potential consequences of ignoring this, or getting it wrong, range from causing a consumer discomfort to causing their death. Deb Smith, global hygiene specialist, explains…
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Business booming for the global food grade lubricants market
Mayank Sharma offers an overview of the global food grade lubricant market, points out recent developments and highlights key factors that will impact its future growth.
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Seafood, Drinks and Hygiene – UK Focus 2018
Richard Watson assesses the current UK seafood picture, the New Food team looks at the altruistic beverage brand, One, and Andy Buchan explains why hygienic design could help save you from a food-safety-related product recall.
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Why improve and harmonise food safety regulations?
Food regulations are needed to protect consumers. Existing regulations, however, may affect food security without any contribution to product safety and hence do not protect consumers. Moreover, laws and regulations differ between countries. In this article Huub Lelieveld, GHI-Association; c/o Department of Food Science and Technology, Universität für Bodenkultur discusses…
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EHEDG conveyor guideline offers hygienic best practices
Julie Larson Bricher, EHEDG Contributing Writer, interviews Jon Kold, Chairman of EHEDG Working Group Conveyor Systems.
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EHEDG guidelines for conveyors for the food processing industry
18 August 2016 | By Jon J. Kold, Chairman, EHEDG Denmark
EHEDG's guidelines for conveyors in food processing discuss good and bad solutions, and focus on production and the cleaning regime. The guideline chapters give input to the various conveyor types and the challenges during food processing.
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EHEDG goes global: taking food hygiene principles worldwide
10 August 2016 | By New Food
In response to a significant increase in membership, the European Hygienic Engineering & Design Group (EHEDG) is broadening its international footprint.
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EHEDG: Hygienic design of pumps
28 October 2015 | By Ulli Zimmer, Head of Sales, Business Line, Hygienic Pump Technology, GEA Tuchenhagen GmbH
Critical importance is placed on hygiene in the production of food and beverages. Strict hygiene regulations apply as they are set forth in legislation. In addition to assuring careful transport of food products, components used in the food-processing and cosmetics industries must satisfy many stipulations.
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Efficient loading and unloading of a food cold store
23 December 2014 | By Kostadin Fikiin and Detelin Markov, University of Sofia
The efficiency of a cold store depends not only on the type and performance of its refrigeration system, the building properties and climatic conditions, but it is also strongly affected by the cold store functioning in terms of its internal and interface (storage-transport) logistics operations.
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EHEDG publishes new hygienic building guidelines for food production
18 December 2014 | By BLÜCHER
The European Hygienic Engineering & Design Group (EHEDG) has released a new set of guidelines on hygienic design principles for food factories...
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Hygienic design of conveyor systems – new EHEDG Guideline shows the way
27 October 2014 | By Jon J. Kold, Chairman, EHEDG Conveyer Systems Subgroup
With a new guideline on hygienic design of belt conveyors for the food industry, the European Hygienic Engineering & Design Group (EHEDG) addresses two of the major challenges in safe food production. First, how to avoid contamination of food through inadequately designed processing equipment. Second, how to improve food safety without operating costs…
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Chemical treatment of stainless steel surfaces
2 September 2014 | By Gerhard Hauser, Chairman, EHEDG
In January 2014 the revised and completed 2nd edition of the EHEDG guideline Doc. 18 ‘Chemical Treatment of Stainless Steel Surfaces’ was published on the EHEDG website. The 1st edition (August 1998) had been prepared on behalf of EHEDG and 3-A. It dealt with ‘Passivation of Stainless Steel’. The attributes…
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EHEDG: Gaskets and seals for food equipment
23 June 2014 | By Ferdinand Schwabe, Hygienic Design Consultant
You rarely find people talking enthusiastically about seals and gaskets – usually they are only the subject of interest if there is an obvious failure in an application, such as slippery oil puddles on a floor or hot steam spray from a leaking heat exchanger. However, it is the silent…
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EHEDG: Conveyor Belts – Hygiene in metal conveyor belting
4 November 2013 | By Roger Scheffler, EHEDG Member
Undoubtedly, stainless steel is the best and mostly used material in the food industry. The correct application of specific types mainly depends on the mechanical aspects of an application, the corrosive properties of products, disinfecting and cleaning agents. Its properties overall qualify the material stainless steel to be the preferred…
