Handbook of Hygiene Control in the Food Industry

(singke) #1

and processinstallations.Testingand certification are basedon the EHEDG-
developedtest procedure(EHEDGDocument 2) and hygienic designcriteria
(EHEDGDocument 8).
Detergentcompositionsand theirapplications will continueto be refined.
Processes will becomefully automatedto guarantee replicable, highquality and
safe cleaning operations.Education in hygienicpracticeswill be improved at all
levels, throughtrainingcourses,e-learning,lectures,workshopsat secondary
school, university,seminars and symposia.


27.6 References and furtherreading


  1. ECO-MATRIX(GEATuchenhagenDairySystemsGmbH,Am Industriepark2-
    10, D-21514Bu»chen,Germany)

  2. LEFFModule(GEA Tuchenhagen,TuchenhagenGmbH,Flow Components,
    BerlinerStrasse25, D-21514Bu»chen,Germany(http://www.tuchenhagen.com))


EHEDGguidelines
EHEDGtrainingmaterial
Informationdatabank:http://www.hygienic-design.de


444 Handbookof hygiene controlin the foodindustry

Free download pdf