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EHEDG Guidelines
During the past 30 years, EHEDG subject matter specialists have collaborated in EHEDG Working Groups to develop 50+ documents for food processing buildings, food production environments, and a wide range of food processing equipment types.
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Doc. 37 Hygienic Design and Application of Sensors, Part 1
Second Edition, June 2021 / Revision 2022
The document focuses on the product contact area of sensors in the food and beverage industry (wet, dry, powder). In addition to this, where applicable, it also covers applications in the splash area like housings, holder and wiring devices.
The document helps define the hygienic requirements for sensors and provides guidance on how to use them.
For each sensor technology, the section describes the range of application, the design and construction details that have an impact on the hygienic purpose, the correct integration into the process, the consequences of a damaged sensor, the cleanability during the installation. Besides the certified sensor itself, it is equally important to ensure the hygienic integration.
The English, 3D version of this guideline can be downloaded within the document.
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