The Hygienic Design Strategy of Krones
Dr. Sven Fischer, Head of Corporate Research & Development at EHEDG Company Member Krones, provides a unique insight in the hygienic design strategy of Krones. Dr. Fischer: 'For more than 20 years now, our good contacts with EHEDG have helped us to make good use of new insights in hygienic engineering and design. With these evolving understandings, applied in our research and development activities, we create competitive advantages, for example by minimising cleaning intervals, food waste and the use of cleaning additives, which results in increased productivity and sustainability performances of our food processing equipment.'

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EHEDG President Ludvig Josefsberg:

‘Happy New Year – plans and projects for 2022’

On behalf of EHEDG, I thank you and your organisation for sharing your collective expertise in EHEDG Working Groups, Sub-Committees and Leadership Teams. Together, we add value to the food industry, while helping each other to be successful in the space of hygienic engineering and design. Please find in this message an overview of our plans and projects for 2022.

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During this pandemic, we have learned that we cannot take our health for granted. No wonder that we also see an increased focus on food safety, and consequently on the importance of hygienic engineering and design. The newly established GFSI Hygienic Design Benchmarking Requirements confirm that hygienic design plays a foundational role in delivering consistent food safety and quality. Furthermore, the industry now widely acknowledges that applying hygienic design can also contribute to productivity and sustainability gains.


To support its members with guidance on how to interpret, prepare for, and comply with the new GFSI requirements, EHEDG established a strategic collaboration with 3A-SSI and embraced the development and publication of Hygienic Design Benchmarking for Food Safety Management systems by the GFSI organisation. We will shortly issue a white paper to support the EHEDG members with guidance on how to interpret, implement and comply to these new HD benchmarking requirements. These kind of initiatives align with our objective to offer our members a consistently high membership value.

The how

How do we plan on going forward in 2022? EHEDG is committed to living up to its mission: to be the leading source of expertise in hygienic engineering and design.To further increase the EHEDG membership value, we will continue to professionalise our membership services. We have implemented clear performance objectives for our Head Office and instructed our Sub-Committees to initiate and deploy new projects and services within the EHEDG strategic framework. These new projects will offer our members better access to the wealth of combined expertise that EHEDG offers.


New projects  

Last year, we witnessed a low training activity - a direct effect of the pandemic related restrictions. To facilitate the deployment of our training modules, we decided to invest in an online training platform. We also plan to streamline our guideline document development processes to support our Working Groups and to comply to our five-year renewal cycle. This process optimisation enables EHEDG to issue 10-15 new and updated guideline document releases every year.


Initially, the implementation of the five-year renewal cycle for certification was a painful process, but it has now come up to speed, and today we have more active certificates than ever before, plus a solid backlog of certification requests. This illustrates that the revised EHEDG Certification Program is highly valued by our members.


And after last year’s successful pilot, we are currently inviting hygienic engineering and design experts to conduct a new set of freely accessible EHEDG Connects Webinars. We will also launch the new welcome kit that will help our new members to quickly find their ways around the EHEDG community.


As with regard to member events: we have decided to run the EHEDG World Congress every second even year, repeat the successful EHEDG Online Event from 2021 every second uneven year, and run a physical EHEDG Plenary Meeting every year. So, EHEDG is ready to organise a large EHEDG World Congress in München in October this year, which was originally scheduled for 2020. We express our appreciation for the loyalty shown by all sponsors for their continued support of this delayed event.


Additionally, we have decided to launch a loyalty recognition programme for EHEDG Company Members, distinguishing them as EHEDG Company Gold Members, as well as an EHEDG Honorary Member programme for individual volunteers that have actively contributed to EHEDG over a long period of time. Details of the loyalty recognition program will follow.


Behind the scenes

With the completed transition of the Head Office to the Netherlands, all operational support and office activities are now officially unlinked from the former VDMA offices and systems. This was a necessary step to comply with the legal requirements that apply to managing EHEDG as a non-profit ANBI-status foundation. The last step in this transition is the ongoing replacement of web shop functionality.


We will launch a redesigned four-language website in the second quarter of 2022. This updated website will offer a better user experience, with simplified navigation, enriched member data updates, and a better integration of back-office processes. Part of this process is to redirect all local EHEDG domains to, which will enable us to harmonise our communications in line with the EHEDG values. In other words: we are moving with the times, for your benefit, and we thank you for your patience and support.


Some changes in leadership

Frederik Wellendorph has left the EHEDG Advisory Board and is followed up by Holger Schmidt (Mettler-Toledo). Karl-Heinz Bahr has decided to step-down as the chair of the EHEDG Sub-Committee Communication. A process to find and appoint a new chair for this sub-committee is ongoing. Karl-Heinz has kindly offered to stay on until a replacement has been identified.


Wishing you all a healthy, safe and successful start of this new year,


EHEDG President Ludvig Josefsberg



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EHEDG Connects Industry Stories:

Get connected and get noticed

EHEDG offers various options to show share and show off your expertise. Click on read more for an overview. Do you work in marketing and communications and is your company an EHEDG member? Drop us a line with your contact information at: - include subject line: "MarCom Contact"

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The Networking Value of EHEDG
EHEDG Members open up to EHEDG Community

What's the best place to network? Press play and find out. Interview with Maria Francheteau, Communications Department Manager at EHEDG Company Member Polysoude S.A.S. Do you work in marketing and communications and is your company an EHEDG member? Drop us a line with your contact information at: - include subject line: "MarCom Contact"

EHEDG Connects Polls
Monthly statements for online discussion

Once every month EHEDG Connects publishes a statement related to hygienic engineering and design. EHEDG members (and not-yet-members) are invited to share their opinions and their practical experiences on the EHEDG company page on LinkedIn:


Ask an EHEDG ExpertEHEDG subject matter experts answer questions related to hygienic engineering and design. Follow EHEDG on LinkedIn, Youtube and Twitter to stay connected and find all previous episodes on:



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EHEDG Guideline Documents

Ready for download, ready to search and find

Several EHEDG Working Groups completed their new guideline document updates this year. The new EHEDG Guideline Documents will soon be freely available for EHEDG members via the website. In the meantime, check out this article series on EHEDG Guideline development with various EHEDG Working Group Chairs:

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In conjuction with new EHEDG Certification and EHEDG Training and Education offerings, the new guidelines raise the EHEDG Membership Value, illustrated in the EHEDG Membership Value Wheel. Also check out the new EHEDG Guideline Document Search Engine on:

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14th EHEDG Plenary Meeting

Strategic direction, projects and a surprise investiture

On the 20th and 21st October, more than 70 delegates representing the EHEDG Foundation Board, Advisory Board, Executive Committee, Sub-Committees, Regional Sections and Head Office attended the 14th Plenary Meeting, which was delivered in a hybrid in-person and virtual model due to ongoing worldwide Covid-19 restrictions.

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The main purpose of this meeting was to present the organisational strategic direction, share the latest projects, developments, achievements but also portfolio gaps and challenges, introduce and welcome new EHEDG colleagues, and bid farewell to old ones too. The participants had in fact the opportunity to say goodbye to Piet Steenaard, who ‘retired’ from his role as EHEDG Treasurer – a position that he has diligently and passionately covered for almost three decades.

For his longstanding and meritorious service not only to our foundation but also to the community, Piet was awarded an honorary knighthood of the Dutch order of chivalry of Orange-Nassau, which dates back to 1892. The prestigious title was bestowed by the mayor of Almere Franc Weerwind, on behalf of the King of the Netherlands. In an intimate ceremony Piet was joined by his family, long-time friends and colleagues, from the different associations he has been involved in, as a volunteer in the last 50 years.


Picture: Piet Steenaard, proudly wearing the insignia of Knight of the Order of Orange-Nassau, with at his side his wife Ada. 


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We are refreshing our visual identity!

We noticed that the EHEDG brand is not consistently represented across offline and online channels and platforms. There are many deviations from the official logo that should be discouraged, to safeguard the recognition, brand value and trustworthy reputation of EHEDG. As we aim at retaining the core identity and the integrity of our foundation, we opted for a brand refresh: a makeover, rather than a total transformation, that calls for an updated logo and other design components.

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We are refreshing our visual identity!


Refreshed look. Same vision and mission.

We didn’t start over. We kept the most recognisable and important elements to align with our history and culture, to whom we are and what we stand for. To ensure consistency and support EHEDG recognition in the marketplace.

The outline that we introduced around the logo captures the mission we’re relentlessly committed to: be the leading source of hygienic engineering expertise, and enhance food safety and quality across the whole industry.


Branding guidelines.

In order for a logo and other brand elements to be effective, they need to be used cohesively.

We have created a practical guide that translates our organisation’s mission, vision and values into visual design. A resource for you to produce all your business, communications and marketing collaterals and ensure they reflect our branding when it comes to colour palettes, typography, text positioning, proportions and so on.

Manual and visuals will be available for download by mid-November. Just access your EHEDG dashboard using your credentials and head to the folder ‘Brand Identity’.


A phased roll-out.

We do not expect the migration from the old to the refreshed logo to happen overnight. To remain budget conscious while maintaining our new brand standards, we ask that you please begin phasing out the use of the old logo based on the below timeline. Questions? Feel free to reach out to us at officeProtected








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EHEDG President Ludvig Josefsberg:

‘A safe and smart investment in sustainable success’

‘We are living in times of great change’. This message was expressed in various keynote speeches during the EHEDG Online Event 2021. After an era of globalisation, and now recently a global pandemic, many industries find themselves confronted with new demands for safer, more sustainable, and less wasteful processes. Consumers and investors demand full accountability for the environmental impact of industrial activities, and new legislative rules raise the bar for sustainable success and create new level playing fields in various sectors. The food industry, being one of the biggest sectors in the world, is called to lead by example. That’s why we continue to advance towards rising standards in food safety, food quality, productivity, and sustainability, while minimising food waste, energy consumption, and the daily usage of water and cleaning chemicals.

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EHEDG Membership Value

EHEDG can play a pivotal role in these challenging times, because educating yourself and investing in hygienic engineering and design offers many opportunities to optimise food production. With its 600+ EHEDG Members, representing leading food processing companies, machine producers and academic institutes around the world, I feel that EHEDG has a special obligation, and capability, to support its members in the most practical ways. That is why I am convinced that EHEDG needs to continue to invest in developing its product offering to further increase the value of your EHEDG Membership.




EHEDG Certification

We know why food processing companies prefer to invest in EHEDG certified components: they don’t want to worry about the cleanability of their food processing lines. We also know that there is a growing demand for certified systems and complete production lines. The EHEDG Testing Laboratories are currently very well equipped to physically test and certify components, but we need to expand our joint activities in this area quickly. The recently developed new testing method, that is applied in the testing of the external cleanability of open process equipment, is a small but good step in the right direction. The newly established GFSI benchmarking requirements will further force the industry to adapt to secure the primary goal of food safety management systems: food safety will always be our main priority, and that’s why we must make sure that every single EHEDG certification scheme is always firmly grounded in relevant EHEDG Guideline Documents.        


EHEDG Guideline Development

With the need for more flexible, scalable, and productive food processes comes the need for more process oriented EHEDG Guidelines. That is why the expert volunteers of the EHEDG Working Groups started developing guidelines dedicated to specific food process categories. The first results can be downloaded from the EHEDG Website. EHEDG will continue to develop hygienic engineering and design guidelines that meet the evolving practical needs of the food industry.


EHEDG Guideline Documents contain the current expert consensus on hygienic design directives. Following the rapidly growing industry demands to optimise not only food safety and quality, but also productivity and sustainability, we will need to broaden the scope of the EHEDG Guideline Documents. This cannot be done overnight, as there are many EHEDG Guideline Documents in place, but future EHEDG Working Group requirements will have to reflect this transition.


EHEDG Training & Education 

The pandemic reminded us that we need to rapidly expand our online training offer. Since online training doesn’t require participants to travel, and is therefore also more affordable for all concerned, it will allow even more food industry workers around the globe to increase the knowledge about hygienic engineering and design, and level up their performances within their own working environments.


The challenges that EHEDG faces are not only related to the technical education platform, but also to the certain limitations of online training and education. Being able to physically touch and components is an important benefit of real-life courses. That’s why we are investigating options to set up a hybrid training and education course environment that combines online training with a hands-on training experience.


EHEDG Networking

EHEDG Certification, EHEDG Guidelines and EHEDG Training & Education have always been considered the major membership offerings of an EHEDG Membership. I would like to add that the invaluable EHEDG Networking should be considered as the fourth EHEDG Membership offering. More and more food and food equipment industry professionals and scientists have joined online EHEDG Working Group meetings and were able to connect with each other via our social media channels. Currently almost 9000 professionals can be contacted directly via our LinkedIn-page now (

Networking, connecting and sharing knowledge is all about engagement. EHEDG wants to offers its members more opportunities to connect, so we currently evaluate a communication platform that will help you to quickly find trustworthy answers to practical hygienic design related questions. Of course, this initiative can only be successful with your support and engagement. I therefore invite you to share your best industry practices with all of us, so that we can all learn from each other’s’ experiences. Just drop us a message at and our communication team will be happy to turn your experiences into stories that inspire others and that highlights your company as a leading member driving positive change and innovation. 

EHEDG Hygienic Design Strategy

EHEDG unites experts from all areas and levels of the food industry and academia, and they all share a universal sense of obligation to further advance food safety, quality, productivity, and sustainability. EHEDG has been doing that for 30 years, but we are now living in times of extraordinary change. The new GFSI Hygienic Design Benchmarking Requirements (Document JI & JII) have the potential to result in new legislative enforcement that will drive companies on all levels of the food supply chain to adopt and apply hygienic design.

Simultaneously, tougher demands by food consumers and food industry investors will accelerate the need for sustainable processing, and hygienic design is a key element of being able to comply with those demands. I invite you to look into this
EU document about Best Available Technologies for Pollution Prevention & Control (Sustainability), particularly page 119:

Let there be no doubt about it: the research results, gathered in real industry situations, proof that investing in hygienic design leads to major savings in cleaning time, water and chemical use and equally significant productivity gains. In other words: investing in hygienic engineering and design is the most effective investment strategy for sustainable success. At EHEDG, we will continue to support you along the way. 


With best regards,

EHEDG President Ludvig Josefsberg

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Cleaning Validation in the Food Industry

New EHEDG Guideline helps to apply effective cleaning validation steps

EHEDG is about to publish a comprehensive hygienic design guideline dedicated exclusively to cleaning validation. Chair of the EHEDG Working Group Cleaning Validation Hui Zhang (Unilever): ‘Everyone involved in food processing who wants to strengthen the reliability of their cleaning validation processes can put this guideline to good use. It will help to tackle cleaning challenges and minimise contamination risks.’ After publishing this guideline, EHEDG will include the topic of Cleaning Validation in its training program in order to further support medium and small companies to optimise their cleaning validation processes. Please also read the article below.


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The Working Group Chair:

Hui Zhang currently works as a Quality Expert for the Unilever Global Quality Group. Her focus area is hygienic design, cleaning and disinfection. Before she started her job at Unilever, she obtained her master’s degree in molecular plant science at Leiden University. As the chair of the working group Cleaning Validation, consisting of multidisciplinary experienced experts, her main responsibility is to provide leadership and facilitate the process of the guideline development, from drafting towards completion. She also serves as the first point of contact when people have feedback, technical questions or any comments about the contents of the guideline.


The Working Group Members 

The members of this working group work at diverse companies, from manufacturers of foods and food raw materials, via manufacturers of cleaning and disinfection chemicals to machinery manufacturers and consultancy companies that provide food hygiene services and hygiene solutions. 


What are the basic criteria which food processing companies should apply to determine the correct degree of cleaning validation, specifically enhanced cleaning validation?

Hui Zhang: ‘The primary criteria of cleaning validation is visual cleanliness. In addition, acceptance criteria should be set up based on food safety requirements, like pathogens, allergens etc; or based on product quality requirement, like spoilage organisms, colour or other appearance attributes of the finished product etc.. It should be product-specific or product group specific, considering the worst-case product. From the operational point view, when people take the sample on the product contact surface after cleaning and disinfection, the acceptance criteria may be expressed as maximum limits for the amount of residual on the surface, for example in microgram per square cm for organic matter, or CFU colony forming unit per cm² for target microorganisms. When taking samples from the rinse medium after cleaning, the criteria may also be expressed as the maximum limits of residual in the ‘rinsing fluid’ for example in µg/mL for organic matter or allergens, or in CFU per mL from microorganisms etc..’


What are the differences between validation, monitoring and verification, and how do they relate to each other?

‘These three activities are intimately related with each other. Cleaning validation is a process of obtaining evidence that the cleaning program is effective and delivers consistently the predefined results when predefined cleaning processes are conducted. Typically, it answers the question: does my cleaning procedure work? Monitoring is performed during every cleaning procedure. It includes a planned sequence of observations, measurements, records of control parameters, to assess whether the cleaning procedure is performing within specifications. Monitoring activities are typically “real-time” measurements during cleaning, and it answers the question: is it working? Verification determines that the control parameters have been implemented as intended. Verification occurs during or after the cleaning procedure through a variety of activities, including observation of monitoring activities and review of records. Typically, it answers the question: did it work?


What are currently the main challenges with regard to cleaning validation?  

‘While everyone in the food industry agrees that cleaning validation is critical to guarantee the consumer safety and product quality, there is still a knowledge gap about how to conduct cleaning validation correctly and effectively.  Substandard cleaning validation may put the safety of our consumers at risk; on the other hand, taking an extremely conservative approach is also unnecessary, time consuming and creates impractical demands on resources.’


What is the scope of this guideline, what’s new and what is not included?

‘This guideline provides the overall concept, a master plan of cleaning validation. The Master plan is a structured approach with step-by-step guidance to complete the cleaning validation. Particularly, I would like to mention that this guideline provides a template of cleaning validation protocol and record, which is a new element in the EHEDG Guideline. We give clear instructions on how to use the template and what should be filled. I hope users can easily follow the protocol to establish their own validation, monitoring and verification programs. This guideline provides general advice and does not cover specific validation programs for a specific product.’


Is this guideline also valuable for big companies like Unilever that have their cleaning validation practices firmly in place? 

‘EHEDG is a great platform for companies to exchange knowledge and experiences with each other. All member companies can benefit from the extensive professional network of the EHEDG organisation, regardless of the business size. During the development stage of this guideline, we shared our practical experience with each other. After publication of the guideline, EHEDG will include Cleaning Validation in its training program and will help medium and small companies to build up their capability through training courses. After publishing this guideline, EHEDG will include the topic of Cleaning Validation in its training program to further support medium and small companies that want to optimise all of their cleaning validation processes.’ 

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Safe food, smart processing, sound investment

Quarterly message of the EHEDG President Ludvig Josefsberg

In my role as EHEDG President, one of my responsibilities is to enable this organisation to adapt to the evolving needs of the food industry. The EHEDG Advisory Board supports me and the other members of the EHEDG leadership team in this regard. The board members speak on behalf of food producers and food equipment manufacturers that strive for excellence in performance in food safety and quality, as well as in productivity and sustainability, through hygienic engineering and design.

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Safe food, smart processing, sound investment  


Driven by the daily practical challenges faced by the food supply chain, EHEDG continues to offer hands-on support through its membership offerings, powered by our widely applied Guideline Documents. Check out the interviews in this newsletter with Hui Zhang and Dirk Nikoleiski, who chair the two EHEDG Working Groups that have recently published new EHEDG Guideline Documents. These guidelines are also foundations for our certification schemes, and the training and education programs. 



Membership must be value-adding


EHEDG membership benefits are essential tools to enable our Company Members to swiftly adapt to new food trends without compromising on food safety. Regardless of the wide variety in taste preferences, we all expect our food and beverages to be safe to consume. That’s why our main mission is to effectively contribute to global food safety by providing guidance in hygienic engineering and design. However, the fact that choosing hygienic design can also yield benefits in food quality, productivity and sustainability is a great bonus, which value should not be underestimated. 


Investing in hygienic engineering and design is the smartest choice that any food company, big or small, can ever make. That’s why EHEDG continues to grow consistently, with new members joining from all over the globe. During the this first half year alone, we registered 37 new member applications (27 of which are processed so far). We welcome them all, big and small, as EHEDG is a great community for all companies that want to learn and share expertise.


It is also important to remind ourselves of our history and acknowledge those we owe our success to. Thus, we are currently evaluating how we can adequately show our recognition and gratitude to long term members and consistent personal contributions. We expect to implement a program for this in 2022.


Events, plans and collaborations

We are happy to see that the Covid-19 epidemic slowly loses its paralysing grip on our global community. That’s why we are optimistic to plan our global online EHEDG Online Event in September and our Plenary Meeting scheduled for October. These we expect to be a combination of digital and real-life events. The EHEDG World Congress in Munich, that has been postponed twice since 2020, will finally take place in October 2022. 


Meanwhile, we continue to strengthen the close collaborations with like-minded organisations like 3A and GFSI. The new GFSI Hygienic Benchmarking Requirements are expected to significantly boost the demand for hygienic engineering and design, and that’s why our Hygienic Design Benchmarking Support (HDBS) project, with the aim of developing guidance and training on benchmarking and risk assessment, is so vital. The first outcomes of this initiative are expected during the second half of this year.


P.S. At EHEDG, we all work on a voluntary basis, but we also need to fulfil our responsibilities as a societal non-profit foundation. Therefore, allow me to address those few EHEDG members that, even after having received several reminding notices, still lag behind in their membership fee payments. Our policy states that members that have not fulfilled their payments for two consecutive years will be cancelled. In the interest of transparency and fairness to members that fulfil their obligations, we have as of 2021 started to implement this policy.


With best regards, 

Ludvig Josefsberg

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EHEDG President’s Quarterly Update

Transition completed, ready to advance

In this first EHEDG Quarterly Update of the year, I like to update you on the current developments at EHEDG, which mark the completion of recruitment of new staff, the transition of operations from Germany to the Netherlands, as well as the initiation of a strategic move forward, aimed at further increasing the EHEDG membership value.


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Transition project

On January 1, 2021, the new EHEDG Head Office in Naarden (The Netherlands) took over all operational tasks and responsibilities from the former EHEDG Secretariat in Frankfurt (Germany). As of now, all matters related to the daily operational aspects of EHEDG should be addressed to the new EHEDG Operations Director Adwy van den Berg and his team in Naarden. The new EHEDG employees have been introduced to the EHEDG Advisory Board and the EHEDG Executive Committee, as well as to the global EHEDG community. 


Thanks to the constructive support offered by the departing team members in Frankfurt, we succeeded in bringing the transition to a full completion as scheduled and within budget. In 2021, we will further enhance the new financial, data management and back office systems. Making use of upgraded tools will further improve EHEDG membership support services. New logo variations will distinguish long-term EHEDG Company Members and volunteers who, over the years, have contributed significantly to EHEDG.            



EHEDG implemented a new election procedure to secure continuity in the Foundation and Advisory Boards. The transparent digital election process resulted in four newly elected members supplementing the EHEDG Advisory Board, and one new member joining the EHEDG Foundation Board. 


On behalf of EHEDG, I want to express my sincere gratitude to all the departing EHEDG Advisory and Foundation Board Members for their invaluable contribution, especially to Piet Steenard, who decided to retire as Treasurer & Secretary after more than 25 years of dedicated service. His post will be taken over by former Advisory Board member Matilda Freund. A change in the Executive Committee shall be noted by Hein Timmerman taking over the chairmanship of the EHEDG Product Portfolio Sub-Committee from Dr. Peter Golz, who kindly agreed to continue supporting the Sub-Committee for at least the remainder of 2021. The long-term service and continued support by Peter is greatly appreciated! In the coming weeks, we will introduce all new key people via our social media channels.


Strategic alignment

In 2020, we started a process of strategic alignment, based on the established mission and vision statements. The purpose of the alignment is to make sure that the development of EHEDG products and services are adequately aimed at continuously improving the EHEDG membership value. 


Under the direction of the newly installed EHEDG Head Office team, a member survey was conducted among EHEDG Company Members. The outcome indicates that besides food safety and food quality aspects of hygienic engineering and design, our members are particularly interested in gaining new insights in the factual productivity and sustainability benefits of hygienic engineering and design. It also revealed that small and medium sized food processing companies are lacking a clear value proposition from EHEDG. In particular, there is a perceived gap, according to the SME´s, between our general hygienic design guidelines and the SME´s capability of practical application on the work floor. The survey provides important direction to future EHEDG portfolio developments, support and communication activities.      



