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|Doc 8 - Hygienic equipment design criteria, 2004|
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This Guideline describes the criteria for the hygienic design of equipment intended for the processing of foods. Its fundamental objective is the prevention of the microbial contamination of food products. It is intended to appraise qualified engineers who are designing 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 effectively incorporated into the initial design stage. The long term benefits of doing so are not only product safety but also the potential to increase life expectancy of equipment, reduce maintenance and consequently lower operating costs. This document was first published in 1993 with the intention to describe in more detail the hygienic requirements of the Machinery Directive (98/37/EC ref.1). Parts of it were subsequently incorporated in the standards EN1672-2 and EN ISO 14159.
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