EHEDG Guidelines
EHEDG & 3-A

 

协调EHEDG指南和3-A标准

EHEDG与美国3-A卫生标准有限公司有许多共同的目标和类似的使命,两者均希望通过促进食品生产和加工卫生来提高食品安全。两个组织在出版之前将交流其指南和标准草案,供专家审查和评论。最新一期的EHEDG术语表是与3-A卫生标准有限公司合作编制的,可从免费文件部分下载。

矩阵

所有EHEDG指南内容均与3-A卫生标准有限公司的内容进行了互相参照,并汇总在可下载的矩阵(XLS)中。

免费文件

EHEDG工作组发布了可免费下载的各种文件,如立场文件,及8关于卫生设计基本要求的指南文件。

更多信息

指南

质量和安全保证是食品工业保持持续良好声誉的基本要求。食品生产系统的正确卫生设计和维护被认为是满足这些要求的前提条件。

为了帮助食品工业解决这些问题,EHEDG编制并出版了各种关于食品生产设备和机械以及食品制造基础设施等不同领域适当卫生设计的实用指南文件。以下列出了目前提供的指南文件清单,另外一些目前正在编制当中,以补充EHEDG指南文件系列。


以下指南文件清单将定期更新,以各种语言版本的新文件进行补充。 搜索功能可用于查找指南文件标题提到的关键词。有关具体指南内容的更多信息,请点击所选标题。

指南下载&订购信息

请注意:严禁复制或进一步分发EHEDG指南文件!只有EHEDG会员或指南客户可以下载或购买所有指南文件。

Language:
Search:
Doc. Title
G
EHEDG术语表
Download
P
EHEDG立场文件

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

Download
1
Continuous Pasteurization of Liquid Food

Second Edition, May 2017 - Pasteurization is a heat treatment aimed at reducing the number of harmful microorganisms to a level at which they do not constitute a significant health hazard. There are however many reasons why, in practice pasteurized products may present a microbiological health hazard. Due to the pasteurizer process design, the operation and control or inspection and maintenance of the pasteurizer there are a risk of unpasteurized or recontaminated product may reach the consumer. This document provides guidelines to avoid these issues.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
2
食品加工设备现场可清洁性评估方法

Third Edition, July 2004, updated June 2007 - The method is intended as a screening test for hygienic equipment design and is not indicative of the performance of industrial cleaning processes (which depend on the type of soil). See Doc 15 for a test procedure designed for moderately sized equipment.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
3
微生物安全无菌食品包装

NOTE: Document was withdrawn in April 2018. Doc. 3 has been integrated into Doc. 46.

4
食品加工设备内部巴氏消毒评估方法

NOTE: Document was withdrawn in March 2016

5
食品加工设备内部灭菌方法

Second Edition, July 2004 - Food processing equipment may need to be sterilised before use, and it is important to ensure that the sterilisation method applied is effective. Thus, it is necessary to determine under which conditions equipment can be sterilised. This paper details the recommended procedure for assessing the suitability of an item of food processing equipment for in-line sterilisation. It is advisable to conduct in-place cleanability trials (see Doc 2) prior to this test in order to verify the hygienic design of the equipment.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
6
Continuous UHT Sterilization of Liquid Food

Second Version, May 2017 - Sterilization is a heat treatment aimed at destroying all vegetative microorganisms and spores to create a product which can be stored at ambient temperature yet minimizing public health hazard. There are however many reasons why, in practice sterilized products may present a microbiological health hazard. Due to the sterilizer process design, the operation and control or inspection and maintenance of the sterilizer there are a risk of untreated or recontaminated product may reach the consumer. This document provides guidelines to avoid these issues.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
7
食品加工设备细菌密度评估方法

Second Edition, July 2004 - This document details the test procedure for assessing whether an item of food processing equipment, intended for aseptic operation, is impermeable to micro-organisms. Small motile bacteria penetrate far more easily through microscopic passages than (non-motile) moulds and yeast. The facultative anaerobic bacterium Serratia marcescens (CBS 291.93) is therefore used to test bacteria-tightness or the impermeability of equipment to micro-organisms. The method is suitable for equipment that is already known to be in-line steam sterilisable (see also Doc 5).

Buy
Download i EHEDG Company & Institute Members only (after log-in)
8
卫生设备设计标准

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.

