A method for assessing the in-place cleanability of food-processing equipment

To facilitate the design, testing and maintenance of hygienic food-processing equipment, it is important to be able to assess the relative cleanability of various components of the equipment using standardized test procedures that have been developed from a sound scientific basis. This paper summarizes the procedures recommended by the Test Methods subgroup of the European Hygienic Equipment Design Group (EHEDG). This paper is the second in a series of articles featuring the EHEDG to be published in Trends in Food Science & Technology. The EHEDG is an independent consortium formed to develop guidelines and test methods for the safe and hygienic processing of food. The group includes representatives from research institutes, the food industry, equipment manufacturers and government organizations in Europe.