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Doc 27 - Safe Storage and distribution of Water in Food Factories (2004)
Ce guide est disponible en langue : anglaise

Water is a vital medium used for many different purposes in the food industry. Systems for storing and distributing water can involve hazards , which could cause water quality to fall below acceptable standards. It is therefore critical to ensure that water storage and distribution in a food manufacturing operation takes place in a controlled, safe way.

This Guideline summarizes the best practice for three water categories used in the food industry: product water, domestic water and utility water.


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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 13 - Hygienic design of equipment for open processing (2004)
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 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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