Download
9
焊接不锈钢以满足卫生要求

First Edition, July 1993 - This document describes the techniques required to produce hygienically acceptable welds in thin walled (<3 mm) stainless steel applications. The main objective was to convey the reasons and requirements for hygienic welding and to provide information on how this may best be achieved. This document is superseded by Doc 35, recently published. The subgroup will continue with a guideline on inspection of the quality of welds in food processing machinery.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
10
用于加工液体食品的封闭式设备的卫生设计

Second Edition, May 2007 - Using the general criteria for the hygienic design of equipment identified in Doc 8, this paper illustrates the application of these criteria in the construction and fabrication of closed process equipment. Examples, with drawings, show how to avoid crevices, shadow zones and areas with stagnating product, and how to connect and position equipment in a process line to ensure unhampered draining and cleaning in-place. Attention is drawn to ways of preventing problems with joints, which might otherwise cause leakage or contamination of product.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
11
卫生食品包装

NOTE: Document was withdrawn in April 2018. Doc. 11 has been integrated into Doc. 46.

12
颗粒状食品的连续或半连续流动热处理

First Edition, March 1994 - Thermal sterilisation is a process aimed at eliminating the risk of food poisoning and, when used in conjunction with aseptic filling, it aims to extend product storage life under ambient conditions. This is achieved by the destruction of vegetative micro-organisms and relevant bacterial spores. Liquid foods containing particulates are inherently more difficult to process than homogenous liquids due to heat transfer limitations in particulate liquid mixtures and the additional problems of transport and handling. This paper presents guidelines on the design of continuous and semicontinuous plants for the heat treatment of particulate foods. Ohmic heating techniques are not covered. See also Doc 1 on continuous pasteurisation and Doc 6 on sterilisation of liquid products without particles.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
13
开放加工设备的卫生设计

Second Edition, May 2004 - It is important that the plant design takes into account factors affecting the hygienic operation and cleanability of the plant. The risk of contamination of food products during open processing increases with the concentration of micro-organisms in the environment and their opportunity to grow in poorly designed equipment. This means that in open plants, environmental conditions, in addition to appropriate equipment design, have an important influence on hygienic operation. The type of product and the stage of the manufacturing process must also be taken into consideration. This paper deals with the principal hygienic requirements for equipment for open processing and applies to many different types, including machines for the preparation of dairy products, alcoholic and non-alcoholic drinks, sweet oils, coffee products, cereals, vegetables, fruit, bakery products, meat and fish. It describes methods of construction and fabrication, giving examples as to how the principal criteria can be met. See also guidelines on hygienic design criteria (Doc 8), hygienic welding (Doc 9), and the hygienic design of equipment for closed processing (Doc 10).

Buy
Download i EHEDG Company & Institute Members only (after log-in)
14
食品加工阀门的卫生设计

Second Edition, July 2004 - 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.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
15
中等尺寸食品加工设备现场可清洁性评估方法

NOTE: Document was withdrawn in March 2016

16
卫生管接头

First Edition, September 1997 - This paper identifies and defines critical design parameters for welded pipe couplings: easily cleanable in-place; easily sterilisable in place; impervious to micro-organisms, reliable and easy to install. Gaskets of various types were tested for reliability and hygienic aspects using EHEDG cleanability test methods and repeated sterilisation. The objective was to provide a reliable dismountable joint which is bacteria-tight at the product side under the conditions of processing, cleaning and sanitation.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
17
泵、均化器和减震装置的卫生设计

Third Edition, April 2013 - This updated guideline is meant to specify the technical requirements of pumps, homogenizers and dampening devices including their hygienic application in order to ensure a safe processing and production of food under hygienic conditions. The requirements described in the guideline apply to all pumps intended for the use in safe food processing, including centrifugal pumps, piston pumps, lobe rotor pumps, peristaltic pumps, diaphragm pumps, progressive cavity pumps, screw pumps as well as to homogenizers and dampening devices.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
18
不锈钢表面的化学处理

Second Edition, January 2014 - This guideline issued in January 2014 replaces Doc. 18 “Passivation of Stainless Steel” (1998) and includes new sections on pickling and electropolishing of stainless steels. Chemical surface treatments such as pickling, passivation and electropolishing can help to assure the successful functional and corrosion-resistant performance of stainless steels for product contact surfaces in the food and beverage industry. This document explains the general principles of those three processes above: Why they are necessary, when and how they should be applied, how they work and which chemicals are used.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
19
疏水膜滤器细菌不渗透性评估方法

Second Edition, June 2012 - Research has shown that hydrophobic membrane filters, with a pore size of 0.22 mm, do not retain micro-organisms under all process conditions. Investigations were conducted in risk assessment of sterilising hydrophobic membrane filters, evaluating the performance of the filters under a range of operating conditions. To validate the bacterial retention ability of sterilising grade hydrophobic membrane filters, a bacterial aerosol challenge test methodology was developed.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
20
双座混合阀的卫生设计和安全使用

