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EHEDG & 3-A

 

Harmonisering af EHEDG guidelines og 3-A standarder

Med henblik på at forbedre fødevaresikkerheden ved at fremme hygiejne i produktion og forarbejdning af fødevarer har EHEDG og den amerikanske 3-A Sanitary Standards organisation mange fælles mål og en lignende mission. Begge organisationer udveksler deres udkast til retningslinjer og standarder for ekspertvurdering og kommentarer før udgivelsen. Det seneste nummer af EHEDG Ordliste er udviklet i samarbejde med 3-A og kan downloades fra afsnittet Gratis Dokumenter.

Matrix

Indholdet af alle EHEDG retningslinjer er krydsrefereret med de af 3-A Standards Inc. og er opsummeret i en matrix til download (XLS).

Gratis Dokumenter

EHEDG Arbejdsgrupper har udgivet forskellige dokumenter, som er tilgængelige til gratis download som programerklæringer og retningslinje Dok. 8 om de grundlæggende krav til hygiejnisk design.

Mere information.

Gratis dokumenter

EHEDG Arbejdsgrupperne har udgivet forskellige dokumenter, som er tilgængelige til gratis download, såsom Programerklæringer samt Guideline Doc. 8 om de grundlæggende krav til hygiejnisk design og Doc. 45 om rengøringsvalidering i fødevareindustrien.

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G
EHEDG Glossary
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P
EHEDG Position Paper

"Easy cleanable Pipe couplings and Process connections" Version 4, July 2017

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8
Hygienic design principles

Third Edition, March 2018 

This document describes the principles for hygienic design of equipment and factories intended for food manufacturing. The fundamental reason for applying hygienic design principles is to prevent contamination of food products. Equipment and factories of poor hygienic design are difficult to clean.

The document details the hygienic design principles that shall be followed when designing and constructing equipment and factories for manufacturing of foods. It gives guidance on design, construction and installation so that it does not adversely affect food safety and quality. These principles apply to open and closed manufacturing operations, surrounding facilities, all being cleaned either wet or dry.

Doc. 8 is used as a basis for hygienic design evaluation within the EHEDG equipment certification program.

The content of this document covers functional requirements, intended use, materials of construction, hygienic design and construction and assessment methods.

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45
Cleaning Validation in the Food Industry - General Principles, Part 1

First Edition, April 2016 - The objective of cleaning validation is to prove that the equipment is consistently cleaned of product, microbial residues, chemicals and soiling, including allergens to an acceptable level, to prevent possible cross-contamination of hazards between products. This document focuses on the overall concept of cleaning validation and is intended as a general guideline for use by food manufacturers and inspectors. It is not the intention to be prescriptive in specific validation requirements. This document serves as general guidance only, and the principles may be considered useful in their application in the production of safe food, and in the development of guidelines for the validation of specialized cleaning or inactivation processes.

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