EHEDG GUIDELINE 欧洲卫生工程设计指引.doc

EHEDG guideline 欧洲卫生工程设计指引 European Hygienic Engineering Design Group 欧洲卫生工程设计组织 The EHEDG provides guidance on the hygienic engineering aspects of manufacturing of safe and wholesome food.??This is achieved through : Production, publication and updating of guidelines, available in several languages.??To bridge the gap between theory and practice, training modules will be created based on the guidelines.Equipment approval through certification to assist equipment suppliers and food manufacturers.Organisation of conferences, regional meetings and training workshops.Regional activitiesAdvisory function to legislators and standards groups (CEN, ISO, etc)EHEDG has EC support through the thematic network, HYFOMA, which is the European network for Hygienic Manufacturing of Food. Its goal is guideline development and dissemination of information. Production, publication and updating of guidelines, available in several languages. The production of guidelines is assured by the subgroups. To bridge the gap between theory and practice, training modules will be created based on the guidelines. Guidelines??Doc 1 Microbiologically safe continuous pasteurisation of liquid foods, 1992 Doc 3 Microbiologically safe aseptic packing of food products, 1993 Doc 6 The microbiologically safe continuous flow thermal sterilisation of liquid foods, 1993 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, 1993 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, 1996 Doc 14 Hygienic design of valves for food processing, 2004 Doc 16 Hygienic pipe couplings, 1997 Doc 17 Hygienic design of pumps, homogenisers and dampening devices, 2004 Doc 18 Passivation of stainless steel, 1998