In the world of EHEDG, everything revolves around establishing fruitful connections between professionals on all levels and from all areas of the food supply chain. By joining forces, we can better meet our professional and societal duties to contribute to safe food production. The close collaboration between EHEDG, 3A SSI and the food industry, and the new Hygienic Benchmarking Requirements of the Global Food Safety Initiative (GFSI), are great examples of this. A new Hygienic Design Benchmarking Support (HDBS) project is in execution within EHEDG, with the aim of developing guidance and training on benchmarking and risk assessment, facilitating the certification of production facilities. The first outcomes of this initiative are expected before the end of this year.


EHEDG is ready to advance, so I encourage you to connect and work together, so we can successfully serve our great common cause together. Thank you for your attention.   



With best regards, 

EHEDG President Ludvig Josefsberg    


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Winning assembly in hygienic pipe couplings

EHEDG Guideline Document 8 at work

In food-processing, pharmaceutical and cosmetics industry process environments, piping is used for many purposes, from gas and fluid distribution to cleaning/steaming in place, filtration or heat exchange. All these networks require the execution of numerous manifolds, among which many T-joints. These manifolds are usually manufactured from stainless steel, following the recommendations of EHEDG Guideline Document 8 - “The construction materials must also be corrosion-resistant, non-toxic, mechanically stable, and their surface finish must not be adversely affected under the conditions of intended use”.


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Another leading guideline is the ASME BPE standard, which advocates the use of 300 series stainless steel, and more specifically 316L. Indeed, for hygienic applications, 316L stainless steel is cleanable, cold-formable and contains 2 to 3% of molybdenum, which significantly increases its resistance to corrosion.


For the execution of branches, there are three principal methods:

- The installation of pipes on holes drilled in the manifold (Fig. 1 and 2)

- The installation of T-joints on lengths of pipe (Fig. 3)
- The forming of the branch connections directly from the run pipe (T-DRILL method) (Fig. 4)


Fig. 1: Drilled holes

Fig. 2: Fish-mouth connection


Fig. 3: Welded T-Joints




Fig. 4: Extruded collar (Source: T-Drill) 


For pipes of a thickness of even up to 12,7 mm, the best and most effective method of manufacture of these manifolds consists of mechanically (T-DRILL) forming the branch connections directly on the run piping. This minimises the need for welding, which also minimises the possible locations of leaks or locations susceptible to trapping contaminants. If an additional polishing of the pipes at the welded points is required, it is more effective with mechanically formed branch connection, since there is minimum amount of butt welded and perfectly perpendicular connections.


In the field of the installation of pipes over hole, there are so-called “fish mouth” connections (Fig. 2).

Although the “fish mouth” connection has been the most widely used method for a very long time, it is nowadays the one which presents the greatest risks with regard to hygiene. Indeed, the shape is complex when it comes to welding and, for reasons of productivity, manual welding is widely employed. This method, even with the best manual welder, cannot guarantee a smooth, clean weld bead at the most tortuous areas. Moreover, this shape presents areas where cleaning becomes uncertain.


Where possible, one of the most effective methods consists of elliptical hole milling, mechanically extruding or shaping (collaring) the branch connection and trimming the face of the extruded portion, all without having to move the pipe. After many years, it is accepted that automatic orbital welding is the most recommendable solution for assembly due to the quality of the result, the gains in production, and the fact that it meets all the requirements of High Purity.


Fig. 6: Equipment for mechanical extruding and collaring of tubes



Another common aspect of these industries is that their systems are manufactured from polished austenitic stainless-steel pipe, generally assembled by autogenous butt welding or by fusion. When executed correctly, and when the sulphur content of the elements is very similar, this type of weld produces a highly solid join, with no cracks or porosity which might trap elements susceptible to subsequently contaminating the product. It might be necessary, in the field of Ultra-High Purity, to carry out an electropolish in order to optimise the flow.


To ensure correct assembly, a number of characteristics inherent to the execution of these manifolds with extruded holes must also be taken into consideration. Mechanically forming the branch connection systematically involves a very slight ovalisation which must always be included in the normalised values of the orbital welding.


Extrusion also involves some reduction in the thickness of the mechanically formed branch outlet; this is perfectly known and under control, depending directly on the ratio between the diameter of the branch and the diameter of the manifold. Knowing that the more similar the run and branch tube diameters are, the more important the thinning of the wall is, a ratio close to 2 is generally used to optimise the result of the assembly.


The height of the collars thus formed is determined by the material used, its elongation and the dimensions/ratio of the run and branch pipes. Typically, the collar height varies between 2 and 20 mm between the small and large pipe dimensions. This height is of course altered by the operation of trimming the face to guarantee an optimal contact surface with the branch pipe. It has been experienced that with the height of the mechanically formed collar it is perfectly possible to carry out the assembly via orbital TIG welding.


Of course, the height of the collars implies that in certain cases the welding head should feature specific equipment. It must have a system which tilts or skews the electrode to position it in the area to be welded, ensuring an effective gas shield in order to prevent any oxidation. According to the type of heads used, the gas shield will be either in a closed space (Fig. 7) or by diffusion (Fig. 8).


Fig. 7: Orbital TIG welding with a closed chamber welding head



Fig. 8: Orbital TIG welding with an open type welding head with shield gas diffuser


Evidently, an additional precaution, whichever type of head is used, will be to implement a gas system on the other side to prevent any oxidation of the internal weld bead as well. Nowadays, welding generators are equipped with dialogue systems which enable the selection of the best operating method according to various parameters such as the diameters implemented, the materials, etc. Assisted programming favours weld quality. Division into welding areas facilitates mastery of the weld pool in every respect, and more specifically, its position, its thickness and its shape within the joint.


In conclusion, technical breakthroughs and technological innovations in the mastery of welding materials and procedures currently guarantee the quality of products and installations while improving productivity. Mechanically shaping the collars on the manifolds minimises the number of secondary welds and operations, reduces the quantity of T-joints purchased and is perfectly compatible with an orbital TIG-welding equipment, ensuring weld repeatability in complete safety.


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EHEDG Sub-Committee Communication Team:

Connecting people and their expertise increases membership value

We are the EHEDG Communication Team. We support EHEDG Working Groups with communication services.

Two years ago, we embarked on a venture to increase the visibility of the European Hygienic Engineering and Design Group, to reach a wider audience of food industry stakeholders. Want to know where we are heading? Tap on 'read more' to learn more about our EHEDG communication support services, and connect with us on LinkedIn to start benefitting from it:


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We set up online communication platforms, developed magazines, brochures and leaflets, and we started publishing articles, video reports and interviews on the EHEDG website, LinkedIn, Twitter and YouTube channels. By now, we've managed to reach our first goal: attract a high-quality group of industry food and food safety industry professionals for our publications. The group of food industry professionals that follows EHEDG online keeps on growing steadily, from 200 when we started out to the current 6500 food processing and food processing equipment professionals that are eager to hear what EHEDG has to say about hygienic engineering and design. So now is the time to share your knowledge and views, in EHEDG Working Groups, and on our EHEDG Publication Platforms. Welcome in the golden era of hygienic design!

Questions to answer
EHEDG wants to be a lively community that actively promotes the benefits of hygienic design by offering hands-on support to the industry. That’s why our next goal is to actively connect food industry stakeholders with EHEDG subject matter experts. In the coming years, we plan to find new ways to unpack the wealth of expertise available within this growing expert community, and we need your support to do so successfully. Our audience is looking for practical answers to practical questions about hygienic engineering and design - questions like: what level of hygienic design do I need for my application? How do I reach that level? Where do I start? How do I apply the guidelines, certification and training offerings to optimise the food safety, productivity and sustainability of my food processes? If you can provide clear answers to these questions, contact us. If you can share best practices that illustrate the value of hygienic design, contact us. If you are passionate about a new innovation that can help EHEDG members to move forward, contact us at: editorialProtected

Where do you fit in?
Did you contribute to an EHEDG Guideline Document and could you help an equipment manufacturer to apply that guideline in an engineering process? Why not share your expertise in one of our future Q&A sessions? Or are you an EHEDG Authorised Trainer who can lead an online masterclass for food producers striving to optimise their operations and maintenance results? Why not let us know how you apply hygienic engineering and design? Send your contact info to and we might well be able to connect you with your future audience. 

Supporting Working Groups and Sub-Committees
The EHEDG Sub-Com Communication Team currently offers a set of communication services for EHEDG Working Groups that are about to publish a new guideline update. These existing efforts are aimed at generating interest and media exposure for the new guideline documents, so that more food industry stakeholders take notice of the practical value of each new official EHEDG Guideline Document. We now plan to expand this communication support by connecting food industry stakeholders with EHEDG subject matter experts who can answer their practical questions. Simultaneously, we are developing an editorial support service for all active EHEDG Working Groups to free them from the burden of tedious word-smithery, which often consumes big portions of the working group meetings. By making use of this editorial support during the guideline development process, the working group members can focus entirely on discussing the actual contents of their guideline. We expect this to significantly speed up the guideline development processes. Last but not least, we actively support the other EHEDG Sub- Committees (EHEDG Sub-Committee Regional Development and EHEDG Sub-Committee Product Portfolio) in their communication activities.

Future steps: new communication goals and projects
In the coming years, we continue to show to a growing audience that EHEDG helps to make smarter engineering, design and investment decisions for improving food safety, food quality, productivity, sustainability, and consequently the profitability of industrial food processing. We will deliver hands-on, practical information and provide communication support for a number of projects, like the development of new online training modules, new publication materials, online expert platforms, and a more user-friendly EHEDG website. A guideline search engine to unlock the valuable information in the EHEDG Guideline Documents effectively is also in progress of being developed.

We are happy to contribute to the important societal mission of EHEDG to support food safety, food quality, productivity and sustainability, and to present EHEDG to the world as the leading expertise community in hygienic engineering and design. To do that effectively, we need your support, your expertise and your engagement. The first step is to get in touch with, so please do so, by sending us an email at: We are happy to connect.

With best regards,

EHEDG Sub-Committee Communication
Cristina Annoni, Lammert Baas, Claudia Baenen, Karl-Heinz Bahr, Bengt Eliasson, Michael Evers, Susanne Flenner, Rob Groot, Kees van de Watering.  

Please feel free to connect with us via LinkedIn:

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Ask an Expert: hygienic validation of closed food processing

Insights and guidelines to optimise food safety & quality

Closed food processes may offer food safety advantages compared to open food processing, like a better protection against external hazards. But there are also disadvantages: how do you know for sure that your closed process circuit is sufficiently clean? EHEDG Authorised Trainer Martin Barnickel shares valuable insights on how to maximise food safety performances of closed food processes by applying hygienic cleaning validation techniques.


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About the Expert 

Martin Barnickel studied agricultural sciences at the Technical University Munich in Weihenstephan with a focus on dairy technology and processing. Since 1991 he has been working as a trainer and teacher for dairy managers and technicians for the Lehr-, Versuchs- und Fachzentrum für Molkereiwirtschaft (Training, Test and Competence Center for Dairy Systems) in Kempten/Germany. He also develops and designs test equipment and works on plant engineering and design as a chief project manager and shares his expertise as a seminar lecturer, author of scientific literature and as a consultant.


What’s the importance of validation to guarantee food safety? 

Martin Barnickel: “Regardless whether you are a food safety manager working for a food producer or an engineer developing components for closed food or packaging processes - there’s nothing more reassuring than thorough quantitative validation of cleaning regimes. To guarantee food safety, several physical, chemical and biological hazards need to be addressed and validated.” 


What are specific challenges for closed food processes? 

“Closed food processes are prone to a wide range of food safety hazards, such as microorganisms and their toxins, residues of previous products or cleaning and disinfection agents and lubricants, and unwanted food ingredients from previous production batches that can constitute as allergens. Therefore, all closed processes need regular and effective cleaning, with or without disinfection/sterilisation. Unfortunately, some installations are quite difficult to clean thoroughly, with potentially devastating effects ranging from minor health discomforts to food poisoning illnesses and even deaths.” 


In your publications, you speak of the ‘kinetics of contamination’. Please enlighten us.

“Let’s have a closer look at the kinetics of contamination in a very common closed food process in dairy plants: pasteurisation. In these closed food-processing systems microfilm growing and contamination often occurs at the preheating and in the heat recovery stage at temperatures under 55 degrees. A precise control and documentation of pasteurisation conditions (usually 75°C for at least 15 seconds) is an absolute prerequisite to guarantee food safety in closed food processing. In general, the rule of thumb is that no one should settle with solely applying disinfection techniques when sterilisation is technically achievable.”

Picture: Martin Barnickel (interview continues below picture)

Can you share another example with us?

“Another example of kinetics of contamination is a contamination hazard that’s triggered by a panel breakthrough that may cause contamination of heated product with pathogenic microorganisms. Breakthroughs in plate heat exchangers should be tested therefore at least twice a year. Plates should not be in use for more than 5 years. In general pasteurized products should not be processed longer than 20 hours without CIP even then when the facilities were sterilised at the beginning. Otherwise a pasteurisation resistant flora may take the upper hand after that period of time. Others hazards can arise from deteriorating hygienic conditions due to aging installations. That’s why processing facilities need to be regularly tested for cracks, cavities, dead spaces and leaks. Sterile product sometimes is processed for days without interim cleaning. To prevent a facility from becoming a source of recontamination, it should be entirely free of dead spaces, it has to be bacteria-tight and operated in a professional manner at all times.”


What are the most telling validation criteria?

“The very sensitive criteria for the effectiveness of cleaning programs is the differential TOC analysis in rinsing water. Visual cleanliness and the absence of odors and biofilms are not enough by far. It is pointless to further examine equipment that doesn’t meet these most basic validation criteria. UV light generally helps to detect traces of residual material (> 4 µg/cm²). Similarly, dyes can be used to detect unwanted residuals in the closed process line. With the help of a endoscopes difficult to access and hard-to-clean spots in plants can be visually inspected. However, in many cases, a periodic disassembly may be required as well for control purpose. Because it is nearly impossible to install anti-biofouling strategies hygienic plant design, residual free cleaning an effective sterilisation is mandatory. The applied monitoring techniques should be able to quantify the hygienic level before and during the production. Problematic biofilm formation can only be avoided by cleaning in time. Rising differential pressure can be regarded as an imprecise online early warning tool. In addition to these, biological parameters such as ATP content (a constituent of all living cells central to energy transfer), total direct cell counts (TDC), which represent the concentration of microorganisms or assimilable/total organic carbon (AOC, TOC), substances which promote microbial growth, and the biofilm formation rate (BFR) may be used for assessing the hygienic level of the plant after CIP and SIP.”


More info

Please stay tuned for a more in-depth article on this subjects by this EHEDG Subject Matter Expert on For a comprehensive overview of validation techniques for closed food processes, please download the EHEDG Guideline publications of the EHEDG Working Groups Cleaning and Disinfection and the EHEDG Working Group CIP on

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In memoriam: Ir. Ernst Paardekooper

Knowledgeable and charming, with a creative and inquisitive mind

EHEDG lost one of its greatest hygienic design and food safety ambassadors. Ir. Ernst (E.J.C.) Paardekooper, who was widely respected for his expertise in microbiology, agro-technology, food safety and quality, passed away on November 6 at age 88. With his work, expertise, ideas and commitment, Paardekooper consistently contributed to global food safety and the development of the European Hygienic Engineering and Design Group for more than 30 years. 

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After he completed his studies at the Technische Universiteit Delft in 1976, Paardekooper became the division manager of the Food Technology and Microbiology Department at TNO Voeding. He always remained true to his lifelong passion for food safety, and from 1989 to 2019, he was the chairman of the EHEDG Regional Section in the Netherlands, while continuing his work for TNO Voeding until his retirement in 2002. Ernst was a forward-looking visionary who, for example, already predicted the future of non-animal sourced proteins in the meat industry and the affiliated convenience food industry. In 2015, EHEDG distinguished him as an Honourable EHEDG Member for his lifelong contributions to the foundation. 

Ernst will be missed by many, and for many years to come. First and foremost by his beloved family and friends, and also by countless professionals in the global food industry, who valued him very much for his substantial body of knowledge, his creative and inquisitive mind, his relentless passion for food safety, and his talent to connect professionals of all backgrounds to contribute to food safety advancements around the world. The life and the legacy of Ernst Paardekooper will continue to be an inspiration to all of us.

Frans Saurwalt, Chair EHEDG Regional Section The Netherlands:
“With our honourable EHEDG member and longstanding EHEDG chairman Ernst Paardekooper, we lost a memorable and amiable expert and food safety ambassador of great stature. Right from the very start of EHEDG, Ernst contributed to a professional domain that was really close to his heart: food safety. His impressive knowledge, extensive network and his experience where of great value to establish safe food production through hygienic design. His personal efforts, enthusiasm  and commitment greatly helped EHEDG-NL to obtain an important position within the food industry. We feel deeply grateful to have known him, and we wish his next of kin solace and strength.”

Patrick Wouters, Vice-President EHEDG International:
“We remember Ernst with a great sense of gratitude. He was always full of enthusiasm, and full of ideas for new initiatives. He was able to encourage and motivate anyone to really go for it. His devotion to manage food safety, in particular through hygienic design, was remarkable and provided guidance and support to the Dutch Food Industry.”

Frank Moerman, former Chair EHEDG Regional Section Belgium: 
“Ernst was a charismatic motivator for many, and he played an active role in the development of the regional EHEDG section in Belgium. We’ve lost a true ‘compagnon de route’ and we will miss his companionship and great knowledge.” 

Carina Grijspaardt Vink, former chief-editor technical journal VMT:
“Ernst was a true inspirator with so many ideas, and he had a great interest in new developments. Besides his expertise, his extensive network was his greatest strength. He was able to connect people from different backgrounds and his out-of-the-box way of thinking was very valuable for VMT.”  

Judith Witte, chief-editor technical journal Voedingsindustrie:
“Ernst was a real visionary, who was often far ahead of his times. In his roles as chairman of EHEDG and the Amplitude Foundation, he continuously shared his knowledge, while raising the awareness for technological advancements that could contribute to improving food safety. He was a true explorer at heart, and was always very well informed about the latest developments and innovations.”  


Ir. Ernst Paardekooper (right) is granted the Honourable Membership status at the EHEDG Building Congress 2015, by Dr. Patrick Wouters.

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Engineering food safety: adopting the right mindset

An interview with the hygienic design engineers of Iv-Industrie

How do companies integrate EHEDG products into their products and services? Find out how engineering agency Iv-Industrie develops its hygienic design engineering services and applies EHEDG expertise in their engineering projects to optimize the cleanability, productivity and sustainability of their clients’ facilities.


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Regardless if you are involved in greenfield or brownfield development projects, the work of engineers can greatly affect the food safety aspects of production plants. So how can we ensure that hygienic engineering guidelines are effectively implemented? EHEDG Connects posed this and more questions to Deputy Director Jeroen van den Boezem and Senior Project Engineer Christian Hospers, who both work at Iv-Industrie, an engineering agency specialised in hygienic engineering.

How would you define good hygienic engineering?

Jeroen van den Boezem: “Good hygienic engineering incorporates food safety considerations in all engineering design aspects of a food production site, from the buildings down to the supporting facilities and process lines, and thus permeates all development levels. Good hygienic engineering is only feasible if the engineering agency has a thorough understanding of all the specific requirements and local food processing circumstances. Whether it concerns new constructions or upgrades for factories, warehouses, utilities and process installations - this understanding is always the foundation on which we base our engineering and consultancy services. We then provide all necessary expertise on hygienic engineering and design, food and process safety, production logistics, hygiene zoning, laws, regulations, standards and guidelines. By hygienic engineering, we enable food manufacturers to pragmatically develop effective and hygienic processes and applications.” 

How exactly do you determine these hygienic requirements?

Christian Hospers: “Oftentimes, clients approach us with an assignment to engineer a hygienic solution. The first thing we do then is to define what they mean by hygienic design. When they say it has to be easily cleanable, we keep on asking questions, because essentially, every installation is cleanable if you have enough time and resources. Together with the client, we determine their exact needs and requirements, until we have a measurable goal, like for example: this specific part of the process line needs to be cleanable within a time frame of two hours, after which there may only be a maximum number of microbes per square centimeter. Now that is a goal that can be validated, and a clear starting point for our services.”

> Jeroen van den Boezem, Deputy Director Iv-Industrie
   (interview continues below picture)

What’s the best way to select a suitable engineering agency for a HD-project?

Van den Boezem: “Food and pharma companies are advised to first have a critical look at their own organization and situation, to determine the boundaries of their own expertise and the level of involvement they want in a specific project. Do you expect your engineering agency to primarily execute engineering work while following up on your own hygienic engineering and design standards? Or are you looking for an engineering partner that can challenge you to find new and better solutions that might have been previously unknown to you? It’s crucial to be clear about functional requirements right from the start, and to also define hygiene requirements in measurable terms. Having a baseline measurement will help to do this, and of course an early mapping of logistic challenges will limit the impact of a project on ongoing production processes.”  

> Christian Hospers, Senior Project Engineer Iv_industrie
   (interview continues below picture)

What do your engineers need to create the best hygienic design?

Hospers: “Good hygienic engineering starts off with a thorough assessment of all the clients’ needs and functional requirements, because to create the best possible engineering design, we need to have a comprehensive overview of all related aspects. We don’t need to know every specific technical detail of the food process itself. Our main task however is to translate functional production requirements into a hygienic building and installation design that serves all functional and food safety goals. So the first thing that a good engineering agency will do is to ask the right questions, and to explain what specific information they need in order to develop the best possible engineering design. It’s why we invest extra time and effort in creating effective project teams in the pre-engineering phase. The type of project determines how we do that. In a brownfield-situation, we start with carefully mapping the existing situation. At this stage, we don’t analyze anything yet - we initially only collect information. We map the existing situation to know our spatial, functional and logistical boundaries.”

How do you implement hygienic design guidelines in your engineering?

Van den Boezem: “Since many hygiene-determining aspects influence each other, many single engineering design choices together determine the final food safety performance of a plant. We often approach engineering projects from a building design level. Zoning is extremely important, and so are logistics and product and people flows. Zooming in on the different process line areas follows up after that. We always strive to minimize food safety risks in the early engineering design phases, for example by adapting the piping routes to optimize cleanability, and by performing maintenance work away from the production areas. And we consistently validate each engineering process step by applying a validation model. In this V-model, the first stage is the most important one, because it determines the requirements which are critical, e.g. which cannot be compromised upon.”   

What’s your best advice to engineering agencies and their clients?

Hospers: “Hygienic engineering is more than a procedure that you can apply just by adopting EHEDG guidelines. To realize effective hygienic engineering results, everyone in the project team must understand the implications of each engineering decision for the hygiene and cleanability of the total solution. It requires a right mindset, based on experience and up-to-date knowledge. That mindset is not something that young engineers learn at their education institutes yet, so by enrolling them in EHEDG training courses, one can ensure that every engineer adopts this hygienic engineering mindset right from the beginning.” 



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Ask an EHEDG Expert

Edition 3: Air Handling

EHEDG Connects poses simple questions to EHEDG Subject Matter Experts, and invites them to provide us with straight answers. Our questions on air handling are answered by Dr. Thomas Caesar, Director Global Filter Engineering at Freudenberg Filtration Technologies. Dr. Caesar is also the chair of the EHEDG Working Group Air Handling that developed EHEDG Guideline Document 47 on air handling systems in the food industry.

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EHEDG Document 47 only focuses on air quality control for building ventilation. Why?
Dr.Thomas Caesar: “When our working group started to work on this guideline back in 2006, it didn’t take us long to understand that in order to enhance the practical value of the  guideline, we first needed to narrow down the scope of the contents. After all, what use is a guideline that tries to cover everything, but only scratches the surface of the various food safety determining types of air handling? EHEDG Guideline Doc. 47 is a comprehensive document, that is closely aligned with EHEDG Guideline 48 on building design (as it should be), and it now offers a valuable insight in air quality control for building ventilation.


Of course, our working group also plans to publish a guideline on air handling for process oriented air handling as well, but since it’s all purely voluntary work, it will take us more time to complete it.”

