HYGIENIC DESIGN OF VALVES FOR FOOD-PROCESSING .14.

Valves are essential components of all food-processing plants, and the quality of the valves used strongly influences the microbiological sa fety of the food production process. Valves for food-contact use must therefore comply with strict hygienic requirements. This paper summari zes guidelines prepared by the Valves subgroup of the European Hygieni c Equipment Design Group (EHEDG) for the hygienic design of valves for food-processing applications. This is the 14th in an ongoing series f eaturing newly released EHEDG guidelines to be published in Trends in Food Science & Technology. The EHEDG is an independent consortium form ed to develop guidelines and test methods for the safe and hygienic pr ocessing of food, and includes representatives from research institute s, the food industry, equipment manufacturers and government organizat ions in Europe.