EHEDG UK & Ireland is to exhibit at this year's Food Matters Live exhibition.

Being held at London Excel from 21 to 23 November, Food Matters Live is the only UK exhibition to bring together different sections of the food and drinks industry including food and drink manufacturers, foodservice providers, retailers, Government and academia.

More information on EHEDG's presence will be available shortly. 


EHEDG UK & Ireland has joined up with the Western branch of the IFST to host a one day Hygienic Design in Food Processing Environments Conference on 23 March (2017).  Being held at Campden BRI in Chipping Campden, Gloucestershire, the conference will provide current and future food industry professionals with up-to-date information on new and best practices relating to hygienic design for the production environment.

Food manufacturers are constantly faced with the cleaning challenges presented by the equipment they use to produce safe food.  A lack of awareness with regards to good hygienic design principles, of training in this area and of standards describing 'what clean looks like' all add to this challenge.

Experts in hygienic design and sanitation will meet on 23 March to share their knowledge and open up these topics for discussion with food safety professionals.  They will define hygienic design, explain why it's important, where to obtain advice on it and the important role it plays in the production of safe food.

The conference will also host a trade exhibition where a range of organisations will present products and services related to food safety and hygienic design.

Debra Smith, a Committee Member of the IFST Western Branch and EHEDG UK & Ireland, comments: "Much of the equipment and facilities used by food manufacturers is focused on efficient production and not efficient cleaning.  This creates two issues, namely increased cost related to the time and effort required to achieve an acceptable level of cleanliness, and an increased risk to food safety from residual contamination in poorly designed and difficult to clean equipment.  This conference aims to raise awareness of the hygienic design issues in the food industry and offer support and advice on how to tackle them."

For more information or to book your place, visit www.ifst.org/events/hygienic-design-food-processing-environments-0



EHEDG UK & Ireland is to hold its first "Hygienic Engineering Day" on 14th July (2016). To be held at Campden BRI in Chipping Campden, the event aims to provide attendees with access to best pracice advice and guidance on hygienic engineering and design related topics.

Eight speakers will be presenting at the event which will also provide attendees with networking and exhibition opportunities.

EHEDG UK & Ireland Chair, Eric Partington, comments: "This event has been created not only to raise the profile of hygienic engineering but, just as importantly, to share industry-leading expertise with organisations working throughout Britain's food and drinks industry.  One of our key goals is to disseminate knowledge and best practice guidance, and this event gives us the ideal opportunity to do so with any organisation regardless of whether they're an EHEDG member."

For more information or to book your place, contact UKIEcommunications@ehedg.org


To keep up-to-date with developments at EHEDG UK & Ireland and the latest industry news, follow us on twitter @EHEDG_UKIE and on our LinkedIn company page - EHEDG UK and Ireland.




For the first time in its 26 year history, the European Hygienic Design & Engineering Group (EHEDG) now has a Regional Section for the UK and Ireland.   The creation of ‘EHEDG UK & IE’ has been driven by key industry figures from The Nickle Institute, Campden BRI, ACO Building Drainage, Vikan, SMC Pneumatics, Wirebelt, Dixon Europe and Holchem. 

At the section’s first meeting, held in November, representatives of 20 organisations including major food manufacturers, academic bodies, research companies and industry equipment suppliers gathered to agree core areas of focus and actions. In its first year, the section has four core goals:
1.to work collaboratively with organisations operating throughout the food industry to improve hygienic engineering and design standards;

2.to disseminate knowledge and best practice guidance via training sessions and seminars;

3.to help facilitate the inclusion of hygienic engineering and design on further education courses;

4.to respond to enquiries about EHEDG and grow its membership in the UK and Ireland.  

The new section is particularly keen to support smaller organisations that may lack engineering expertise or resource internally.

EHEDG representative Andy Buchan said: 

“With a remit to improve hygienic engineering and design in all aspects of food manufacture and a global reach that spans more than 55 countries, EHEDG is undoubtedly a major force for good in the food industry. Regional sections were originally created to ensure the efficient translation of EHEDG best practice guidelines from English into other languages and, as a result, no sections were created in English speaking countries.  However, as EHEDG’s remit has expanded to cover the creation of testing procedures for equipment certification, contribution to the development of European legislation and the provision of training, it has become increasingly relevant to the food industry throughout the UK and Ireland.  The global nature of our industry coupled with the increasing demand for pre-prepared food and a reduction in the use of preservatives means that hygienic design is more important than ever and we believe the support of EHEDG UK & IE will benefit organisations operating throughout this region.”