What’s so complex about air handling that we need multiple guidelines for it?
“For starters: air is everywhere. In almost all food processes, even closed ones, food gets into contact with the air surrounding it. If this air contains particles that microbes can attach to, food safety risks may arise, so a well thought-out approach to air handling is fundamental for food safety. Since air tends to move around through freely through production plants, we need to approach air handling on all levels - from building ventilation to exhaust air, dust handling and compressed and non-compressed air flows. Each level is a world on its own and should be covered by a dedicated EHEDG Guideline Document. Our working group started off with narrowing the guideline down to building ventilation as this is applicable to many different types of food processing. Our next guideline, however, will focus on process air filtration.”

How do I know if my air handling is effective? 
“You can install particle counters that provide a better insight in the contamination risks connected to air quality. Since micro-organisms can only spread through the air if the air contains particles that the microbes can attach to, it is safe to say that minimizing the number of particles in the air benefits food safety. Despite of the availability of new technical solutions to monitor air quality in food processing environments, there are still many food producers that only start to improve air handling systems after they are confronted with serious product quality fluctuations. This is mainly due to the fact that most monitoring systems are still quite expensive. The most cost-effective way to monitor the air quality is to monitor the amount of airborne particle in the active air handling units. To do this, you can add special membranes to the filter units that collect the particles and allow users so you can grow and count them. Before you do this, you need of course to know what your critical control parameters are for your specific product.”

Dr. Thomas Caesar [interview continues below picture]

What are the most common causes for food contaminations by air?  
“Air connects everything: exteriors and interiors, different building zones and everything within it. A common cause for bad air quality is bad air flow design. We often see plants with air flowing from a contaminated (technical) area to critical food processing areas. A general rule of thumb is to always lead the air flows away from the critical process areas. That can be quite a challenge in big open spaces with multiple food processing lines. If you don’t have a good understanding of the actual air flows in your building, it can be difficult to pinpoint air quality issues related to the zoning design. Examining the sources of the airflows is also a good way to start your investigation. Since most buildings make use of recirculated air, major causes of air contamination can often be traced back to dirty or wrongly installed pocket air filters in the air handling systems, or bad water quality in the humidifier. Installing a filter unit directly above a wet floor doesn’t help either. We recommend to use exclusively EHEDG certified air handling components, but it’s not only the design of the air handling system that counts, it’s also how the people use it, how the maintenance is performed and so on. It’s all connected and each air handling system is as good as its weakest link, so you need a comprehensive approach to really optimize food safety in a sustainable way.”

What would be the best steps to take in order to improve air handling?
“It all starts with describing your critical control parameters, with making a thorough risk analysis and with qualifying the specific needs for your type of food product. After that, you can consult the EHEDG Guideline Documents. Zoning generally has a big impact on air flows, so the EHEDG Guideline on Building Design is a good document to start with. Then continue with our guideline on air handling with regard to building ventilation. These two guidelines are strongly intertwined, so we made sure that they are well aligned with each other. A relatively new and effective trend is to install air handling units directly at the points where the most critical process steps take place. This enables food producers to decouple their most critical processes from the rest of the air flows in a production environment. Since these locally focussed systems generally need to move much smaller volumes of air, they need less ventilation power than conventional systems and therefore can provide additional benefits like a significant reduction of energy consumption. In the end, it’s all about minimizing risks on all levels, from the engineering and design up to the daily usage and maintenance of the air handling systems.”

EHEDG members can download EHEDG Guideline Doc. 47 for free here:  

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In remembrance of Dr. Tadeusz Matuszek

“Thank you for your expertise, your commitment and your friendship”

Dr. Tadeusz Matuszek, who passed away earlier this year, held two Masters in Science (in Mechanical Engineering and Applied Informatics) and a Ph.D. in Technical Sciences. He lectured at the University of Gdansk, relegating his knowledge to a new generation. When he passed away, many of us were suddenly reminded of how much Tadeusz has done for EHEDG over the course of so many years.


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“For many of us working in the world of technology, it often feels more comfortable to talk about facts and figures than to engage in personal conversations. When we talk about progress, we often think of technological advancements instead of progressing our relationships or enjoying each other’s company on an emotional level. Throughout his lifetime, Tadeusz Matuszek never forgot about the things that really matter, because he loved people as much as he loved technology.


Dr. Tadeusz Matuszek, who passed away earlier this year, held two Masters in Science (in Mechanical Engineering and Applied Informatics) and a Ph.D. in Technical Sciences. It seems like only yesterday that he stood there, lecturing at the Gdansk University of Technology, relegating his knowledge to a new generation.

When he passed away, he left us behind confused, because suddenly we realized what we had lost, and how much he has done for us over the course of so many years. It took me some time to find the words to express my feelings of gratitude towards Tadeusz, for his generosity, his wisdom, his commitment and his sincere friendship, in a way that would do him justice.

As the longstanding chairman of the EHEDG Regional Section Poland, Dr. Matuszek was the driving force behind the promotion of hygienic engineering and design in Eastern Europe. He was a busy man, who nevertheless faithfully attended many EHEDG meetings and always found time to wholeheartedly greet his fellow EHEDG members as good friends, handing out small gifts, like little souvenirs or liquors that he brought over from his home country Poland. He was also able to effortlessly commemorate conversations and shared experiences, even many years after they occurred.

Tadeusz was so joyful and humble. He would often take people aside to joke around or let them in on some entertaining confidentiality. Tadeusz was able to connect with people on many levels, simply by being his sincere self. He really loved the EHEDG community, and stayed fully committed to its cause right until the very end of his life. Dear Tadeusz, on behalf of the entire EHEDG community, I express my gratitude for your commitment, your expertise, your wisdom and commitment and your friendship. Our condolences go out to all of your family members and closest friends. You where loved and you will be sorely missed.”

With highest regards,

Andres Pascual Vidal, EHEDG Regional Development



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EHEDG Guideline Document 50 on CIP now ready for download!

Hygienic Design Requirements For Cleaning-In-Place (CIP) Installations

Do you want to feel confident that your Cleaning-In-Place (CIP) installations meet all hygienic design requirements? Then select, upgrade, design, build and operate them in compliance with EHEDG Guideline Document 50. Download, comply and rest assured:

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EHEDG Guideline Fish Processing

EHEDG Guideline 49 ready for download

Associate Professor at the University of Zagreb and Chair of EHEDG Working Group Fish Processing Prof. Dr. Sanja Vidaček Filipec explains the value of combining practical and academic hygienic design knowledge. The article provides insights in how the EHEDG Fish Processing Guideline Document 49 helps to tackle food safety challenges in fish processing.

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Every food processing line benefits from hygienic engineering and design, but fish processing is particularly receptive for microbiological contamination. That’s why every fish handling process should comply with the latest EHEDG guidelines. It is also why EHEDG published a new guideline dedicated exclusively to fish processing.


Food Technologist Sanja Vidaček Filipec is Associate Professor at the University of Zagreb and the Chair of the EHEDG Working Group Fish Processing. She talks about the unique hygienic design challenges in fish processing and explains how the new EHEDG Fish Processing Guideline 49 can help to tackle fish processing challenges and minimise contamination risks.


What sets industrial fish processing apart from other food handling processes?

Sanja Vidaček Filipec: “Firstly, fish come in all sorts, shapes, and sizes and varieties differ greatly around the world. Consequently, there are many technical approaches to processing fish. This represented a challenge for our working group members who committed themselves to develop a comprehensive and international industry guideline. Secondly, fish processing environments are always humid, and humidity is the single most compromising factor for food safety because it manifolds the risk of microbiological contamination. Thirdly, since fish is highly perishable, speed and efficiency are particularly important in fish processing, even more so than in processing red meat or even poultry. That’s why fish trailers freeze their fish right after each catch. It is also why modern industry fish processing lines that make good use of EHEDG guidelines not only optimize their food safety and food quality conditions but also their efficiency and productivity.”

Why did it take until now to develop this guideline?

“In the past years EHEDG published technical guidelines on specific areas of open processing that also apply to fish processing - we refer to quite a lot of them in this new guideline. It took quite some time before all those separate guidelines were detailed enough to support a comprehensive guideline on fish processing. In the meantime, our working group focused on developing a set of fundamental hygienic design principles that would apply to different types of fish processing plants, in line with the basic hygienic design principles in EHEDG Guideline 8. This EHEDG Fish Processing Guideline 49 offers just that and more because it also addresses hygienic aspects that are specific to contemporary fish processing techniques, like the use of vacuum systems to remove by-products. EHEDG Fish Processing Guideline 49 took several years to develop because there are so many food safety and food quality determining aspects to industrial fish processing that had to be investigated. On a detailed level, every fish processing plant has to apply this guideline in accordance with their circumstances.”

Who should read this guideline?

“Everyone involved in the processing of salmon, white marine fish, and freshwater fish can put this guideline to excellent use. EHEDG Fish Processing Guideline 49 is even applicable for fish processing on fishing vessels. Overall, this new guideline offers great value during the procurement process, the plant design, installation, and microbiological sampling phase. It provides a comprehensive overview of all the everyday hazards and challenges of fish processing and does so in clear, non-technical descriptions. All members of our working group wanted to make sure that everyone could understand the principles. We expect this guideline to contribute to a more widespread awareness of food safety and food quality determining aspects of fish processing on all levels in the industry. Now every decision-maker in the fish industry can refer to this guideline and specify what is meant when requesting hygienic design solutions. Moreover, equipment producers striving to certificate new equipment for the fish processing industry know what criteria their components have to comply with. The EHEDG Working Group Fish Processing is convinced that this guideline will help to optimise food safety and food quality in fish processes all over the world.”

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New EHEDG Guideline 'Hygienic Design and Application of Sensors'

EHEDG Guideline Document 37

Sensors can offer great benefits for inline quality control, but they must be designed and applied as described in the new EHEDG Guideline Document 37 'Hygienic Design and Application of Sensors'. Working group chairman Holger Schmidt invites you to join his group and contribute to a follow-up guideline aimed at sensor suppliers, and builders of food processing plants and food processing machines.

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The European Hygienic Engineering and Design Group (EHEDG) has just published a comprehensive hygienic design guideline  (EHEDG Guideline Document 37) dedicated to the hygienic design of sensors. 


Chair of the Working Group Sensors, Holger Schmidt (Baumer): ‘Sensor technology is emerging to become the single most important driving innovation in optimizing food safety.’


This new guideline covers all food contact processes, including wet, dry, and powder, focusing on the product contact area of the sensor. Aside from the certified sensor itself, it is just as important to ensure hygienic integration into the process. This document will help define those hygienic requirements and provide guidance on how to use them.


Schmidt: ‘There is a trend over the last several years towards more automation, which in turn requires more information out of the processes, so the sensors are gaining importance.’ Without widespread use of sensors, food producers cannot expect to remain competitive. Sensors now allow for inline quality controls which enable adjustment during the ongoing process. Inline quality controls enable producers to maintain the corridor they’ve pre-defined for their production. Development is always a match of interests. Therefore, working in a group like this Working Group 37 helps not only sensor suppliers, but also enables the end users to get an insight of what is to come and to ensure that what is developed matches their requirements.’ 


A primary aim of the Working Group 37 was to support automation in a way that the process itself does not suffer and that end users are supported in utilizing the equipment, while still getting the signals they need for quality improvement and sustainability. This process requires a sensor that is installed the right way and supplies a high quality signal whenever needed. Therefore, a strong focus was placed on a customer and user-centric setup of the guideline that gets into the nitty gritty of dealing with the different technologies in process automation sensors. 


This new document provides a practical guideline to choose and install sensors according to the hygienic requirement of the application. EHEDG Guideline Document 37 also helps to define the hygienic requirements for the sensors and offers guidance for how to use them. 3D drawings display critical or interesting hotspots in the sensor design requiring access. 


A subsequent guideline is in process for the designers and developers, as well as for sensor base plant, and machine builders. The combined knowhow of the three groups allows for the development of another valuable new guideline to supply the best usability and assist the industry. Schmidt: ‘Both guidelines serve the basic aim of EHEDG: to improve the industry.’ 



EHEDG Guideline Document 37 is developed with the contributions of a variety of stakeholders and professionals who are experienced in optimising machinery and signals. The team consisted of experts from sensor manufacturers, automation specialists, processors, valve, meter and pump manufacturers, as well as flow and controls. This wide spectrum of professionals enables the end users to make use of this guideline with great confidence.

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Basic Cleaning and Disinfection Principles for Food Manufacturing

New EHEDG Guideline Document 52 offers clear overview

EHEDG published a comprehensive hygienic design guideline (EHEDG Guideline Document 52) dedicated to the Basic Cleaning and Disinfection Principles for Food Manufacturing. Dirk Nikoleiski, Chair of the EHEDG Working Group Cleaning and Disinfection: ‘Oftentimes, the basic principles of cleaning and disinfection are not well understood, so companies may rely on what they’ve done for many years. This guideline will give manufacturers the knowledge to help them making the right decisions for setting up effective cleaning regimes and cleaning protocols.’



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Globally, laws are in place that oblige food producers and manufacturers to set up cleaning and disinfection regimes; however, the laws only outline what has to be done and not how. This guideline is provided for all stakeholders in the food industry and provides different methodologies. It includes the differences in approach between dry and wet cleaning and disinfection, as well as basic fundamentals on soil and soil characteristics. This will provide a holistic overview on cleaning and disinfection.


Nikoleiski: ‘Hygienic design will determine the options you have as to cleaning, and in turn, when you set up a cleaning protocol because of product attributes, the reliability of the product requires a certain cleaning regime, which determines the design.’



With input from all stakeholders, including suppliers, cleaning services, equipment and food manufacturers, retailers, and researchers the working group relied on a variety of engaged experts to contribute to this substantial guideline that utilises sketches, illustrations and some publications from other sources in order to provide the best guidance available.


Simultaneously, EHEDG publishes another guideline related to Cleaning Validation, which belongs in the same cluster as the EHEDG Guideline Cleaning and Disinfection. Together, along with guidelines previously published by EHEDG and and the recently issued EHEDG CIP (Cleaning-in Place) Guideline, these documents complement each other in assisting all parties involved in food safety to ensure their equipment is properly cleaned and their food processing lines and environments meet all requirements for safe food production, optimised productivity as a result of effective cleaning and minimised cleaning time intervals, and less use of water and cleaning chemicals for improved sustainability.

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Word of the EHEDG President Ludvig Josefsberg [Q1/2021]

Hope, Innovation & Determination

A new year lies before us, with new challenges and opportunities. At the start of 2021, there’s a sense of hope that innovations in medical sciences will enable us to feel safe again. We are determined to meet each other again soon! In this current spirit of our shared hope, allow me to regularly (once every quarter) provide you with updates on the ongoing developments at the European Hygienic Engineering and Design Group that may be of interest to you.


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In this current spirit of our shared hope, allow me to regularly (once every quarter) update you personally on the ongoing developments in the European Hygienic Engineering and Design Group that may be of interest to you.


Amongst the many lessons learned last year, the most meaningful may be that we do not need to meet in person to carry out our important work. By making good use of our digital platforms, we managed to yield excellent results. 


Firstly, I want to thank all members for their continuous support to this foundation in 2020, and in particular during the election period in November. Thanks to your engagement, I can now proudly present the new EHEDG Foundation Board, EHEDG Advisory Board and EHEDG Executive Committee. 


On behalf of EHEDG, I herewith want to thank the leaving EHEDG Advisory Board members Matilda Freund, Hugo Piguet, Hein Timmerman and Paul Wirtz for their valuable contributions to the development of this organisation. They make way for the new Advisory Board members Anne-Claire Carrere, James Hartley, Georg Kalss and Frederik Wellendorph (while Matilda takes on the role of EHEDG Treasurer and Hein becomes the new chairman of the EHEDG Sub-Committee Product Portfolio as of 1 april). Thank you all, for your support and advice and for contributing to a great team effort!  


Meanwhile, the new EHEDG Foundation Board has already held its first meeting this year. The Advisory Board will meet on January 27, and the first EHEDG Executive Committee meeting is planned on March 17. All meetings so far are taking place online of course.


Congratulations to the EHEDG Transition Team, led by Piet Steenaard and our new Operations Director Adwy van den Berg, for completing the move of the EHEDG Secretariat in Germany to the new EHEDG Head Office in Naarden (The Netherlands). This transition will enable EHEDG to operate independently and with retained efficiency. By establishing this new Head Office in Naarden, with an Operations Director in charge, and with a team of communication and online experts, EHEDG will considerably enhance its ability to initiate and drive our strategic objectives.


A special thank you goes out to the much-appreciated Susanne Flenner and her departing team at the former EHEDG Secretariat in Frankfurt, for their many years of excellent professional work and outstanding service to the EHEDG community. We wish you all the best and hope to see you again in good health. Last but certainly not least, I want to express the gratitude of the entire European Hygienic Engineering and Design Group to our longstanding EHEDG Treasurer and Secretary Piet Steenaard, for his truly exceptional commitment. Dear Piet: thank you so much for your dedication, expertise and insights, and for help shaping EHEDG to what it is today. Thank you, Piet, you did a truly great job over the past 25 years. We will all miss you! 


Despite all disastrous humanitarian and economic developments of last year, our European Hygienic Engineering and Design Group continued to grow larger in 2020. As of 2021, EHEDG now has 607 company and institute members (compared to 561 a year ago), with 6 of the 46 new members being companies of the two largest categories. We also established two new EHEDG Regional Sections, namely Portugal and Chile, which means that EHEDG is now represented in 38 countries around the world.


Another fact worth mentioning is that the number of active EHEDG Certificates has recovered from the temporary decline that resulted from the introduction of the new recertification format. As of January 1 of this year, over 200 certificates are active and more than 100 certificate applications are in process.


As a result of the membership growth, and the lower spending on events and travels last year, and despite of a considerable one-time expense on the Transition Project, the financial health of EHEDG is excellent. The balance sheet stronger than a year ago, and even stronger than ever before. 


The financial strength of EHEDG enables us to continue and even to intensify the development of tools and services for our membership. In 2021, we aim to further develop the value of your EHEDG Membership, with new services and new (online) opportunities to connect, to exchange expertise, to network and to collaborate in various new projects. Together, we continue to raise awareness for the benefits of hygienic engineering and design, with guidance and solutions, expertise and networking platforms for hygienic engineering and design experts from all over the world. 


Thank you for your continued engagement, and while we join our efforts to beat the virus, let’s also continue to innovate so that we can emerge from this pandemic stronger and wiser than before. In the meantime, follow the guidelines of your respective companies and authorities, connect with us online on social media (LinkedIn, Twitter, YouTube) and be safe and prosperous! 


With best regards,


Ludvig Josefsberg 

(President EHEDG) 




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Significant boost for hygienic design

New GFSI benchmarking requirements underline necessity for hygienic design

Mc Lean, Virginia / Naarden, NL - With the recent publication of two new hygienic design benchmarking requirements, the Global Food Safety Initiative (GFSI) paves the way to incorporate hygienic design in food safety management programs. What will be the practical implications for food processing companies and their equipment suppliers?

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Rick Heiman, Board Member of 3-A Sanitary Standards Inc. (3-A SSI) and Patrick Wouters, Vice-President of the European Hygienic Engineering and Design Group (EHEDG) agree: “GFSI deserves much acclaim for taking this important step forward. The new GFSI hygienic design benchmarking requirements demonstrate that hygienic design plays a pivotal role in safeguarding food safety, food quality and productivity across the food supply chain.”

Current status and beyond

The new GFSI benchmarking requirements for the Hygienic Design of Food Buildings and Processing Equipment are published in 2 scopes: JI for building constructors and equipment manufacturers, and scope JII for building and equipment users. Heiman: “JI and JII address both food processing companies and food equipment providers, thus contributing to a better communication between end-users and developers of food processing sites and equipment.”


Wouters (EHEDG): “In recent years, hygienic design guidelines have been widely adopted and applied by food processing companies and their equipment suppliers, which contributed to improved cleanability of food processing lines and environments. But not all food industry stakeholders are sufficiently aware of the necessity of hygienic design yet. Since the GFSI benchmarking process has been adopted by the global food industry, these new benchmarking requirements are bound to change how hygienic design is integrated in food safety management systems. Consequently, hygienic design will assume a central role in food equipment development processes. We also expect this to have a harmonizing effect on certification systems, since these new hygienic design benchmarking requirements set a clear and unified baseline for all standards.”


Heiman (3-A SSI): “Last but not least, we expect these new GFSI hygienic design benchmarking requirements to encourage more food industry stakeholders to look into the proven benefits that hygienic design brings to the table: safe food production, more productive and sustainable food processes due to minimized cleaning intervals, and spotless reputations for responsible stakeholders in the global farm to fork food supply chains.”


EHEDG and 3A-SSI will continue to assist food industry stakeholders and help them understand how to comply to all requirements with regard to the hygienic engineering and design, fabrication, installation, maintenance and cleanability of facilities and food process equipment. For more information, please follow this link to the position paper that 3-A SSI and EHEDG published on this topic:

- 3-A SSI:




3-A SSI:
The first standards known as ‘3A’ were developed in the 1920s and 3-A SSI today consists of the associations representing U.S. regulatory sanitarians, processors and equipment fabricators.  3-A SSI maintains a large inventory of standards accepted by both USDA and FDA for virtually all types of major food processing equipment and accepted practices for processing systems.  3-A SSI also oversees a voluntary program for use of the 3-A Symbol on conforming equipment. Website 3-A SSI:

EHEDG: Founded in 1989, the European Hygienic Engineering and Design Group encompasses members of different stakeholder groups in the food supply chain and has regional sections in Europe and other regions in the world. Its main goals are the promotion and improvement of hygienic design and engineering solutions in all aspects of food manufacture. EHEDG has active working groups for developing and publishing guidelines, develops training materials and organizes trainings, and certifies processing components through third party testing facilities. Website EHEDG:

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Call for Treasurer / Secretary of EHEDG for 2021-2022

Interesting voluntary work with many personal rewards

The task of being a Treasurer/Secretary (T&S) within EHEDG is extremely interesting and rewarding on a personal level, but of course the contribution is fully on a voluntary basis. We have estimated that the average time allocation required by the T&S will be 4 hours a week including formal meetings like Executive Committee, Advisory Board, and Plenary. Please be aware that the deadline for nomination is set to September 15, 2020.

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Dear member, member company and member institute;

After more than 25 years of service to EHEDG our dear current Treasurer & Secretary (combined role) Piet Steenaard has decided not put forward his candidacy for the next term 2021 and beyond.

Piet has done a tremendous job for EHEDG and among many other important achievements managed to steer the ship with a solid balance sheet throughout all times.

We will of course thank Piet adequately for his service to EHEDG at a later date and occasion.The purpose of this message is to invite all members to come forward with a new candidate to replace Piet.

Since the recent strategy adjustment and recruitment of an Operations Director, the role of the Treasurer & Secretary will change.

By definition the new role of the T&S will be much less operational and more focused on leadership.

The T&S will continue as member of the Foundation Board and the Executive Committee, and will provide assistance to the Operations Director in financial and administrative matters.

The T&S does not need to have a technical background, but a keen interest to support the mission of EHEDG when it comes to hygienic design and food safety.

We would recommend the candidate to carry a business administration and or financial background, without necessarily being a financial expert.

The task of being a T&S within EHEDG is extremely interesting and rewarding on a personal level, but of course the contribution is fully on a voluntary basis. We have estimated that the average time allocation required by the T&S will be 4 hours a week including formal meetings like ExCo, AB, and Plenary.

The best way to fill any gaps of information is to contact the current Foundation Board members:

-        Ludvig Josefsberg President +46733366001 or

-        Patrick Wouters Vice President +316106555536 or patrick_woutersProtected

Piet Steenaard Treasurer & Secretary +31653145756 or


Please be aware that the deadline for nomination is set to September 15, 2020.


Kind regards,

Ludvig Josefsberg, on behalf of the EHEDG Foundation Board






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EHEDG launches election process  

for Advisory Board, President, Vice-President and Treasurer

On behalf of the EHEDG Foundation Board, we hereby invite the General Assembly members to elect the future Advisory Board Members, the President, the Vice President and the Secretary/Treasurer at a date to be announced before the end of 2020.

