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ASC Food Safety Training

Hygienic Design and Equipment

Guides on hygienic design of food processing equipment and buildings: EHEDG Guideline 8, EN 1672-2, R638 regulation 7, dead spaces, seals, welds, fasteners and equipment purchase specifications.

What Is Hygienic Design in Food Manufacturing? The Ten Rules, and How to Spot a Bad Machine on Your Own Line

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Cross section of a flanged pipe joint where the gasket is set back from the bore, leaving a crevice packed with soil that sheds bacterial cells into the product stream

Hygienic design is why a machine that is cleaned perfectly can still fail a swab. The ten rules from EHEDG Guideline 8 with the actual numbers, what R638 regulation 7 already requires of your equipment, which scheme clause your auditor will open, and six design faults you can find on your own line this week.