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Hygienic Design of Packing Systems for Solid Foodstuffs | New available guideline
Now available in our catalogue
Another milestone for this year: the release of EHEDG Guideline 29, ‘Hygienic design of packing systems for solid foodstuffs - part 1: general consideration’, which aims to enhance communication between manufacturers and users during hygienic design risk assessments and can be utilized during machine sourcing or new machine development according to specified hygiene requirements.
This document supersedes EHEDG Doc. 29, 1st edition 2004, introducing a comprehensive concept for the hygienic design evaluation of packaging machines for solid foodstuffs, including powdered foodstuffs. It aims to enhance communication between manufacturers and users during hygienic design risk assessments and can be utilized during machine sourcing or new machine development according to specified hygiene requirements.
The document supports the application of a Hygiene Design Risk Management concept, as outlined in EHEDG Doc. 58, specifically for the food packing process. It is structured as a multipart guideline:
• Part 1: General considerations of the hygienic design evaluation concept, applicable independently to any machine type within the document’s scope.
• Subsequent Parts (2-13): Address machine-type-specific considerations for various packaging machines, such as thermoforming machinery, tray sealers, vertical and horizontal FFS machines, wrapping machines, and more.
This guideline is based on principles from EHEDG Doc. 13 and EN 1672-2: 2020, and familiarity with these documents is recommended. Additionally, it can be applied to filling machines covered in EHEDG Doc. 46. Note that this document does not include certification requirements.