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Aiming to improve the services for its valued members, EHEDG embarked some years ago on a path to more professionalism and transparency in its organisational structure. These changes include the election of a Foundation Board and an Advisory Board, as well as the creation of the Sub-Committees on Product Portfolio, Regional Development and Communication to assist the Executive Committee (ExCo) with its long-term strategy as well as the day-to-day operations. The third EHEDG Election is scheduled to take place before the end of the current term in the fourth quarter of 2020. 

Our Constitution and Internal Rules foresee a Foundation Board (consisting of the President, the Vice President and the Treasurer/Secretary) as well as an Advisory Board. All these positions are going to be elected or re-elected at the end of 2020, starting on 1 January 2021. In an effort to secure continuity in the Foundation Board and the Advisory Board, it has been decided to change the election term as will be further detailed in the call for candidates to be issued in mid of July. In accordance with the EHEDG policy, we strive to engage our members into future EHEDG developments and decision-making processes, with the purpose of maintaining full transparency.

On behalf of the EHEDG Foundation Board, we hereby invite the General Assembly members to elect the future Advisory Board Members, the President, the Vice President and the Secretary/Treasurer at a date to be announced before the end of 2020.

This invitation is addressed to all EHEDG contact persons of your company/institute who are listed in our database. If you are not aware of the other recipients in your entity, please ask the EHEDG Secretariat for a complete name list to facilitate the appointment of your General Assembly member. If you are not the right person to handle this important request, please forward this message to whom it may concern.

We kindly ask you to inform us of the name and contact details of the person who will be the designated representative of your company/institute in the General Assembly. Please submit these contact details to the EHEDG Secretariat ( susanne.flennerProtected, no later than 1 September 2020. All upcoming communication about the election process will be done through this representative.

In case of not specifying a General Assembly member, we regret that your company/institute will not be considered in the upcoming election process.

Individual EHEDG members receive this message for information only as they do not have voting rights as per the EHEDG Constitution and Internal Rules. Nevertheless, individual members can be nominated by others for the future EHEDG Presidency and Vice Presidency as well as for the position of the Treasurer/Secretary. In a second step, we will call for candidates for all above positions. The election procedure will be communicated in due time.

More details about the EHEDG Elections can be found in our Constitution, Articles 10 -11, page 8, in our Internal Rules, Article 6, page 13, and in Bylaw No. 1 on "Election Procedures" which you will find attached to this invitation.

We ask all EHEDG Company and Institute Members to fill in the following information and to return it to the EHEDG Secretariat (secretariatProtected or susanne.flennerProtected

We hereby nominate the following representative of our company/institute as a member of the EHEDG General Assembly. We understand that this person is authorised to vote on behalf of our company/institute as specified in the EHEDG Statutes & Internal Rules:

First Name / Last Name:
Postal Address:
E-Mail Address:

We ask you to take advantage of your voting rights and your empowerment of taking part in the election process.

Thank you in advance for getting back to us with the name of your General Assembly representative before 1 September 2020.

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New Operations Director for relocated EHEDG Secretariat

Adwy van den Berg responsible for daily EHEDG operations

EHEDG President Ludvig Josefsberg: "I am happy to announce that EHEDG appointed Adwy van den Berg as the new manager of the EHEDG operations, with the title Operations Director. Adwy will be based in our new office in Naarden, the Netherlands, which will open on September 1, 2020. From September 1, and up until December 31, 2020 Adwy will work closely with our current Office Manager Susanne Flenner, and staff based in Frankfurt, Germany, after which he will take full responsibility for the EHEDG operations. Adwy will report directly to the EHEDG President."

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As was previously announced EHEDG has decided to transfer its main office from Frankfurt to Naarden. The transfer project has been ongoing since early 2020 and is expected to be completed by the end of the year. In this process we will build a new team in Naarden, and Adwy was the first to be recruited. Our aim is to have as little disruption as possible of our operations and services to our members during the transition and replacement of existing staff.


The main responsibilities of the Operations Director will include:

  • Finalizing the transition to Naarden.

  • Leading and managing the EHEDG operations, including office staff, consultants and suppliers.

  • Establishing and supporting EHEDG working groups, technical committees and regions.

  • Supporting the EHEDG Executive Committee and Advisory Board.

  • Assuring that the values, brand and activities of EHEDG are consistently communicated to its members and stakeholders.


Photo: EHEDG Operations Director Adwy van den Berg (text continues below)








Adwy currently holds a position as Client Service Director at ISIC and brings with him an extensive international management and cross-cultural experience. His formal background includes a bachelor´s degree in hospitality management. He is a graduate from the hotel school in the Hague and is a registered marketer RM, and a marketing lecturer in his spare time. He is 54 years of age, with a daughter of 18, and lives in Abcoude, close to our new office in Naarden. 


Please join me in welcoming Adwy van den Berg to the exciting and challenging world of EHEDG.


On behalf of EHEDG:

Ludvig Josefsberg (EHEDG President).

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Now ready for download:

EHEDG Guideline DOC. 54 on Testing of Hygienic Weld Joints

EHEDG is pleased to announce the publication of the new EHEDG Guideline DOC. 54 “Testing of Hygienic Weld Joints”. A big thank you goes out to the EHEDG Working Group members (Martin Barnickel, Thomas Kopitzke, Dr. John Wahlers, Georg Slavik, Nikolai Petri, and working group chairman Peter Merhof) for donating their valuable expertise and working hours in developing, reviewing, and completing this document. EHEDG Guideline DOC. 54 is available on the EHEDG website and is free for download for all EHEDG company and institute members. EHEDG Regional Chairpersons will find the MS Word file of the document for translation on the website under ‘My Folders > Regional Sections > RG WG Chairs > Guidelines’.

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Martin Barnickel

Thomas Kopitzke
EurIng Dr. John Wahlers Georg Slavik
Nikolai Petri
Peter Merhof**

May 2020


Bayerische Landesanstalt für Landwirtschaft, Deutschland, Germany

ENCOMA GmbH, Germany
Stream Engineering Solutions Limited, UK STW GmbH, Germany
Baumer Electric AG, Switzerland
GEA Tuchenhagen GmbH, Germany

* This report has been prepared by the Working Group “Welding” of the European Hygienic Engineering & Design Group (EHEDG).

** Chairman 

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We are hiring!

EHEDG is looking for excellent Operations Director

The EHEDG Foundation has decided to transfer the center of its operation from Germany to Naarden in The Netherlands and is looking for an excellent Operations Director that can assume an extremely challenging, interesting and rewarding position.

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The European Hygienic Engineering & Design Group (EHEDG) was founded in 1989 as a non- profit foundation, comprising of equipment manufacturers, food producers, suppliers to the food industry, research institutes and universities. The mission of EHEDG is to raise awareness of hygienic engineering, develop guidance and solutions, and provide a platform to promote EHEDG expertise that facilitates networking between hygienic engineering experts from around the world. The organization has over the years grown to 600 member companies and institutes, and 300 individual members from around the world. For more information about EHEDG, its strategy, members and activities please log on to

The Foundation has decided to transfer the center of its operation from Germany to Naarden in The Netherlands and we are looking for an Operations Director that can assume an extremely challenging, interesting and rewarding position.

Your role:

As our new Operations Director you will lead a small team of employees, coordinate work performed by volunteers as well as manage consultants and suppliers. You will be based in the office in Naarden, but you should expect international travelling, mainly in Europe, up to 25% of your time.

Your main responsibilities:

  • To initially implement the transition of activities from Germany to The Netherlands, including the establishment the new office, recruitment of staff and securing knowledge transfer

  • To lead and manage the office staff, consultants and suppliers

  • To help establish and eventually manage working groups, technical committees and projects

    in cooperation with the Chairpersons

  • To administratively support the EHEDG Board, the Executive Committee and Sub-Committees

  • To assure that the values, the brand and activities of EHEDG are continuously communicated to the members and outside world

  • To implement the approved annual EHEDG budget

    Your profile:

  • Excellent communication skills ability to understand and communicate technical information

  • Experience in business and budget management

  • Good organizational skills experience in office management and databases

  • Good command of the English language, both verbal and written

  • Technical degree, Bachelor’s level or higher (preferably engineering, food science or other related degree)

  • Experience in the food and beverage industry

  • Excellent people skills 


    What will make you successful in this position:

  • Excellent moderation and listening skills, ability to drive conversations to consensus

  • Strong leadership skills and ability to independently manage an office, act as first point of contact for EHEDG and appropriately represent and communicate basic technical information

    regarding Hygienic Engineering.

  • Display a keen interest in the food industry and have a strong motivation to participate in the

    mission to improve food safety and quality.

  • Flexible and able to work in an international and multicultural environment

  • Willingness to travel

    We offer:

    As EHEDG Operations Director you will be part of a global team with a vision to be recognized as the leading source of hygienic engineering expertise and its application, focused on solutions for enhancing food safety and quality across the food industry. We engage highly skilled and passionate colleagues and an international challenging environment. Your benefit package will be based on competitive market rates.

    Care to join?

    Target starting date is set to July 1, 2020. Please submit your CV, motivation letter and application in English before May 1st to

    To know more about the position please contact either
    Ludvig Josefsberg, EHEDG President at +46 733 366001 or or Patrick Wouters, EHEDG Vice President at + 31 6 10655536 or

    EHEDG is cooperating with the following recruitment agency for this vacancy: Velde N.V, ’s-Hertogenbosch, The Netherlands 

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EHEDG relocates headquarters to The Netherlands

Relocation secures independency of future operations

EHEDG separates its organisational structure from its long-term partner VDMA (the German Engineering Federation) in Frankfurt to establish its base in The Netherlands. With this strategic move, the EHEDG foundation aims to achieve full operational independence.


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Message from the EHEDG President

EHEDG President Ludvig Josefsberg: “After a careful evaluation of options, the EHEDG Executive Committee, advised by its board, decided that a legal separation between the EHEDG and VDMA organisations is necessary to create a fully independent EHEDG, in order to protect the brand and secure the independent position of EHEDG. It makes sense to bring the organisation back to the Netherlands, the legal home of the Foundation.”

Clear Priorities
Our first priority is to maintain the high-quality operational performance during the transition and thereafter that EHEDG members are accustomed to. The transition will be guided and monitored by a Steering Group comprising myself as the chairman, EHEDG Vice President Patrick Wouters, Hugo Piquet of Nestlé, Matilda Freund of Mondelez, and Ulf Thiessen of GEA.

Transition Phase 1: Planning
In order to address the strategic move and the physical and organisational transition of EHEDG in a professional manner, the EHEDG leadership decided to engage a consultant to help plan the transition. This planning phase was recently completed, and the execution phase and completion of the transition process will now follow. 
In this second quarter of 2020, EHEDG has initiated the execution phase. Target date for completion is set to January 1, 2021.This phase will be managed by a team led by EHEDG Treasurer Piet Steenaard, supported by EHEDG Secretariat Office Manager Susanne Flenner, and EHEDG Advisory Board Member Ulf Thiessen.

Message continues below (picture: EHEDG President Ludvig Josefsberg)

Transition Phase 2: Execution
The execution phase includes, among many other activities, the recruiting of an EHEDG Operations Director, the physical relocation of the EHEDG Secretariat to a new office building in the Dutch city of Naarden (commuting distance from Schiphol International Airport) and the outsourcing of several office-supporting services. We expect that the Operations Director will be on board, and the new office will be established, by September 1. And we are happy to inform you that EHEDG Certification Officer Mirjam Steenaard, already stationed in the Netherlands, will continue her services without interruption. Additional staff members will be recruited in the third quarter of this year. But between now and January 1, 2021 a tremendous amount of knowledge, processes and systems will be transferred, and new staff being trained. And this cannot be done without the dedicated support of our current staff and all the volunteers engaged. 

On behalf of the Foundation Board, I want to express my gratefulness for the tremendous support of our current staff members in Frankfurt, Susanne, Johanna and Alexandra, for their commitment to make the transition a success. Since they are all domiciled in the Frankfurt area and formally employed by the VDMA, they understandably choose to stay with their current employer. We regret their decision, since their experience is valuable to EHEDG, but we respect their choice are and are thankful for their dedication to EHEDG. And I also want to thank the VDMA management, represented by Managing Director Mr. Richard Clemens, for the generous agreement to continue to support the EHEDG organisation beyond year end in case the coronavirus pandemic will result in unforeseen delays. By that a smooth transition is guaranteed.




With highest regards,
Ludvig Josefsberg
(President European Hygienic Engineering and Design Group)

>> EHEDG will regularly publish updates on the progress of this transition project. Please follow EHEDG on LinkedIn ( and the EHEDG website ( to receive future updates and stay up-to-date.

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EHEDG contributes to Global Food Safety Initiative (GFSI)

Hygienic engineering and design in broad food safety context

In November 2017, the Global Food Safety Initiative (GFSI) sent out a call for participation in the GFSI Working Group for Hygienic Design of Food Facilities and Equipment. The objective was to define hygienic design benchmarking requirements for the GFSI recognised food safety certification programs covering food processing equipment and food processing/handling facilities. This working group incorporates a significant body of EHEDG expertise.

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This is what the selected team members of the GFSI Working Group Hygienic Design of Food Facilities and Equipment are working on:


      Define benchmarking requirements for design, installation, engineering and (preventative) maintenance to benchmark Certificate Programme Owners (CPO’s).

      Develop criteria that are suitable to be included in the GFSI Benchmarking Requirements.

      Include references to relevant recognised industry standards regarding hygienic design.

      Provide a basis that, in conjunction with the other elements of the GFSI Benchmarking Requirements, could be used for equipment manufacturing certification.

      Develop a proposal on how to handle connections with existing benchmarking requirements.

      Recommend relevant definitions to be included in the GFSI Benchmarking Requirements glossary.

Growing awareness

Alongside the call for participation, GFSI issued a statement illustrating the growing awareness that hygienic engineering and design is key to optimise food safety:

“Correct design of food handling and processing equipment and food manufacturing facilities is more important than ever before. As we move forward with the implementation of food safety programmes, we also need to give more scrutiny to hygienic design of facilities and equipment for the entire food supply chain. In most regulatory and industry food safety programmes this is momentarily addressed in a general manner. However, the terms used are only broadly defined, and interpretation of acceptability is left to the individual auditor and their particular aptitude for equipment evaluation. GFSI, powered by The Consumer Goods Forum (CGF), is uniquely positioned to bring the key stakeholders together to collectively address this issue.”


EHEDG experts at work

The experts who dedicate their time and expertise to GFSI working groups do so on a voluntary basis. To ensure the entire industry spectrum is taken into account in an unbiased way, the GFSI Working Group for Hygienic Design of Food Facilities and Equipment is composed of a wide variety of representatives including retail, manufacturing and food service representatives, as well as international organisations, governments, academia and service providers to the global food industry. The following experts take part in the GFSI Working Group for Hygienic Design of Food Facilities and Equipment:


Patrick Wouters Cargill / EHEDG Foundation Board & EHEDG Executive Committee member
Edyta Margas Bühler AG / EHEDG Working Group Dry Particulate Material Handling member
Rick Heiman 3-A Sanitary Standards
Hugo Piquet Nestlé / EHEDG Advisory Board member
Yi Xu Tetra Pak Processing System / EHEDG Working Group Foreign Bodies member
John Holah Holchem Laboratories Ltd Cleaning / EHEDG Working Group Hygienic Design Principles for Food Factories member
Jonathan Hopkinson The Coca-Cola Company
Melanie Neumann Neumann Risk Services Matrix Sciences
Juliane Gonçalves Flavor Food Consulting / EHEDG Authorized Trainer and member of the EHEDG Working Group Training & Education
Joe Stout Commercial Food Sanitation
Adriaan Van Deventer Hygienicon Consultancy
Corinna Begueria Fromageries Bel / EHEDG Working Group Foreign Bodies member
Mark Morgan The University of Tennessee / EHEDG Authorized Evaluation Officer
Muhammad Shahbaz Mawarid Food Company
Anna Starobin Ecolab
Justyna Kostarczyk Metro
Zachary Becks Gray Architects and Engineers
Katie Satterthwaite Marks and Spencer / EHEDG Working Group Cleaning & Disinfection member
Izabela Palgan IFS
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Ask an EHEDG Expert

Edition 2: Cleaning In Place (CIP)

Do you have a simple question that you never dare to ask anymore? We understand. Nobody likes to appear ignorant, especially amongst experts, right? But how can we expect to answer difficult questions when even simple ones stay unanswered? In this series, EHEDG Connects poses simple questions to EHEDG Subject Matter Experts, and invites them to provide straight answers. Our 'cleaning-in-place' questions are answered by Food Technologist and EHEDG Advisory Board Member Hein Timmerman, who is the Global Sector Specialist at integrated cleaning solutions provider Diversey, and chairs the EHEDG Working Group Cleaning In Place (*)


(*) currently finalizing EHEDG Guideline Document 50: HD Requirements for CIP Installations.

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How does a CIP installation work?

Hein Timmerman: “Cleaning In Place, or CIP, points to cleaning activities that don’t require any dismantling of production equipment. Most production environments will have one central cleaning unit that is connected to all closed food production processes. This centralized CIP unit pump connects to all pipes and components that need to be periodically cleaned from within. Traditionally, CIP installations first rinse the system with warm water, then use an effective yet affordable cleaning solution like sodium hydroxide or nitric acid for a thorough cleaning, and finally rinse with water before the production line can be used again.”




Have CIP systems evolved throughout the years?

“Yes, they have, and mostly in recent years. For a long time, the ‘remote washing machine’ approach (with one central CIP station that does all the cleaning in a production environment) has been the most common way to use CIP. But since modern food consumers want more variety on their plates, more and more food producers lean towards more decentralized CIP systems that consist of several satellite CIP units. These new systems are better suited to meet varying CIP demands and therefore offer more flexibility combined with the required traceability. To determine which CIP system is best for you, you really need to look into the specific needs, from the products being processed to the local circumstances. Oftentimes some kind of hybrid system turns out to be the best solution for the job.”


Why should CIP installations be hygienically designed?

“First of all, CIP installations should be designed, fabricated, constructed and installed according to hygienic design principles to ensure a continuous and consistently effective cleaning in place operation. Since it is difficult to inspect the cleaning results from within, it’s extremely important to control all hygienic aspects of CIP cleaning on a detailed level. The best way to achieve this is by applying hygienic engineering and design guidelines throughout all design, fabrication, construction and installation stages. Another big benefit is that hygienic design CIP installations generally use less water and cleaning solutions, which makes them more sustainable and more efficient in use. The newest CIP systems also focus on product recovery and help to minimize food waste.” 


> Article continues below photo of Hein Timmerman, Global Sector Specialist Diversey


What are the main risks regarding CIP?

“Let’s start at the beginning. CIP is a cleaning technique that has been very widely applied for many years, and because of that, many things are taken for granted. Some people tend to pose statements like: ‘We’ve always done it like this, so just copy the old CIP system to clean a new process line.’ But every process line needs a dedicated system, and if you forget to describe your user requirement specifications right at the start, some food safety parameters will be difficult to control. Also, CIP cleaning is generally done in the middle of the night, and many bulk volume cleaning procedures are not sufficiently validated. Sure, the operator starts the CIP-procedure and checks if it finished before restarting the production process, but a green signal doesn’t necessarily guarantee that the end result is satisfactory. New monitoring techniques, that make use of real time sensor data, provide operators with more information to validate real life cleaning results and ascertain food safety risks more accurately, but these types of sensors are expensive, and you will always still need to take samples and perform visual check-ups. We use long camera-equipped endoscopes for this to see what’s really what’s going on inside the tubes and equipment. If you want to improve the food safety of your CIP processes effectively without breaking the bank, the best place to start with is the central CIP unit. A clean heart is a good start to achieve trustworthy CIP cleaning routines.”


Does the quality of the cleaning solution affect the cleaning results?

“It certainly does. When choosing a cleaning solution, you really need to address the specific cleaning needs with regard to your installation and the product that you produce. A well-suited, tailormade cleaning solution will not only improve the cleaning results, but will also let you accelerate the cleaning procedure, which results in productivity increases. Even more importantly, it dramatically reduces the risks of food contamination, call-backs and shut downs. The importance of good CIP is often undervalued, but only by people who don’t realize how much effective CIP significantly contributes to lower total costs of operation. Since CIP is a complex working field that requires the combined expertise of food technologists, microbiologists and engineers with knowledge of flow mechanics, one is well advised to consult the necessary experts before taking any irreversible investment decisions. Another good advice I can give you is to read the hygienic design requirements for CIP installations in the upcoming EHEDG Guideline Document 50. EHEDG Connects will keep you posted on when that new guideline is ready for download, so make sure to stay connected via:”


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EHEDG Guideline Doc. 23: “Only the right lube will do”

How to select, use and produce lubricants that secure food safety and productivity

The EHEDG Working Group Lubricants has published a comprehensive update of EHEDG Guideline Doc. 23, that teaches us how to properly use (part 1) and produce (part 2) food grade H1 and HT1 registered lubricants. EHEDG Working Group Lubricants Chairman Taco Mets: “If you don’t want to put your food safety at risk, and if you want to optimise the reliability and lifetime of your machines, then only the right lube will do.”

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It’s a rewarding moment for Working Group Chairman Taco Mets and his EHEDG Working Group experts from Fragol, Klüber and Tetra Pak, who contributed to this new EHEDG guideline publication. Mets has been advocating the use of food grade lubricants for almost thirty years now, partly to serve his employers at Van Meeuwen Industries, but also because he’s a mechanical engineer at heart, who strives to take away misunderstandings and to create awareness that the choice and use of lubricants determine the reliability and productivity, longevity and food safety of industrial manufacturing processes. Mets: “This guideline shows food producers and machine equipment engineers that lubricants are vital construction elements that deserve their full attention.”

Are there any industrial processes that don’t need lubricants to work properly?
“Almost none, but there are considerable variations with regard to the amount of lubricants needed for producing different kind of products. In general, it’s safe to say that closed and dry processes need significantly less lubricants than open and wet processes. With the exception of modern pumps, most industrial production machines need lubricants to function properly. Lubricants avoid wear and prevent internal damage resulting from friction by mechanical forces. All lubricants are meant to establish some kind of “aquaplaning” to separate moving components with a lubricant layer, but only H1 and HT1 registered food grade lubricants also take food safety into account.” 

What parameters determine the quality and effectiveness of lubricants?

“Quite a few, but besides viscosity, one of the most important ones is the temperature. Just a rule of thumb: an incremental temperature increase of only ten degrees will halve the lifetime of most lubricants. Synthetic lubricants offer a better heat resistance and flow ability at low temperatures, and some fluorinated lubricants are even applicable for temperatures of up to 280 degrees, so they can be used to lubricate conveyor bearings in ovens. Another parameter is speed. Machines that operate rather slowly need thicker lubricants with higher viscosities than machines with fast rotating components. Other functional quality determining parameters are directly related to the specific use of an application. A hydraulic system needs other lubricants than a gear box or a compressor. The amount and frequency of relubrication and oil changes is also directly related to the applications, conditions, and the productivity of machines.”

What’s new? 

“We included many new and very useful elements, like a list of requirements and recommendations for the use and storage of food grade lubricants, hand-on tips to minimize product contamination risks and information on the deterioration of lubricants during operation and the use of lubricants during maintenance. We also included real life examples with pictures, and a flowchart that illustrates how to shift from conventional to food grade lubricants. This document now offers a lot of practical value. It also clarifies a lot of misunderstandings about lubricants, especially with regard to the H1 and HT1 registrations that are often unrightfully perceived as EC 1935/2004 food contact materials regulation.

> continue below the photo of EHEDG Working Group Lubricants Chairman Taco Mets


Why does this guideline only focus on H1 and HT1 food grade lubricants? 

“Because our EHEDG Working Group members unanimously agree that to optimize food safety, food producers and machine equipment suppliers should exclusively use H1 and HT1 registered food grade lubricants. If you also use conventional (not H1 or HT1 registered) types of lubricants, you will need tight and strict procedures and documentation systems to keep your workers from using the wrong lubricant at the wrong places. Lubrication is an area of expertise that has been greatly underestimated for many years, but there seems to emerge a general awareness now that you just can’t use lubricants that contain lead, chlorine, sulphur or graphite in food production environments. Luckily, there are plenty of food grade lubricants available these days that don’t use toxic additives. This guideline helps you to learn what aspects you have to pay attention to when it comes to choosing the right lubricants for your needs. This basic knowledge will help you not only to protect your gear and your food safety, but it might even save you quite a lot of money in the long run, because lubricants are often sold in package deals and lots of end users don’t really know what they buy.”  

