EHEDG Connects Online news update on the accession of South-African packaged goods producer Tiger Brands. EHEDG Regional Section Chairman Peet Grobler talks with Tiger Brands Group Manufacturing Excellence and Quality Director Ntombenhle Mabuza about Tiger Brands' motives to become an EHEDG Company Member, the value of EHEDG for the company and the collaboration between Tiger Brands and EHEDG South Africa.

EHEDG expert panel discussion on hygienic welding - edition II "Result-optimising stakeholder collaboration." Hygienic welding experts Hans-Peter Mariner and Kees Meurs of orbital welding company Polysoude respond to a statement made in the previous edition of this EHEDG expert forum discussion: "Hygienic properties of welding results are greatly determined by the level of collaboration between all stakeholders involved in the welding process." Follow EHEDG on LinkedIn: https://www.linkedin.com/company/ehedg & Twitter: https://www.twitter.com/EHEDG_Global

The chairman of the newly established EHEDG Taskforce Food Industry Resilience invites EHEDG members to share their practical applications of governmental coronavirus-related workplace regulations, in a unified effort to minimise health risks for food industry workers and to maximise the resilience of the food industry during the pandemic. Follow EHEDG on LinkedIn: https://www.linkedin.com/company/ehedg & Twitter: https://www.twitter.com/EHEDG_Global

EHEDG Expert Forum on the why and how of hygienic welding. The EHEDG Working Group Hygienic Welding is currently working on a new EHEDG Guideline Hygienic Welding. In this EHEDG Connects Forum, the chairman of the EHEDG Working Group Hygienic Welding Peter Merhof (GEA) discusses hygienic welding with Thomas Kopitzke (Encoma) and John Wahlers (Stream Engineering Solutions). Follow EHEDG on Social Media: LinkedIn: https://www.linkedin.com/company/ehedg Twitter: https://www.twitter.com/EHEDG_Global

EHEDG Connects video interview with mechanical engineer and hygienic design consultant Alan Friis, Teamleader at the Center of Hygienic Design (Force Technology). Alan is also an EHEDG Authorised Evaluation Officer (AEO) and a member of the EHEDG Working Group System Integration which is currently finalising a newly update EHEDG Guideline. Follow EHEDG on LinkedIn: www.linkedin.com/company/ehedg | Follow EHEDG on Twitter: www.twitter.com/EHEDG_Global

EHEDG Connects video update on the activities of the newly established EHEDG Regional Section Australia. Regional Section Chairman Rick de Sousa shares his views on how to effectively convey the value of the EHEDG Product Portfolio to industry stakeholders in Australia.

"After the health workers, food producers are the second most critical to this Covid-19 response. Ensuring their health and wellbeing is key." Microbiologist and Vikan Global Hygiene Specialist Debra Smith answers questions on SARS-CoV-2 control to protect food industry workers. Debra is an active Committee Member of the UK regional section of the European Hygienic Engineering Design Group and a Fellow of the Institute of Food Safety and Technology. “Minimising the risk of SARS-CoV-2 transmission through good cleaning and disinfection practices" (white paper): https://lnkd.in/ecr-_TG “COVID-19: Protecting key food industry workers from infection” (blog post): https://lnkd.in/dxyCEJU Webinar April 28: “How can the risk of SARS-CoV-2 transmission be minimised through cleaning and disinfection”: https://lnkd.in/d9Cjvab

The EHEDG Working Group Meat Processing is currently working on a comprehensive EHEDG Guideline Document that will encompass a wide range of industrial meat processing aspects, from the first cutting stages after slaughtering up to final meat processing. In this video, the chair of the EHEDG Working Group Meat Processing Marija Zunabovic-Pichler (Senior Scientist at University of Natural Resources and Life Sciences, Vienna) explains how EHEDG approaches the development of this new type of process-oriented guideline and how her working group members tackle various challenges. EHEDG will post an update as soon as this guideline is completed and ready for use by all EHEDG members. Follow EHEDG on LinkedIn and Twitter to stay up-to-date: LinkedIn: www.linkedin.com/company/ehedg. | Twitter: www.twitter.com/EHEDG_Global

In this EHEDG Connects News Update, Co-Chairman of the EHEDG Training & Education Working Group Rafa Soro shares the upcoming plans to bring EHEDG Training and Education services into the digital domain. Follow EHEDG on Social Media: www.linkedin.com/company/ehedg & www.twitter.com/EHEDG_Global

EHEDG is about to offer a new method for assessing the cleanability of open food processing equipment components. EHEDG Executive Committee Member Tracy Schonrock explains how this new design tool service enforces the good repute of the EHEDG certification scheme by helping EHEDG Authorized Testing Laboratories to standardize their equipment testing procedures.

