EHEDG or also theoretical vs. Thus, it is also understandable why the manufacturers attach great importance to a cleaning-friendly design hygienic design. But what do these symbols stand for and how can they be compared? The standards set are intended to ensure product quality and thus protect the health of the end user. The principles and certificates are therefore recognised by many countries and food manufacturers. For the certification of hygienic parts, the evaluation is based on design features, so that, for example in a pipe, small angles or small radii should be avoided.

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For the design review, a new sample of the equipment is compared to official drawings provided by the manufacturer and to the appropriate EHEDG guidelines.

During the review, certain design features will also be measured and verified, e. After the design review, the equipment may be recommended for re-design due to deviations from the EHEDG guidelines. Some deviations from the hygienic design criteria in the guidelines may be allowable if deemed "technically unavoidable" for the particular device to function as intended.

After a successful design review, open equipment may be submitted directly for certification but most closed equipment will require testing for cleanability in-place CIP according to EHEDG Doc. Only after successfully completing at least 3 CIP tests, will the closed equipment be eligible for certification. Evaluation and cleanability testing for equipment cleaned with liquids Type EL proceed using the following steps, published in this Evaluation Procedure PDF.

Since open equipment and dry cleaned equipment cannot currently be tested, these certification files must be reviewed by all of the AEOs prior to certification.

After successful review of a certification file and acceptance of the terms of the EHEDG contract for use of the logo, a "Certificate of Compliance" will be issued and the equipment will be included in the list of certified equipment on the EHEDG website.

EHEDG has published a certification procedure for better understanding of the whole process. Certification Procedure Flowchart Certification Procedure Flowchart PDF Certificate of Compliance The Certificate shows the name, type and sizes of the equipment, seal materials tested see notes below , the supplying company, the EHEDG certification type with subcategory, unique reference number of the evaluation report, a date of issue and expiration date.

Certificate Example PDF. Note - different sizes of equipment: Testing is normally required for all sizes of one type of equipment unless it can be demonstrated e. This contract describes all details about the use of the certification logo. Appendix 2 of the contract details the logo use conditions. Equipment certification can only be performed by one of the AEOs. Lifetime of Certification In order to maintain certification, both annual prolongation and a 5-year renewal process are required as described here PDF.

Annual Prolongation of the Certificate and Invoicing The certificate must be renewed annually by the end of December. EHEDG will request confirmation from the certificate holder that the design of the certified equipment has not changed. Initial fee for first issuance or renewal of a certificate Fee includes the first annual prolongation following issuance or renewal. The fee for annual prolongation of certificates is EUR.

If no changes have been made, the certificate is updated for the next period. A new design review must be conducted, with re-testing if required, and the certification file re-issued with an updated logo. The renewal process will take into account any changes in the EHEDG Guidelines, Certification scheme, or test procedures within the previous 5 years.


3-A vs. EHEDG or also theoretical vs. practical

The "Guidelines on air handling systems in the food industry - air quality control for building ventilation" have a focus on air handling systems installed for food factory building ventilation and its air quality control. Supply systems for process air, compressed air and exhaust air systems such as grease filter systems or dust removal units are excluded from the scope of this document. These guidelines are intended to assist food producers in the design, selection, installation, and operation of air handling systems to meet the air quality and hygienic requirements of the food manufacturing process. Information is provided on the role of air systems in achieving and maintaining microbiological standards in food products. The guidelines cover the choice of systems, air filtration types, system concepts, construction, maintenance, sanitation, testing, commissioning, validation and system monitoring.


European Hygienic Engineering and Design Group

American 3-A Sanitary Standards organization have many common goals and a similar mission. Both organizations exchange their draft guidelines and standards for expert review and comments before publication. Guidelines by topics PDF Guidelines Assurance of quality and safety is an essential need for the continued good reputation of foodstuffs. The correct hygienic design and maintenance of food production systems is considered as a prerequisite to fulfill these requirements. In order to offer help to the industry in these questions, EHEDG has developed and published a variety of practical guidance documents on adequate hygienic design in different areas of food production equipment and machinery, as well as on the food manufacturing infrastructure. The search function can be used to look for keywords mentioned in the guideline titles. Further information about individual guideline contents opens up when clicking onto a selected title.

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