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.