EHEDG



EHEDG INTRODUCTION

EHEDG is the most influential European network in the area of food safety. The principal goal of EHEDG is the promotion of quality and safe food by improving hygienic engineering and design in all aspects of food manufacture. Established in 1989, it represents a consortium of equipment manufacturers, food industries, food producers, research and education institutions, as well as public health authorities that has an aim to promote food hygiene during its production, packaging and distribution.

EHEDG actively supports European legislation, which requires that handling, preparation processing and packaging of food is done hygienically using hygienic machinery and in hygienic premises (EC Directive 2006/42/EC for Machinery, EN 1672-2 and EN ISO 14159 Hygiene requirement).

The equipment manufacturers and users are responsible to implement these requirements and EHEDG provides them guidance on the essential hygienic design standards in compliance with national and international legislation.

But food safety does not end at the borders of Europe. That’s why EHEDG actively promotes global harmonization of guidelines and standards. The US-based organizations NSF and 3-A have agreed to co-operate in the development of EHEDG Guidelines and in turn, EHEDG cooperates in the development of 3-A and NSF standards.

But food safety does not end at the borders of Europe, the EHEDG actively promotes global harmonization of guidelines and standards. The US-based organisations NSF and 3-A have agreed to co-operate in the development of EHEDG Guidelines and in turn, EHEDG co-operates in the development of 3-A and NSF standards.

MAIN OBJECTIVE
The main objective of EHEDG is to promote food safety by improving hygienic engineering and design in all aspects of food production.

MAIN TASKS
EHEDG provides practical management of hygienic engineering aspects of the safe and quality food production. Founded in 1989, a consortium of manufacturers of equipment, producers of food products, researchers and educational institutions and public health authorities aimed to promote food hygiene in the production and packaging.

EHEDG actively supports the legislation under which requests handling, preparation, processing and packaging of food must be carried out hygienically, using machinery and hygienic sanitary facilities (EC Directive 98/37/EC, EN 1672-2 and EN ISO 14159).

SCOPE OF WORK
EHEDG focus on engineering in food production, particularly:

  • Equipment and building design as well as cleanabillity
  • Equipment and building installation
  • Industrial services, equipment and utilities
  • Maintenance of assets

GUIDELINES
The Guidelines development is the responsibility of EHEDG working groups, distributed in following clusters:

  • Equipment and Components
  • Principles
  • Processing Services and Materials
  • Training and Education

Until now, experts in the EHEDG subgroups drafted and published more than 40 Guidelines which are regularly updated. In the meantime, the guideline series is enriched with few new titles and themes. EHEDG Guidelines have special value to customers because:

  • there is a collection of experts knowledge
  • theory is put into practice, supplemented by practical oriented training modules
  • they have been translated into various languages and used worldwide 

CONFERENCES, REGIONAL MEETINGS, WORKSHOPS AND TRAINING
All these events are actually places for meeting of all EHEDG members with representatives from industries and governments of many countries, particularly in terms of hygienic engineering.

Whenever possible, workshops and business meetings are organized for:

  • Exchange of knowledge and networking
  • Creation and following innovations, new trends and developments
  • Dissemination of guidelines 
  • Improving the quality of training 

TRAINING PROGRAMMES
EHEDG Training courses are especially designed for food industry trainers who want to gain deeper understanding of hygienic engineering and design, as well as their application. They are relevant to technologists, personnel responsible for quality assurance, and engineers working on the equipment development and sale. Trainings have a balance between theoretical and practical part, and basically represent the use of EHEDG Trainer's Toolbox. Made with the European Commission support, these teaching aids include most modern academic engineering applications, supplemented with: paintings, drawings, animations and videos.

CERTIFICATION OF EQUIPMENT AND PRODUCTS / COMPONENTS
EHEDG can approve the use of the certification logo on equipment or products which are in conformity with the EHEDG criteria.

Certification of equipment manufacturers and suppliers and food producers made by the EHEDG authorized institutions as follows:

With approval of the EHEDG authorized organizations which are in compliance with the EHEDG criteria. In certain cases approval may be given only after testing laboratories accredited by a notified body, using EHEDG test methods.

By supplying hygienically designed equipment although acquires will need to perform validation that equipment is adequate for the intended purpose

To apply for evaluation and / or testing of equipment or products for certification, you should contact one of the authorized EHEDG institutions. The addresses of these organizations and the list of certified products / components are published on the EHEDG website.

For more information about EHEDG you can visit: www.ehedg.org