European Hygienic Engineering & Design Group (EHEDG)

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Hygienic design of pumps, homogenisers and dampening devices: Updated EHEDG guideline Doc. 17 (Third Edition, April 2013)

28 August 2013 | By Ralf Stahlkopf, Chairman of the Subgroup Pumps, Homogenisers and Dampening Devices, EHEDG

The third revised edition of EHEDG Guideline Doc. 17 was finalised and published in spring 2013. This article highlights and summarises the contents of the updated document which was drafted by a team of 20 international EHEDG experts from equipment manufacturers, the food industry and academia. For more details, please…

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Foreign body complaints in the food and drink industry

26 April 2013 | By Mike Edwards, Microscopy Section, Department of Chemistry and Biochemistry, Campden BRI and EHEDG affiliate

Foreign bodies form the biggest single cause of consumer complaints received by many food and drink manufacturers, retailers and enforcement authorities. The accidental inclusion of unwanted items may sometimes occur in even the bestmanaged processes. Foreign bodies in foods are therefore quite rightly a matter of concern to all food…

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Food Safety supplement 2013

22 February 2013 | By Dr Hilde Kruse, Helen Bahia, Knuth Lorenzen

Antibiotic resistance: a major concern for food safety (Dr Hilde Kruse, Programme Manager Food Safety, WHO Regional Office for Europe)Meat contamination in Europe (Helen Bahia, Editor, New Food)CIP tank farm arrangements (Knuth Lorenzen, EHEDG President)

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An outstanding event: The EHEDG World Congress on Hygienic Engineering & Design

14 November 2012 | By EHEDG

More than 250 decision makers gathered on occasion of the EHEDG World Congress...

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Application of vacuum in the food industry

6 November 2012 | By Frank Moerman, European Hygienic Engineering & Design Group and Nico Desanghere, Sterling Fluid Systems

Vacuum allows processes to be performed that cannot otherwise be done under atmospheric conditions. Moreover, it offers a huge advantage in the processing of heat and oxygen sensitive materials. There are numerous applications in the food industry that rely on vacuum. The vacuum required in the food industry extends in…

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Hygienic design of pumps: an EHEDG perspective

5 September 2012 | By Maxime Chevalier, EHEDG Member

Historically, maintaining the hygiene of a food process required a complete or partial disassembly and manual cleaning of every component (Cleaning out of Place: COP). The 1950’s saw the development of a method to clean the equipment without dismantling (Cleaning in Place: CIP) with the benefit of better repeatability, reduced…

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Conveyor belts in EHEDG focus

3 July 2012 | By Olaf Heide, EHEDG Member

Food conveyor belts can be found in literally every industrial food process. Looking at them as a single item, belts may be just simple components made from steel, fabric or plastic. But they are actually quite important to ensure a smooth and trouble-free process flow. This article focuses on the…

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EHEDG Supplement 2012

2 May 2012 | By Delphine Chasseriaud, Kim Yeomans, Flemming Skou

CIP station: Technology for high security and hygiene quality(Delphine Chasseriaud, EHEDG Member)CIP cleaning of processed food fouled membrane installations is a process step(Kim Yeomans & Flemming Skou, EHEDG Members)

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In a nutshell: Holger Schmidt, Endress+Hauser

30 April 2012 | By Helen Difford, Editor, New Food

Helen Difford, Editor, speaks exclusively to Holger Schmidt, Global Industry Manager Food & Beverage, Endress+Hauser...

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EHEDG Subgroup ‘Hygienic Design of Meat Processing Equipment’

25 April 2012 | By EHEDG

The EHEDG has established a subgroup working on the Hygienic Design of Meat Processing Equipment...

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Ensuring water quality in food processing

5 March 2012 | By Anett Winkler and Dirk Nikoleski, EHEDG Members

Water is used in food processing for many different purposes. Among other applications it is used in direct contact with the food or food contact surfaces (as an ingredient, steam, etc) or indirectly as a processing aid. Therefore, water quality used in a food manufacturing plant has to be managed…

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Hygienic design requirements for components in hygienic and sterile processes

4 January 2012 | By 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…

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Seals and seal design for use in the food and beverage industry

4 January 2012 | By 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…

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The EHEDG World Congress on Hygienic Engineering & Design 2011

30 September 2011 | By EHEDG

A ‘summit’ not only in Hygienic Design expertise, but also in the field of Food Quality & Safety, Food Production & Processing...

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Hygienic design from EHEDG supplement 2011

12 September 2011 | By Wouter N. A. Burggraaf, EHEDG

Problems with plate heat exchangers by Wouter N. A. Burggraaf, EHEDG