和国外的工程师、生产、质量管理人员接触多了，发现我们的质量管理落后不但是观念还包括人员的水平。在国外一名在校学生就要学习产品开发、工程、生产、质量、成本、统计、运营管理等等与工业相关的知识。当他出到工厂后，各种能力水平都明显比较高。而我们在学校可能只是简单的讲解了工艺--甚至还没见过（尽存于书本），根本没学过质量管理，实验室实验倒是做了不少。何况现在的大学教育愈发不负责任，连实验都少了，我们的大学生连别人的技校生都不如。而且他们的员工在职培训也很重视，各方面内容都有。而我们还停留在卫生培训上。

这套教材是工程师、生产人员、质量管理人员学习的非常好的教材。我们知道良好的设备卫生设计是食品质量的基础，大部分生产过程引起的质量事故可能都和设备卫生有关。我手里除了这套教材还有些培训资料，但都是英文的。过了年底这段较忙得时间会慢慢翻译了放上来。

有感于国外的教育水平，与大家共勉！

European Hygienic Engineering & Design Group 欧洲卫生工程设计组织www.ehedg.org

The EHEDG provides guidance on the hygienic engineering aspects of manufacturing of safe and wholesome food.  This is achieved through :

Production, publication and updating of guidelines, available in several languages.  To bridge the gap between theory and practice, training modules will be created based on the guidelines.

Equipment approval through certification to assist equipment suppliers and food manufacturers.

Organisation of conferences, regional meetings and training workshops.

Regional activities

Advisory function to legislators and standards groups (CEN, ISO, etc)

EHEDG has EC support through the thematic network, HYFOMA, which is the European network for Hygienic Manufacturing of Food. Its goal is guideline development and dissemination of information.
Production, publication and updating of guidelines, available in several languages. The production of guidelines is assured by the subgroups. To bridge the gap between theory and practice, training modules will be created based on the guidelines.
Guidelines  
Doc 1
Microbiologically safe continuous pasteurisation of liquid foods, 1992
Doc 3
Microbiologically safe aseptic packing of food products, 1993
Doc 6
The microbiologically safe continuous flow thermal sterilisation of liquid foods, 1993
Doc 8
Hygienic equipment design criteria, 2004
Doc 9
Welding stainless steel to meet hygienic requirements, 1993
Doc 10
Hygienic design of closed equipment for the processing of liquid food, 1993
Doc 11
Hygienic packing of food products, 1993
Doc 12
The continuous or semi-continuous flow thermal treatment of particulate foods, 1994
Doc 13
Hygienic design of equipment for open processing, 1996
Doc 14
Hygienic design of valves for food processing, 2004
Doc 16
Hygienic pipe couplings, 1997
Doc 17
Hygienic design of pumps, homogenisers and dampening devices, 2004
Doc 18
Passivation of stainless steel, 1998
Doc 20
Hygienic design and safe use of double-seat mixproof valves, 2000
Doc 21
Challenge tests for the evaluation of the hygienic characteristics of packing machines, 2000
Doc 22
General hygienic design criteria for the safe processing of dry particulate materials, 2001

Doc 23
Production and use of food-grade lubricants, 2002

Doc 24  
The prevention and control of Legionella spp (incl Legionnaires Disease) in Food Factories, 2002
Doc 25
Design of Mechanical Seals for hygienic and aseptic applications, 2002
Doc 26
Hygienic Engineering of Plants for the Processing of Dry Particulate Materials, 2003

Doc 27
Safe Storage and Distribution of Water in Food Factories, 2004
Doc 28
Water treatment in food factories
Doc 29
Packing systems for solid foodstuffs
Doc 30
Air Handling in the Food Industry
Doc 31  
Hygienic Engineering of fluid bed and spray dryer plants
Doc 32
Materials of construction for equipment in contact with food
Doc 33  
Hygienic Engineering of Discharging Systems for Dry Particulate Materials
Doc 34
Integration of Hygienic and Aseptic systems, March 2006.
Doc 35
Welding of Stainless Steel tubing in the food industry
Test methods  
Doc 2
(Updated) A method for assessing the in-place cleanability of food processing equipment, 2004
Doc 4
A method for the assessment of in-line pasteurisation of food processing equipment, 1993
Doc 5
A method for the assessment of in-line A method for the assessment of in-line steam sterilisability of food processing equipment, 2004
Doc 7
A method for the assessment of bacteria tightness of food processing equipment, 2004
Doc 15
A method for the assessment of in-place cleanability of moderately-sized food processing equipment, 1997
Doc 19  
A method for assessing bacterial impermeability of hydrophobic membrane filters, 2000

[ 本帖最后由 redsky 于 2007-1-9 07:27 编辑 ]

SG Heat Treatment, 1992) There are many reasons why, in practice pasteurised products sometimes present a microbiological health hazard.  Due to distribution in residence time, not all products may reach the temperature required for pasteurisation or may do so for too short a time.  Further there may be a risk of contamination with a non-pasteurised product, or the cooling medium. This document describes the requirements for the microbiologically safe continuous pasteurisation of liquid foods without particulates.   An update is being prepared.

