If food-processing equipment is of poor hygienic design, it will be difficult to clean and to free of all harmful microorganisms that may affect product quality and safety. This paper summarizes the survey of hygienic equipment design criteria prepared by the Design Principles subgroup of the European Hygienic Equipment Design Group (EHEDG) and approved by the EHEDG. This is the ninth in a series of articles featuring the EHEDG to be published in Trends in Food Science & Technology. The EHEDG is an independent consortium formed to develop guidelines and test methods for the safe and hygienic processing of food. The group includes representatives from research institutes, the food industry, equipment manufacturers and government organizations in Europe. © 1993.
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