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European network for hygienic manufacturing of food
HYFOMA

Contract number : QLK1-2000-01359
Contract type : Thematic Network
Total cost : € 1.762.000
EC contribution : € 1.762.000
Starting date : 01/01/2001
Duration : 48 Months
Scientific Officer : Antonio di Giulio
Project website : not yet available
Coordinator
Dr Hilde J. Cnossen
TNO Nutrition and Food Research Institute
Risk Management and Microbiology Dept.
Utrechtseweg 48
3700 AJ Zeist
The Netherlands
Tel.: +31-30 6944132
Fax: +31-30 6944901
E-mail: Hyfoma @ voeding.tno.nl & Cnossen @ voeding.tno.nl
Background

A most important factor in the safe and wholesome production of food is the good hygienic design of all facilities in food producing and processing in the food chain. The use of unhygienically designed equipment, farms and factories can result in product quality issues and food poisoning incidents. Furthermore, results include product losses due to spoilage, increased cleaning costs, and reduced production time. These aspects are of considerable environmental interest. It is, therefore, essential that both users and manufacturers of food processing equipment are aware of hygienic design principles and European requirements. To minimise the risk of incidents with food products, a network is set up to disseminate knowledge needed for hygienic design and processing. The network involves experts from many EU countries, of all disciplines involved.

Objectives

The principal aim of the project, is to provide practical guidance for the hygienic manufacturing of food in order to promote compliance with European food safety requirements. Producing guidelines, including test methods, and training and education materials in the field of hygienic design and processing will ensure this. Topics to deal with are hygienic manufacturing, design of food processing machinery (e.g. homogenisers, pumps, cooling/chilling equipment and components like couplings, valves, sensors), process lines, food factories, transport, storage, handling and environment. Guidelines will help industry to comply with relevant EC Directives. Efforts will be made to obtain consensus between EHEDG and organisations with similar objectives, like NSF International and 3A.

The project also focuses on dissemination of knowledge on hygienic manufacture in the food processing industry and engineering sectors (e.g. equipment design, building contractors). Training and education materials will be used to promote hygiene awareness and understanding among all staff/personnel involved in the food chain, 'from farm to fork'. Special attention will be given to those groups, which have not been trained in microbiology, such as equipment designers. Furthermore, standards organisations, e.g. CEN, will be provided with specialist views on hygienic aspects of equipment design.

(expected) Results and achievements

The expected results of this project are a series of guidelines produced (in English), covering the hygiene aspects of design and operation of the food chain, including e.g. handling, processing, packaging, storage and transport. Guidelines will be translated into other European languages where applicable. Training and education materials on hygienic manufacture will be produced, based on the guidelines and test methods. Hygienic-manufacture requirements and mechanical-engineering requirements to assure safe food will be integrated in these materials. Knowledge will also be disseminated through publications on hygienic manufacture in international journals and magazines and on the EHEDG Internet web site (www.ehedg.org) as well as through contributions to appropriate symposia. All this will further promote the hygienic manufacturing of food.

The insights obtained in integral processing regarding food safety and hygiene and EHEDG guidelines on hygienic manufacture will benefit the food industry, equipment industry and building contractors, consumers, authorities and standardisation organisations:

  • The food industry will gain a broader perspective of the production of safe products, helping to reduce the number of food safety incidents and product recalls. This will also result in a reduction of waste. A more hygienic production process will eliminate the need for excessive heating of raw materials and final products to eliminate undesirable micro-organisms, improving product quality.
  • The equipment industry and building contractors will be supported in the design of equipment and buildings, including its maintenance and auxiliary services, such that these do not create hygiene problems and cleaning will be easier. In many cases, the cleaning frequency may be reduced, so that the production of waste (lost product and used cleaning materials) is reduced as well.
  • Consumers will get safe and wholesome food products.
  • Authorities will receive input for regulations, public health policies, and directives regarding hygiene and preventing contamination during food processing. Standardisation organisations will receive input for standards on hygienic equipment and manufacture.

Partners

Technische Universität München
Lehrstuhl für Maschinen- und Apparatekunde
Freising 12
85350 Weihenstephan
Germany
Campden & Chorleywood Food Research Association
Food Hygiene Department
Station Road
Chipping Campden
GL55 6LD Gloucestershire
United Kingdom
Innomas
Watersnip 57
2411 MB Bodegraven
The Netherlands
GEA Tuchenhagen GmbH
Am Industriepark 2-10
21514 Büchen
Germany
ProSafety Consult BV
Boortorenweg 20
PO Box 563
7550 AN Hengelo
The Netherlands
INRA - Centre du Recherche de Lille
Technologie des Produits Animaux
Laboratoire de Genie des Procédés et Technologie Alimentaire
Rue Jules-Guesdo 369
PO Box 39
59651 Villeneuve d'Ascq
France
Innovative Freezing Systems Limited
Lakes Road Langmere
Diss, Norfolk
IP21 4PE
United Kingdom
Unilever Research
Port Sunlight Laboratory
Corporate MAST & HPC Manufacturing Application Group
Quarry Road East Bebington
L63 3JW Merseyside
United Kingdom
Unilever Research Colworth House
Microbiology Department
Sharnbrook
MK 44 1LQ Bedford
United Kingdom
Unilever Research Vlaardingen
Olivier Van Noortlaan 120
PO Box 114
3130 AC Vlaardingen
The Netherlands
APV Rosista GmbH
P.O. Box 1840
59425 Unna-Königsborn
Germany
Materials Engineering Research Laboratory Ltd
89 Tamworth Road
SG13 7DG Hertford
United Kingdom
Huhnseal AB
Enoch Thulins Väg 1
P.O. Box 288
261 23 Landskrona
Sweden
Van Meeuwen Smeertechniek BV
Korte Muiderweg 2A
PO Box 7
1382 LR Weesp
The Netherlends
Quest International
Huizerstraatweg 28
PO Box 2
1400 CA Bussum
The Netherlands
Stork PMT B.V.
Handelstraat 3
PO Box 118
5830 AC Boxmeer
The Netherlands
VTT Biotechnology and Food Research
Tietotie 2
PO Box 1500
02044 VTT Espoo
Finland
EHEDG Nederland
Eikenlaan 8
5271 RS St. Michielsgestel
The Netherlands
IVG Colbrachini SPA
Via Fossona 130
35030 Cervarese S. CrodePadova
Italy
European Hygienic Equipment Design Group
Avenue Grand Champ 148
1150 Brussel
Belgium
Food Safety Institute
EHEDG Belgium
Boeimeerstraat 62
2820 Bonheiden
Belgium
Technical University of Gdansk
Mechanical Engineering Faculty
11/12 Narutowicza St.
80-952 Gdansk
Poland
Asociación de Investigación de la Industria Agroalimentaria
Quality Management Dept.
Valencia Parque Tecnologico, C/ Benjamin Franklin, 5-11
46980 Paterna Valencia
Spain
University of Agricultural Sciences Vienna
Institute of Food Technology
Muthgasse 18
1190 Vienna
Austria
Associaçao para a Escola Superior de Biotecnologia da Universidade Católica
Serviços de Tecnologia e Inovaçao
R. Dr António Bernardino de Almeida
4200-072 Porto
Portugal
Bread Industry Elite S.A.
Quality Control Dept.
21st Km Marathonos Avenue
19009 Pikermi-Attica
Greece


Fifth Framework Programme

PDF Version

:

Volume 1 (PDF 2.9 MB)

   

Volume 2 (PDF 1.9 MB)

 

Last update

:

23-09-2003



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