EHEDG Guideline Document 37 offers new insights
Update on hygienic design & application of sensors EHEDG published the first EHEDG Guideline Document on sensors back in 2007. Since then, sensor technology has evolved significantly and now offers many new possibilities for food safety and food quality control. This is why the EHEDG Working Group ‘Sensors’ developed a new update of EHEDG Guideline Doc. 37 on Hygienic Design and Application of Sensors. The working group, backed up by coach Knuth Lorenzen, developed a comprehensive yet most practical guideline on hygienic design sensors that also covers good integration practices of sensor-technology in food processing lines. EHEDG Connects asked working group chair Holger Schmidt to highlight the value of this document.
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Will this EHEDG Guideline help us to meet requirements for safe and reliable sensor utilisation? ”Yes, I am confident to say that it will, and that’s what we targeted when we set out to develop this new guideline update. This document offers a comprehensive view on different aspects of currently available types of sensor technology and the correlations between the technical requirements, the real-life functionality and the hygienic implications of their designs. It will help EHEDG members to balance out the functional aspects of sensors with investment and operational costs, while also considering the hygiene properties and cleanability of specific systems. EHEDG Guideline