Guideline Cover

Doc. 13 Hygienic Design Criteria for Equipment Used in Wet Cleaned Open Food-Processing Environments

Third Edition, June 2024 - This document describes hygienic design criteria for equipment used in wet-cleaned, open food-processing environments (also called “open equipment” in this document). This document details the hygienic design principles that should be followed when designing equipment used in wet-cleaned, open food-processing environments. It also gives guidance on construction, installation, integration and minimum requirements for documentation to ensure hygienic use of equipment. This document is used as a basis for hygienic design evaluation within the EHEDG equipment certification program.

€ 109.00 *

Gesammtsumme inkl. MwSt.

€ 100.00 exkl. MwSt.

Become an EHEDG member to access 50+ guidelines for free!
Free download for EHEDG Company and Institute members (after login)
Design Principles
video placeholder image
Vorsitzende und Kontaktinformationen
DOCs in progress
Anfrage zum Beitritt einer Arbeitsgruppe