UK & IE NEWS
Debra Smith talks about the links between the European Hygienic Engineering & Design Group (EHEDG) and the Institute for Food Science and Technology (IFST); their 3rd joint Conference on Hygienic Design; and describes the aims and activities of the EHEDG.
Debra Smith, Global Hygiene Specialist, Vikan
Debra has been actively involved with both EHEDG and IFST since 2004, when she joined the Hygiene Department at Campden BRI. Since then she has been working to forge closer links between the two organisations.
E-mail: dsmithProtected email@example.com
Links between EHEDG and IFST
In 2015, the IFST Western Branch Committee organised its first conference on hygienic design at Eastwood Park, Gloucestershire. Many of the speakers were EHEDG members and each provided practical advice, with regard to the selection of hygienically designed equipment and infrastructure, to an audience composed mostly of IFST members, students, auditors and representatives of the local authorities.
1st EHEDG - IFST joint Conference on hygienic design in 2015
Following the success of this event, a second was hosted by Campden BRI in 2017. The Conference was a sell out and, judging by the feedback, a hit with all who attended.
2nd Joint EHEDG - IFST Conference on hygienic design, held in 2017 at CampdenBRI
2019 Hygienic Design Conference
The third joint event will be held on October 31st and will hosted by the National Centre for Food Manufacturing based near Holbeach, Lincolnshire. The Centre forms part of the University of Lincoln campus. The conference will provide an excellent opportunity for delegates to mingle with EHEDG experts; better understand the benefits of hygienic design: gain access to EHEDG guidance and training; and discover the hygienic design innovations of the future.
It also provides delegates with the opportunity to find out more about IFST and all the benefits that it has to offer as the UK’s leading professional body supporting the food industry. Both organisations share the same aims of advancing food science and technology, based on impartial science and knowledge sharing, and personal development and recognition.
For further event information and registration please go to: https://www.ifst.org/events/772/ifst-eastern-branch--ukie-ehedg-conference-hygienic-design-in-food-processing-environments
SHARE YOUR EXPERTISE & HELP DRAFT EHEDG TECHNICAL GUIDANCE
In our latest blog, we asked Dr John Holah (Technical Director of Holchem Laboratories) to explain how EHEDG members can share their expertise by getting involved with the drafting of EHEDG’s technical guidelines.
Q: John, please can you explain how are EHEDG technical guidelines produced?
A: EHEDG guidelines are developed by more than 400 active experts in EHEDG’s Working Groups which gather knowledge and best practice from global food and drink manufacturing industries, food equipment manufacturers and academia. The co-authors share their particular knowledge with other experts in order to draft new or update existing EHEDG guidelines on specific topics.
Q: So who and what organisations can help draft EHEDG technical guidance?
A: Anybody who is a member of the EHEDG. In an ideal world, a working group developing a guideline should be a proportionate mixture of 'equipment' manufacturers, 'equipment' users and interested parties including academics and legislators.
Q: What opportunities exist to become involved?
A: The EHEDG is a broad church and is open to all who have an interest in food safety and hygienic engineering. Individuals are able join as individuals or as part of a company.
Q: On what topics are EHEDG currently looking to draft guidance?
A: Topics must have relevance to the food manufacturing industry. Other associated industries such as pharma and cosmetics have not been traditionally supported by the EHEDG. Topics should have an element of hygienic design, be a process (such as cleaning, or maintenance) to maintain hygienic design and/or have an engineering bias related to food safety.
Q: What guidance is already being drafted and how could someone get involved with the groups drafting these guidelines?
A: Currently no less than 30 Working Groups are drafting guidelines on topics as diverse as air handling, fish processing, cleaning validation and test methods for open equipment. Most EHEDG guidance documents are updated approximately every five years or sooner if there is a pressing need to do so. EHEDG members can join any existing group (at the discretion of the working group chair) when the group is in the process of writing a new guideline or revising an existing one. For a current list of Working Groups and contact details for group Chairs, please email the EHEDG secretariat at secretariatProtected firstname.lastname@example.org
Q: Is it possible to propose a topic for guidance and if so, how would someone go about this?
