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Hygienic Design Criteria for Robotic Systems in Food Processing Environments Part 1: Fundamental Requirements for Robots
First edition, March 2026 - This document describes hygienic design criteria for robotic systems used in open food processing environments.
This document details the fundamental hygienic design principles that should be followed when designing robotic systems used in both wet- and dry-cleaned open food processing environments.
It gives also guidance on construction, installation, integration and minimum requirements for documentation to ensure hygienic use of robots and robotic systems.
This document is in part applied as a basis for hygienic design evaluation within the EHEDG equipment certification program.
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Groupe de travail
Robotics
Présidents et coordonnées
Guidelines/Papers in progress
