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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.
As an EHEDG Company and Institute member, you have free access to all EHEDG Guidelines. Not a member yet? You can purchase individual EHEDG Guidelines, but also consider becoming an EHEDG member.
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Doc. 13 Hygienic Design Criteria for Equipment Used in Wet Cleaned Open Food-Processing Environments
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.
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