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Announcement: EHEDG World Congress on Hygienic Engineering & Design 2016 - Denmark
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Announcement: Food Factory from 19 to 21 October 2016 in Laval/France
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Guidelines

All published EHEDG guidelines are listed below and this section is regularly updated and complemented by new documents in various language versions. The search function can be used to look for keywords mentioned in the guideline titles and contents (full-text search).

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Harmonization of EHEDG guidelines and 3-A standards

Aiming to enhance food safety by promoting hygiene in the production and processing of food, EHEDG and the U.S. American 3-A Sanitary Standards organization have many common goals and a similar mission. Both organizations exchange their draft guidelines and standards for expert review and comments before publication. The latest issue of the EHEDG Glossary (12/2013) was developed in co-operation with 3-A and can be downloaded from the Free Documents section.
Matrix: The contents of all EHEDG guidelines have been cross-referenced with those of 3-A Standards Inc. and are summarized in a matrix available for download.

Download the EHEDG presentation held at the 3-A Annual Meeting 2016.


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41 Hygienic Engineering of Diverter Valves in Process Lines for Dry Particulate Materials (2011)

First Edition, August 2011 - Every process plant is equipped with valves, which fulfil numerous functions. These include line shut-off, opening, change-over and control of product flow, while also giving protection against both excessive or insufficient pressure and intermixing of incompatible media at intersection points in the process line. Diverter valves are applied either when dry particulate material (product) flow has to be diverted into several directions during processing, or when product flow from different lines converges into one line. Valve design and construction has a considerable influence on whether hygienic requirements for a production process are met and hence, the quality of the product itself. Hygienic design requirements established for valves handling liquids cannot be completely met for valves handling dry products. As any hygienic deficiency in the design of diverter valves handling dry products represents a possible risk, the food industry must ensure that only valves recognised as acceptable for use in hygienic dry product processing are used and that the recommended cleaning, maintenance and inspection procedures are followed. This Guideline deals with the hygienic aspects of diverter valve design.


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