Now available

The spring edition of the Baking Europe Journal is out and featuring an article on the upcoming EHEDG guideline on Hygienic Design Risk Management. EHEDG Vice-President Patrick Wouters (Cargill) and Gerdien Raap, members of the Working Group HDBS, explain how the systematic application of hygienic design principles is key in reducing any identified risks, enhancing food safety in new and existing food-related buildings or equipment.

Read the article here