Guideline Development


Harmonization of EHEDG guidelines and 3-A standards

Aiming to enhance food safety by promoting hygiene in the production and processing of food, EHEDG and the U.S. American 3-A Sanitary Standards organization have many common goals and a similar mission. Both organizations exchange their draft guidelines and standards for expert review and comments before publication. The latest issue of the EHEDG Glossary was developed in co-operation with 3-A and can be downloaded from the Free Documents section.


The contents of all EHEDG guidelines have been cross-referenced with those of 3-A Standards Inc. and are summarized in a matrix available for download (XLS).

Guideline Development

The EHEDG guidelines are developed by more than 400 active experts in our Working Groups which are gathering the know-how from food industries, food equipment manufacturers and academia. The co-authors share their particular knowledge with the other experts for drafting or updating the EHEDG guideline contents in order to give the readers practical guidance at hand.  

When having identified a topic of interest to the relevant industries, all EHEDG members are welcome to send in to the Secretariatnew guideline or revision proposal (PDF). The topic will be subject to approval by the Product Portfolio Sub-Committee and the EHEDG ExCo.

Upon acceptance of a proposal, the document development process (PDF) is started and the Working Group is established by identifying a lead author (Chair) and members with the expertise required either upon invitation or by means of a call for experts.

For more details about EHEDG guideline development and titles in progress, please see Working Groups.