Lubricants in package deals? How does that work?

“Lubricants are often sold in combination with machines, because some machine builders want to engage in the maintenance, repair and operations market. And some of them essentially force their machine users to buy aftermarket lubricants (often rebranded under some private label) by linking it to their warranty policy. It’s probably legal, depending on the full scope of their business model, but from a technical and food safety perspective, it is downright bad practice, because it totally disavows the importance of high-quality food grade lubricants. It’s another reason why all food and food equipment producers should read this guideline. The right knowledge is always the best way to protect yourself from scams and from taking decisions. It’s important to create more transparency in the food industry.”   

Food grade lubricants are expensive compared to conventional lubricants…

“They certainly are, at the moment that you have to buy them, but when you look at the big picture and take the actual use of your machines into consideration, then high quality food grade lubricants often turn out to be very interesting investments. By using H1 and HT1 registered lubricants, food lubricant experts have managed to reduce their processing downtimes related to re-lubrication by up to 90 percent. This guideline helps you to make not only technical, but also well-thought-out economical decisions. Because the better your lubricants match with your applications, the less time and effort you’ll have to spend to keep your processes to run smoothly. “ 


What’s next?

“This guideline will serve the industry in the upcoming years, but lubricants will continue to evolve in line with new machine equipment industry developments like the ongoing miniaturization of sump volumes, increasing mechanical stress and rising operating temperatures. All of these developments have consequences for the future use of lubricants and will keep lubricant producers busy. In the meantime, EHEDG will develop an update for its EHEDG Training Installation, Maintenance and Lubricants, which will be based on this new guideline as well. Our goal is to make everyone in the industry understand the benefits that good lubrication offers for improving food safety, productivity and reliability of machinery. It’s an area where many food producers can still take advantage of untapped reserves, and it all starts with reading this EHEDG Guideline Doc. 23.”  

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EHEDG Connects Online Content Contest

Step into the spotlight

Which hygienic engineering & design projects deserve the full attention of the global food industry? In our previous newsletter, we invited you to submit your article ideas. We received several proposals, but who are we to choose? Why not let the EHEDG members decide for themselves? To participate, please submit your story idea in the comments section on the EHEDG LinkedIn page:


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To participate, please submit your story idea in the comments section on the EHEDG LinkedIn page:

After the final submission deadline on July 1, all participants will be asked to cast their votes (3, 2, 1 points) for their favourite top 3 topics. The winning story ideas will be featured on EHEDG Connects Online and on this EHEDG LinkedIn page for the whole food industry to see. 

Contest rules: 1) The contest is open for all registered EHEDG members (personal and company members). 2) Article idea descriptions in max. 150 words including max. two links. 3) One article idea submission per applicant. 4) Every article proposal may only be submitted once. 5) Final submission deadline: July 1 at noon. 6) Voting starts on July 1 and ends on July 10 at noon. Only participants can vote and only participants that cast their votes in time stay in the race. 7) And voting for your own story idea is not allowed, of course ;-) Happy submitting! 

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Hygienic design saves traditional brewing process

Schneider Weisse: full control over beer quality

Brewmaster Hans-Peter Drexler shows how the Schneider Weisse brewery regained full control over its quality parameters while staying faithful to its Bavarian brewery traditions. By implementing EHEDG certified hygienic design equipment, the pure taste of Schneider Weisse wheat beer, brewed in line with the German 'Reinheitsgebot' beer purity law since 1872, can be enjoyed by future generations of beer-connoisseurs.

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Yes, beer is considered food, at least in Bavaria it is. In this southern part of Germany, it has been officially so since 1516, the year that Duke Wilhelm IV wrote history by drafting the first food law in the world. A contemporary version of ‘Das Reinheitsgebot’ still regulates the purity of Bavarian beer until this day.    

Beer and Bavaria go together like Bavarian Beer and Bratwurst with Sauerkraut, and not only Germans can enjoy it. Beer is exported from Bavaria to beer connoisseurs all over the world. Consequently, many new breweries emerged in Bavaria, but only a handful brands brew the traditional Bavarian Weissbier like the Schneider Weisse G. Schneider & Sohn GmbH brewery does: in the authentic traditional way, by adding the yeast to the wort in open tanks, and by letting the final fermentation stadium continue inside the closed bottle to make the beer even more tasteful and refreshing. 


The impressive neoclassical Befreiungshalle (Hall of Liberation), that commemorates the victory over Napoleon in 1815, dominates a hill above the town and oversees the picturesque village and the Danube river. The historic building of the Schneider Weisse brewery is situated at the central market square of Kelheim. In 1607, it was transformed into a wheat beer brewery by the Bavarian Dukes of Wittelsbacher. In 1928 the Schneider family, that had been brewing wheat beer since 1872 in Munich, continued brewing the legendary Schneider Weisse wheat beer here in Kelheim. After the 1970’s, the wheat beer market expanded and step-by-step the distribution spread out globally.

Brewing Master and Executive Director Technology & Logistics Hans-Peter Drexler: “The challenge was to keep the high quality level consistent while transitioning from a local to an globally distributed product. As a reaction to unexpected beer quality fluctuations and product callbacks in 2004, the brewery started a journey that would introduce modern hygienic engineering and design to the traditional brewery process, while simultaneously preserving our unique traditional brewing process.”

Controlling food safety and beer quality

Drexler was on site when the first problems arose, and recalls the events as they unfolded: “One of the hygiene challenges related to our traditional brewing process is that our brewing is done under relatively high processing temperatures and that we don’t apply pasteurisation techniques that would compromise the taste of the final product. We always test the quality of each batch in our in-house laboratory, and product faults have occurred before, but could always be corrected, . However, the microbiological balance within the process seemed more and more seriously disturbed and out of our control, resulting in a significant increase in product faults. Since we didn’t know what caused the fluctuations, we decided to systematically investigate all probable causes. But where to start?” 

Drexler: “We suspected that the decline in product quality had to be related to some source of microbiological contamination, and together with the experts of GEA we started looking into those parts of the installation that were the most difficult to clean and replaced some couplings and valves, but that didn’t solve the problem. We started looking into the design of areas that were not initially conceived as being hazardous, like the whirlpool, where the wort that was cooked to a hundred degrees Celsius is rotated to secrete the turbid residues which are gathered at the bottom of the whirlpool while the remaining clear wort is pumped out from above. We found out that the drain valves within the whirlpool didn’t comply with the latest EHEDG Guidelines, so we replaced them by GEA valves that didn’t have any dead spaces. This intervention resulted in an instant improvement of the beer quality, but as it turned out, we weren’t quite there yet.” 



Looking further down the road

As Schneider Weisse and the hygiene experts of GEA looked further into other areas of the process lines that could potentially have caused the problems, they turned their attention to other areas in the process. Drexler: “We discussed the cleaning circumstances of buffer tanks, that where situated between the fermentation and the bottling process, and discussed different possibilities to improve them, while at the same time also considering the effects of every intervention on the final taste of our beer. We had to go about very carefully, because obtaining a consistent beer quality was just one goal we wanted to achieve - the other was to preserve the original taste of Schneider Weisse wheat bier. That’s why our quality control system consists of three steps. We start off by analysing the chemical and technical properties of each batch of our beer production in our testing laboratory, like the amount of alcohol and flavouring and the CO2- and PH-levels. Then there is a microbiological analysis phase that analyses the amount and combinations of the microbiological components that strongly determine the flavour. The third testing stage is the tasting.” 

Dream job

Every week, a panel of professional beer tasters gathers in a special beer ‘Stube’ in the Schneider Weisse brewery to thoughtfully taste, judge and discuss even the slightest variations in the overall taste of the final products. Drexler: “Yes, that sounds like a dream job, but it’s actually very serious work, because in the brewery, we utilise the combined outcomes from all of these tests to adjust our settings, like the amount of hop we add to the process. Beer is a natural product, so there are always variations to adhere too, due to variations in the taste of the natural ingredients. To brew beer with a consistent taste and quality, we have to control all of these fluctuations by adjusting our process accordingly. Even in these modern times, where we use high-tech monitoring systems to analyse the DNA-structures of the microorganisms in the beer, the sophisticated taste buds of a professional Bavarian beer taster is still the ultimate reference for monitoring flavour consistency.”

Back to beer business

After replacing various process components by EHEDG certified materials, Schneider Weisse G. Schneider & Sohn GmbH decided to invest in a new brewery process line to produce a range of new Schneider Weisse beer variations, like alcohol free and clear (filtered) wheat beers. Drexler: “It was the sign of the times back then, and we made good use of the extra investment opportunities to further optimise all of our ongoing processes, because after initially having restored the consistency of our product quality by replacing the drainage valves in our whirlpool installations, we experienced an unexpected downturn. It was caused by the yeast accumulation installation, that turned out to contain a few completely hidden weak points. We solved that problem by replacing the complete installation.” 

Schneider Weisse G. Schneider & Sohn GmbH consulted GEA again to develop a comprehensive hygiene concept that covered all separate installations in conjunction with all the relevant design criteria based on EHEDG Guidelines. Drexler: “Together with a team of Experts from GEA, led and conducted by Anton Ladenburger, we then improved the hygienic designs of the drainage system, the water and air conditioning, the mixing mechanics and the beer feeding system. Traditional Bavarian wheat beer needs to be feed with ‘Speise’ (unfermented wort) shortly before bottling. It is like feeding the yeast shortly before bottling to activate the final stage of fermentation inside the bottled product. This has to be done very precisely. If you put too little in, the carbonation and taste will be too flat, and if you put too much in, there will be too much CO2 causing the bottles to burst. Since this last addition enters the final product, this stage must be conducted in an extremely clean environment to prevent microbes to enter the bottle. one One could say that this last brewing stage is not only crucial to obtain the widely appreciated taste of Schneider Weisse white beer, but also to the food safety of the beer.” 

Future-proof future

When looking back on this period between 2004 and 2008, Drexler and his colleagues can safely say that the Schneider Weisse brewery has managed to safeguard the unique taste and quality as well as the food safety of their nutritious beer brands. Drexler: “We succeeded in gradually implementing hygienic engineering and design in an essentially very traditional brewing process, without compromising on food safety or taste. We did it step-by-step, without breaking the bank and without losing our identity and credibility as one of the best Bavarian brewing houses since 1872. And thanks to our commitment and the expertise of the professionals at GEA and EHEDG, we haven’t had any problems since 2008. We protect our strong legacy, our traditions including our Reinheitsgebot, and we guarantee the food safety of our beer. So why not give it a try and experience the real taste of our Bavarian beer brewing tradition? It’s all in there. After all, Schneider Weisse beer is more than just a beer beverage, it’s like healthy food, an honest nutrition for your body and spirit. Grüss Gott und Zum Wohl.”     

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Ask an EHEDG Expert

Spray & Fluid Bed Dryers

Have a question that you don't dare to ask anymore? We understand. Nobody likes to appear ignorant, especially among fellow experts. But hasn’t fear for mockery always been the biggest ball-on-a-chain for improvements? How can we expect to fully understand complex issues when our simple questions stay unanswered? EHEDG Connects dares to ask simple questions to EHEDG Subject Matter Experts, and invites them to provide us with some clear answers. Today's expert is dry materials handling expert Karl-Heinz Bahr (Thales Consult). He answers our simple questions on hygienic fluid bed and spray dyer design. Thanks for your clear answers Karl-Heinz.

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Why do we put food stuff in liquid to then dry it again?

Karl-Heinz Bahr: “For various reasons, but mostly to produce food particles with consistent properties, and to improve the quality of the product, for example by adding vitamins or minerals prior to drying. Many of those dried food products are intended to be dissolved prior to consumption, like milk powder. And of course, after you dry a product, you don’t need to transport the water, so this typically reduces the weight of the product by 70-80%. Transporting dried products is therefore less expensive and better for the environment. Also, the (microbial) stability is much higher in dried products."




How to get the hygienic dryer that's best suited to our needs?

“By defining your requirements as clearly as possible. Start off with your product and user requirement specifications. Every detail is equally important: the kind and type of end product you want to produce, the look and feel, the smell and taste. The viscosity and transition temperatures of your product matter, as well as the droplet size required to produce your dry material particles. And let's not forget about the rheology of your product - it determines the shape and size of the spray nozzles. Furthermore, you have to think about the needed pressure, the temperature, the amount of air, and even the shape of the spray dryer. Some people think that all dryers are the same, but dryers come in various shapes. Also the liquid can be prepared in various ways, so it is not only the spray dryer itself that matters. That's why the building design and the utilities should be considered as integral parts of the process. The environment has a big influence on the product as well, not only in relation to energy consumption - it also needs to be hygienic and, most importantly, as dry as possible to avoid microbiological issues. The goal is to realise consistent and effective drying processes without wasting resources. Even big food companies cannot do this alone. They seek support from experienced system integrators. To a layman's eyes, spray and fluid dryers may not look very sophisticated, but they are in fact very delicate thermo-energetic systems.”  

Why is that?

“The temperature, pressure and energy balances within the installations determine their effectiveness and the quality of the product. Spray dryer and fluid bed dryer installations are very prone to the slightest fluctuations in temperature, pressure levels, the quality and quantity of the drying air and so on. Therefore, when designing and configuring spray dryer and fluid bed dryer installations, it’s always a challenge to find the best possible balance between the productivity, the water and energy consumption and of course the food safety and quality aspects. You can imagine that to reach this balance, you need a top-class team of suppliers and operators."

Sounds like a lot of work. Time consuming? Expensive?

"Spray dryers are not cheap, so you need to do your homework before making investment choices. If you want to educate yourself, the newly updated EHEDG Guideline Document 31 Hygienic Engineering of Spray Dryer and Fluid Bed Plants is certainly a good place to start, since this guideline contains a comprehensive oversight of many hygienic engineering and design principles applicable in spray dryer and fluid bed plants, not only related to the equipment but also for the environment it is placed in. The guideline is developed by experts of the EHEDG Working Group Dry Material Handling. Many details of the process and the environment are thoroughly discussed and related to specific design choices. Because even when you work with an experienced system integrator, you are always better off when you are aware of some of the details that you need to pay attention to. This helps you to make sure you have a hygienically sound spray or fluid bed drying installation in place."

What are the most common mistakes?

“We have to make a clear distinction between operational and process line design mistakes. 
First of all, people tend to underestimate the effects of a lack of control over the system process variables, for example when using unconditioned airflows. When the humidity of the air outside of the plant changes, it can affect the system in unexpected ways, resulting in fluctuating product quality or material deposition on the inner walls of the drying chamber, ducting, cyclones and product transport lines. A general rule of thumb is that better hygienic design dryers allow for more inconsistencies in these variables without immediately compromising on food safety and food quality. However, to really optimise food safety in spray dryer and fluid bed dryer plants, one has to look at the system and the environment as a whole: as a combination of design and usage aspects. The process is the product.”

The process is the product?

“Yes, because with most dry particle food products, taking samples for product release purposes doesn’t make much sense, since it’s impossible to take a representative sample. This is particularly true for microbiological testing. In a powder product, only one square centimeter in a full batch could be contaminated while the rest is fine. That means that besides a trustworthy hygienic design of your installation, you need very strictly supervened cleaning procedures and operating instructions and a top-class team to run, clean and maintain the installation. Hygienic engineering and design can definitely minimise contamination risks, but only if all food safety determining variables are fully controlled.” 

Thanks for your clear answers.

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Food Safety Intelligence: sharing data for food safety

From process monitoring to food supply blockchains

It’s a bright new day for the global food industry, at the threshold of the fourth industrial revolution: the next step in our technological evolution that promises unprecedented productivity increases. But does the digitalisation of the global food industry also bring new advancements in food safety? EHEDG Connects Online investigates.

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The Germans call it Industrie 4.0, others talk about smart industries, but essentially everyone is pointing in the same direction: a future in which every piece of industrial processing equipment is connected, via the Internet of Things (IoT), with each other and with management systems in a massive cloud of data. But as exciting as the digital future may seem, the question is: can all of this contribute to our food safety?

So how to improve food safety by digital means? We can of course start off by putting sensors in every single piece of our food processing equipment and adjust our process parameters to the incoming real time data streams, but the real opportunities for improvements lay in the possibilities to connect all data streams across the supply chain. 

In a world where food industries are faced with new food safety challenges every day (some of them related to globalisation of supply chains and markets, others to declining consumer trust), digitalisation may offer much-needed possibilities for improvements. Food suppliers, especially farm to fork companies, are expected to drive innovations to control food safety aspects across the food supply chain. After all, these are the companies that need to stay on top of global food safety risks. It seems however that some of the most promising innovations are driven by technology companies. By looking into new possibilities to harness the power of digital technologies, they aim to find new competitive advantages in a highly competitive food equipment market. One of these companies is the Bühler Group. This Swiss Food Technology Company recently launched an online information platform that intends to help food processing companies to optimise the traceability of their raw material and product streams. 


Giovanna Pozzan, Digital Product Owner Data Analytics and Services at Bühler Group: “The globalisation of the food supply chains makes food safety management more dynamic and challenging, and a growing number of our customers that use Bühler food processing equipment approach us with questions on how to deal with food safety issues that arise due to the increasing complexity of their supply chains. They face new and sometimes unexpected challenges, for example because they find bacteria on food ingredients that they never encountered before. New global product routings and a growing number of transitional stages and intermediate food ingredient locations create a demand for real time contamination data." 

Pozzan: "It is why Bühler Group launched the online information platform, that scans thousands of online data sources for local and regional contamination news and that enables food producers to better predict food safety issues in their supply chains. By scanning the latest product recall news, alerts and warnings from international and national food authorities, web pages and social media news, helps food producers to stay aware of trends and risks before they can affect their business.” 

Besides investigating new digital possibilities to optimise food safety individually, food industry related companies also start to share their resources to ramp up the innovation power needed to meet future challenges. Coincidentally, this momentarily also occurs in Switzerland, where The Swiss federal institutes of technology ETH Zürich and EPFL (Ecole Polytechnique Féderale de Lausanne) launched a joined research initiative with Givaudan, Nestlé and Bühler [link]. 

While this initiative focuses primarily on research related to consumer trends and sustainability, other initiatives bet on the promises of blockchain technology to optimize the digital traceability and consequently the food safety of food ingredients. Food retailer Walmart for example is working with IBM on a food safety blockchain solution and announced that Walmart is requiring all suppliers of leafy green vegetable for Sam’s and Walmart to upload their data to the blockchain by September 2019 [link]. Meanwhile, Dutch retailer Albert Heijn makes an effort to enhance traceability and transparency across its orange juice supply chain by implementing blockchain technology as well [link]

Blockchaining the food supply chains 

What can blockchain technology already do for food safety? That depends on who you ask. In this Forbes article [link], food, science and health writer Jenny Splitter states that ‘despite the promises that blockchain technology will transform the entire food industry by increasing efficiency, transparency and collaboration throughout the food system, essentially it’s just a digital ledger, a digitised record of whatever data is added by its members, with no ability to verify the accuracy of the underlying data itself.’ 

When asked to comment, Fraunhofer Institute Deputy Director and Head of the Department for Process Engineering and Packaging IVV Dresden Marc Mauermann begs to differ: “After one of the stakeholders in a specific food supply chain has added information to his blockchain, it is impossible (or at least extremely difficult) to erase or alter that data entry without detection. This makes blockchain technology suitable to become an important part of the big technology puzzle needed to manage food safety risks across food supply chains. The benefit for food safety is perhaps the biggest benefit of digitalisation for the food industry, even bigger than the efficiency benefits."

Mauermann: "Imagine a digitally connected food supply chain, gathering and sharing information amongst all stakeholders. With this information, smart data processing and modelling, based on effective structures, we might get a better picture of the performance of the full range of the food supply chain that is connected to one specific food product - from the farm, via processing and packaging to logistics and retail. It can really change the rules of the game, since bad food supply batches can be easily traced back to their sources. Consequently, the pressure on every stakeholder in a food supply chain to comply with good manufacturing practices will be much higher than it is now.”


As promising as the perspectives for digitally powered food safety may be, the development of digital process, information and traceability management will only take off after the underlying digital infrastructures are put into place. Another challenge is that at this point in time, food processing companies are not yet used to handle big data streams. A survey, conducted in 2018 by GFSI and DNV, amongst six hundred food industry professionals concludes that most of them just don’t know yet how to utilise blockchain technology to improve food safety. However, swift changes are to be expected here, since 44 percent of the respondents stated to already use sensor technology and the other 56 percent expects to start implementing sensors within the next three years. Also, 40 percent expects to start using blockchain technology with the next three years. 

What remains to be seen is if all those survey respondents will have put the necessary IT-infrastructure in place before then. Mauermann: “At the Fraunhofer Institute, we are momentarily working on different parts of the backbone of digitalisation, for example directly on machinery processes, where we develop monitoring systems and adaptive cleaning procedures based on real time process data coming from sensory systems. To do this on a large scale, digital twin representations of the process lines have to be designed. In other words: everything starts with engineering. Many food industries still work with legacy design processes and machines that are not ready for digitalisation. That’s why we are investigating new ramp up scenarios and methods for effective transitions from legacy to digital twin machines. The time has come for food producers to really look into the digitalisation options for their current process data. We need to find out if existing inline monitoring systems can be mathematically linked to quality criteria and if not, how we can renew our systems to make them future-proof and suitable for upcoming digital developments. There’s still a lot of work to be done, but it’s definitely worth the efforts, since the potential benefits are great, especially for food safety.” <

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The Chinese Perspective

EHEDG in China part 2: the Chinese Institute of Food Science and Technology (CIFST)

This is the second article covering the global expansion of EHEDG in China. Since the EHEDG Regional Section China works together with the Chinese Institute of Food Science and Technology (CIFST), we asked the CIFST team members to share their views on the developments of hygienic engineering and design in China, and we received unanimous answers.

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How does CIFST contribute to food safety in China?

CIFST: “CIFST has always attached great importance to the standardisation of food safety, and lists the formulation and revision of food safety standards as an important part of its annual work priorities. In recent years, in the process of developing and revising China’s national food safety standards, CIFST has organised a strong scientific and technological community to safeguard the healthy and sustainable development of the industry. In 2016-2018, CIFST participated in the development and revision of more than 20 food-related standards. CIFST has participated in the formulation and revision of the National Food Safety Standard-Good Manufacturing Practice for Milk Products, the National Food Safety Standard-Good Manufacturing Practice for Powdered Formulae for Infants and Young Children and other national standards related to hygienic design in food production; with an increasing focus on food hygiene factory design, CIFST has gradually shifted the focus of food safety control to the hygienic engineering and design of food factories.

In order to better align the testing method with international standards, CIFST has signed a cooperation agreement with AOAC, and further established the working direction for CIFST-AOAC cooperation to gradually align the testing method with international standards. In order to effectively carry out the publicity and implementation work for food safety standards, answer questions for the industry, and promote the implementation of standards, CIFST has coordinated relevant authorities, expert teams and related enterprises in the process of standard formulation and revision to increase the interpretation, publicity and implementation of standards, and used the institute’s conference reports, seminars and a variety of new media to explain relevant national standards.”

What added value does EHEDG and the EHEDG Regional Section China offer to CIFST and food industry stakeholders in China?

“EHEDG is a well-known professional organisation dedicated to food hygiene engineering design. Its credibility and recognition level in the global food industry is self-evident. At the end of 2015, at the invitation of EHEDG, Meng Suhe, President of CIFST, visited Europe with a group of people. After field visits to and exchanges with local food and related enterprises, testing centers and EHEDG headquarters, the two sides signed a strategic cooperation agreement and agreed to assist the promotion of EHEDG’s philosophy across China so as to provide technical guidance to the whole process from plant design, equipment procurement to manufacturing installation and operation and maintenance for Chinese food enterprises so as to ensure the safety of food production. CIFST has held a series of seminars, training sessions and other activities with the support of EHEDG.

In 2016-2018, training sessions on food hygiene engineering and design were successfully held in Shanghai, Beijing and other places for three rounds, including the session in 2017 when Mr. Knuth and Mr. Gregorio went to Beijing to offer training, which was highly praised by the trainees for professionalism and practicality. In 2018, the EHEDG World Congress on Hygienic Engineering & Design was successfully held in London. The Chinese delegation was invited to attend the meeting. Through communication with EHEDG, the two sides enhanced mutual understanding and friendship. In addition, well-known multinational businesses in the area of food hygiene design, represented by ACO and Ecolab have long been actively participating in and supporting EHEDG in China. For CIFST, through continuous cooperation with EHEDG, CIFST has increased its voice in the area of food hygiene engineering in China and expanded its influence in the area; further improved its expert team in the area of food engineering and design in China through the export of technology and experience from EHEDG; promoted the diversified development of its business and strengthened the business contact and cooperation with related enterprises.

