EHEDG just published a comprehensive hygienic design guideline (EHEDG Guideline Document 37 – Part 1) dedicated to the hygienic design of sensors.
Chair of the Working Group Sensors, Holger Schmidt (Baumer): ‘Sensor technology is emerging to become the single most important driving innovation in optimizing food safety.’
This new guideline covers all food contact processes, including wet, dry and powder, focusing on the product contact area of the sensor. Aside from the certified sensor itself, it is just as important to ensure hygienic integration into the process. This document will help define those hygienic requirements and provide guidance on how to use them.