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Hygiene

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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…

news

Update on campylobacter survey publication

8 September 2014 | By The Food Standards Agency

The Food Standards Agency has confirmed its plans for publishing the quarterly results from its survey of campylobacter on shop-bought chicken...

article

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…

news

USDA announces additional food safety requirements, new inspection system for poultry products

6 August 2014 | By The U.S. Department of Agriculture

The U.S. Department of Agriculture's Food Safety and Inspection Service announced a critical step forward in making chicken and turkey products safer for Americans to eat...

news

Campylobacter survey results published

5 August 2014 | By The Food Standards Agency

The FSA has published the first set of quarterly results from a new survey of Campylobacter on fresh shop-bought chickens...

news

We are urging the public to stop washing raw chicken

16 June 2014 | By Food Standards Agency

We have issued a call for people to stop washing raw chicken to reduce the risk of contracting campylobacter, a potentially dangerous form of food poisoning...

news

Campylobacter decreases slightly, Salmonella down, Listeria up

21 February 2014 | By The European Food Safety Authority

Human cases of campylobacteriosis decreased slightly in 2012 for the first time in five years, but campylobacteriosis remains the most commonly reported zoonotic disease and it is premature to suggest that this is the beginning of a downward trend...

news

FSA publishes new plan to tackle campylobacter

30 August 2013 | By Food Standards Agency (FSA)

The FSA has outlined a refreshed strategy to reduce the number of people getting ill from campylobacter...

whitepaper

Stainless steel conveyor belts in operation

31 May 2013 | By Sandvik

Stainless steel conveyor belts in operation: A report from Bochumer Fleischhandel.

whitepaper

Dairy Plus in Thailand replaces chlorine disinfection with Hanovia UV

30 April 2013 | By Hanovia

Dairy Plus Co. Ltd. in Thailand has replaced its chlorine-based disinfection system with medium pressure UV technology from Hanovia.

whitepaper

Sandvik Steel Conveyor Belts & Schröders Fleisch

28 March 2013 | By Sandvik

Find out how operational savings & hygienic capabilities of stainless steel belting within meat processing makes it “the obvious first-choice solution”.

article

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)

article

Water reuse and recycling in the food industry

11 January 2013 | By Anke Fendler, Environmental & Innovative Technologies Specialist, Campden BRI

Water is an essential resource for food and drink production. With water scarcity worldwide a serious concern, there is a need for industry to address the impact of its water consumption and consider ways in which it can optimise water use in the future whilst ensuring the safety and wholesomeness…

article

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…

article

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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