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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。

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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号关于卫生设计基本要求,及45号食品工业清洁验证的指南文件。

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EHEDG术语表
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P
EHEDG立场文件

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

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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.

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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.

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