EHEDG Working Group Food Refrigeration Equipment For further information please see the detailed press release PDF The kickoff meeting brought together the top experts and key companies in refrigerated food processing across Europe to discuss the integration of stateoftheart hygienic design solutions in modern refrigeration technology
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EHEDG Working Group Food Refrigeration Equipment For further information please see the detailed press release PDF The kickoff meeting brought together the top experts and key companies in refrigerated food processing across Europe to discuss the integration of stateoftheart hygienic design solutions in modern refrigeration technology
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EHEDG Working Group Food Refrigeration Equipment For further information please see the detailed press release PDF The kickoff meeting brought together the top experts and key companies in
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Working Groups Within EHEDG a number of several hundred international experts from food industries food equipment manufacturers and academia are gathering in the Working Groups to share their bulk knowhow These expert teams are responsible for the development of the EHEDG Guidelines
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Timperley Consulting United Kingdom EMail ley Phone 44 1789 49 00 81 The members of this Working Group are mainly the EHEDG authorized test institutes representatives from the industry such as equipment manufacturers of food processing machinery and food producers as well as the representatives from related authorities
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To ensure the entire industry spectrum is taken into account in an unbiased way the GFSI Working Group for Hygienic Design of Food Facilities and Equipment is composed of a wide variety of representatives including retail manufacturing and food service representatives as well as international organisations governments academia and service
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A new Working Party Subgroup of Food Refrigeration Equipment was recently set up as part of the European Hygienic Engineering and Design Group EHEDG The Subgroup liaises with other international organisations involved with food refrigeration such as IIR IAR ECSLA Global Cold
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Working Groups Within EHEDG a number of several hundred international experts from food industries food equipment manufacturers and academia are gathering in the Working Groups to share their bulk knowhow These expert teams are responsible for the development of the EHEDG Guidelines Each Working Group is responsible for an area of expertise and within each area certain specific scopes
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The members of this Working Group are mainly the EHEDG authorized test institutes representatives from the industry such as equipment manufacturers of food processing machinery and food producers as well as the representatives from related authorities
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About EHEDG The European Hygienic Engineering Design Group EHEDG was founded in 1989 as a nonprofit consortium of equipment manufacturers food producers suppliers to the food industry research institutes and universities public health authorities and governmental organisations
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European Hygienic Engineering Design Group Who is EHEDG EHEDG was founded 1989 as a nonprofit consortium of Equipment manufacturers Food industries Suppliers to the food industries Research institutes and universities Public health authorities and governmental organisations The mission EHEDG enables safe food production
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With a new guideline on hygienic design of belt conveyors for the food industry the European Hygienic Engineering Design Group EHEDG addresses two of the major challenges in safe food production First how to avoid contamination of food through inadequately designed processing equipment
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Sep 20 2018 Kostadin Fikiin is International RD Project Manager Technical University of Sofia Bulgaria an academician at the International Academy of Refrigeration member of the Executive Committee of the International Institute of Refrigeration Chairman of EHEDG Working Group Food Refrigeration Equipment
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About EHEDG The European Hygienic Engineering Design Group EHEDG was founded in 1989 as a nonprofit consortium of equipment manufacturers food producers suppliers to the food industry research institutes and universities public health authorities and governmental organisations
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Harmonization of EHEDG guidelines and 3A standards Aiming to enhance food safety by promoting hygiene in the production and processing of food EHEDG and the US American 3A Sanitary Standards organization have many common goals and a similar mission
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The members of this Working Group are mainly the EHEDG authorized test institutes representatives from the industry such as equipment manufacturers of food processing machinery and food producers as well as the representatives from related authorities
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Oct 25 2018 EHEDG Working Group Seals The Working Group developed a new EHEDG document which is currently under final review The document is meant for the application of seals within
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EHEDG Advanced Training Course 3 day handson training course 1st to 3rd October Food Bowl Verissimo Drive Auckland Airport EHEDG Certified Trainer Andy Timperley Chairman EHEDG Certification Working Group Open to Food Manufacturers Food equipment suppliers Hygiene Companies Limited to 24 people on first come first served basis
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Membership The EHEDG network is open to individuals companies and institutes and comprises meanwhile more than 1300 main contact persons with many thousand staff resources behind who are the representatives of Companies for the manufacturing of food and food equipment pharmaceutical and cosmetic production Companies supplying engineering services
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Factory Design Incl Design of Utility Systems Closed Equipment for Liquid Food EHEDG European Hygienic Engineering Design Group
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Doc 14 Hygienic Requirements of Valves for Food Processing 2004 Doc 20 Hygienic Design and safe use of DoubleSeat Mixproof Valves 2000 The Working Group is currently working on the update of Doc 14 and 20
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Doc 8 Hygienic equipment design criteria Doc 10 Hygienic design of closed equipment for the processing of liquid food Doc 13 Hygienic design of equipment for open processing Doc 18 Chemical Treatment of stainless steel surfaces Doc 39 Design Principles for Equipment and Process Areas for Aseptic Food Manufacturing
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The EHEDG mission states EHEDG enables safe food production by providing guidance as an authority on hygienic engineering and design EHEDG was founded in 1989 in the Netherlands as a notforprofit consortium of equipment manufacturers food producers suppliers to the food industry research institutes universities public health authorities and governmental organizations
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Kostadin Fikiin is International RD Project Manager Technical University of Sofia Bulgaria an academician at the International Academy of Refrigeration member of the Executive Committee of the International Institute of Refrigeration Chairman of EHEDG Working
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The main task of this Working Group is the monitoring update and further development of the EHEDG test methods For further information please see Certification Published Guidelines Doc 2 A method for assessing the inplace cleanability of food processing equipment 2007
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European Hygienic Engineering Design Group Solving problems with damaged andor corroded walls and ceilings in a food safe production environment Using very strong noncorrosive chemical and waterresistant fibreglass reinforced polyester FRP walls and ceiling solutions to improve hygienic walls in a food production facility
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Led by Michael Ayres Flexible Power Systems is a group of cleantech entrepreneurs with experience of power transport energy storage and thermal technologies They apply technology and systems thinking to industrial energy challenges to achieve sustainability and operational goals in the most costeffective way possible EXTERNAL REVIEW
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EHEDG New Zealand Regional Section of EHEDG established for New Zealand David Lowry FNZIFST Lowry Food Consultants A regional section of the European Hygienic Engineering Design Group EHEDG was formally established at the plenary meeting of the EHEDG World Congress in London in late November 2018
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The members of this Working Group are mainly the EHEDG authorized test institutes representatives from the industry such as equipment manufacturers of food processing machinery and food producers as well as the representatives from related authorities
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Mar 23 2017 News stories and articles referencing Refrigeration and freezing on New Food Magazine
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In general all sizes of the same piece of equipment must be evaluated with a design review and CIP tested prior to certification However in a few instances where equipment designs are considered completely scalable by an EHEDG Authorized Test Institute testing of only one size can be used for certification of the entire range
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