Hygienic design of equipment for open processing

Abstract

For food processing to be carried out hygienically, it is important that the initial design takes into account factors affecting the hygienic operation and cleanability of the plant. In this paper, the 16th in a series of EHEDG Updates to appear in Trends in Food Science & Technology, we summarize the guidelines for the hygienic design of equipment for open processing plants, as recommended by the European Hygienic Equipment Design Group (EHEDG) subgroup on Design Principles and approved by the EHEDG. The EHEDG is an independent consortium formed to develop guidelines and test methods for various aspects of the safe and hygienic processing of food; the group includes representatives from research institutes, the food industry, equipment manufacturers and government organizations in Europe ∗ ∗ Readers requiring further information on the EHEDG are referred to Trends in Food Science & Technology (1992) Vol. 3(11), p.277. .