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The constructive design will be assessed from a hygienic standpoint according to recommendation No. 8 "Hygienic Equipment Design Criteria" second edition from April 2004 of the European Hygienic Engineering & Design Group (EHEDG). These design criteria have been developed together by experts in machine construction and from the food industry. The requirements are considered to be state of the art and essential for the hygienic design of equipment and components used for the production of food.
This is important for the protection of consumers and to prevent or reduce to a minimum the risk of infection, illness, disease transmission or injury which may originate with food.
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