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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. 8 Hygienic design principles
Third Edition, March 2018
This document describes the principles for hygienic design of equipment and factories intended for food manufacturing. The fundamental reason for applying hygienic design principles is to prevent contamination of food products. Equipment and factories of poor hygienic design are difficult to clean.
The document details the hygienic design principles that shall be followed when designing and constructing equipment and factories for manufacturing of foods. It gives guidance on design, construction and installation so that it does not adversely affect food safety and quality. These principles apply to open and closed manufacturing operations, surrounding facilities, all being cleaned either wet or dry.
Doc. 8 is used as a basis for hygienic design evaluation within the EHEDG equipment certification program.
The content of this document covers functional requirements, intended use, materials of construction, hygienic design and construction and assessment methods.
