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EHEDG Guideline 8, 'Hygienic Design Principles' | New available guideline
Now available in our catalogue
EHEDG is pleased to announce the release of the Fourth Edition of Guideline 8 – Hygienic Design Principles. This updated edition reinforces EHEDG’s commitment to supporting the food industry with clear, practical guidance for managing food safety and product quality through hygienic design.
Guideline 8 outlines the hygienic design considerations required for a risk-based approach to preventing food product contamination. Poorly designed equipment and facilities are often difficult or impossible to clean effectively, increasing the risk of microbial growth and cross-contamination. This guideline addresses these challenges by defining the fundamental principles that should be applied when designing, constructing, and installing entities intended for food manufacturing.
The document provides structured guidance covering each stage of the lifecycle of equipment and facilities, ensuring that hygienic design choices do not adversely affect food safety or product quality. The principles and criteria apply to both processing equipment and the manufacturing environment, taking into account their intended use and operational conditions.
Within the EHEDG framework, Guideline 8 sets out the general hygienic design principles that are referenced in EHEDG equipment certification and further elaborated in other EHEDG Guidelines.
To support widespread adoption and best practice, Guideline 8 (Fourth Edition) is available as a free download, ensuring open access for manufacturers, equipment suppliers, designers, and food safety professionals worldwide.
Contributors
The Fourth Edition of Guideline 8 was prepared by the “Design Principles” Working Group of the European Hygienic Engineering & Design Group (EHEDG). EHEDG would like to acknowledge the valuable contributions of the following experts:
- Stefan Åkesson – Tetra Pak Processing Solutions & Equipment, Sweden
- Dr. Jürgen Hofmann (Chairman) – Hygienic Design Weihenstephan, Germany
- Dr. Bo B. B. Jensen – Alfa Laval HFH, Denmark
- Dirk Nikoleiski – Food Hygiene Consult, Germany
- Andrew Timperley – Timperley Consulting, UK
- Dr. Patrick Wouters – EHEDG, The Netherlands
Their combined expertise and dedication have been instrumental in ensuring that this guideline reflects current best practice in hygienic design.
