Yearbook 2013/2014 - ehedg

EHEDG Subgroups 169
• Doc. 26 Hygienic engineering of plants for the
processing of dry particulate materials (2003)
• Doc. 31 Hygienic engineering of fluid bed and spray
dryer plants (2005)
• Doc. 33 Hygienic engineering of discharging systems
for dry particulate materials (2005)
• Doc. 36 Hygienic engineering of transfer systems for
dry particulate materials (2007)
• Doc. 38 Hygienic engineering of rotary valves in
process lines for dry particulate materials (2008)
• Doc. 40 Hygienic engineering of valves in process lines
for dry particulate materials (2010)
• Doc. 41 Hygienic Engineering of Diverter Valves in the
Dry Materials Handling Area (2011)
Currently the subgroup is working on a document one
powder pack-off systems.
Furthermore, members of the subgroup have been active in
the organization of conferences, seminars and workshops.
Participants have also contributed by giving several lectures
in the area of Dry Materials Handling.
The work of this Subgroup attracts a great deal of interest.
Many requests to join this Subgroup and share the workload
have led to the decision to start a second group which will
deal with other aspects of similar topics. This Subgroup has
yet to get started.
Chairman:
Karel Mager
Givaudan Nederland B.V.
Huizerstraatweg 28
1411 GP Naarden
Netherlands
Phone: +31 35 6 99 21 86
Fax: +31 35 6 94 37 19
E-mail: karel.mager@givaudan.com
EHEDG Subgroup “Fish Processing”
Dr. Sanya Vidacek, e-mail: svidacek@pbf.hr
The future EHEDG document “Hygienic Design
Requirements for the Processing of Fresh Fish” will
describe and illustrate how the design principles of the
EHEDG Guidelines
• Doc. 8 Hygienic Equipment Design Criteria
and
• Doc. 13 Hygienic Design of Equipment for Open
Processing
can be applied to the mechanised and/or automated
processing of fish.
This document will cover the processing of fresh fish
from grading, gutting, de-heading, deboning, pin-boning,
trimming, filleting, skinning and portioning (including
its ice producing system) until packaging. Its scope will
not, however, cover further fish processing including the
smoking, cooking, frying, marinating etc. or the manual
processing of fish.
Specific hygienic risks related to the fish and the processing
conditions will be defined. The document will describe the
specific hygienic requirements of the processing lines and
the processing environment as well as the requirements for
water and ice and hygienic fish packaging. Cleaning and
disinfection practices and environmental issues associated
with fish processing will be discussed.
So far, the Subgroup has identified the risks and is putting
together the requirements for the hygienic processing of
such a sensitive product. The guideline is due to be finished
in the course of 2013.
Chairman:
Dr. Sanya Vidacek
University of Zagreb.
Faculty of Food Technology&Biotechnology
Pierottijeva 6
10000 Zagreb
Croatia
Phone: +385 1 4 60 51 26
Fax: +385 1 4 60 50 72
E-mail: svidacek@pbf.hr