Hi there! Calculate your order. Type of paper. Academic level. Client Reviews. Information about customers is confidential and never disclosed to third parties. We complete all papers from scratch. You can get a plagiarism report.
If you're confident that a writer didn't follow your order details, ask for a refund. Any Paper. High Quality. All the papers we deliver to clients are based on credible sources and are quality-approved by our editors. Fast Turnaround. Detailed Writer Profiles. Email and SMS Notifications. Plagiarism Free Papers. We double-check all the assignments for plagiarism and send you only original essays. Chat With Your Writer. Communicate directly with your writer anytime regarding assignment details, edit requests, etc.
Affordable Prices. Assignment Essays Features. FREE Formatting. FREE Title page. FREE Outline. Assignment Essay Help. Best Customer Support Service.
Affordable Essay Writing Service. Proceed To Order. Benefit From Assignment Essays Extras. Quick Turnaround. Do you have an urgent order? Get your paper done in less than 4 hours.
Message via chat and we'll immediately start working on your assignment. We ensure originality in every paper. We will provide you with a FREE Turnitin report with every essay upon request, so you'll know your paper is really plagiarism-free!
QA Department. An extra set of eyes never hurts! Your essay is examined by our QA experts before delivery. Flexible Discount System. The further the deadline or the higher the number of pages you order, the lower the price per page!
We don't juggle when it comes to pricing! Unlimited Revisions. Revisions are made for you at no charge. Make a revision and communicate with your writer exactly what you want adjusted or improved on your paper!
Our customer care team is here for you day and night. Connect with us around-the-clock for any orders or urgent questions. Custom Essay Writing Service. The content of this document covers functional requirements, intended use, materials of construction, hygienic design and construction and assessment methods.
The main objective was to convey the reasons and requirements for hygienic welding and to provide information on how this may best be achieved. This document is superseded by Doc 35, recently published. The subgroup will continue with a guideline on inspection of the quality of welds in food processing machinery. Second Edition, May - Using the general criteria for the hygienic design of equipment identified in Doc 8, this paper illustrates the application of these criteria in the construction and fabrication of closed process equipment.
Examples, with drawings, show how to avoid crevices, shadow zones and areas with stagnating product, and how to connect and position equipment in a process line to ensure unhampered draining and cleaning in-place. Attention is drawn to ways of preventing problems with joints, which might otherwise cause leakage or contamination of product.
First Edition, March - Thermal sterilisation is a process aimed at eliminating the risk of food poisoning and, when used in conjunction with aseptic filling, it aims to extend product storage life under ambient conditions.
This is achieved by the destruction of vegetative micro-organisms and relevant bacterial spores. Liquid foods containing particulates are inherently more difficult to process than homogenous liquids due to heat transfer limitations in particulate liquid mixtures and the additional problems of transport and handling. This paper presents guidelines on the design of continuous and semicontinuous plants for the heat treatment of particulate foods.
Ohmic heating techniques are not covered. See also Doc 1 on continuous pasteurisation and Doc 6 on sterilisation of liquid products without particles. Second Edition, May - It is important that the plant design takes into account factors affecting the hygienic operation and cleanability of the plant. The risk of contamination of food products during open processing increases with the concentration of micro-organisms in the environment and their opportunity to grow in poorly designed equipment.
This means that in open plants, environmental conditions, in addition to appropriate equipment design, have an important influence on hygienic operation.
The type of product and the stage of the manufacturing process must also be taken into consideration. This paper deals with the principal hygienic requirements for equipment for open processing and applies to many different types, including machines for the preparation of dairy products, alcoholic and non-alcoholic drinks, sweet oils, coffee products, cereals, vegetables, fruit, bakery products, meat and fish.
It describes methods of construction and fabrication, giving examples as to how the principal criteria can be met. See also guidelines on hygienic design criteria Doc 8 , hygienic welding Doc 9 , and the hygienic design of equipment for closed processing Doc Third Edition, August - Valves are essential components of all food processing plants and the quality used strongly influences the microbiological safety of the food production process.