A: Absolutely, proposals for new topics to work on are encouraged and there is a process to follow in order to have such topics considered and approved/rejected. EHEDG members who wish to propose the creation of a Working Group and guideline on a specific topic and are welcome to email their proposals to the EHEDG secretariat. The proposed topic can then be reviewed by EHEDG’s Product Portfolio Sub-Committee and EHEDG ExCo.
Q: How can I gain access to existing EHEDG Guidelines and best practice information?
A: EHEDG members can download copies of existing guidelines from the EHEDG website. In addition, the forthcoming EHEDG World Congress gives attendees an opportunity to learn about the very latest developments in hygienic engineering and design and its contribution to food safety, see examples of best practice, and review findings of new research undertaken by some of the world’s leading organisations working in the field of food technology. For the first time in the EHEDG’s 29 year history, the World Congress is being held in the UK and will take place at ExCel London on 21 and 22 November. More information about the Congress can be found at www.ehedg-congress.org.
EHEDG & ITS ROLE
With a remit to help to promote and improve hygienic engineering and design in all aspects of food manufacture, and a global reach that spans more than 55 countries, EHEDG is undoubtedly a major force for good within the food industry. Ahead of next month’s EHEDG World Congress in London, Eric Partington (Chair of EHEDG in the UK and Ireland) provides some key facts about EHEDG and explains how it is supporting Britain’s food and drinks industry.
What is EHEDG?
Founded in 1989, the European Hygienic Engineering & Design Group (EHEDG) comprises a group of equipment manufacturers, research institutes, academic bodies and food and drink companies which works collaboratively to improve hygienic engineering and design standards in all aspects of food manufacture and to drive the adoption of best practice.
What does EHEDG do?
EHEDG was set up to share best practice guidance with regard to hygienic engineering and design in the food and drinks industry. Its global network of experts disseminate knowledge on the design, installation and cleanability of components and also helps to specify best practices for hygienic operations, supply and maintenance.
What practical support does EHEDG provide to Britain’s food and drinks industry?
EHEDG supports the industry in five key ways:
1. Best practice guidance
EHEDG provides engineering guidance and advice based on the very latest academic research, industrial experience and best practice. At any one time, no fewer than 350 experts worldwide are cooperating to develop new Technical Guidelines or to update existing ones, all of which can be accessed by EHEDG members worldwide. To date EHEDG has published more than 50 of these on subjects as diverse as air handling, the principles of hygienic drainage and the use of food-grade lubricants.
2. Knowledge sharing and collaboration
EHEDG is a central, internationally-recognised source of excellence on hygienic engineering and provides networking opportunities to help people establish global contacts. The EHEDG World Congress is key event in its calendar. More than 400 key figures from the global food and drinks industry attend the event which is held biennially to give delegates an opportunity to learn about the very latest developments in hygienic engineering and design, see examples of best practice and review findings of new research undertaken by some of the world’s leading organisations working in the field of food technology. This year the event is being held in the UK for the first time, giving Britain’s food and drinks industry an important opportunity to communicate with and exchange knowledge with their international colleagues.
EHEDG develops test procedures for the certification of equipment which is undertaken in one of the six authorised institutes and organisations in Denmark, France, Germany, the Netherlands, Spain and the USA. EHEDG certification sets recognised quality standards for manufacturers which are aiming to design equipment that meets the highest hygienic standards.
EHEDG delivers high-level training based on material developed by recognised industry experts. It holds several advanced training courses worldwide every year.
EHEDG also contributes to European legislation and influences regulatory bodies by demonstrating practically how to follow existing requirements and standards.
How can companies in the UK and Ireland get involved?
There are several ways in which organisations can become involved ranging from membership through to joining the Executive Committee for EHEDG UK and Ireland, to becoming involved with the drafting of future technical guidance. This year, there will also be the opportunity to attend the EHEDG World Congress being held at ExCeL London on 21 and 22 November in partnership with Food Matters Live.
How can people get in touch with EHEDG UK and Ireland?
If anyone would like more information about EHEDG, please get in touch with us via UKIEcommunicationProtected email@example.com or UKIEProtected firstname.lastname@example.org. Information about the EHEDG World Congress, including details of how to register to attend, is available at www.ehedg-congress.org.
