General Information

EHEDG established a scheme for liquid handling equipment such that equipment can be certified (and a logo placed on the equipment) if it meets EHEDG Document No. 8* Hygienic design criteria and the additional criteria contained in other relevant Guidelines applicable to closed equipment such as Doc. 10. Equipment may be subjected to practical testing to demonstrate compensation for non-compliance for essential technical or functional reasons and suitability for cleaning in-place applications. Prolongation is required annually. The scheme has now been expanded to include other categories of equipment. Equipment previously certified as Type EL is equivalent to Type EL Class I.

Categories:

• EL Class I. Closed equipment CIP cleaned
• EL Class II. Closed or semi-open equipment wet cleaned
• EL Aseptic Class I. Closed equipment CIP cleanable and steam sterilisable and bacteria tight.
• EL Aseptic Class II. Closed equiment dismantled for cleaning and steam sterilisable and bacteria tight after reassembly.
• ED. Closed or semi-open equipment dry cleaned.

* 2004 revision of Doc. 8 does not effect the relevant critera for certification.

The Test Methods subgroup consists of members from EHEDG Authorised Institutes who perform the EHEDG Test Methods, equipment manufacturers, food processors and Regulatory officials. The purpose of the Group is to maintain and develop test methods and assessment schemes for equipment to ensure the manufacture of safe and wholesome food. Guidelines on different test methods have been published and are reviewed periodically. New test methods are also under development, e.g open equipment.