Overview of EHEDG Guidelines by Topics. Field of. Position Paper of the EHEDG Test Institutes Working Group: Easy cleanable. EHEDG Glossary. Version /G This document replaces the.
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The EHEDG Guidelinfs Hygienic Engineering and Design Group is a consortium of equipment manufacturers, food industries, research institutes, universities and public health authorities, founded in with the aim to promote hygiene during the processing and packing of food products. European legislation requires that handling, preparation, processing, packaging, etc. How to comply with these requirements, however, is left to the industry. In co-operation with Food-Info.
The published guidelines are shown in the table below. Please click on the titles, if underlined, to read the summary. There are many reasons why, in practice, pasteurised products sometimes present a microbiological health hazard.
Due to distribution in residence time, not all products may reach the temperature required for pasteurisation or may do so for too short a time.
Further, there may be a risk of contamination with a non-pasteurised product, or the cooling medium. This document describes the requirements particularly for liquid foods without particulates. The method is intended as a screening test for hygienic equipment design and is not indicative of the performance of industrial cleaning processes which depend on the type of soil. See Doc 15 for a test procedure designed for moderately sized equipment.
This guideline stresses the need guideelines identify the sources of micro-organisms that may contaminate food in the packaging process, and to determine which contamination rates are acceptably low.
It clarifies the difference in risk of infection between aseptic processing ehevg aseptic packing and recommends that aseptic packing machines be equipped with fillers that are easily cleanable, suitable for decontamination and bacteria-tight. Requirements for the machine interior include monitoring of critical decontamination parameters. See also Doc eheddg on challenge guideljnes.
Food processing equipment that cannot be or does not need to be sterilised may need to be pasteurised to inactivate relevant vegetative micro-organisms and fungal spores. It is important to test the hygienic characteristics of such equipment to ensure that it can be pasteurised effectively.
This document describes a test procedure to determine whether equipment can be pasteurised by circulation with hot water. Food processing equipment ehedy need to be sterilised before use, and it is important to ensure that the sterilisation method applied is effective.
Thus, it is necessary to determine under which conditions equipment can be sterilised.
Free Documents – EHEDG
This paper details the recommended procedure for assessing the suitability of an item of food processing equipment for in-line sterilisation. It is advisable to conduct in-place cleanability trials see Doc 2 prior to this test in order to verify the hygienic design of the equipment. Thermal sterilisation is aimed at eliminating the risk of food poisoning and, when used in conjunction with aseptic filling, at achieving extended product storage life under ambient conditions.
Whereas pasteurisation destroys vegetative micro-organisms, sterilisation destroys both vegetative micro-organisms and relevant bacterial spores.
This document presents guidelines on the microbiologically safe continuous sterilisation of liquid products. The technique of Ohmic heating was not considered in this paper but may be included in an update being prepared. See Doc 1 for guidelines on continuous pasteurisation of liquid foods.
This document details the test procedure for assessing whether an item of food processing equipment, intended for aseptic operation, is impermeable to micro-organisms.
Small motile bacteria penetrate far more easily through microscopic passages than non-motile moulds and yeast. The facultative anaerobic bacterium Serratia marcescens CBS The ehdeg is suitable for equipment that is already known to be in-line steam sterilisable see also Doc 5.
This guideline describes the criteria for the hygienic design of equipment intended for the processing of foods. Its ehddg objective is the prevention of the microbial contamination of food products.
It is intended to appraise qualified engineers who design equipment for food processing with the additional demands of hygienic engineering in order to ensure the microbiological safety of the end product. Upgrading an existing design to meet hygiene requirements can be prohibitively expensive and may be unsuccessful and so these are most ehedt incorporated into the initial design stage.
The long term benefits of doing so are not only product safety but also increased life expectancy of equipment, reduced maintenance and consequently lower operating costs.
European Hygienic Engineering and Design Group
The main objective was to convey the reasons and requirements for hygienic welding and to provide information on how this may best be achieved. This document is superseded by Doc 35, recently published. The subgroup will continue with a guideline on inspection of the quality of welds in food processing machinery.
Using the general criteria for the hygienic design of equipment identified in Doc 8this paper illustrates the application of these criteria in the construction and fabrication of closed process equipment.
Examples, with drawings, show how to avoid crevices, shadow zones and areas with stagnating product, and how to connect and position equipment in a process line to ensure unhampered draining and cleaning in-place. Attention is drawn to ways of preventing problems with joints, which might otherwise cause leakage or contamination of product. Products with a short shelf life, or whose shelf life is extended by cold storage or in-pack heat treatments, do not have to conform to such strict microbiological requirements as aseptically packaged foods Doc 3 discusses aseptic packing.
This paper discusses the packing of food products that do not need aseptic packing but which nevertheless need to be protected against unacceptable microbial contamination. It describes guidelines for the hygienic design of packing machines, the handling of packing materials and the environment of the packing machines.
