General Information
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General Information

The EHEDG World Congress 2020 in Munich offers you the opportunity to receive the latest insights in the hygienic design of food manufacturing infrastructures, particularly the factory and the processing equipment, which is fundamental to the safe manufacture of food products. Hygienic design also leads to increased food product quality, and reduced manufacturing costs via ease of cleanability.

The hygienic design of factories provides:
  • Defence against external factory hazards (chemical pollution, airborne microorganisms, flooding, pests etc.)
  • Defence against internal factory hazards - no harbourage sites and ease of cleaning
  • Internal flows of people, product, packaging, air and wastes to prevent cross-contamination
  • Security against deliberate contamination
  • The maintenance of hygienic conditions via structure rigidity and material durability – appropriate foundations, steelwork, floor slabs, surface finishes

The hygienic design of food processing equipment provides:
  • No small surface irregularities such as crevices that could provide microbial harbourage sites or growth niches
  • No small dead areas that could provide harbourage for allergenic materials
  • No large dead areas that could provide harbourage for materials that could provide brand protection issues, such as meat species or for pests
  • No contamination of the product with foreign bodies arising from the equipment (glass, metal etc.)
  • No contamination of the product with chemicals arising from the equipment e.g. lubricants
  • Drainability to prevent the retention of e.g. cleaning chemicals and to aid quick drying
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