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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. 14 Requirements for valves in hygienic and aseptic processes
Third Edition, August 2020 - Valves are essential components of all food processing plants and the quality used strongly influences the microbiological safety of the food production process. These valves must therefore comply with strict hygienic requirements. The guidelines apply to all valves used in contact with food or food constituents that are to be processed hygienically or aseptically. Aside from general requirements with regard to materials, drainability, microbial impermeability and other aspects, additional requirements for specific valve types are also described. See also Doc 20 on double-seat mixproof valves.
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