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EHEDG Guideline 62 - Part 1, 'Hygienic Design Criteria for Robotic Systems in Food Processing Environments – Fundamental Requirements for Robots' | New available guideline
Now available in our catalogue
EHEDG has released Guideline 62 – Part 1, providing essential hygienic design criteria for robotic systems used in open food processing environments. As robotics becomes increasingly integrated into food production, this guideline supports safe and hygienic implementation across the industry.
Why a guideline for robotic systems?
Robotic systems, including manipulators and end-of-arm tools, are increasingly used in food processing operations such as sorting, dosing, slicing, handling, packaging, and quality control. In many cases, these systems operate in close proximity to food products and can directly or indirectly impact product safety.
While automation can reduce risks associated with human interaction and improve efficiency, poorly designed equipment may introduce new contamination risks. Hygienic design is therefore essential to prevent the accumulation and growth of microorganisms and to ensure safe food production.
Scope and key focus areas
EHEDG Guideline 62 – Part 1 defines hygienic design criteria for robotic systems used in open food processing environments, covering both wet- and dry-cleaned conditions.
It establishes the fundamental hygienic design principles for robotic systems that may come into direct or indirect contact with food products, helping to minimize contamination risks and support safe operation.
The guideline provides guidance on construction, installation, integration, and documentation to ensure hygienic use throughout the lifecycle of robotic systems.
It also serves as a basis for hygienic design evaluation within the EHEDG Equipment Certification Programme.
Part of a broader guideline series
This publication represents the first part of a broader EHEDG Guideline 62 series addressing specific aspects of robotic systems. Future parts will cover topics such as end-effectors, system integration, mobile robots, and other robotic applications in food processing environments.
EHEDG Guideline 62 – Part 1 is the result of extensive collaboration within the EHEDG Robotics Working Group.
We would like to thank the Chair, Dr. Alan Friis (FORCE Technology), the Co-Chair, Greg Przybylik-Harper (SMC) and the other Working Group members: Daniel Lenz (Weber Food Technology), Frank Moerman (KU Leuven), Hubert Bocquet (STAUBLI FAVERGES), Luca Grazzini (NGI A/S), Murat Merdin (MET Advanced Technology Systems), Nicolas Barril (STAUBLI FAVERGES), Roy Fraser (ABB), and Shanghua Li (ABB).
Guideline 62 – Part 1 is now available for download via the EHEDG website. It is an essential resource for anyone involved in the design, integration, or operation of robotic systems in food processing environments.
