The EHEDG test methods have been developed to assess hygienic and aseptic suitability for equipment but are not intended to indicate performance in specific applications. The results of these tests provide users with documentation and guidance on the selection of hygienic and/or aseptic equipment. The onus still rests with the food manufacturer to develop suitable cleaning regimes particular to a process.
Current test methods include:
- In-place cleanability of small and moderately sized closed equipment
- Steam sterilisability
- Bacteria tightness