See also Doc Thermal sterilisation is a process aimed at eliminating the risk of food poisoning and, when used in conjunction with aseptic filling, it aims to extend product storage life under ambient conditions. This is achieved by the destruction of vegetative micro-organisms and relevant bacterial spores. Liquid foods containing particulates are inherently more difficult to rocess than homogenous liquids due to heat transfer limitations in particulateeliquid mixtures and the additional problems of transport and handling.
This paper presents guidelines on the design of continuous and semicontinuous plants for the heat treatment of particulate foods. Ohmic heating techniques are not covered. See also Doc 1 on continuous pasteurisation and Doc 6 on sterilisation of liquid products without particles.
It is important that the plant design takes into account factors affecting the hygienic operation and cleanability of the plant. The risk of contamination of food products during open processing increases with the concentration of micro-organisms in the environment and their opportunity to grow in poorly designed equipment.
Guidelines – EHEDG
This means that in open plants, environmental conditions, in addition to appropriate equipment design, have an important influence on hygienic operation. The type of product and the stage of the manufacturing process must also be taken into consideration. This paper deals with the principal hygienic requirements for equipment for open processing and applies to many different types, including machines for the preparation of dairy products, alcoholic and non-alcoholic drinks, sweet oils, coffee products, cereals, vegetables, fruit, bakery products, meat and fish.
It describes methods of construction and fabrication, giving examples as to how the principal criteria can be met. See also guidelines on hygienic design criteria Doc 8hygienic welding Doc 9and the hygienic design of equipment for closed processing Doc Valves are essential components of all food processing plants and the quality used strongly influences the microbiological safety of the food production process.
These valves must therefore comply with strict hygienic requirements. The guidelines apply to all valves used in contact with food or food constituents that are to be processed hygienically or aseptically.
Aside from general requirements with regard to materials, drainability, microbial impermeability and other aspects, additional requirements for specific valve types are also described. See also Doc 20 on double-seat mixproof valves. This document describes a test procedure for assessing the in-place cleanability of moderately sized equipment, such as homogenisers.
The degree of cleanliness is based on the removal of a fat spread soil, and is assessed by evaluating the amount of soil remaining after cleaning by visual inspection and swabbing of the surface. This method is not as sensitive as the microbiological method described in Doc 2.
This paper identifies and defines guidelinex design parameters for welded pipe couplings: Gaskets of various types were tested for reliability and hygienic aspects using EHEDG cleanability test methods and repeated sterilisation. The objective was to provide a reliable dismountable joint which is bacteria-tight at the product side under the conditions of processing, cleaning and sanitation.
This paper sets the minimum requirements for pumps, homogenisers and dampening devices for hygienic and aseptic applications. The scope includes all pumps intended for use in food processing, including centrifugal, piston, lobe rotor, diaphragm, screw and gear pumps. Egedg requirements also apply to valves integral to the pump head and the complete homogeniser head.
Design aspects and the characteristics of materials, surfaces and seals are discussed and additional requirements for aseptic equipment are identified. Passivation is an important surface treatment that helps assure the successful corrosion resistant performance of stainless steel used for product contact surfaces e.
The purpose of this document is to provide manufacturers, users and regulatory personnel with basic information and guidelines relative to equipment passivation. The complete guidelins process is described and environmental, as well as safety, concerns are discussed.
Research has shown that hydrophobic membrane filters, with a pore size of 0. Investigations were conducted in risk assessment of sterilising hydrophobic guiedlines filters, evaluating guidelinse performance of the filters under a range of operating conditions.
To validate the bacterial retention ability of sterilising grade hydrophobic membrane filters, a bacterial aerosol challenge test methodology was developed.
This document describes the basic hygienic design and safe use of single-body double-seat mixproof valves.
Today, food process plants incorporate various multifunctional flow paths. Often one piping system is cleaned while another still contains product. This simultaneous cleaning can potentially result in the dangerous situation where product and cleaning liquid are separated by just one single valve seat.
Any cleaning liquid that leaks across such a seat will contaminate the product. After documents 3 and 11this is the third test method in guidelinee series. It discusses how packing machines should be designed to comply with hygiene design criteria and thereby with the requirements specified in Annex 1 of the Machinery Directive.
Proven methods for testing the performance of the various functions of packing machines are described. These methods may also be used by the manufacturer to optimise or redesign a packing machine guideliness by the food processor who may ehevg to compare different packing machines. Upon delivery, a packing guidelnies needs to be eheg by a commissioning procedure to be agreed in advance between the food processor and the supplier.
Commissioning may include physical as well as microbiological tests. Additional tests are specified for commissioning of machines for aseptic packing. Dry food processing and handling requires equipment that are different from those typically associated with wet and liquid products.
This is the first in a series of documents that go beyond equipment design and covers installation and associated practices.
In the case of dry materials, other considerations include material lump formation, creation of dust explosion conditions, high moisture deposit, formation in the presence of hot air, and material remaining in the equipment after shutdown.
Appropriate cleaning procedures are described, dry cleaning being favoured to reduce risks of contamination. Lubricants, grease and oil are necessary components for the lubrication, heat transfer, power transmission and corrosion protection of machinery, machine parts, instruments and equipment. Incidental contact between lubricants and food cannot always be fully excluded and may result in contamination of the food product.