|Browse All Terms|
|Beginning With||By Language|
|A B C D E F G H I J K L M N O P Q R S T U V W X Y Z :: All||
A consortium of equipment manufacturers, food industries, research institutes and public health authorities, founded in 1989 with the aim to promote hygiene during the processing and packing of food products.
European legislation requires that handling, preparation, processing, packaging, etc. of food is done hygienically (the Food Hygiene Directive Regulation (EC) 852-853-854/2004), with hygienic machinery (the Machinery Directive (98/37/EC)), and in hygienic premises (Regulation (EC) No. 1935/2004 of the European Parliament on materials and articles intended to come into contact with food).
The objectives of EHDG are:
1. To provide guidance on the hygienic engineering aspects of manufacturing safe and wholesome food.
2. To provide guideline documents on essential hygienic design standards and practices based on science and technology, and to periodically review them. These provide guidance to equipment manufacturers and users on compliance with national and international legislation.
3. To develop test methods that can be used by third parties for hygienic design assessment to aid compliance with relevant legislation.
4. To ensure that the use of the EHEDG name and logo is properly controlled.
5. To identify areas where knowledge of hygienic design is insufficient and to encourage research and development in such areas.
6. To provide a balanced forum for European food processing equipment manufacturers, users and regulators to discuss issues on hygienic design to support food safety and wholesomeness.
Do you have a term that should be included in the glossary?
Submit a term for review