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Henrik Ebbe Fallesen
DTU Center for Hygiejnisk Design
Søltofts Plads, Bygning 222
Tel. 30 43 43 41
EHEDG certificering:
Hvad, hvorfor og
hvordan?
16.03.2017 – Slide 2/ 49 Agenda
• Introduktion
• EHEDG
• Test og certificering af hygiejnisk design
• Test af lukket udstyr
• Test af åbent udstyr
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Solutions
IPU
Research-based
engineering consultancy
Industry
Challenges
Strategic
partners
Universities and
- a spin-off from DTU in 1956
16.03.2017 – Slide 4/ 49 Our key services and segments
• Smart Products & Technologies
• Innovation, Design and QA/QC Processes
• Fault Detection, Diagnosis & Mitigation
• Refrigeration and Energy System Analysis
• Advanced Manufacturing Processes
• Materials and Functional Surfaces
• Hygienic Design
Pharma, medico
and life science
Food and brewery
industries
Steel, metal and plastics
industry
Energy and transport
Chemical and petro-chemical
industry
Other industries
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16.03.2017 – Slide 5/ 49 hdc.food.dtu.dk
16.03.2017 – Slide 6/ 49
• August 2011 – DTI lukker deres EHEDG testfaciliteter
• Jon Kold fra Stålcentrum og Per Væggemose Nielsen fra IPU forhandler
med DTU Fødevareinstituttet og EHEDG om at etabler et nyt test center på
DTU
• September 2011 – EHEDG godkender at DTU kan blive ny EHEDG Test
Center
• Arbejde med design og opbygning af centeret i samarbejde mellem IPU og
DTU Fødevareinstituttet
• November 2013 – DTU Center for Hygiejnisk Design åbner officielt
• April 2014 - DTU Center for Hygiejnisk Design får DANAK akkreditering
efter ISO 17025
• Juni 2014 – Per Væggemose Nielsen forlader IPU og Henrik Fallesen
bliver ny test manager
Historie
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16.03.2017 – Slide 7/ 49 DTU Center for Hygiejnisk Design
• Joint venture mellem IPU og DTU Fødevareinstituttet med støtte fra bl.a. Alfa Laval og GEA
Design review
- Assistance til valg af korrekte hygiejniske designløsninger
Efteruddannelse EHEDG certificering
16.03.2017 – Slide 8/ 49 …in a nutshell
Hygienic design => effective cleaning in shorter time => more production time
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16.03.2017 – Slide 11/ 49 Legislation and hygienic design
• EU Machinery Directive 98/37/EEC
• Essential health and safety requirements relating to the design and construction
of machinery and safety components
• EC declaration of conformity for machinery – CE mark
• European Standard EN1672-2
• specifies common hygiene requirements
• identifies relevant hazards
• design methods and information for use for the elimination or reduction of these
risks.
• ISO 22000
• Food safety management systems - Requirements for any organization in the
food chain
16.03.2017 – Slide 12/ 49 ehedg.org
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16.03.2017 – Slide 13/ 49 European Hygienic Engineering and Design Group (EHEDG)
• Et konsortium af udstyrs- og fødevareproducenter, forskningsinstitutioner og myndigheder
• Dannet i 1989 med det formål at promovere hygiejne i forbindelse med forarbejdning og
forpakning af føde vare
• Introducerede certificeringssystem i 2000
• "EHEDG enables safe food production by providing guidance as an authority on
hygienic engineering and design“ – mission statement
16.03.2017 – Slide 14/ 49 EHEDGs syn på hygiejnisk design
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16.03.2017 – Slide 15/ 49 EHEDGs syn på hygiejnisk design
16.03.2017 – Slide 16/ 49 EHEDGs syn på hygiejnisk design
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16.03.2017 – Slide 17/ 49 EHEDGs syn på hygiejnisk design
16.03.2017 – Slide 18/ 49 EHEDGs syn på hygiejnisk design
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16.03.2017 – Slide 19/ 49 EHEDGs evaluaerings- og certificeringsprogram
• Hygienic Equipment Design Criteria,
Document No. 8
• A method for the assessment of in-
place cleanability of food processing
equipment, Document No. 2
• Hygienic design of closed equipment
for processing of liquid food (Doc. 10)
• Hygienic design of equipment for open
processing (Doc 13)
• Information om alle guidelines på
www.ehedg.org
16.03.2017 – Slide 20/ 49 Certification classes
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16.03.2017 – Slide 21/ 49 Certification classes
16.03.2017 – Slide 22/ 49 Certification classes
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16.03.2017 – Slide 23/ 49 Design review
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16.03.2017 – Slide 25/ 49 Evalueringsprocedure – EL klasser
16.03.2017 – Slide 26/ 49 Evalueringsprocedure – EL klasser
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16.03.2017 – Slide 27/ 49 Evalueringsprocedure – ED klasser
16.03.2017 – Slide 28/ 49 Evalueringsprocedure – ED klasser
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16.03.2017 – Slide 29/ 49 Evalueringsprocedure – ED klasser
16.03.2017 – Slide 30/ 49 Certificeringsprocedure
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16.03.2017 – Slide 31/ 49 Certificeringsprocedure
16.03.2017 – Slide 32/ 49 Certificeringsprocedure
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16.03.2017 – Slide 33/ 49 Certificeringsprocedure
16.03.2017 – Slide 34/ 49 Certifikatfilen
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16.03.2017 – Slide 35/ 49 https://www.ehedg.org/testing-certification/certified-equipment/
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Test rig
Our test rig in Building 222
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• Equipment is cleaned and sterilized (autoclave/chemical)
• Seals are checked for antibacterial compounds
• Equipment and reference pipe are soiled with soured milk with the
thermophile bacteria Geobacillus stearothermophilus = Bacillus
stearotermofilus
• Equipment is pressurized and released 10 times in order for the
soured milk to get into corners and crevices. It is drained and dried.
• Equipment is CIP cleaned according to a standardized method (poor
CIP)
• Equipment is taken apart and internal surfaces covered in agar.
• Incubated at 58°C for 16 to 24 hours
• If soil/the spores are still present a yellow discoloration in the agar is
observed
Test of closed equipment
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Colour change, reference tube Rotor from pump in agar
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16.03.2017 – Slide 41/ 49 Pakninger
Antimicrobial compounds
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• EHEDG has initiated the development of a test method for open equipment
• DTU Center for Hygienic Design participates in the development of the method
Test method for open equipment
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16.03.2017 – Slide 43/ 49 Test of open equipment
Soured milk with
0.012 % (w/v)
Uranine AP
Standard cleaning
6 passages with a
high pressure
cleaner
Additional cleaning Visualisation of soil
under UV light
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Henrik Ebbe Fallesen
DTU Center for Hygiejnisk Design
Søltofts Plads, Bygning 222
Tel. 30 43 43 41
Spørgsmål