In the Chinese food industry, the focus is previously put on the technological advancement of equipment and processes, neglecting the cleaning and disinfection of pipelines, the hygienic design of water supply and drainage and other steps in the production process. Through the contact and exchanges with EHEDG, the design concept of food factories has been changed, with a strengthened food safety system management that provides technical confidence for ensuring food safety from the source. China has a huge food market and its food industrialisation level is on the rise. The production environment and technologies of food businesses are mixed, with many places in need of improvement. It is expected that EHEDG and CIFST will have more cooperation in the future.”

What are the challenges for the upcoming years (in relation to the further industrialisation of the Chinese food industry and/or demographic food trend developments)?

“China’s food industry has developed steadily in the country, the world’s largest and most attractive market, but not without setbacks. The food industry, which accounts for 11.2% of the country’s industrial economy, has many blanks in the core technologies of bioengineering, intelligent manufacturing, genetic engineering and many other fields. This requires the joint efforts of all food science and technology workers. In aspects such as food safety assurance, quality and brand improvement, environmental protection, energy conservation and emission reduction, industrial innovation and development, policy revision and improvement, and consumer education and guidance, all parties must make unremitting efforts and overcome difficulties to realise the healthy and sustainable development of China’s food industry so as to meet the people’s growing need for a better life.”

How do you envision the further collaboration between CIFST and EHEDG?

“EHEDG has advanced food engineering and hygiene design concepts and technologies, and has the authoritative certification capability in the industry. In the future, I hope that CIFST and EHEDG will strengthen cooperation in further promoting food engineering and hygiene design concepts and technologies in China, and step up cooperation in food hygiene engineering and design training sessions, seminars, EHEDG lecturer recommendation, and journals and magazines. The two sides may cooperate in multiple ways to spread more food hygiene design concepts.”

For outsiders it looks as if there's no clear formal hierarchy between the many national and local government departments that oversee and enforce food safety policies in China. How do new food safety regulations arise in your country?

“China has a long food industry chain and many departments are involved. The State Council established a food safety committee to set up the overall coordination mechanism that is committed to promoting inter-departmental policy coordination and cross-regional collaboration for food safety. Based on maintaining and promoting health, a food safety management model suitable for China has been formed.

Article 28 of the Food Safety Law of the People’s Republic of China further stipulates that “the establishment of national food safety standards shall be based on the results of food safety risk assessment and fully consider the results of risk assessment of edible agricultural products, with reference to relevant international standards and international food safety risk assessment results. The draft national food safety standards shall be released to the public to solicit opinions of food producers, traders, consumers, and relevant departments”.

What can China learn from other countries and what can the global food industry learn from China?

“As the country with the largest population in the world, China is of key importance in safeguarding food safety. It also faces great challenges in ensuring both quantity safety and quality safety. After years of integrated management and strict control, China’s food safety environment has shown a steady and improving trend, and food industry governance experience with Chinese characteristics are also formed: for a long time, the Chinese government has attached great importance to food safety and has always treated food safety as a major political task. As a priority issue in the field of public safety, food safety is managed in accordance with the “most stringent standards, regulation, punishment and accountability system”.

The country has improved laws and regulations, supervision systems, integrated regulation and investment support to continuously enhance the ability in food safety governance, fully demonstrating the institutional advantages of socialism with Chinese characteristics. More than 300 colleges and universities in China have set up food safety majors. The training of food professionals is undergoing a shift from quantity to quality, and efforts have been stepped up in training talents in food quality and safety majors so as to provide sufficient technical talent reserve for the future development of China’s food industry. With the extensive application of a large number of emerging technologies such as industrial cloud, big data, AI and blockchain in the food industry, science & technology and the food industry will realise seamless connection in the whole industry chain of raw material production, processing and manufacturing, and circulation and consumption. Sci-tech innovation has become a new driving force for the development of China’s food industry.” 

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EHEDG Global Expansion: China

Hygienic design expertise for the benefit of 1.4 billion food consumers

EHEDG is also active in China, where 1.4 billion food consumers are served by a rapidly modernising Chinese food industry, and where volunteers of the EHEDG Regional Section China offer support and raise awareness for hygienic engineering and design. If you like this article, you might also want to read the upcoming interview with the Chinese Institute of Food Science and Technology (CIFST).

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Since the official establishment of the EHEDG Regional Section in China in 2015, EHEDG volunteers have supported the Chinese food industry in various ways. By exchanging knowledge and by establishing new networking connections in the colourful Chinese food industry sector, with Chinese universities and the Chinese government, these volunteers raise awareness for the benefits of hygienic engineering and design. How did they approach their mission and how are they doing so far?

In this article, Monica Chen (ACO Drainage Technology Shanghai and Secretary of EHEDG Regional Section in China) and Hui Zhang (Hygiene Expert of a multinational company of FMCG and Chair of the EHEDG Working Group Cleaning and Validation) share their views on hygienic engineering and design awareness in their country of birth, where processes tend to unfold slightly differently than in other parts of the world.

Are the Chinese interested in what EHEDG has to offer?

Monica Chen: “They certainly are. China’s food industry is modernising at its fastest pace ever, using more technology to scale up and meet higher standards, and our EHEDG training courses, conferences and seminars are very popular in China. Nevertheless, it took us quite some time to start things up. The first steps towards the acquaintanceship between China and the European Hygienic Engineering and Design Group were taken in 2013, when ACO Industrial opened an office in Shanghai and started gathering professionals while building a local network of food industry stakeholders. One of the strategic aims was to introduce young professionals and Chinese students to western food safety and hygienic design knowledge.” 

The food safety regulations in China are complex. How do you find your way around them?

Hui Zhang: “There are many government departments that oversee and enforce the policies in China, including ten national government departments like the Ministry of Health, the State Food and Drug Administration, the Ministry of Agriculture, the China Institute of Food Science and Technology, the State Administration for Industry and Commerce, the General Administration of Quality Supervision, Inspection, and Quarantine, the Ministry of Commerce, the Ministry of Science and Technology, and the National Institute of Nutrition and Food Safety. In addition to these legislating bodies there are also many local and regional food safety agencies active in China. For outsiders, it sometimes seems that there’s no clear formal hierarchy structure between these agencies on the local and national levels, but processes tend to unfold differently in China than in other parts of the world, and you just have to find the right approach to reach your goals. The Standing Committee of the National People's Congress and the State Council also regulate food safety issues. The Food Hygiene Law of 1995, passed by the NPC, amended the 1982 Food Hygiene Law and still regulates most aspects of food safety.” 

How did you approach your goals?

Monica Chen: “After two years, we had established connections with Shanghai Ocean University via the Dean of the School of Foods Science and Technology (SHOU) Wong Wang Chi Xi Chang, who is very committed to convey an hygienic engineering and design mindset to the university students. In 2016, the first group of students of SHOU followed an EHEDG training and after that, more universities and university teachers joined the program, like Jiangnan University in Wuxi. Our strategy is to raise the awareness for hygienic engineering and design from the bottom up, starting with the new generation of professionals that enters the Chinese food industry. In order to introduce EHEDG guidelines and training courses we also wanted to establish an EHEDG Regional Section, but no non-governmental organisation is allowed to be active in China without the approval of the Chinese government. In order to obtain that approval, we first had to find a Chinese organisation that would be willing to accredit our EHEDG Regional Section in China. Eventually, we found a valuable partner, the Chinese Institute of Food Science and Technology (CIFST), which is playing a leading role in the Food Industry in China. In 2015, Mrs. Meng Suhe, President of CIFST visited the EHEDG Foundation Board in Frankfurt to sign the Regional Bylaws between EHEDG and CIFST.”

What will 2019 bring?

Hui Zhang: “We hope of course that the importance of hygienic Engineering and Design for food safety and sustainable economic development will be acknowledged by the legislative organisations in China, because as soon as that happens, things may unfold very quickly. In the meantime, EHEDG China will continue to organise EHEDG training, conferences, seminars and help food factories to innovate.” Monica Chen: “Since the Chinese food industry consists of many different and mostly small sized companies, it’s quite a challenge to find key audiences to maximise the impact of EHEDG. This year we will focus on reaching more students, teachers and the big Chinese food producers to establish a firm base for the future development and integration of hygienic engineering and design expertise in China.” 

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Microbes: facing the common enemy

Countering survival tactics of microorganisms

The first thing that’s striking is how tiny they are - thousands of microbes can hide in the full stop at the end of this sentence. Then you realise that their microscopic size is just one of their survival tactics. How can we beat them? For a simplified scientific explanation of the types, hazards and survival tactics of microbes, EHEDG Connects turned to microbiologist Richard Brouillette.


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After obtaining his degrees and working as an industrial microbiologist, Brouillette quickly moved to corporate sanitation and quality roles in which he developed sanitation and training programs for Kraft Foods North America and Mondelez International. Nowadays, Brouillette shares his expertise as an independent Food Safety Director for the consulting, training and education company Commercial Food Sanitation. For reasons of comprehensibility, EHEDG Connects unobtrusively asked Dr. Brouillette to refrain from using scientific jargon as much as possible.

Microorganisms tend to be elusive, until they strike and poison our food - and harm our health and the reputation of our food companies. To know our enemies a little better, EHEDG Connects puts the most common (and most dangerous) microbes under the microscope of microbiologist Richard Brouillette. He helps us understand how they live and grow, how they survive attacks and how they multiply and eat - for these are the common enemies we need to defeat.

What types of microbes represent the biggest threat to our food safety?
Richard Brouillette: “First we need to understand that the term microorganism, or microbes, encompasses all species of fungi, bacteria, and viruses. When we focus on microbes that can be found in food processing equipment, we could say that most fungi are merely spoilage organisms that don’t cause food poisoning. Some fungi are even used in food processes like baking and brewing to transform sugar into carbon dioxide gas and alcohol. Some bacteria can be useful as well, for example for making yogurt or cheese out of milk. Viruses form a league of their own. The ones that can be found in food can be hazardous, but they usually don’t derive from equipment since viruses cannot survive without a living host, so they are less an issue in food processing than bacteria that can very well grow on non-living surfaces. It’s safe to say that within the vast domain of microbes, pathogenic bacteria (the ones that can make people ill) represent the biggest threats in food processing environments.”

What characteristics do most bacteria have in common?
“Bacteria are individual living cells. They can have a number of shapes, ranging from spheres to rods and spirals. Despite their simplicity, they have well-developed and unique cell structures which are responsible for their ability to adapt, to survive and to ultimately cause a variety of negative health effects. Unlike most other types of cells, the bacterial DNA is not situated inside a membrane-bound nucleus but moves around freely in the bacterial cytoplasm (the gel-like substance enclosed within the cell membrane). Also, their organelles (small organs that fulfil a variety of functions) are not membrane-bound like in many other types of cells. In bacteria, all the components, typically a few micrometers in length, roam around freely in the cytoplasm, rather than in separate cellular compartments. This enables the bacteria to transfer cellular information easily and to interact with other bacteria. This helps them to adapt to changing environmental conditions quickly. Perhaps the most obvious structural characteristic of bacteria is (with some exceptions) their small size, which allows for rapid uptake and distribution of nutrients and excretion of wastes. This makes bacteria evolutionarily very fit.”

How do they grow and multiply?
“Just like multicellular organisms, single-celled organisms like bacteria also have their distinct process of growth and reproduction. They reproduce through a form of cell division called binary fission: the cell grows to twice its starting size and then splits in two. Another phase of enlargement then follows this process if conditions like moisture, nutrition, pH and temperature are favourable. By absorbing water and food, a cell enlarges to its original size. Under favourable conditions, some kinds of bacteria can double their mass in about 20 minutes. Within 12 hours one single microorganism can produce almost 17 million cells. Depending on the type of surface and conditions, the bacteria cells will form long chains, flat plate-like colonies or irregular three-dimensional colonies.”

Are bacteria consistently growing at all times? 
“During an initial period of one to several hours, there is little or no increase in cell numbers. This is the time the cells need to adapt to the new environment. When the cells begin to divide, they usually continue to do so at regular intervals until the maximum growth that can be supported by the environment is achieved. After this logarithmic phase of growth, the rapid growth can be halted again, this time by depletion of nutrients or accumulation of waste products. Unless the cells are transferred to a new environment that is capable of supporting continuous growth, they will eventually die.”

So they’ll die by themselves? That sounds comforting.
“Only if there’s not enough nutrition, which is rare in continuous food processing environments. Moreover, if the environmental conditions become unfavourable as a result of a lack of water and nutrition or severe temperature fluctuations, some bacteria types deploy an effective defence mechanism to protect the cells from dying. They will go into a sort of dormant state, by forming an endospore. In this stage most metabolic activity is suspended, the bacterium duplicates its DNA, and a hard, resistant wall is formed around it, the endospore, which makes it very resistant to external influences. This way, endospores can remain alive even for a long time, even in poisonous chemical substances. When the conditions are favourable again, the endospore is set free and can start growing and reproducing again.”

What other survival mechanisms of bacteria do we have to know about?
“Bacteria have some amazing survival mechanisms incorporated into their genome. They can, for example, produce a diverse group of enzymes and proteins, which help them overcome adversity. Bacterial cells also have amazing DNA repair mechanisms to preserve the integrity of the genome and are capable of lateral gene transfer. If there is a particular strain of bacteria that has acclimated to adverse conditions, the genes for that adaptation can be shared between bacteria. One of the most effective survival mechanisms of bacteria in food processing is when they form biofilms on surfaces. To do so, they produce chemicals that keep them together and protect them from the outside environment. The outside cells are more likely to be killed, but they then form even more of a barrier between the inner cells and the adverse conditions. Their ability to replicate quickly is one of the most effective defence mechanisms of bacteria. This allows them to gain both high populations and to evolve quickly. They can take large hits, and as long as a few survive, they can grow back without losing the mutations that are beneficial to their survival.”

Click on the EHEDG Connects Magazine for an infographic on the different types of pathogenic bacteria.

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The effective food safety culture of Sachsenmilch & Unternehmensgruppe Theo Müller

How Europe's biggest dairy plant optimises food safety with EHEDG

This is Europe’s biggest dairy plant. It's situated in the German town of Leppersdorf near Dresden and it’s a convincing paragon of German engineering and efficiency. The dairy company Sachsenmilch Leppersdorf GmbH, a subsidiary of Unternehmensgruppe Theo Müller, produces a wide variety of popular dairy products here. Food safety conditions are optimised with support of EHEDG.

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Every single day of the year, 200 Sachsenmilch trucks pick up more than five million litres of raw milk in an area of 200 kilometers around Leppersdorf. They make sure that the enormous cooled tanks on site can continue to supply the many processes taking place. The annual production volume of Sachsenmilch encompasses 2,6 billion pots of yoghurt, 320.000 tons of UHT milk, 150.000 tons of milk and whey ingredients, 100.000 tons of cheese and 70.000 tons of butter.

These numbers, as impressive as they may be, are not the only reason why Sachsenmilch is a leading supplier in the dairy product world. Sachsenmilch also leads by example concerning effective and consistent food safety management, with a company culture that enables every Sachsenmilch employee to embrace hygienic engineering and design rules. Dr. Lars Gorzki, General Production Leader Sachsenmilch Leppersdorf GmbH, explains how they do it.

What processes are the most hygiene-critical around here?

Dr. Lars Gorzki: “One of the most sensitive processes here is the production of dry mix lactose, a basic ingredient of baby food. To maximise the food safety of the lactose production units, we established an extremely hygienic production zone by implementing EHEDG guidelines while also creating a hygiene focused company culture. That’s why everywhere on site you see billboards with babies on them, accompanied by the message: our customers, our responsibility. We made it a personal responsibility of each and every employee working here to strictly adhere to these core elements, by posing one simple but meaningful question: ‘Would you feed today’s lactose product to your own baby?’ We have quite some fathers and mothers of young children working on site, and this message really struck a chord.”

What about the others?

“To create an effective food safety company culture, you need to first create a solid support foundation, represented by a critical number of workers who are intrinsically motivated to optimise food safety - in this case: the operators of our plant who are also fathers and mothers. In the first two years of the development of this plant, we invested extensively in creating a high level food safety culture by putting the emphasis on everyone’s individual responsibility, in order to make it socially acceptable to point out safety hazards to each other. By now, everyone here feels comfortable to address a colleague in case any hygiene regulation might get touched. To make this possible, we of course needed to implement crystal clear rules and regulations, and to find effective ways to convey them to our staff. EHEDG helped us to get everything right. We are proud to be an EHEDG Company Member, and we implement the comprehensive range of EHEDG products and services to optimise food safety at our production site, from the training to certification services to the guidelines and the networking opportunities that EHEDG offers to exchange ideas and best practices with other food companies, hygienic engineering and design experts and equipment suppliers.”

Can you give us some examples of how you implemented hygienic design on site?

“It all started with the layout of the premises. We positioned the Molke 5 building where the lactose is processed behind another building that we use as a sort of a buffer. There’s only one entrance to get into the buffer building, and consequently from there into the different food safety zones. Everyone has to change clothes twice and to avoid any misunderstandings, the floors are coloured to match with the different green and red safety zones. In the red zone (also called the dry zone) where our fluid bed dryers are located, we only use EHEDG certified components and materials. There’s decontamination chambers for all equipment going in and out of this zone, all electrical cabinets are hygienically designed, with sloping roofs for easy cleaning, we have online air quality and pressure systems running that we can log into from anywhere in the world. I could go on for a long time here, but believe me when I say that a great number of details are addressed here. However, as soon as we see a possibility for further optimisation, we will look into it. That’s another reason why we are an EHEDG member: we stay in touch with the latest developments."

How do you know how effective your efforts are in your day to day operations?

“We monitor everything: the quality of the purified air in the production areas, the presence of microbes on the floors, on the equipment and even in the drains. And we have clear regulations for all processing aspects, not only regarding our cleaning procedures, but also with respect to our employees. They know how to behave in all work areas and situations. For example, momentarily there is a small flu outbreak in this region, so a temporary rule is in effect that prohibits our employees to shake hands. Everyone here understands and respects a rule like that, because we know that it’s aimed at minimizing food safety risks. There is a continuous awareness to proactively think about food safety risks, based on our own personal responsibility for the health of our actual end customers. In the end, our customers are not the food companies we supply, but the babies consuming our food ingredients. We make sure that everyone is reminded of that responsibility every day. In fact, personally I don’t believe that key performance indicators alone can guarantee food safety. However, I do believe in the value of continuous risk assessment and management. Don’t misunderstand me: kpi’s are important and that’s why we monitor everything, but they are by far not enough to guarantee food safety, not even when you link them to financial incentives. You cannot intrinsically motivate an operator with extra money, but you can do it by conveying a real sense of personal responsibility. At the end of the day, every one of us wants to go to sleep feeling comfortable that our days’ work will be for the benefit and high quality nutrition of babies.”

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New EHEDG Guideline Hygienic Engineering of Spray Dryer and Fluid Bed Plants

EHEDG Guideline Document 31: doubled in size and usefulness

Seventy percent of all industrial food processes in the world make use of dry materials produced by fluid bed and spray dryer installations. It’s why the EHEDG Working Group Dry Materials Handling consists of experts from various expertise areas. Like Dr. Gabrie Meesters, chair of the EHEDG Working Group Dry Materials Handling and Assistant Professor Solids Processing and Product Design at TU Delft: “This EHEDG Guideline Document 31 is a must read for anyone involved in fluid bed and spray dryer plant and component engineering, design and operation.”

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What’s the most important hygiene rule when handling dry materials?

Gabrie Meesters: “The most relevant general directive is to keep your plant environment as dry as possible during operation. Pathogenic bacteria need nutrition and moisture to multiply, so the best way to guarantee food safety in dry food material processing areas is to effectively prevent condensation and all other forms of humidity. Compared to other food ingredient processes, dry materials come with their own specific challenges. In general, spray dryer and fluid bed plants require less frequent cleaning than wet food processing facilities, but you have to understand the reason why and how to make use of this in a hygienic way.”   

So what’s new?

“The previous edition of this guideline was published in 2005. Since then, the worldwide use of fluid bed and spray drying plants has increased significantly. Notwithstanding that most of the applied techniques are based on the same basic technical principles that have been around for ages now, the local circumstances may differ greatly and that’s where this new guideline comes into play. EHEDG Guideline 31 not only focuses hygienic engineering aspects of fluid bed and spray dryer installations as such, but also covers food safety determining aspects related to the direct surroundings of these continuing drying process installations, like supply air systems and liquid feed handling. In this updated version, it now covers the total scope, from hygienic plant layout via component design to plant operation within forty pages. So it’s almost twice the size of the previous guideline on this topic.”   

Is EHEDG Guideline 31 suitable for all types of particulate material production?

“Yes, you will find valuable insights for every type of dry material process that makes use of either fluid bed or spray dryer technology. Hygiene risks are always linked to process conditions of heat and humidity and the positioning of the process in the whole processing line. Regardless if you are producing simple starch or complex baby-milk powders - all relevant precautions that should be taken to prevent the transfer of allergens between products, reduce cross contamination possibilities and avoid growth and survival of microorganisms can be found in this guideline.”

How did you determine the new scope of this guideline?

“Our working group comprises members from various areas of the food industry. We each bring in our own expertise and together we have a comprehensive overview of the practical industry needs. In this guideline we addressed all common misconceptions and mistakes made in engineering, designing and operating fluid bed and spray dryer plants. On request of other EHEDG members, we also included a fair number of schematic overviews that help readers to quickly identify and address hidden risk factors. These overviews help readers to quickly implement hygienic design and operation requirements for their types of particulate materials processes. We decided to primarily focus on the hygienic safety of dry particulate materials, so aspects as personnel safety and environmental protection are not addressed in this document. We also excluded de-watering systems such as centrifuges, decanters and filters, since these are addressed in other EHEDG guidelines. Apart from that, EHEDG Document 31 covers everything you need to know about fluid bed and spray dryers, from materials of construction and air handling systems down to the nuts and bolts, bearings, insulation seals and welding. All of this focussed on plants handling dry materials” 

So who should read it?

“Everyone dealing with solids processing, because this guideline offers hands on instructions to make optimum use of all current hygienic engineering, design and operation insights. When implemented correctly, EHEDG Guideline 31 offers full control over all food safety aspects of continuous drying processes. There’s only one way to put it: this is clearly a must read for anyone involved in fluid bed and spray dryer plant and component engineering, design and operation.”

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EHEDG Authorized Trainers: the true HD teachers

Supported by EHEDG Working Group Training & Education

In a brief, informal and warm-hearted ceremony at the EHEDG World Congress 2018 in London, the long-sitting chair of the EHEDG Working Group Training and Education Knuth Lorenzen handed over his position to his trusted co-chair Marc Mauermann. A perfect time for a retrospect and a sneak preview of the future EHEDG hygienic engineering and design training and education activities.

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Since the first official EHEDG training courses on hygienic engineering and design started off in 1995, EHEDG Authorised Trainers have educated thousands of professionals on numerous hygienic engineering and design topics. The number of experts that enrol in EHEDG training courses has increased ever since. Worldwide, a grand total of 385 EHEDG training courses have been conducted. How did the EHEDG training and education product portfolio arise and how will it evolve in the future?

Before we invite the new chair Marc Mauermann (who has been a loyal member of the EHEDG Working Group Training and Education since 2010) to share his vision on the future EHEDG training and education activities, let’s first look back with the man who has been incomparably influential in shaping the current EHEDG Training and Education portfolio over the course of the past twenty years.

What did you encounter when you became the first chairman of this working group? 
Knuth Lorenzen: “Before I became the chairman of the EHEDG Working Group Training and Education, a number of hygienic engineering and design experts already provided individual training courses that were mainly based on their own knowledge, experience and training materials. I quickly realised that those various individual training schemes differed too much to be usable for other trainers. So I changed the system by centralising the allotment of EHEDG training materials. I convinced EHEDG that all materials should be issued exclusively by EHEDG, based on our own existing guidelines and proposed that we should develop our own modular and ready to use training material so we could select and train our own trainers. It was basically an early step to safeguard the quality and consistency of the emerging EHEDG training and education portfolio.”