A real-life example of the networking value of EHEDG: the EHEDG Working Group Cleaning and Disinfection recently invited Eric Lechat from Eltech Equipements to give a presentation on the application scope of UVC-disinfection (ultraviolet C light) systems to disinfect water, surfaces and air. The new EHEDG Cleaning and Disinfection Guideline will contain a chapter on this technology, and will help food producers to optimise food safety, quality and productivity, whilst minimising the usage of water, energy and chemicals. EHEDG will publish an update as soon as the new EHEDG Guideline Cleaning and Disinfection is ready for download.

Food Safety Expert and Hygienic Design Consultant Lammert Baas contributes with his experience to several EHEDG Working Groups, including the one that is currently completing a new EHEDG Cleaning & Validation Guideline. He explains how food producers can benefit from sharing their specific food safety challenges with food safety experts in the EHEDG knowledge community. EHEDG will publish an update as soon as the new EHEDG Cleaning & Validation Guideline is ready for download.

Global Sector Specialist Hein Timmerman explains why his company Diversey encourages him to share his expertise in the EHEDG Working Groups Cleaning and Disinfection and Cleaning-In-Place (CIP), and how the global food industry can utilize the new EHEDG Guideline Documents to optimize their food safety, food quality and productivity, whilst minimizing water and energy usage.

CFS Senior Food Safety Specialist and EHEDG Working Group Chair Dirk Nikoleiski explains why she shares his expertise in the EHEDG Working Group Cleaning & Disinfection, and why Commercial Food Sanitation encourages him to contribute to a new guideline that promises to offer valuable cleaning and disinfection insights to the global food industry. EHEDG will publish an update as soon as this guideline is ready for download. Follow EHEDG here to stay up-to-date: https://lnkd.in/dj_zH4c

Marks and Spencer Hygiene Technologist and EHEDG Working Group Member Katie Satterthwaite explains why she shares her expertise in the EHEDG Working Group Cleaning & Disinfection, and why Marks and Spencer supports her to contribute to a new guideline that promises to offer valuable cleaning and disinfection principles to the global food industry. EHEDG will publish an update as soon as this guideline is ready for download. Follow EHEDG on LinkedIn to stay connected: www.linkedin.com/company/ehedg

GSF Sales Engineer and EHEDG Working Group Member Olivier Couraud explains why he shares his expertise in the EHEDG Working Group Cleaning Validation, and why GSF encourages him to contribute to a new guideline that promises to offer valuable cleaning validation principles to the global food industry. EHEDG will publish an update as soon as this guideline is ready for download. Follow EHEDG also on LinkedIn to stay up-to-date: www.linkedin.com/company/ehedg

Alfa Laval Research and Development Engineer and EHEDG Working Group Chair Dr. Bo Boye Busk Jensen explains why he shares his expertise with the EHEDG Working Group Tank Cleaning, and why Alfa Laval supported and encouraged him to contribute to the development of a new EHEDG Guideline that offers a comprehensive overview of hygienic design principles for tanks and tank cleaning equipment.

Ecolab Application Manager and EHEDG Working Group Member Thomas Tyborksi explains why he shares his expertise in the EHEDG Working Group Cleaning Validation, and why Ecolab encourages him to contribute to a new guideline that promises to offer valuable validation principles to the global food industry.

Mechanical Engineer and EHEDG Working Group Member Hansjörg Lutz explains why he shares his expertise in the EHEDG Working Group Tank Cleaning, and why Lechler GmbH encouraged him to contribute to a new guideline that promises to offer valuable hygienic design principles for tanks and tank cleaning equipment to the food industry.

Cargill Global Hygienic Design Lead Dr. Patrick Wouters explains why he shares his expertise in the EHEDG Working Group Tank Cleaning, and why Cargill encouraged him to contribute to a new guideline that promises to offer valuable hygienic design principles for tanks and tank cleaning equipment to the food industry.

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.

Our new edition of EHEDG Connects Magazine contains 76 pages filled with expert opinions and best practices. Find out how other food and equipment producers apply hygienic engineering and design. Download, print and distribute EHEDG Connects Magazine to stay connected in 2020! . Download EHEDG Connects Magazine Edition 2 here: https://lnkd.in/dsdRV3c . Share your own best practices: introduce them to our EHEDG Connects Editorial Team: editorial@ehedg.org

What do hygienic engineers expect from their clients so their agencies can design effective, easily cleanable and safe food factories? Find out what the engineering professionals of EHEDG company member Iv-Industrie (an engineering agency specialized in hygienic engineering and design) have to say about that in this video, and in the corresponding article below.

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.

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.'

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.

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.   

Tetra Pak Safety & Compliance Expert Isabelle Guillard explains why she shares her expertise in the EHEDG Working Group Cleaning Validation, and why Tetra Pak encourages her to contribute to a new guideline that promises to offer valuable cleaning validation principles to the global food industry (video recorded prior to the coronavirus outbreak). EHEDG will publish an update as soon as this guideline is ready for download. Follow EHEDG here to stay up-to-date: https://lnkd.in/dj_zH4c