(SG Test Methods, 2nd edition 2000)  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 standardised test procedures. This paper describes a standard test procedure for assessing cleanability.  It is designed to indicate areas of poor hygienic design of equipment in which product or micro-organisms are protected from the cleaning process.  It can also be used to compare the in-place cleanability of different equipment designs.  The method is based on comparing (in the laboratory) the cleanability of a test item with that of a straight piece of pipe.

The degree of cleanliness is based on the removal of a “soured milk soil” containing bacterial spores and is assessed by evaluating the number of spores remaining after cleaning with a mild detergent.  

The method is intended as a screening test for hygienic equipment design and is not indicative of the performance of industrial cleaning processes (which depend on the type of soil).   (See Doc. 15 for a test procedure designed for moderately-sized equipment.)

SG Packing Machines, 1993) This guideline stresses the need to identify the sources of micro-organisms that may contaminate food in the packaging process, and to determine which contamination rates are acceptably low.  It clarifies the difference in risk of infection between aseptic processing and aseptic packing and recommends that aseptic packing machines be equipped with fillers that are easily cleanable, suitable for decontamination and bacteria-tight.  Requirements for the machine interior include monitoring of critical decontamination parameters.  (See also Doc. 21 on challenge tests).

(SG Test Methods,1993) Food processing equipment that cannot be or does not need to be sterilised may need to be pasteurised to inactivate relevant vegetative micro-organisms and fungal spores.     It is important to test the hygienic characteristics of such equipment to ensure that it can be pasteurised effectively.  This document describes a test procedure to determine whether equipment can be pasteurised by circulation with hot water.

(SG Test Methods,1993) Food processing equipment may need to be sterilised before use, and it is important to ensure that the sterilisation method applied is effective.  Thus, it is necessary to determine under which conditions equipment can be sterilised.  This paper details the recommended procedure for assessing the suitability of an item of food processing equipment for in-line sterilisation.  It is advisable to conduct in-place cleanability trials (ref. Doc.2) prior to this test in order to verify the equipment’s hygienic design.

(SG Heat Treatments, 1993)  Thermal sterilisation is aimed at eliminating the risk of food poisoning and, when used in conjunction with aseptic filling, at achieving extended product storage life under ambient conditions.  Whereas pasteurisation destroys vegetative micro-organisms, sterilisation destroys both vegetative micro-organisms and relevant bacterial spores.  Guidelines on continuous pasteurisation of liquid foods have been published earlier (Doc.1).  This document presents guidelines on the microbiologically safe continuous sterilisation of liquid products.  The technique of Ohmic heating was not considered in this paper but may be included in an update being prepared.

(SG Test Methods, 1993)  This document details the test procedure for assessing whether an item of food processing equipment, intended for aseptic operation, is impermeable to microorganisms.  Small motile bacteria penetrate far more easily through microscopic passages than (non-motile) moulds and yeasts.  The facultative anaerobic bacterium Serratia marcescens (CBS 291.93) is therefore used to test bacteria-tightness or the impermeability of equipment to microorganisms.  The method is suitable for equipment that is already known to be in-line steam sterilisable (see also Doc. 5).

(SG Design Principles, Second edition 2004) This Guideline describes the criteria for the hygienic design of equipment intended for the processing of foods. Its fundamental objective is the prevention of the microbial contamination of food products. It is intended to appraise qualified engineers who are designing equipment for food processing with the additional demands of hygienic engineering in order to ensure the microbiological safety of the end product. Upgrading an existing design to meet hygiene requirements can be prohibitively expensive and may be unsuccessful and so these are most effectively incorporated into the initial design stage. The long term benefits of doing so are not only product safety but also the potential to increase life expectancy of equipment, reduce maintenance and consequently lower operating costs. This document was first published in 1993 with the intention to describe in more detail the hygienic requirements of the Machinery Directive (98/37/EC ref.1). Parts of it were subsequently incorporated in the standards EN1672-2 and EN ISO 14159. (13 pages)

(SG Design Principles, 1993)  This document describes the techniques required to produce hygienically acceptable welds in thin walled (< 3 mm) stainless steel applications.  The main objective is to convey the reasons and requirements for hygienic welding and to provide information on how this may best be achieved.  Common weld faults are discussed in relation to the hygienic risks they create and guidelines describe what constitutes a weld of hygienic quality. (The general safety aspects of welding are beyond the scope of this document.)

(SG Design Principles, 1993) Using the general criteria for the hygienic design of equipment identified in Doc 8, this paper illustrates the application of these criteria in the methods of construction and fabrication of closed process equipment.  Examples, with drawings, are given to show how to avoid crevices, shadow zones and areas with stagnating product, and how to connect and position equipment in a process line to ensure unhampered cleaning in-place and draining.  Attention is drawn to ways of preventing problems with joints, which might otherwise cause leakage or contamination of product.

(SG Packing Machines, 1993)  Products with a short shelf-life, or whose shelf life is extended by cold storage or in-pack heat treatments, do not have to conform to such strict microbiological requirements as aseptically packaged foods (Doc 3 discusses aseptic packing.)   This paper discusses the packing of food products that do not need aseptic packing but which nevertheless need to be protected against unacceptable microbial contamination.   Guidelines are provided for the hygienic design of packing machines, the handling of packing materials and the environment of the packing machines.  (See also Doc 21)