First Edition, July 2000 - This document describes the basic hygienic design and safe use of single-body double-seat mixproof valves. Today, food process plants incorporate various multifunctional flow paths. Often one piping system is cleaned while another still contains product. This simultaneous cleaning can potentially result in the dangerous situation where product and cleaning liquid are separated by just one single valve seat. Any cleaning liquid that leaks across such a seat will contaminate the product. Therefore, often two or three single seat valves in a "block-and-bleed" arrangement are applied.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
21
评估液体和半液体产品包装机卫生特性的挑战测试

NOTE: Document was withdrawn in April 2018. Doc. 21 has been integrated into Doc. 46.

22
干燥颗粒材料安全加工的一般卫生设计标准

Second Edition, March 2014 - Dry food processing and handling requires equipment that are different from those typically associated with wet and liquid products. This is the first in a series of documents that go beyond equipment design and covers installation and associated practices. In the case of dry materials, other considerations include material lump formation, creation of dust explosion conditions, high moisture deposit, formation in the presence of hot air, and material remaining in the equipment after shutdown. Appropriate cleaning procedures are described, dry cleaning being favoured to reduce risks of contamination.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
23 P1
Use of H1 & HT1 Registered Lubricants, Part 1

Third Edition, September 2018 - This document is designed as a guide to the implementation and use of food-safe lubricants and lubrication practices. It is intended for use by food & beverage production companies (and other clean industries) but is also a guide for good lubrication practice for all industries. The document is suitable for use by audit companies and internal auditors and for this should be considered alongside suitable training also available from EHEDG.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
23 P2
Production of H1 & HT1 Food Grade Registered Lubricants, Part 2

Third Edition, September 2018 - This document is designed as a guide to the production, manufacture and supply of food-safe lubricants and lubrication practices. It is intended for use by lubricant producers but is also a guide for good lubrication practice for all industries. The document is suitable for use by audit companies and internal auditors and for this should be considered alongside suitable training also available from EHEDG.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
24
食品工厂军团菌属 (包括军团病)的预防和控制

NOTE: Document was withdrawn in March 2018. Doc. 24 has been integrated into Doc. 28.

25
用于卫生和无菌应用的机械密封件设计

First Edition, August 2002 - This guideline compares the design aspects of different mechanical seals with respect to ease of cleaning, microbial impermeability, sterilisability or pasteurisability. It can serve as a guide for suppliers and users of this important component. Using EHEDG definitions, mechanical seals are classified according to use in the food industry into three categories: Aseptic, Hygienic equipment Class I, and Hygienic Equipment Class II. Both single and dual mechanical seals fall under the first two categories, which by definition, are subject to more stringent hygienic demands. General design criteria and basic material requirements for food applications are explained. Materials covered include carbon-graphite, ceramics, elastomers and metals. Hygienic implications of seal elements and components are also discussed. Finally, installation requirements are described and illustrated, taking into account the product environment side, the flushing side and the cartridge design.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
26
用于加工干燥颗粒材料的植物卫生工程

NOTE: Document was withdrawn in March 2016. Doc. 26 has been integrated into Doc. 44.

27
食品工厂水的安全储存和分配

NOTE: Document was withdrawn in March 2018. Doc. 27 has been integrated into Doc. 28.

28
食品工厂安全卫生的水处理

Second Edition, March 2018

Since water treatments can be directly or indirectly part of the production process, this treatment should render the water microbiologically and toxicologically safe. Likewise, systems for storing and distributing water can involve hazards, which could cause water quality to fall below acceptable standards. It is therefore vital that water storage and distribution in a food manufacturing operation takes place in a controlled, safe way.

This Guideline is meant to provide guidance on hygienic and safety related issues concerning water management (sourcing, storage and distribution) and provides recommended practices for two water categories used in the food industry: product water, and utility water. Furthermore, it summarises appropriate practices for controlling Legionella in water systems.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
29
固体食品包装系统的卫生设计

First Edition, December 2004 - This document addresses packing systems of solid food products and supplements earlier guidelines. Solid food is characterised as having a water activity of >0.97, low acid, not pasteurised or sterilised after packaging, and distributed through the cool chain. Examples include fresh meat and some meat products, cheeses, ready meals, cut vegetables, etc. Hygiene requirements of the packaging operations, machinery as well as personnel, are described and reference is made to the American Meat Institute's principles of sanitary design. See also Docs 3 and 11.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
30
食品工业通风指南

NOTE: Document was withdrawn in September 2016. Doc. 30 was integrated into Doc. 47.

