Dr. Sanja Vidaček Filipec (Associate Professor at the University of Zagreb, and Chair of EHEDG Working Group Fish Processing) explains the value of combining practical and academic hygienic design knowledge. The corresponding article illustrates how EHEDG Fish Processing Guideline Document 49 helps fish processing companies to secure food safety in their production environments.

In this interview, Cargill Global Hygienic Design Leader Dr. Patrick Wouters talks about the value of hygienic engineering and design for Cargill. The EHEDG Vice-President also provides new insights in future EHEDG product portfolio developments.   

Hygiene Manager Barbara Amon explains how she introduced EHEDG hygienic design expertise to Agrana Starch in Gmünd, and thereafter, by engaging her colleagues, to other Agrana Starch production plants in Austria. 

The EHEDG Working Group Lubricants has published a comprehensive update of EHEDG Guideline Doc. 23, that teaches us how to properly use (part 1) and produce (part 2) food-grade H1 and HT1 registered lubricants. EHEDG Working Group Lubricants Chairman Taco Mets: “If you don’t want to put your food safety at risk and if you want to optimize the reliability and lifetime of your machines, then only the right lube will do.”

Brewmaster Hans-Peter Drexler shows how the Schneider Weisse brewery regained full control over its beer quality parameters while staying faithful to its Bavarian brewery traditions. By implementing EHEDG certified hygienic design equipment, the pure taste of Schneider Weisse wheat beer, brewed in line with the German 'Reinheitsgebot' beer purity law since 1872, can be enjoyed by future generations of beer-connoisseurs.

Cargill is one of the world's biggest suppliers of agricultural commodities (150.000 employees in 70 countries). The company improves food safety on a global scale by implementing new hygienic design principles. Haydn Mann, Cargill Director Food Safety and Innovation Protein Europe: 'We continuously gap-analyse our facilities against the newest EHEDG Guideline Documents. It helps us with making future investment decisions.'

Video report of the EHEDG Strategy Meeting 2019. At this recently held meeting, EHEDG Advisory Board members (who represent food industry stakeholders within the EHEDG foundation) advised EHEDG Foundation Board and EHEDG Executive Committee members in strategic matters.

Europe’s biggest dairy plant is situated in the German town of Leppersdorf near Dresden, and it’s a convincing paragon of German engineering and efficiency. The dairy company Sachsenmilch Leppersdorf GmbH (a subsidiary of Unternehmensgruppe Theo Müller) produces a wide variety of popular dairy products here. Food safety conditions are optimised with the support of the European Hygienic Engineering and Design Group.

In our globalising food industry, we all benefit from harmonised processes and regulations. That's why the European Hygienic Engineering and Design Group supports the Global Harmonization Initiative [GHI]. In this video, EHEDG Subject Matter Experts talk about their contributions to the first GHI World Congress, but only after GHI President and EHEDG Founding Father Dr. Huub Lelieveld welcomes us all with open arms. Enjoy.

EHEDG attracts companies from all levels of the global food supply chain, like Marks and Spencer, the British multinational retailer that sells clothing, home products, and luxury food products through more than a thousand of its own stores in the UK and almost 1500 stores worldwide. Marks and Spencer Senior Hygiene Technologist Katie Satterthwaite explains why her company became an EHEDG Company Member and why this retailer stimulates its technologists to actively participate in EHEDG Working Groups.

Hugo Piguet is in charge of hygienic engineering and design at Nestlé, and that's a big responsibility, since Nestlé has 413 factories, operates in 190 countries, and employs 308,000 people worldwide. Piguet: 'Nestlé invites food industry stakeholders to develop systems that comply with the latest EHEDG guidelines, while also offering maximum flexibility and scalability.'

'Sharing knowledge and best practices on food safety should be a non-competitive process, based on trust, just like the collaboration between EHEDG and the Global Food Safety Initiative (GFSI). We should all be able to learn from each other's mistakes and share best practices.'

Dr. Ellen Evans is interested in the effects of human behaviour on food safety. Her university has a long track record in behavioural and cognitive research and incorporates new insights from other faculties to effectively deliver food safety messages. Ellen Evans: 'Giving people a sense of responsibility is one of the most effective ways to optimise food safety.'

Cambridge University Professor Dr. Ian Wilson is an expert in cleaning. Together with his fellow scientists of the Department of Chemical Engineering and Biotechnology, he studies the (cleaning) properties of complex fluids and surfaces. Their insights may lead to valuable applications in the food, pharma and chemicals industries. That is why Dr. Wilson is a member of the EHEDG Working Group Tank Cleaning Systems. Find out what he is working on by watching the video.

Video-interviews with visitors of the EHEDG World Congress in London.

EHEDG Guideline Doc. 1 and 6 are ready for download! Bengt Eliasson: 'These two completely renewed EHEDG Guidelines on Pasteurisation and Sterilisation of liquid food offer new insights in how to optimise food safety, food quality, productivity and energy efficiency of continuous pasteurisation and ultra-high temperature sterilisation processes.'

General video introduction.