How did you do it?
“First, the members of the working group defined a set of standardised operating procedures, based on the most frequently used EHEDG Guideline Documents. I believe we started with EHEDG Guideline Doc. 8 and then moved on to the EHEDG Guidelines for open and closed processing, cleaning, welding and so on. We also extended our network extensively. The initial working group network consisted of 25 experts and we invited the very specialists to contribute to line up the contents of initially 15 main topics. However, this took quite some time, and after a year or two we decided to first develop a basic presentation in a standardised format, based on our existing guidelines, with a small group of people. These expert panels did most of the groundwork that was then completed by external professionals. We also started to work more intensively with the Fraunhofer Institute that initially translated the guideline contents into a presentation fomat to create a framework for each training course module.” 

What motivates people to attend EHEDG training courses?
“The launch of the Machinery Directive boosted the number of training requests coming directly from the industry. The Directive stated that all machine surfaces must be efficiently cleanable. To comply to these demands, engineers needed to start incorporating hygienic design guidelines in their designs. By that time, the EHEDG Training and Education portfolio was up and running and we were able to scale up our activities to meet the industry demands. But there was still a lot of work to be done, so in 2010 I asked Marc Mauermann who had previously been involved with our activities due to his work at the Fraunhofer Institut, to become a full member of our working group, to develop more ready to use training materials and to support us by aligning new training modules with our existing portfolio. In 2018, it was time for me to step down as the chair of the working group and I am delighted that Marc took over my position to give direction to the new activities of the EHEDG Working Group Training and Education in the years to come.”

Marc, what are your plans for the upcoming years?
Marc Mauermann: “To continue the good work of this working group, to further align the EHEDG training materials and to make good use of new possibilities to reach more food industry professionals from all over the world. This working group strived to raise knowledge levels with regard to hygienic engineering and design across all supply chains. To do so, we develop and maintain training modules based on the EHEDG Guideline criteria, we develop and maintain quality and process control procedures, we make sure that authorized EHEDG trainers comply with all required qualifications and we assist with training upon request and when available. We will continue to optimise the practical value of the current EHEDG training courses, but we also face the task to develop new training materials based on new guidelines. Ultimately, we have to make sure that all hygienic engineering and design aspects are covered by a manageable number of valuable training courses. That’s where our new EHEDG Training & Education Roadmap comes into play - it provides us with a solid foundation for all of our future activities.” 

Can you be more specific? What exactly are you working on right now?
“In general terms, I can share that we are currently developing several new training concepts, like micro learning, to webinars and targeted e-learning modules. That is necessary because training habits are changing. How we learn today is already very different from how we learned ten years ago. We need to adapt to new learning styles that utilise the power of online communication, but we want to do it thoroughly, so we can spread our messages effectively and reach as many professionals worldwide as possible. And in line with this we are also investigating possibilities to create an online EHEDG Academy. The goal is to offer professionals to learn about hygienic engineering and design anywhere and at any time, regardless if they are working for a big multinational or a small local food company.”

How important is it to support educational institutions?
“Very important, because the students of today will bring the changes of tomorrow. We noticed that more and more universities are interested to teach their students about hygienic engineering and design. The emergence of the first university master’s programs in hygienic design shows that this field of expertise is finally recognised as an important scientific area. , Together with the universities, we find new ways to optimise our support. Last but not least, the collaboration with GFSI may open up new possibilities to train the auditors. You see, we are currently still searching for the best ways to make good use of all the new possibilities. Our experts and training materials are ready, available and up-to-date, but we need to figure out the best ways to distribute EHEDG expertise via the different channels. Training courses where people can meet and learn in real life will always stay in demand, but we want to enrich the current courses with online modules to further enhance the value of the EHEDG training and education portfolio.” 

So what’s next?
“We have to think of business models to make this approach economically feasible, but I am sure we can work out something here. I think the interest in these courses proves that, on top of a basic understanding of hygienic engineering and design issues, food safety professionals are always looking for specific answers for specific problems, so the practicality of EHEDG courses should always be our first concern. Expert knowledge is important of course, but it only has a real life value when it’s correctly implemented on the working floor so it can improve food safety for everyone.” 

Thank you.

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Dr. Ellen Evans, Zero2Five Institute / Cardiff Metropolitan University

"Human behaviour has a significant impact on food safety"

Dr. Ellen Evans studies the influence of human behaviour on food safety. Her university has a long track record in behavioural and cognitive research and incorporates new insights from other faculties to effectively deliver food safety messages. Dr. Evans: "Giving people a sense of responsibility is one of the most effective ways to optimise food safety."


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As a researcher at the ZERO2FIVE Food Industry Centre (FIC), Dr. Ellen Evans is involved with all stages of research; from proposal application, the collation, entry and analysis of data, the preparing of final reports for funders; the dissemination of findings at conferences through oral and poster presentations, and at community education outreach activities, through to the preparation of research publications for international journals. She supervises BSc, MRes and PhD student projects relating to food safety; current student projects include the use of food-media to deliver food safety messages and the role of dieticians in the delivery of food safety information to vulnerable patients.

Dr. Evans personal research interests include cognitive and behavioural food safety risks associated with ‘at risk’ consumer groups. As part of the ‘Food Safety Research Group’, she is involved with various aspects of food safety research from microbiological analysis, the design of intervention strategies such as food safety education initiatives for consumers and food safety training for healthcare professionals, to assessing food safety compliance in the food industry and observation of food safety practices in the innovative model domestic kitchen at the FIC. 

In addition to her research activity at the FIC, Evans regularly contributes to the organisation of research events and she gives lectures on food safety research and education at community events and conferences. She also contributes to Welsh television and radio, and peer-review research articles for international food safety journals.

ZERO2FIVE Food Industry Centre:

Cardiff Metropolitan University:

Ellen Evans:


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Dr. Roy Kirby, Global Director Food Safety Mondelēz International:

"We need to learn from each other's mistakes and share best practices"

Dr. Roy Kirby shares his views on food safety: "Sharing knowledge and best practices on food safety should be a non-competitive process, based on trust, just like the collaboration between EHEDG and the Global Food Safety Initiative (GFSI). We should all be able to learn from each other's mistakes and share best practices.” Click on 'read more' for the video.

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Prof. Dr. Ian Wilson (University of Cambridge)

How scientific insights in cleaning offers value to the food industry

Cambridge University Professor Dr. Ian Wilson is an expert in cleaning. Together with his fellow scientists of the Department of Chemical Engineering and Biotechnology, he studies the (cleaning) properties of complex fluids and surfaces. Their insights may lead to valuable applications in the food, pharma and chemicals industries. That is why Dr. Wilson is a member of the EHEDG Working Group Tank Cleaning Systems. Find out what he is working on and watch the video below.

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Prof. Dr. Ian Wilson takes part in the Paste, Particle and Polymer Processing Group (in association with Sarah Rough and Bart Hallmark), and continues the activity started by John Bridgwater and Malcom Mackley. Their activities focus around fundamental studies, process modelling, product design and rheology, e.g. investigations of phenomena, such as wall slip, liquid phase migration, agglomeration and spheronisation, developing models of paste forming processes, such as rolling/calendering or screen extrusion and relating function, processing and formulation to deliver particular product properties. Ongoing projects include the extrusion of tungsten carbide pastes (with Sarah Rough) to understand monitor micro-structural development and defect formation, the rheology of bubbly liquids (aka cake batters and foamed cement, with Bart Hallmark), and extrusion-spheronisation of pharmaceutical materials (with Sarah Rough).

Fouling and Cleaning Mechanisms
A whole class of unwanted micro-structured materials can be found as fouling deposits on heat transfer surfaces, in distribution systems and other equipment. Fouling is a common (and expensive) operating problem in many processes, particularly the food industry, where the deposits formed can act as harbours for other problem species (e.g. bacteria ). This work relates to long-standing efforts in heat transfer and approaches the problem at three related scales: fundamental studies of deposit formation and removal (with particular focus on deposit structure and modelling), design, control and operation of individual heat exchanger units, both in production and during cleaning (e.g. for aspectic processing) and design and operation of large heat transfer networks, such as are used in energy intensive processes.

Recent work has looked at water scaling on copper surfaces (with Stuart Clarke) and novel, non-disruptive, in-situ methods for studying the growth or removal of soft layers in conjunction with John Chew  (University of Bath). The soft layers include biofilms and protein matrices undergoing swelling for controlled release. Their interest in cleaning in the food sector has expanded into studies of the flow behaviour of liquid jets impinging on vertical walls and their cleaning behaviour. This work (in conjunction with John Davidson) features collaborations with TU Braunschweig, TU Dresden and DAMTP in Cambridge.

The paper by Ishiyama et al. in Heat Transfer Engineering (2014) brought the strands of soft-solids and fouling together in a unified framework for managing fouling and cleaning cycles, where deposit ageing (converting deposit from a soft solid to a hard material) is a key factor. The Matlab code for this work is available from Dr Edward Ishiyama. Ian was awarded an ScD by the University of Cambridge for his work in this field in 2013.

Other Professional Activities
Ian is the Editor-in-Chief (Food) of the IChemE journal Food & Bioproducts Processing, IChemE University Accreditation Assessor, IChemE Food & Drink Subject Interest Group and member of the EHEDG Working Group Tank Cleaning Systems. 

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EHEDG Certification Officer Mirjam Steenaard

Troubleshooting and streamlining certification processes

Appointing an EHEDG Certification Officer was a sensible step in the 2018 centralisation of the EHEDG certification scheme. Now that a year has passed, it's time to make acquaintance with the person who gives substance to this position. Introducing: EHEDG Certification Officer Mirjam Steenaard.

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Last year, Dr. Peter Golz, chairman of the EHEDG Product Portfolio Sub-Commission, explained how this centralisation secures the validity of EHEDG certificates (click here to read his article in EHEDG Connects Magazine). Now that a year has passed, it is time to learn a bit more about the person who gives substance to this newly created position within EHEDG. Introducing: EHEDG Certification Officer Mirjam Steenaard. 


Nice to meet you. How did your first year at EHEDG unfold?

Mirjam Steenaard: “The first couple of months were quite challenging, because we were still transitioning from a decentralised to a centralised EHEDG Certification Organization. All the certification, contract and financial data of EHEDG Certificate holders had to be retrieved from the various test laboratories and as it turned out, many of the records were incomplete. By now, new certification and recertification applications run through the EHEDG website, where all the necessary information to start the evaluation and certification processes have to be entered, but that has not always been the case. Prior to my appointment to office, my new colleagues at the EHEDG Secretariat had already done a great deal of work updating the certification database, but I still had to really dive into the matter to complete it. I also had to learn how all processes are organised within EHEDG. I was very fortunate to find such knowledgeable and committed colleagues at the Secretariat. Susanne, Jana and Johanna did a fantastic job: they offered me all the support I needed to get started.”


What does an EHEDG Certification Officer do on a daily basis? 

“Since all technical evaluation and certification steps are handled by the Authorized Evaluation Officers (AEOs) and, if cleaning in place testing is required, by the EHEDG accredited test laboratories, my work as the EHEDG Certification Officer mainly focuses on the procedural, financial and legislative aspects of the certification allotments. The certification process consists of several procedural stages. Firstly, the applicant who wants to certify (or needs to recertify) a component will fill in the online application form on the EHEDG website and select a preferred AEO (for a list of all AEOs: click here). What follows is an initial evaluation procedure, in which the AEO performs a design review to determine if all basic design requirements are met. After a successful design review, open equipment may be submitted directly for certification but most closed equipment will require cleanability in-place (CIP) testing by an EHEDG Authorised Test Laboratory (ATL, for a list of all ATL’s: click here). Only after successfully completing at least 3 CIP tests, will the closed equipment be eligible for certification. The certification file will be completed by the appointed AEO and reviewed by at least one other AEO before being accepted by the EHEDG Certification Officer (me). I will then fill in the contract with all necessary details, make sure that the applicant accepts the terms of the EHEDG contract and will issue a "Certificate of Compliance" after which the equipment will be listed on the EHEDG website (for a complete oversight of the certification procedure: click here). Finally, I will forward the high resolution EHEDG Certified logo to the certificate owner and monitor the correct use of the logo. If a company misuses it, I will inform them and if necessary take legal action. Generally, on a typical working day I am also very busy with answering questions of certification holders with respect to contract details and invoicing and so on. So in essence, I mainly have a supporting role to make sure that the certification procedures proceed correctly and efficiently.”


What are your plans for your second year in office? 

“We are investigating new possibilities to optimise the administrative workflows with regard to the certification processes, for example by partly automating the invoicing. Furthermore, I will have to keep up with the globalisation of EHEDG. At this moment, we have EHEDG Accredited Testing Laboratories in Denmark, France, Germany, The Netherlands, Spain, Taiwan and the USA. With the global expansion of EHEDG, the range of EHEDG Certificate applications and testing laboratories is likely to expand as well. And with the new recertification policy in place, I also expect to answer many additional questions from certificate holder from all around the world (for more info on the new recertification policy: click here). Fortunately, I speak five languages and I really enjoy communicating and working with different people, so I am looking forward to whatever future challenges I may encounter in my role as EHEDG Certification Officer. One thing I am sure of: there’s still a lot of work to be done to facilitate the EHEDG organisation and its members, and I am committed to offer my full support to any future needs and developments.” 

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Sustainable globalisation on a regional scale

EHEDG Sub-Committee Regional Development supports, aligns and monitors globalisation

Andres Pascual Vidal, chairman of the EHEDG Sub-Committee Regional Development, explains how every EHEDG region in the world can apply for and utilise financial and institutional EHEDG support to raise awareness for hygienic engineering and design.

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Quality over quantity, that is the prime directive for the EHEDG Sub-Committee Regional Development when regulating the regional growth of EHEDG around the world. With a clear set of strategic objectives and key performance indicators, EHEDG supports, monitors and aligns the activities of the EHEDG Regional Sections. 

What strategic objectives does EHEDG want the regional sections to contribute to?
Andres Pascual Vidal: “To raise the awareness for hygienic design in their regions, to provide guidance and to increase EHEDG recognition and technical abilities. Furthermore, the EHEDG Regional Sections are expected to realise a well-balanced membership structure, to support to EHEDG products and the EHEDG communication strategy and to increase the cooperation among their surrounding regional sections.”

How do you expect them to do that?
“One of the first things a newly established EHEDG Regional Section can do is to organise promotional meetings. Most Regional Sections do this once or twice a year, but to make EHEDG better known in the regions we stimulate them to organise at least three meetings yearly. The EHEDG Regional Sections can also develop regional EHEDG seminars, translate EHEDG guidelines into their regional languages and officially participate in external events and courses under the name of EHEDG. They are even welcome to submit ideas for stories to the new EHEDG Sub-Committee Communication to put their region in the global spotlight. We have developed a comprehensive roadmap containing hands-on information on how to deploy all of these activities. We invite all EHEDG Regional Sections, the long existing and the new ones, to follow this roadmap to reach their goals.”

What does the Sub-Committee Regional Development do in the meantime?
“The Regional Development Sub-Committee leads and develops strategies and programs for the EHEDG Regional Sections. The Sub-Committee members help the EHEDG Regional Sections to interpret and apply the EHEDG strategies, to identify needs, gaps and opportunities, to strengthen the interaction between EHEDG and its local extensions as well as to monitor and support regional activities to maximise their impact.”

Why assess and monitor the EHEDG Regional Sections in the first place?
”In the past, the growth of EHEDG was uncontrolled and unlimited. As a result, EHEDG grew very fast, but no structural performance data was coming from the regions to base EHEDG admission and funding policy on. To control the growth and safeguard the quality of EHEDG products and services, the EHEDG Sub-Committee Regional Development introduced key performance indicators (KPI) that enable us to evaluate all EHEDG Regional Sections in the same way. This also creates an honest level playing field for funding. Some EHEDG Regional Sections never ask for financial support. Others need more funding. On average EHEDG finances about half of the total costs made by the EHEDG Regional Sections. Thanks to the KPI’s, the EHEDG Sub-Committee Regional Development and the EHEDG Executive Committee can support, regulate and motivate all EHEDG Regional Sections strategically and transparently. We can now offer expertise and financial means in a targeted way to maximise the EHEDG value proposition in the regions while safeguarding the quality of EHEDG products and services worldwide.”

What are the primary selection criteria for admitting new EHEDG Regional Sections?
“First of all, every new EHEDG Regional Section must have an EHEDG Regional Committee, consisting of at least four members: a chairperson, a co-chair, a treasurer, and a secretary. Since we strive for diversity, all EHEDG Regional Committee members should ideally originate from different private organisations. Secondly, the EHEDG Regional Committee has to sign the current EHEDG bylaws that contain all strategy and process related rules of conduct. Furthermore, the applying region has to turn in an annual action plan and budget estimation that describes in detail how the EHEDG Regional Committee plans to contribute to the strategic objectives. The EHEDG Executive Committee handles the applications, advised by our Sub-Committee Regional Development and based on our preferences regarding the priority of admittance of new regions.”

Do you have any suggestions on how to promote EHEDG on a regional scale?
”It depends on the region of course, but most companies in the world of food are sensitive for a general set of compelling benefits that hygienic engineering and design can offer. Securing food safety by reducing contamination risks goes hand in hand with optimising plant productivity (as a result of shorter cleaning intervals) and with improving sustainability (through savings in chemicals, water, and energy). These economic and environmental effects are substantial and real and are underlined by the attributions of the recent “Life Best Project Awards” of the European Commission. Also, let’s not forget the business opportunities that the EHEDG community represents. Many EHEDG Regional Sections are hosted by universities and non-governmental organisations that promote EHEDG primarily from a perspective of food safety and social responsibility, but most potential EHEDG members are also interested in new business opportunities. I would suggest to always refer to several of these great benefits and opportunities that EHEDG has to offer.”

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The golden era of hygienic design

State of the EHEDG Union, by President Ludvig Josefsberg

EHEDG President Ludvig Josefsberg: "On behalf of EHEDG, I cordially invite you to join us in this golden era of hygienic engineering and design. By sharing our activities, accomplishments, and plans with you, we hope to inspire you to share yours too. Connect with us so we can broaden our scopes and optimise food safety and food quality all over the world."

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The golden era of hygienic design

"These are exciting times for EHEDG. The global food industry collectively recognises the importance of hygienic engineering and design for safe food processing and packaging. Food producers, scientists, legislators, and equipment manufacturers acknowledge and advocate that hygienic design is an indispensable prerequisite for safe food production.

EHEDG is today a trustworthy and competent knowledge platform that provides the necessary expertise to improve food safety worldwide. Consequently, membership is growing. Since our previous print publication, we have again welcomed many new members in our community. Since all of these members bring in their unique knowledge and experience, EHEDG has more expertise to show for than ever before.

Connecting the dots and leading the way

The leading role of EHEDG in hygienic engineering and design is also noticed by other organisations that strive to make the world of food a safer place. The European Commission is considering including hygienic design as a best available technique. The 3-A organisation in the United States is referring to EHEDG guidelines to formulate its sanitary standards for food producers. Also, the Global Food Safety Initiative (GFSI) decided to develop one of its scopes with the support of EHEDG expertise. These are great opportunities for EHEDG to position the working field of hygienic engineering and design in a broad context of global food safety.

EHEDG continues to emphasise that implementing hygienic equipment and engineering solutions optimises food safety, sustainability, and food processing productivity. This is the golden era of hygienic design because the industry realises that investing in hygienic engineering and design creates a win-win-win-situation for people, planet, and profits. In our quest to support food safety and food quality, EHEDG is blossoming into a lively community of people that care profoundly about food safety. The support base for EHEDG is solid and fertile. Our well-established product portfolio provides practical guidance to the industry; our certificates keep on proving their practical value and our training programs reach more industry stakeholders every day. They will continue to do so via face-to-face training as well as online e-training programs, all as parts of our roadmap to establish an EHEDG Training Academy. By continuously improving and communicating our product offering, EHEDG collectively contributes value to its member companies.

Maximizing the value of EHEDG products and services

To stay relevant, it is vital that EHEDG continuously optimises its value proposition for its members. The many EHEDG committees and EHEDG working groups will continue to offer guidance with factual and unbiased information. They keep up with new legislation and innovation developments, publish new and update existing guidelines, establish certification opportunities and enhance training programs. These volunteers will tell you that being part of the global EHEDG community and working collectively with people from all over the world is rewarding both professionally and personally.

All EHEDG members share a common objective: we want to help to secure food safety globally. Thus it is an essential mission of the EHEDG leadership to safeguard the objectivity of all EHEDG activities. That’s why the EHEDG Executive Committee chooses to operate and communicate in a fully transparent manner. As we speak, new online and offline channels are put into place so that every EHEDG member can safely share knowledge and exchange views under the flag of the protected EHEDG brand. Because sharing knowledge means caring for food safety.

EHEDG Connects

This publication shows how EHEDG connects people that care about hygienic design and food safety. The interviews with the chairmen of the EHEDG committees and working groups show us how their teams contribute to an expanding range of EHEDG services. They explain how realigning the management structure of EHEDG has made this organisation more agile, and how our recently centralised certification process secures the validity and comparability of EHEDG certificates. By implementing new means of digital communication and topic-oriented online forums, they stimulate knowledge exchange, and by streamlining guideline and training protocols, they help to adequately disclose all the valuable expertise that EHEDG has to offer.

On behalf of EHEDG, I cordially invite you to join us in this golden era of hygienic engineering and design. By sharing our activities, accomplishments, and plans with you, we hope to inspire you to share yours too. Connect with us so we can broaden our scopes together and optimise food safety and food quality all over the world." 

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EHEDG Guideline 28: H2O revisited

Effects of water and steam management made crystal clear

The recently published EHEDG Guideline 28 covers hygienic treatment, storage and distribution aspects of water in food and beverage factories. Chair of the EHEDG Working Group Water Treatment Dr. Anett Winkler explains why EHEDG Guideline 28 matters and why anyone concerned with food safety should take the time to read it attentively.

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Why do we need to read this guideline?
Dr. Winkler: “The quality of water used for food processing can be critical for the final product safety in the marketplace. It also affects the reliability of production processes and foremost: the health safety of personnel. In that respect, if water quality falls below acceptable standards and is allowed to form aerosols, food processing systems can become prone to microbes that can cause a potentially fatal disease in humans known as Legionnaires’ disease (to read more about the different types of microbes in EHEDG Connects Magazine: click here).

All types of water treatments, directly or indirectly linked to the production process, should therefore render the water microbiologically and toxicologically safe. 

What’s the scope of this guideline?
“This EHEDG Guideline summarises practices to ensure adequate water and steam qualities for safe use in food and beverage production as well as to how avoid the emergence of Legionella in various types of water systems. The guideline focusses on practices for product water and utility water. Utility water is used in secondary processes where no direct contact with the product occurs at any stage, for example hot and cooling water systems and fire fighting water storage. Product water encompasses the water used as a product ingredient, as rinsing water in food contact areas and water used by personnel for washing, food and drink preparation. All these types of water need to be adequately treated, stored and distributed in accordance to this guideline. EHEDG Guideline 28 covers all of these areas, from water sources to water treatments and water distribution systems, and from steam quality to Legionella control.”

How did the development of this guideline come about?
“The first steps were taken in 2003, after some Legionella outbreaks directly related to the use of inferior product and utility water quality had occurred. There was a need for clear guidelines on water management and treatment. It resulted in the development of EHEDG Guideline 23, 24 and 27. These guidelines covered different aspects of the use, storage and distribution of water in food factories and they cleared the way towards better control over water quality aspects, but until recently, there was no comprehensive hygienic engineering and design guideline covering all water management aspects in one document. So the members of the EHEDG Working Group Water Treatment teamed up to integrate the fragmented guideline chapters on water and steam management into one new guideline. EHEDG Guideline 28 is the result of that.”