31
流化床和喷雾干燥器工厂的卫生工程

Second Edition, June 2018 - Applications in the food industry require that spray drying should meet hygienic processing standards and all components in contact with product should be hygienically designed and preferably be EHEDG approved. This document describes the design and operational features of spray dryer and fluid bed plants with integrated or attached fluid beds that produce food and food related products.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
32
与食品接触的设备的建造材料

First Editon, August 2005 - This guideline aims to offer a practical handbook for those responsible for the specification, design and manufacture of food processing equipment. It offers guidance on the ways in which materials may behave such that they can be selected and used as effectively as possible. The properties and selection procedures with regard to metals, elastomers and plastics are covered in detail. Potential failure mechanisms and influences of manufacturing processes are also discussed. A more general overview of composites, ceramics and glass and materials is provided. The guideline can serve as an aide-memoir during the design process, so that equipment manufacturers and endusers can together ensure that all aspects of materials behaviour are taken into account in designing safe, hygienic, reliable and efficient equipment which can be operated, maintained and managed economically.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
33
干燥颗粒材料排放系统的卫生工程

First Edition, September 2005 - The introduction of the product into the processing system is a key step in maintaining the sanitation and integrity of the entire process. Discharging systems are designed to transfer, in this case dry solids, from one system into another without powder spillage, contamination or environmental pollution. Many dry systems do not have any additional protective heating steps, as they are merely specialty blending processes. Therefore, any contamination that enters the system will appear in the finished product. Guidelines for the design of bag, big bag, container and truck discharging systems are presented. They are intended for use by persons involved in the design, sizing, and installation of bag, big bag and truck discharging systems operating under hygienic conditions.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
34
卫生和无菌系统集成

First Edition, March 2006 - This horizontal guideline is about the hygienically safe integration of hygienic (including aseptic) systems in a food production/processing facility. This document examines integration aspects that can affect hygienic design, installation, operation, automation, cleaning and maintenance and uses system flow charts and case studies describing the integration processes and decision steps. It does not provide detailed guidance on specific manufacturing processes, products, buildings or equipment.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
35
食品加工业不锈钢管的卫生焊接

First Edition, July 2006 - Abundantly illustrated, this paper provides guidelines for the correct execution of one-axis hygienic (sanitary) welding between pipe segments, or between a tube and a control component (e.g. valve, flow meter, instrument tee, etc.). It deals with tube and pipe systems with less than 3.5 mm wall thickness, built in AISI 304(L) (1.4301, 1.4306 or 1.4307), 316(L) (1.4401, 1.4404 or 1.4435), 316Ti (1.4571) or 904L (1.4539) and their equivalents. The requirements for a weld destined for hygienic uses are first described, then the possible defects which can affect the weld are listed, and at the end the procedure for a state-of-the-art welding execution is illustrated, including preparation of pipe ends, final inspection and a trouble shooting guide. It mainly refers to the part of the weld in contact with the finished or intermediate product.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
36
干燥颗粒材料转移系统的卫生工程

First Edition, June 2007 - In this document, hygienic transfer systems for transport of bulk materials within a food processing plant are described. This document also covers situations where transfer systems are used as a dosing procedure. In principle, the less the need for product transfer within a food processing plant, the easier it is to make a factory hygienically safe. Furthermore, with a minimum of product transfer between equipment, there are the added advantages of a more compact plant, lower energy consumption and reduced cleaning time. Less product handling results in less adverse effects on product properties. This guidelines are intended for use by persons involved in the design, technical specification, installation and use of transfer systems for dry bulk particulate materials operating under hygienic conditions.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
37
传感器卫生设计与应用

First Edition, November 2007 - This guideline is intended to advise both, sensor designers and manufacturers as well as those in charge of production machinery, plants and processes about the appropriate choice of sensors and the most suitable way for application in dry and wet processes. Sensors are crucial in the monitoring of the critical process steps as well as the CCP's as established by the HACCP study of the process. Therefore validation and calibration of sensors in time sequences are essential. This guideline applies to all sensors coming into contact with liquids and other products to be processed hygienically. However, it focuses upon sensors for the most common process parameters, particularly temperature, pressure, conductivity, flow, level, pH value, dissolved oxygen concentration and optical systems like turbidity or colour measurements. The objective is to provide a guideline clearly describing standard hygienic requirements and recommendations for sensors and corresponding process adaptations.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
38
干燥颗粒材料生产线旋转阀的卫生工程

