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Doc 13 - Hygienic design of equipment for open processing (2004)
Ce guide est disponible en langue : anglaise

For food processing, it is important that the plant design takes into account factors affecting the hygienic operation and cleanability of the plant.  (See also previous guidelines on hygienic design criteria Doc 8, hygienic welding Doc 9, and the hygienic design of equipment for closed processing Doc 10.)
The risk of contamination of food products with relevant micro-organisms during open processing increases with the opportunity to grow in poorly designed equipment, as well as with the concentration of the micro-organisms in the environment.  This means that in open plants, environmental conditions, in addition to appropriate equipment design, have an important influence on hygienic operation.  Furthermore, the type of product and the stage of the manufacturing process must be taken into consideration.  Open processes incorporate many different types of equipment, including machines for the preparation of dairy products, alcoholic and non-alcoholic drinks, sweet oils, coffee products, cereals, vegetables, fruit, bakery products, meat and fish.
This paper deals with the principal hygienic requirements for equipment for open processing.  It describes methods of construction and fabrication, giving examples as to how the principal criteria can be met in open process equipment.


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Consultez également les autres guides disponibles en Anglais


Doc 1: Microbiologically safe continuous pasteurisation of liquid foods (2017 (replaces 1992 edition)
Doc 2: A method for assessing the in-place cleanability of food processing equipment (third edition, July 2004)
Doc 3: Microbiologically safe aseptic packing of food products (1993)
Doc - 5 : A method for the assessment of in-line steam sterilisability of food processing equipment (2004)
Doc 6 - The microbiologically safe continuous flow thermal sterilisation of liquid foods, 2017 (replaces the 1993 edition)
Doc 7 - A method for the assessment of bacteria tightness of food processing equipment (2nd Edition 2004 )
Doc 8 - Hygienic equipment design criteria, 2004
Doc 9 - Welding stainless steel to meet hygienic requirements, 1993
Doc 10 - Hygienic design of closed equipment for the processing of liquid food, 2007
Doc 11 - Hygienic packing of food products (1993)
Doc 12 - The continuous or semi-continuous flow thermal treatment of particulate foods, 1994
Doc 14 - Hygienic design of valves for food processing, 2004
Doc 15 - A method for the assessment of in-place cleanability of moderately sized food processing equipment.
Doc 16 - Hygienic pipe couplings, 1997
Doc 17 - Hygienic design of pumps, homogenisers and dampening devices, 2013
Doc 18 - Passivation of stainless steel (2014)
Doc19 - A method for assessing the bacterial impermeability of hydrophobic membrane filters (2012)
Doc 20 - Hygienic design and safe use of double-seat mixproof valves (2000)
Doc 21 - Challenge tests for the evaluation of the hygienic characteristics of packing machines (2000)
Doc 22 - General hygienic design criteria for the safe processing of dry particulate materials (2001)
Doc 23 - Production and use of food-grade lubricants (septembre 2018)
Doc 24 : The prevention and control of Legionella spp. (incl legionnaires disease) in food factories (2002)
Doc 25 - Design of Mechanical Seals for hygienic and aseptic applications (2002)
Doc 26 - Hygienic Engineering of Plants for the Processing of Dry Particulate Materials (2003)
Doc 27 - Safe Storage and distribution of Water in Food Factories (2004)
Doc 28 - Water treatment in food factories (December 2004)
Doc 29 - Packing systems for solid foodstuffs (2004)
Doc 31 - Hygienic Engineering of fluid bed and spray dryer plants (2005)
Doc 32 - Materials of construction for equipment in contact with food (2005)
Doc 33 - Hygienic d'Engineering of Discharging Systems for Dry Particulate Materials (2005)
Doc 34 - Integration of Hygienic and Aseptic systems (2006)
Doc - 35: Welding of Stainless Steel tubing in the food industry (2006)
Doc 36 - Hygienic Engineering of Transfer Systems for Dry Particulate Materials (June 2007)
Doc 37 - Hygienic Design and Application of Sensors (2007)
Doc 38 - Hygienic Engineering of Rotary Valves in Process Lines for Dry Particulate Materials (2017)
Doc 39 - Design principles for equipment and process areas for aseptic food manufacturing (June 2009)
Doc 40 - Hygienic Engineering of Valves in Process Lines for Dry Particulate Materials (2010)
Doc 41 - Hygienic Engineering of Diverter Valves in Process Lines for Dry Particulate Materials (August 2011)
Doc 42 - Disc Stack Centrifuges - Design and Cleanablility (2013)
Doc 43: Hygienic Design of Belt Conveyors for the Food Industry (First Edition, April 2016 )
Doc 44 : Hygienic Design Principles for Food Factories (First Edition, September 2014)
Cleaning Validation in the Food Industry - General Principles, Part 1 (April 2016)
Doc 47 - Guidelines on Air Handling Systems in the Food Industry - Air Quality Control for Building Ventilation (First Edition, September 2016)
Doc 49 - Hygienic Design Requirements for Processing of Fresh Fish (October 2017)
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