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EHEDG & 3-A

 

Harmonizacija EHEDG vodiča i 3-A standarda

Da bi se povećala bezbednost hrane pomoću promocije higijene u toku procesa proizvodnje i obrade hrane , EHEDG i Američka 3-A organizacija za sanitarne standarde imaju zajednički cilj i sličnu misiju. Obe organizacije razmenjuju nacrte vodiča, standarde pregledaju i komentarišu stručnjaci pre idavanja. Najskorije izdanje EHEDG rečnika rađeno je u saradnji sa 3-A I može se preuzeti iz sekcije Besplatni radovi.

Matriks

Sadržaj svih EHEDG vodiča je prošao kroz proces unakrsne referencije sa sadržajem iz 3-A Standard Ink. i napravljen je zajedničkii rezime u  matrriks dostupan za preuzimanje (XLS).

Besplatni radovi

EHEDG radne grupe izdale su razne radove koji su dostupni za besplatno preuzimanje kao što su pozicioni radovi i vodič Dok. 8 o osnovnim zahtevima za higijenski dizajn.

Više informacija.

Besplatni dokumenti

EHEDG radne grupe izdale su nekoliko dokumentata koji su dostupni za besplatno preuzimanje kao što su izveštajni radovi i vodič Dok. 8 o osnovnim zahtevima za higijenski dizajn i Dok. 45 o validaciji čišćenja u prehrambeoj industriji.

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G
EHEDG Glossary
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P
EHEDG Position Paper

"Easy cleanable Pipe couplings and Process connections" Version 4, July 2017

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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.

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45
Cleaning Validation in the Food Industry - General Principles, Part 1

First Edition, April 2016 - The objective of cleaning validation is to prove that the equipment is consistently cleaned of product, microbial residues, chemicals and soiling, including allergens to an acceptable level, to prevent possible cross-contamination of hazards between products. This document focuses on the overall concept of cleaning validation and is intended as a general guideline for use by food manufacturers and inspectors. It is not the intention to be prescriptive in specific validation requirements. This document serves as general guidance only, and the principles may be considered useful in their application in the production of safe food, and in the development of guidelines for the validation of specialized cleaning or inactivation processes.

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