Second Editon, May 2017 - Rotary valves are widely used in the food processing industry for continuous discharging, metering and dosing of dry particulate materials from or into attached plant components. Such applications involve hygienic material handling and therefore only rotary valves of approved hygienic design should be used. This document describes the design and operational features of rotary valves that are of importance when rotary valves operate in a hygienic processing environment.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
39
无菌食品制造设备和加工区的设计原则

First Edition, June 2009 - In many areas there is an increasing demand for self stable products. However, microbial product contamination limits the shelf life of sensitive products which are not protected by any preservatives or stablised by their formulation. Products which fail this inherent protection have to be sterilised and in consequence, the equipment must be cleanable and sterilisable. Micro-organisms which are protected by product residues or biofilms are very difficult or impossible to inactivate and the same applies to process areas if resulting in a recontamination risk. This guideline is intended to describe the basic demands for equipment and process areas for aseptic food manufacturing.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
40
干燥颗粒材料生产线阀门的卫生工程

First Edition, October 2010 - This Guideline describes in detail the hygienic requirements of butterfly valves, slide gate valves and ball segment valves. It also briefly mentions pinch-off valves, ball and plug valves as well as cone valves. The hygienic design requirements of rotary and diverter valves are subject of separate EHEDG Documents (Doc. 38 and 41).

Buy
Download i EHEDG Company & Institute Members only (after log-in)
41
干燥颗粒材料生产线转向阀的卫生工程

First Edition, August 2011 - Every process plant is equipped with valves, which fulfil numerous functions. These include line shut-off, opening, change-over and control of product flow, while also giving protection against both excessive or insufficient pressure and intermixing of incompatible media at intersection points in the process line. Diverter valves are applied either when dry particulate material (product) flow has to be diverted into several directions during processing, or when product flow from different lines converges into one line. This Guideline deals with the hygienic aspects of diverter valve design.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
42
盘式离心机 - 设计和可清洁性

First Edition, April 2013 - This guideline covers the hygienic aspects of disc stack centrifuges used to separate fractions of liquid food products or to remove dense solid matter from products. The hygienic operation of a disc stack centrifuge, which is a complex machine with the purpose of collecting non-milk-solids (NMS) or other solid matter from liquid products, relies on proper cleaning by CIP/COP. Therefore, this guideline deals with cleaning as well as design. The guideline does not cover cyclonic types of separators, decanters, basket centrifuges or other types of devices.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
43
食品工业带式输送机的卫生设计

First Edition, April 2016 - This document provides guidance to the hygienic design of belt conveyors specifically for use in an environment where wet cleaning is mandatory, and is supplementary to the general requirements and standards for hygienic equipment. The guidance is relevant where the foodstuff is in direct contact with the conveyor and also in areas where there is a hygienic risk from indirect contamination. Although applicable for use in all food production environments, care must be taken when using these guidelines in considering the actual conditions, product types and the hygienic risks of contamination. Similarly, where a dry application precludes the use of water and liquids in cleaning, different systems may be suited, as described in EHEDG guideline, document 22.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
44
食品工厂卫生设计原则

First Edition, September 2014 - This document provides those responsible for the design and construction of food factories with best hygienic practice guidelines. Following the advice in this document should, therefore, ensure that the building will be designed to the minimum hygienic building design standards that are applicable worldwide. Whilst primarily aimed at food manufacturing sites, this guidance is also applicable to food service buildings. This document does not consider any international or national building standards or safety standards (e.g. fire). It also does not cover hygiene within the construction process which is intended to be provided via EHEDG guidance on maintenance procedures. This document does, however, assume that buildings will be constructed following general civil engineering best practice as failures in the construction process will lead to potential unhygienic features related to hazard harbourage and the reduction of cleaning efficacy.

Buy
Download i EHEDG Company & Institute Members only (after log-in)
45
食品工业清洁验证 :一般原则(上)

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.

Download
47
食品工业通风系统指南 - 建筑通风空气质量控制

First Edition, September 2016 - These guidelines focus on air handling systems installed for food factory building ventilation and its air quality control. Supply systems for process air, compressed air and exhaust air systems such as grease filter systems or dust removal units are excluded from the scope of this document. These guidelines are intended to assist food producers in the design, selection, installation, and operation of air handling systems to meet the air quality and hygienic requirements of the food manufacturing process.

Buy
Download i EHEDG Company & Institute Members only (after log-in)