What has changed since 2003?
“Most common water treatment methods remain valid. Some new insights related to the sustainability aspect of water use are included. There have also been some developments in the electrochemical treatment field, but we didn’t include guidelines on how to hygienically re-use processing water in food plants in this document. For this purpose, we refer to the Codex Alimentarius discussion paper on proposed draft guidelines and the current work being done at JEMRA: Risk based framework on water re-use, currently under development. However, since Legionella are especially dangerous when inhaled in an aerosol state, Guideline 28 does contain a section specifically dedicated to that subject. Complementary to existing legislation aimed at controlling Legionella, this guideline highlights especially those elements that are of particular importance for the food industry. So put EHEDG Guideline 28 on your reading list to learn about hygienic engineering and design aspects of different water treatment options, from sourcing via distribution to daily use in food and beverage plants.” 


You are welcome to download EHEDG Guideline 28 here:


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Marks & Spencer Senior Hygiene Technologist Katie Satterthwaite

Hygienic design in stores, depots and supply chains

British multinational retailer Marks and Spencer (M&S) sells luxury food products through its more than 1000 stores in the UK (and 500 abroad). In this video, Senior Hygiene Technologist Katie Satterthwaite explains how M&S generates value from its EHEDG Company Membership, and why her company stimulates her to actively participate in EHEDG Working Groups.

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Please scroll down to watch the video. 


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Open food processes beware: here come the robots

Robot technology offers comparable cleaning test results

Uniformly executed EHEDG certification and test methods create an honest level playing field for hygienic design innovation. Robot technology can significantly contribute to generate comparable cleaning test results for open food process equipment.

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EHEDG Executive Committee member Knuth Lorenzen is convinced that distinct EHEDG test methodology development is even more relevant after EHEDG reclaimed its rights for allocating EHEDG certificates.

Together with EHEDG experts and the EHEDG Working Group Testing & Certification, he developed a new approach that enables EHEDG Authorised test laboratories to assess the cleanability test for open food processing equipment in the a uniform way.

Why was this new test method guideline developed?
Knuth Lorenzen: “The first EHEDG test method guideline focused on assessing the in-place cleanability of food processing equipment and dates back to 1997. Between this publication and the last one launched in 2012 EHEDG published three more test method guidelines that focused on closed food processing equipment as well. This new and long-awaited EHEDG test method guideline is the first one specifically developed for testing open food processing equipment. It was requested by many food producers who want to be able to separate the wheat from the chaff when selecting new components - just like they do with closed processing equipment. This new test method guideline is the result of an extensive process of investigating and discussing the differences between testing closed versus open food processing equipment. In open food processes, there are many more factors that can influence the test results than in closed processes where testing conditions are much easier to control.”

How did you come up with the idea to introduce robot technology?
“After their first meeting in 2015, the working group members started to investigate methods to compare cleaning effects for various types of open process components. For a long time we’ve been looking for reliable and repeatable methods to first stain, then dry and finally clean open process equipment. This had to be done in ways that would justify comparing the cleaning results with our self-built reference components. To make the cleaning results comparable, both the test components and the reference components had to be stained, dried and cleaned in the same ways, with equal angles and distances between the cleaning nozzle and the surfaces during the whole staining and cleaning process. This was quite a challenge because many components for open processing have irregular shapes, corners, and surfaces. Eventually, I realized that the only reliable way to do this would be to use a programmable robot that traces all surfaces, based on a virtual twin model of the component.”

That sounds complicated.
“Due to recent advancements in robot technology, this is nearly not as complicated as it sounds. Most hygienic design equipment is already designed in 3D-modelling software, so the equipment producers can deliver the models to the EHEDG authorized test institutes. The test institutes can then feed the 3D-model to the robots and calibrate their testing procedures accordingly. The robots are off-the-shelf-products and can easily be obtained by the test institutes themselves. Just like the food processing companies, the EHEDG authorized test institutes are eager to read this new EHEDG test method guideline - because once they know which test method criteria they have to comply with, they can immediately start offering EHEDG testing and certification services for open food processing equipment. In cooperation with the EHEDG Working Group Testing & Certification, the Fraunhofer Institute is momentarily beta testing the new methodology in a real-life test setting. Please check the EHEDG website and the EHEDG social media news feeds to stay tuned.”

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EHEDG World Congress on Hygienic Engineering & Design 2018

Hygienic engineering and design connects stakeholders in food safety

Globally, retailers – and the food and drink manufacturers that supply them – increasingly recognise that hygienic engineering and design is fundamental to the production of safe food and drink products. But much more needs to be done.

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More needs to be done to ensure the minimisation of food poisoning outbreaks, which still occur because of cross contamination resulting from poorly designed, cleaned and maintained food factory environments, and from the production equipment within them. 

These key messages emerged from the sixth European Hygienic Engineering & Design Group (EHEDG) World Congress held in London from 21-22 November during the Food Matters Live event.The World Congress, which attracted 350 delegates from 51 countries around the world, heard about the very latest thinking on hygienic engineering and design from expert speakers from academia and industry, including food manufacturers Mondelēz and Cargill, and leading food retailer Marks & Spencer, whose senior food hygiene technologist Katie Satterthwaite spoke about the criticality of hygienic design to good cleaning practices in food and drink premises.

Twenty presentations over the two days were grouped into four sessions covering building and equipment design; cleaning; innovation; and upgrading and renovation. Speakers discussed everything from the use of mathematical modelling to optimise spray jet removal of waste deposits from the surfaces of process vessels, through to very practical advice on equipment design and maintenance to minimise the entrapment and retention of potentially dangerous pathogens.

They also described good layout of production facilities – including air handling and water management – together with the design of all-important drainage systems, to reduce the opportunities for cross contamination. The need to carry out risk assessments when changes are made to the fabric of food factory buildings, such as when new lines are added, was discussed by Richard Leathers of Campden BRI. The practical importance of this was then outlined by Cargill’s Haydn Mann, who described his experiences with a recent upgrade to one of Cargill’s poultry processing factories in the UK. 


Several presentations described the activities of EHEDG Working Groups, which have produced some 49 practical guidelines that are now being specified and used as prerequisites by companies, food safety organisations and governments around the world to ensure the quality and safety of foodstuffs on sale to consumers. However, EHEDG doesn’t stand still. It operates a process of continuous improvement in which guidelines are periodically reviewed, updated and added to by specialist working groups as more knowledge and expertise is gained. Some of these developments were also described over the two days of the Congress.

For example, work on updating EHEDG guidance on the validation of cleaning regimes was described by Dirk Nikoleiski of Commercial Food Sanitation, while forthcoming EHEDG guideline number 50 on cleaning-in-place (CIP) systems was described by Diversey’s Hein Timmerman.



On the first evening of the Congress, a gala dinner for delegates was held at which the Hygienic Study Awards were presented. First prize went to Sawsen Zouaghi, from the School of Industrial Biology at the University of Cergy-Pontoise in France, for her PhD thesis on biomimetic surfaces for dairy fouling management. 

Awards were also presented for the best technical posters displayed during the Congress, with the first prize awarded for the development of a flexible mobile cleaning device for open processing and packaging lines from the Fraunhofer IVV in Dresden, Germany.

The EHEDG Merit awards, which recognise outstanding contribution to the organisation and the food and drink sector generally, were presented to Ulf Thiessen of GEA Tuchenhagen in Germany and Hein Timmerman from Diversey in Belgium.

As delegates relaxed during the gala dinner, they were serenaded by the glorious classical singing of female vocalist duo Belle Voci, 2018 finalists in the hit British TV music talent show The Voice UK. 





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A message from the EHEDG Secretariat

Connecting people and their expertise

2018 was one of the most exciting years in the history of EHEDG. We welcomed more new member organisations than ever before and offered substantial secretarial support to our communication services and certification services. What we wish for in the coming year? Enough resources to catch up with all ongoing changes and developments.

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A clear sign that EHEDG is growing is the expansion and diversification of the EHEDG product portfolio. For every new product or service, the secretariat makes sure that all necessary back office processes and workflows are put in place.

Then there is the new cooperation with the Global Food Safety Initiative (GFSI) - a great opportunity for EHEDG experts to demonstrate their knowledge on a global scale and an enrichment of the EHEDG network maintained by the secretariat. 2018 was also the year of our biannual EHEDG World Congress. We’ve been working hard so that all members feel welcome and well cared for.

EHEDG Connects: people, policies, products

As the Head Office Manager of the EHEDG Secretariat I have the pleasure to point your attention to the first issue of EHEDG Connects, a new magazine created by the EHEDG Sub-Committee Communication with support of the EHEDG Secretariat. EHEDG Connects informs about last years most important EHEDG activities and achievements and marks the start of a new communication strategy, aimed at a broader audience that includes food industry decision makers, food safety managers, engineers, equipment developers, scientists and legislators. Compared to earlier yearbooks, you will find less technical information and more stories that provide insights in the goals and strategies that drive the development of EHEDG.

As the name implies, EHEDG Connects is all about connecting and motivating people to share their knowledge. To do this, we need to trust each other, and that is why transparency is important. In the key messages that you find in this publication, EHEDG Executive Committee and Sub-Committee members talk frankly about policies, strategies and ongoing developments. You will find interviews with EHEDG Working Group members who explain why and how they developed new guidelines and with food safety professionals who share how they utilise EHEDG products and services in their working fields.

This makes EHEDG Connects an excellent publication to inform yourself about the EHEDG community and its people, while enjoying a good read and encountering familiar as well as some new faces. I wish you a great reading experience and I hope to meet you soon. Until then, rest assured that our secretariat is always standby to answer your questions - and if we don’t have the answers ourselves, we always know someone who has. That’s the power of EHEDG and the EHEDG Secretariat: we love to connect people and their knowledge.

With kind regards,
Susanne Flenner

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Video Impression

EHEDG World Congress 2018

For many of the 350 professionals that came together in London, the EHEDG World Congress was so much more than just another business trip. It was nothing less than a global reunion of likeminded professionals. EHEDG Connects asked some visitors why they attended and which learnings they took back home to their companies.

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Scroll down to watch the video.


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EHEDG Plenary Meeting 2018

Future alignment of EHEDG strategy and operations


80 EHEDG delegates from 33 countries gathered in London for the EHEDG Plenary Meeting 2018

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On the pre-congress day of 20 November 2018, 80 EHEDG chairpersons from 33 countries together with the EHEDG Executive Committee and the Advisory Board members gathered for their annual Plenary Meeting.

The participants discussed the future alignment of the EHEDG strategy and operational work with a focus on further geographical expansion, the alignment of the technical portfolio including major projects like new test method & training development as well as extended communication activities. The Sub-Committees on Product Portfolio, Regional Development and Communication introduced their strategic planning in these fields.

The next EHEDG Plenary Meeting is scheduled to take place in October 2019 in Dubrovnik/Croatia.

By-law signing with EHEDG New Zealand

Ludvig Josefsberg (EHEDG President), David Lowry (representative of new EHEDG Regional Section New Zealand), Andrés Pascual (Chair of SubCom Regional Development), Piet Steenaard (EHEDG Treasurer)

The participants of the Plenary Meeting voted for EHEDG Netherlands to receive the "Best EHEDG Regional Section Award 2018" due to their activities in 2018.

Michael Evers (EHEDG Netherlands) and Andrés Pascual (Chair of SubCom Regional Development)

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EHEDG & Global Food Safety Initiative (GFSI)

Collaborating to optimise food safety worldwide

EHEDG members help to define hygienic design benchmarking requirements for GFSI food safety certification programs

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In November 2017, the Global Food Safety Initiative (GFSI) sent out a call for participation in the GFSI Working Group for Hygienic Design of Food Facilities and Equipment. The objective was to define hygienic design benchmarking requirements for the GFSI recognised food safety certification programs covering food processing equipment and food processing/handling facilities. This working group has now been established, and it incorporates a significant body of EHEDG expertise. This is what the selected team members of the GFSI Working Group Hygienic Design of Food Facilities and Equipment are working on:


  • Define benchmarking requirements for design, installation, engineering and (preventative) maintenance to benchmark Certificate Programme Owners (CPO’s).
  • Develop criteria that are suitable to be included in the GFSI Benchmarking Requirements.
  • Include references to relevant recognised industry standards regarding hygienic design.
  • Provide a basis that, in conjunction with the other elements of the GFSI Benchmarking Requirements, could be used for equipment manufacturing certification.
  • Develop a proposal on how to handle connections with existing benchmarking requirements.
  • Recommend relevant definitions to be included in the GFSI Benchmarking Requirements glossary.

Growing awareness

Alongside the call for participation, GFSI issued a statement illustrating the growing awareness that hygienic engineering and design is vital to optimise food safety: “Correct design of food handling and processing equipment and food manufacturing facilities are more important than ever before. As we move forward with the implementation of food safety programmes, we also need to give more scrutiny to the hygienic design of facilities and equipment for the entire food supply chain. In most regulatory and industry food safety programmes, this is momentarily addressed in a general manner. However, the terms used are only broadly defined, and interpretation of acceptability is left to the individual auditor and their particular aptitude for equipment evaluation. GFSI, powered by The Consumer Goods Forum (CGF), is uniquely positioned to bring the key stakeholders together to address this issue collectively.”

EHEDG experts at work

The experts who dedicate their time and expertise to GFSI working groups do so on a voluntary basis. To ensure the entire industry spectrum is taken into account in an unbiased way, the GFSI Working Group for Hygienic Design of Food Facilities and Equipment is composed of a wide variety of representatives including retail, manufacturing and food service representatives, as well as international organisations, governments, academia and service providers to the global food industry.

For a complete list of all contributors, see EHEDG Connects Magazine 2018.

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EHEDG Awards 2018

Awarding the best of the best

During the EHEDG World Congress various awards in the field of Hygienic Engineering & Design were granted. In 2018, the following winners were honoured for their achievements and commitment:

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EHEDG Merit Awards 2018 

EHEDG honoured Mr. Ulf Thiessen (GEA Germany) and Mr. Hein Timmerman (Diversey Belgium) in recognition of their outstanding and long-term commitment and their distinguished services to the organization.



Hygienic Study Award 
The Hygienic Study Award is a joint initiative of EHEDG, VDMA and Fraunhofer IVV. This award honours the next generation of young researchers and scientists by promoting science and research in the field of hygienic processing. The winners of the 2018 Hygienic Study Awards are:


First winner: Ms. Sawsen Zouaghi (Professeur en Procédés et Ingrédients Bio-sourcés / Ecole de Biologie Industrielle, Cergy, France) for her thesis on BIOMIMETIC SURFACES FOR DAIRY FOULING MANAGEMENT

Second winner: Ms. Noor Zafira Noor Hasnan, PhD (Department of Process and Food Engineering / Faculty of Engineering, University Putra, Malaysia) for her thesis on INTEGRATED FOOD FACTORY SYSTEM DESIGN FOR MALAYSIAN SMALL AND MEDIUM ENTERPRISES (SMEs) IN THE PROCESSING OF CONVENIENCE FOOD PRODUCTS

Third winner: Mr. Ole Mathis Magens (Department of Chemical Engineering and Biotechnology / University of Cambridge, UK) for his thesis on MITIGATING FOULING OF HEAT EXCHANGERS WITH FLUOROPOLYMER COATINGS

You can find more information on the Hygienic Study Awards here

EHEDG Best Regional Section Award
After each regional section presented its achievements of 2018, the attendees of the EHEDG Plenary Meeting distinguished EHEDG Netherlands as this years best regional section.   

EHEDG Poster Awards
The congress featured a poster exhibition with the following winners:

1st Price: Fraunhofer IVV Dresden 

2nd Price: Fraunhofer IVV Dresden 

3rd Price: Seepex GmbH

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EHEDG Global Expansion

EHEDG welcomes EHEDG New Zealand

On occasion of the EHEDG Plenary Meeting 2018 held in London, the Bylaws with EHEDG New Zealand were proudly signed.

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EHEDG welcomed David Lowry (Managing Director Lowry Food Consulting Ltd.) at its Plenary Meeting in London, where the Regional Bylaws with New Zealand were signed with the EHEDG Foundation Board. David Lowry will soon start up by establishing a Regional Committee and is full of enthusiasm to spread the word about EHEDG at the other end of the world. If you are interested in the future activities of EHEDG New Zealand, please contact

Ludvig Josefsberg (EHEDG President), David Lowry (representative of new EHEDG Regional Section New Zealand), Andrés Pascual (Chair of SubCom Regional Development), Piet Steenaard (EHEDG Treasurer)

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EHEDG centralizes certification processes

Securing validity of certificates and preserving level playing fields

One of the first decisions of the newly compiled EHEDG Executive Committee was to centralise the allotment of EHEDG certifications. Dr. Peter Golz, chairman of the EHEDG Product Portfolio Sub-Commission, explains how retrieving the mandate for issuing EHEDG certificates will secure the validity of EHEDG certificates in the years to come.

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For many years, certificates were issued by test institutes. Why change that?

Dr. Peter Golz: “The independent test institutes are doing a great job and will continue to take care of all the product testing in the future. EHEDG centralised the final stage of the allotment of EHEDG certificates to make sure that all tests are harmonised and that all current EHEDG certification criteria are applied. Another reason for the centralisation is that EHEDG needs to have control over the prolonging of the certificates. Prior to the centralisation, there was no system in place for the recertification and re-evaluation of formerly certified products. Equipment that was certified in a time when old certification schemes were operative remained valid after new guidelines and certification schemes came into effect. This created an uneven playing field for new applicants. By centralising its mandate for issuing certificates, EHEDG can continue driving innovation and can guarantee that every single piece of EHEDG certified equipment listed on its website complies with the applicable EHEDG certification criteria.”

How does this centralised certification and recertification process work?

“To assess whether a specific application meets all the necessary current EHEDG certification class criteria, one needs reliable test results and the right expertise to interpret those results. The test institutes still gather their test results based on clear testing instructions, but the evaluation of these results is done collectively by the members of the EHEDG Certification Working Group. This group consists of Authorised Evaluation Officers who control each other and must follow strict procedures that are defined by the EHEDG Executive Committee and guarded by an independent EHEDG Certification Officer. This Certification Officer is also responsible for granting or denying EHEDG certificates and reports to the EHEDG Executive Committee. A comprehensive system of checks and balances secures that all working group members can act objectively and independently and that all approvals and rejections of certification applications are well substantiated. Furthermore, anything that can have an impact on the certification and recertification process is discussed by the members of the working group. They also prepare, monitor, update and develop test methods and assessment schemes.”

What does this mean for holders and applicants of EHEDG certificates?

“According to the new certification scheme, certificate holders have to sign up their components for a recertification process once every five years. Once a year they are requested to declare that the design of their certified component has not changed since the certification date. Certificate holders who want to renew their certificates need to initiate the recertification process in time to receive a new certificate issued under the current EHEDG certification scheme. As the re-evaluation needs to be done by one of the EHEDG Authorised Evaluation Officers, the applicant should contact one of them to initiate the process. A list of these officers is published on the EHEDG website. For equipment that was tested and certified before the introduction of the current certification scheme in 2015, EHEDG implemented a transition policy. By 2020 only certificates which have been issued or reissued under the current certification scheme will be listed on the EHEDG website.”

Is everything going according to plan up to now?

“We are making great progress, but initially we experienced some unexpected drawbacks because we underestimated the time and efforts it takes to obtain all the certification data from the various test institutes. Some contact data was outdated, and some test institutes that issued old certificates no longer exist. As a result, some holders of old certificates weren’t noticed about the need to re-certify their certificates as timely as intended. Our apologies for that. In hindsight, it would have been better to have finished the centralisation first and to implement the recertification policy later. For now, we are completing our certification database and developed an online registration tool that certification holders can use to update their information and help us to reach the appropriate people within in their organisations before we have to take down their equipment from the EHEDG website.”

Does equipment that is withdrawn from the EHEDG website bear a higher hygiene risk compared to the listed components?

“Not necessarily. It simply means that the withdrawn equipment was due for recertification and hasn't been re-certified in time. Nothing may have changed from a technical point of view, and the equipment might still meet all requirements of the current EHEDG certification scheme, but EHEDG cannot guarantee it. There is no other way for EHEDG to ensure that every single piece of equipment listed on its website complies with the current EHEDG certification criteria than to clean this list up. It’s in the common interest of food producers an all stakeholders contributing to the advancement of hygienic design. There are clear procedures on what needs to be done to get withdrawn equipment back on the list. If in doubt, please contact us. We are happy to help out."

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Guidelines Pasteurisation & Sterilisation

EHEDG Guideline 1 & 6 ready for download

Chairman EHEDG Working Group Heat Treatment  Bengt Eliasson: "These two completely renewed guidelines on pasteurisation and sterilisation of liquid food offer new insights in how to optimise food safety, food quality, productivity and energy efficiency of continuous pasteurisation and ultra-high temperature sterilisation processes.” 

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We’ve been pasteurising and sterilising for ages. Why renew these guidelines now?

Bengt Eliasson: “Pasteurisation and sterilisation are well established, most widespread and important methods to preserve liquid food. This is why the initial guidelines for continuous pasteurisation and sterilisation were the very first guidelines that EHEDG published to optimise food safety in the food industry. That was back in 1992. Since then, new technologies and new legal requirements and regulations have emerged. EHEDG translates all those new developments into practical guidelines that the food industry and its suppliers can work with to comply with all requirements. EHEDG also wants to help its community members to find the information they need more efficiently. Therefore, all EHEDG working groups recently agreed to structure their guidelines in a new format. So now the guidelines for the pasteurisation and sterilisation of liquid food are published in this new, more user-friendly format.”

So what’s new?

“These new guidelines contain hands-on information aimed at food producers, machine equipment developers and plant designers who need to comply with the latest food hygiene regulations. The old versions of these guidelines focused primarily on milk production, thus limiting the possible applications of these guidelines. The renewed guidelines also cover the production of other liquid foods and high acid products like fruit juices. They provide practical technical frameworks that include a wide array of topics ranging from general considerations regarding the applied pasteurisation and sterilisation techniques to hygienic process design and technical matters concerning effective flow diversion, recirculation and cleaning and control processes. All information is presented in line with the new EHEDG guidelines format that structures information into categories like design, production and maintenance aspects. For those who want to go one step further, these guidelines also contain useful information on techniques to optimise energy efficiency and minimise maintenance intervals.

Do these renewed guidelines cover everything we must know?

“There’s always more to know, but these publications are very comprehensive. They contain guidelines that help readers to make sure that correct temperatures and processing conditions are maintained, that any unacceptable deviation in key process variables results in an automatic flow diversion or shutdown and that the production process is stopped before fouling becomes significant or before thermophilic bacteria growth becomes too intensive. The guidelines relate to the importance of hygienic design in the different stages of the pasteurisation and sterilisation processes. The guideline on pasteurisation, for example, states that the process equipment downstream of the holding tube must be hygienically designed and hence cleanable, possible to disinfect and bacteria tight. This guideline furthermore offers means to prevent the risk of mixing pasteurised and unpasteurised products. Moreover, both of these guidelines even include practical guidelines on how to utilise hygienic design principles to tackle specific regional legislation requirements.”

You mentioned energy efficiency. How sustainable is hygienic design?

“Energy efficient solutions in general, and heat recovery techniques in particular, are becoming more and more important for food producers. They are willing to invest in new techniques to optimise efficiency - not only to save energy, water, and chemicals but also to maximise their productivity by minimising cleaning time intervals and waste. Hygienic design offers many possibilities to save energy and minimise downtime. These guidelines contain several chapters that help EHEDG community members to make sustainable choices to minimise contamination risks and to save energy and money. The guidelines illustrate that investing in hygienic design solutions is economically viable. By applying hygienic design we can shorten CIP times, make the production more efficient by overall increasing availability and reduce the total cost of production. Since investing in hygienic design improves overall efficiency, it’s is a cost saving investment it. It also avoids recalls and public health hazards.”

Is there a link between hygienic design and new forms of energy re-use?

“The guidelines also illustrate how certain systems work, for example, a system that enables producers to preheat their products by heat recovery using a secondary circuit. Heat recovery systems are in general more complex regarding plant design, but the results are very satisfying because they require significantly less energy. Even when investment budgets are limited, these guidelines offer interesting options. In sterilisation processes, for example, it’s also possible to preheat a product after the holding section with a sterilised product in a regenerative heat exchanger, making for less complex plant designs and realising the same amount of energy savings.”

So it’s not the germs we need worry about then - it’s our inner terrain.

“Exactly. And let me conclude with yet another quote of the great Louis Pasteur, who not only discovered the power of pasteurisation, but who also had a very clear vision on how to handle food safety in general: ‘Whether our efforts are, or not, favoured by life, let us be able to say, when we come near to the great goal, I have done what I could.’"

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