Hygienic Design

Tools and Practices
1. Auflage 2026
ISBN: 978-87-7170-514-0
Verlag: BoD - Books on Demand

Buch, Englisch, 250 Seiten, Paperback, Format (B × H): 170 mm x 220 mm, Gewicht: 442 g

Hygienic design aims to create optimal conditions for producing safe food, ingredients, cosmetics, and pharmaceuticals while maintaining cost-effective operations. Its primary objective is to prevent contamination - particularly from pathogenic microorganisms - and ensure that products remain safe, consistent in quality, and free from substances that could affect their appearance, taste, shelf life, or consumer health. In practice, hygienic design focuses on preventing contaminant ingress and eliminating conditions that promote the accumulation of residues that are difficult to remove during cleaning.
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The discipline encompasses the entire lifecycle of production equipment, from concept development and design through construction, operation, cleaning, maintenance, decommissioning, and recommissioning. Its purpose is to ensure that equipment consistently achieves the required hygiene standards while meeting regulatory requirements, operational needs, and product quality objectives. Effective hygienic design supports not only product safety but also process efficiency and economic performance. Design decisions are often guided by Hygienic Design Risk Assessment, which balances hygiene risks against investment and operating costs.

This book addresses all key aspects of hygienic design in a practical, application-oriented manner, integrating recognised best practices and guidance from the European Hygienic Engineering and Design Group (EHEDG).

Autoren/Hrsg.

Friis, Alan

Holmud, Natacha

Über Autor(innen)

Holmud, Natacha
Natacha Holmud is a consultant specializing in hygienic design and food safety, with a strong focus on creating safe, efficient, and sustainable processing environments. As an Authorised Evaluation Officer (AEO) at EHEDG she assists companies implement hygienic design principles and industry best practices based on knowledge from the Authorised Testing Laboratory (ATL) at Force Technology, Denmark. She has 10 years of experience working with design and development of food processing equipment, and furthermore specialises in food microbiology, designing various test methods for evaluation and validation of hygienic performance.

Friis, Alan
Dr. Alan Friis has more than 25 years of experience in hygienic design of food processes. He is currently manager of the Centre for Hygienic Design at Force Technology. Alan has substantial experience with industrial applications areas such as food technology, food safety, systems engineering, hygienic design, installation, and maintenance. Alan is an EHEDG Authorised Evaluation Officer (AEO), is member of several EHEDG working groups and is co-author of several EHEDG guidelines. Alan is a highly experienced trainer who covers all topics included in the EHEDG Advanced Course on Hygienic Design as well as fluid flow, product rheology and risk management.

Alan Friis:
Dr. Alan Friis has more than 25 years of experience in hygienic design of food processes. He is currently manager of the Centre for Hygienic Design at Force Technology. Alan has substantial experience with industrial applications areas such as food technology, food safety, systems engineering, hygienic design, installation, and maintenance. Alan is an EHEDG Authorised Evaluation Officer (AEO), is member of several EHEDG working groups and is co-author of several EHEDG guidelines. Alan is a highly experienced trainer who covers all topics included in the EHEDG Advanced Course on Hygienic Design as well as fluid flow, product rheology and risk management.

Natacha Holmud:
Natacha Holmud is a consultant specializing in hygienic design and food safety, with a strong focus on creating safe, efficient, and sustainable processing environments. As an Authorised Evaluation Officer (AEO) at EHEDG she assists companies implement hygienic design principles and industry best practices based on knowledge from the Authorised Testing Laboratory (ATL) at Force Technology, Denmark. She has 10 years of experience working with design and development of food processing equipment, and furthermore specialises in food microbiology, designing various test methods for evaluation and validation of hygienic performance.