To keep up-to-date with developments at EHEDG UK & Ireland and the latest industry news, follow us on twitter @EHEDG_UKIE and on our LinkedIn company page - EHEDG UK and Ireland.
Poster Abstracts reviewed for London's EHEDG World Congress
Poster submissions for November’s EHEDG World Congress on hygienic engineering are now being reviewed by EHEDG’s Scientific Congress Committee.
In the UK for the first time, the EHEDG World Congress will be held at London ExCel on 21 and 22 November. This biennial event gives the food and drinks manufacturing sector an opportunity to learn about the very latest developments in hygienic engineering and design and its contribution to food safety, see examples of best practice, and review findings of new research undertaken by some of the world’s leading organisations working in the field of food technology.
The Congress' poster exhibition summarises the latest research results, developments and trends in four key areas: building and equipment, cleaning, innovation and upgrading and renovation. Posters were invited from scientists, engineers, students, researchers and food industry experts as well as universities and research institutes.
Poster submissions are now being evaluated by the EHEDG World Congress Scientific Committee. Poster approvals are to be announced on 17 September.
Founded in 1989, EHEDG comprises a group of equipment manufacturers, research institutes, academic bodies and companies which work collaboratively to improve hygienic engineering and design standards in all aspects of food manufacture and drive the adoption of best practice.
In the UK and Ireland, EHEDG actively supports the food industry by working with organisations and academia to improve hygienic engineering and design standards, and disseminating knowledge and best practice guidance via the EHEDG Yearbook, EHEDG Technical Guidelines, training sessions and seminars. EHEDG UK and Ireland is also helping to facilitate the inclusion of hygienic design and engineering in further and higher education courses.
More information about EHEDG and the EHEDG World Congress 2018 is available at www.ehedg-congress.org. Updates on Congress activity will also be posted on Twitter at @EHEDG_UKIE and on LinkedIn (EHEDG UK & Ireland).
WHY EHEDG CONGRESS 2018 SHOULD BE IN EVERY FOOD & DRINK MANUFACTURER’S DIARY
For the first time in its 29 year-history, EHEDG will be hosting its biennial World Congress in the UK. Being held at ExCeL London on 21st and 22 November in partnership with Food Matters Live, the Congress is an important event for the UK’s food and drink manufacturing community. In our latest blog, we explain why it is an event not to be missed.
1. Best practice, knowledge sharing & case studies
EHEDG was established to facilitate the sharing of best practice and knowledge with regard to the application of hygienic engineering and design, and its impact upon hygiene, and food and drink safety. EHEDG Congress 2018 gives Britain’s food and drinks industry a unique opportunity to learn about the very latest developments in hygienic engineering and design and its contribution to food safety, see examples of best practice, and review findings of new research undertaken by some of the world’s leading organisations working in the field of food technology.
The Congress programme includes presentations from no fewer than 20 industry experts from organisations including the Fraunhofer Institute, Mondelez and numerous universities including the Universities of Cambridge, Bath and Lincoln.
It will also include the Congress’ poster exhibition which summarises the latest research results, developments and trends in four key areas: building and equipment, cleaning, innovation and upgrading and renovation. Vetted by EHEDG’s technical committee, posters have been accepted from scientists, engineers, students, researchers and food industry experts as well as universities and research institutes.
2. Discussion and debate
Debating sessions will be held throughout the conference on key topics affecting the food and drinks industry. Reflecting the latest EHEDG expertise, high-level experts will deliver an insight into hygienic design principles and provide real cases on a range of topics including emerging hazards, sustainability, compliance, traceability and manufacturing practices. Topics will fall under one of the four categories of ‘Building Equipment and Design’, ‘Cleaning’, ‘Innovation’ and ‘Upgrading and Renovation’.
3. Networking opportunities
Run alongside Food Matters Live, the Congress will be attended by more than 400 food industry professionals from countries all over the world and this year, they’re all coming to the UK!
The Congress gives every delegate the opportunity to participate in one-to-one business meetings with influential contacts and decision makers, and also includes a Gala Dinner event where delegates can network more informally.
If you would like more information about the EHEDG World Congress, including details of how to register to attend, please visit www.ehedg-congress.org