These valves must therefore comply with strict hygienic requirements. The guidelines apply to all valves used in contact with food or food constituents that are to be processed hygienically or aseptically. Aside from general requirements with regard to materials, drainability, microbial impermeability and other aspects, additional requirements for specific valve types are also described.
See also Doc 20 on double-seat mixproof valves. First Edition, September - This paper identifies and defines critical design parameters for welded pipe couplings: easily cleanable in-place; easily sterilisable in place; impervious to micro-organisms, reliable and easy to install. Gaskets of various types were tested for reliability and hygienic aspects using EHEDG cleanability test methods and repeated sterilisation. The objective was to provide a reliable dismountable joint which is bacteria-tight at the product side under the conditions of processing, cleaning and sanitation.
Fourth Edition, May - This updated guideline is meant to specify the technical requirements of pumps, homogenizers and dampening devices including their hygienic application in order to ensure a safe processing and production of food under hygienic conditions.
The requirements described in the guideline apply to all pumps intended for the use in safe food processing, including centrifugal pumps, piston pumps, lobe rotor pumps, peristaltic pumps, diaphragm pumps, progressive cavity pumps, screw pumps as well as to homogenizers and dampening devices. Chemical surface treatments such as pickling, passivation and electropolishing can help to assure the successful functional and corrosion-resistant performance of stainless steels for product contact surfaces in the food and beverage industry.
This document explains the general principles of those three processes above: Why they are necessary, when and how they should be applied, how they work and which chemicals are used. Second Edition, June - Research has shown that hydrophobic membrane filters, with a pore size of 0.
Investigations were conducted in risk assessment of sterilising hydrophobic membrane filters, evaluating the performance of the filters under a range of operating conditions. To validate the bacterial retention ability of sterilising grade hydrophobic membrane filters, a bacterial aerosol challenge test methodology was developed. First Edition, July - This document describes the basic hygienic design and safe use of single-body double-seat mixproof valves.
Today, food process plants incorporate various multifunctional flow paths. Often one piping system is cleaned while another still contains product. This simultaneous cleaning can potentially result in the dangerous situation where product and cleaning liquid are separated by just one single valve seat. Any cleaning liquid that leaks across such a seat will contaminate the product. Therefore, often two or three single seat valves in a "block-and-bleed" arrangement are applied.
Second Edition, March - Dry food processing and handling requires equipment that are different from those typically associated with wet and liquid products. This is the first in a series of documents that go beyond equipment design and covers installation and associated practices. In the case of dry materials, other considerations include material lump formation, creation of dust explosion conditions, high moisture deposit, formation in the presence of hot air, and material remaining in the equipment after shutdown.
Appropriate cleaning procedures are described, dry cleaning being favoured to reduce risks of contamination. Third Edition, September - This document is designed as a guide to the implementation and use of food-safe lubricants and lubrication practices. The document is suitable for use by audit companies and internal auditors and for this should be considered alongside suitable training also available from EHEDG. Third Edition, September - This document is designed as a guide to the production, manufacture and supply of food-safe lubricants and lubrication practices.
It is intended for use by lubricant producers but is also a guide for good lubrication practice for all industries. Second Edition, October - This guideline concerns the design and selection of mechanical seals and seal auxiliary-systems that meet the hygienic and if specified aseptic requirements of food-applications.
Requirements for design, materials, installation and operation of mechanical seals and seal auxiliary-systems are defined with respect to ease of cleaning, microbial impermeability, sterilizability and pasteurizability. The guideline is applicable for suppliers and users. Since water treatments can be directly or indirectly part of the production process, this treatment should render the water microbiologically and toxicologically safe.
Likewise, systems for storing and distributing water can involve hazards, which could cause water quality to fall below acceptable standards. It is therefore vital that water storage and distribution in a food manufacturing operation takes place in a controlled, safe way. This Guideline is meant to provide guidance on hygienic and safety related issues concerning water management sourcing, storage and distribution and provides recommended practices for two water categories used in the food industry: product water, and utility water.
