European Hygienic Engineering & Design Group (EHEDG) - Articles and news items
Issue 4 2016 • 18 August 2016 • 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. However, there are difficulties in proposing sweeping generalisations for conveyor and belt design due to the multiplicity of demands from the industry; foodstuffs may be (deep) frozen, fried, cooked, or baked, etc., on the conveyor; the foodstuffs may be hot or cold, humid, dry, or oily etc.; they may be highly perishable and/or susceptible to contamination or very highly inert…
Industry news • 10 August 2016 • New Food
In response to a significant increase in membership, the European Hygienic Engineering & Design Group (EHEDG) is broadening its international footprint.
Issue 5 2015 • 28 October 2015 • 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…
Issue 6 2014 • 23 December 2014 • Kostadin Fikiin and Detelin Markov, University of Sofia
This article focuses on the processes which determine the microbiology and biochemistry of spoilage, along with the final product quality and the overall energy and economic efficiency of the store…
Industry news • 18 December 2014 • BLÜCHER
The European Hygienic Engineering & Design Group (EHEDG) has released a new set of guidelines on hygienic design principles for food factories…
Issue 5 2014 • 27 October 2014 • 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 for cleaning and production hygiene […]
Issue 4 2014 • 2 September 2014 • 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 corrosion resistance and cleanability, which are the primary determinants of the material’s hygienic behaviour, rely upon the ‘passive layer’, a chromium-rich oxide film which naturally forms on all stainless steels and can be enhanced by chemical passivation procedures. This layer is adequately protective for the vast majority of food and beverage applications.
Issue 3 2014 • 23 June 2014 • 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 seal failures, where, for example, a product can leak into a closed cavity behind a seal and becomes spoiled, that are often of greater concern to the food industry. This article aims to provide an overview about the special requirements of hygienic design seals in food equipment and also the current solution principles of static and dynamic seals. The upcoming new EHEDG guideline will deal with the subject of seals and offer a great amount of help to the designer and also the user who wants to select a good hygienic sealing solution.
Issue 5 2013 • 4 November 2013 • 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 choice in food processing environment.
Hygienic design of pumps, homogenisers and dampening devices: Updated EHEDG guideline Doc. 17 (Third Edition, April 2013)
Issue 4 2013 • 28 August 2013 • 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 refer to the guidelines list on the EHEDG webpage.
The objective of EHEDG Doc. 17 is to provide a set of minimum require – ments for pumps, homogenisers and dampening devices for hygienic and aseptic applications to ensure that food products are processed hygienically and safely. In standard design, a food pump must be constructed according to hygienic requirements and ensure gentle product handling. For special requirements, the pump should optionally allow for retrofitting (e.g. jacketed pump housing, single, quenched or double mechanical seals).
Typical pump materials (metallic or non-metallic, elastomers and synthetics) and the quality of cast surfaces are indicated and cross references are made to other EHEDG Guidelines. Differences between the EHEDG Guidelines (Europe) and the 3-A Standards criteria (USA) are described in the document. For CIP food pumps, a surface roughness Ra ≤ 3.2μm must be kept. Optionally, on the customer’s request it should be possible to provide surfaces of Ra < 0.8μm. In this respect, 3-A stipulates that for CIP food pumps, a surface finish of Ra ≤ 0.8μm must be observed in principle.
Issue 2 2013 • 26 April 2013 • 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 manufacturers and retailers.
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)
More than 250 decision makers gathered on occasion of the EHEDG World Congress…
Issue 5 2012 • 6 November 2012 • 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 the range of 1-600 mbar vacuum absolute (vacuum pressure measured relative to absolute perfect zero vacuum), and is applied in the transport, processing, filling and packaging of foodstuffs, in cleaning operations and in the creation of appropriate hygienic conditions.
‘Sous-vide’ is the French word for ‘cooking under vacuum’. This cooking method aims to maintain the integrity of ingredients by heating them for an extended period (usually 8 – 10 hours, sometimes well over 24 hours) at relatively low temperatures (usually between 60-70°C) and pressures of 50 – 250 mbar absolute (40 – 60 mbar lower than the vapour pressure of water at a given temperature, Figure 1, page 68. But, there are cooks that prepare food ‘sous vide’ at temperatures as low as 55°C. However, for food safety reasons, that practice is not really recommended. After vacuum cooking, the food should be held at 55°C or above until served for immediate consumption, or should be rapidly cooled to below 3.3°C. A water ring pump is used to produce the absolute vacuum pressures required.
Issue 4 2012 • 5 September 2012 • 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 downtime and reduced recontamination risk. Even if COP procedures are still used and recognised today, the CIP method has prevailed due to on-going technical breakthroughs and development. Consequently, pumps and any related equipment have been the subject of extensive research in order to maintain the utmost degree of hygiene within a food processing plant.
In Europe, food safety is mostly governed by regulations, directives and laws capped by the EC Frame Regulation 1935/2004, whereas the hygienic design and criteria of a pump are generally covered by standards such as EN 1672-2 and EN ISO 14159 maintained and published by the CEN (European Committee for Standardisation). Since 1989, the European Hygienic Engineering & Design Group (EHEDG) has been playing an increasing role in the publication of guidelines promoting hygiene during the processing and packing of food products. The documents produced by EHEDG cover a vast array of topics from air handling facilities design to the assessment of the microbiological tightness of a component. EHEDG focuses mainly on hygienic design and its assessment. It does not certify the ability of a material to be in contact with foodstuff although they are interrelated as a poor material selection could lead to contamination and microbiological hazard.
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