Furthermore, it summarises appropriate practices for controlling Legionella in water systems. First Edition, December - This document addresses packing systems of solid food products and supplements earlier guidelines. Examples include fresh meat and some meat products, cheeses, ready meals, cut vegetables, etc. Hygiene requirements of the packaging operations, machinery as well as personnel, are described and reference is made to the American Meat Institute's principles of sanitary design.
See also Docs 3 and Second Edition, June - Applications in the food industry require that spray drying should meet hygienic processing standards and all components in contact with product should be hygienically designed and preferably be EHEDG approved. This document describes the design and operational features of spray dryer and fluid bed plants with integrated or attached fluid beds that produce food and food related products. First Editon, August - This guideline aims to offer a practical handbook for those responsible for the specification, design and manufacture of food processing equipment.
It offers guidance on the ways in which materials may behave such that they can be selected and used as effectively as possible. The properties and selection procedures with regard to metals, elastomers and plastics are covered in detail. Potential failure mechanisms and influences of manufacturing processes are also discussed. A more general overview of composites, ceramics and glass and materials is provided. The guideline can serve as an aide-memoir during the design process, so that equipment manufacturers and endusers can together ensure that all aspects of materials behaviour are taken into account in designing safe, hygienic, reliable and efficient equipment which can be operated, maintained and managed economically.
First Edition, September - The introduction of the product into the processing system is a key step in maintaining the sanitation and integrity of the entire process. Discharging systems are designed to transfer, in this case dry solids, from one system into another without powder spillage, contamination or environmental pollution.
Many dry systems do not have any additional protective heating steps, as they are merely specialty blending processes. Therefore, any contamination that enters the system will appear in the finished product. Guidelines for the design of bag, big bag, container and truck discharging systems are presented.
They are intended for use by persons involved in the design, sizing, and installation of bag, big bag and truck discharging systems operating under hygienic conditions.
This document examines integration aspects that can affect hygienic design, installation, operation, automation, cleaning and maintenance and uses system flow charts and case studies describing the integration processes and decision steps. It does not provide detailed guidance on specific manufacturing processes, products, buildings or equipment. First Edition, July - Abundantly illustrated, this paper provides guidelines for the correct execution of one-axis hygienic sanitary welding between pipe segments, or between a tube and a control component e.
It deals with tube and pipe systems with less than 3. The requirements for a weld destined for hygienic uses are first described, then the possible defects which can affect the weld are listed, and at the end the procedure for a state-of-the-art welding execution is illustrated, including preparation of pipe ends, final inspection and a trouble shooting guide.
It mainly refers to the part of the weld in contact with the finished or intermediate product. First Edition, June - In this document, hygienic transfer systems for transport of bulk materials within a food processing plant are described.
This document also covers situations where transfer systems are used as a dosing procedure. In principle, the less the need for product transfer within a food processing plant, the easier it is to make a factory hygienically safe.
Furthermore, with a minimum of product transfer between equipment, there are the added advantages of a more compact plant, lower energy consumption and reduced cleaning time. Less product handling results in less adverse effects on product properties. This guidelines are intended for use by persons involved in the design, technical specification, installation and use of transfer systems for dry bulk particulate materials operating under hygienic conditions.
The document focusses on the product contact area of sensors in the food and beverage industry wet, dry, powder. In addition to this, where applicable, it also covers applications in the splash area like housings, holder and wiring devices. The document helps define the hygienic requirements for sensors and provides guidance on how to use them. For each sensor technology, the section describes the range of application, the design and construction details that have an impact on the hygienic purpose, the correct integration into the process, the consequences of a damaged sensor, the cleanability during the installation.
Besides the certified sensor itself, it is equally important to ensure the hygienic integration. Second Editon, May - Rotary valves are widely used in the food processing industry for continuous discharging, metering and dosing of dry particulate materials from or into attached plant components.
Such applications involve hygienic material handling and therefore only rotary valves of approved hygienic design should be used. This document describes the design and operational features of rotary valves that are of importance when rotary valves operate in a hygienic processing environment.
First Edition, June - In many areas there is an increasing demand for self stable products.
0コメント