ROBOTICS


HYGIENIC ARE YOUR ROBOT SYSTEMS?


How


Robotic systems, including manipulators and end-of-arm tools, are increasingly being used in confectionery processing operations. In many cases, these systems are operating in close proximity to confectionery products so could affect product safety. A recently published guideline from EHEDG addresses this issue and highlights some important design criteria for modern robotic systems.


B


ecause hygienic design approaches were traditionally developed for static process equipment, they may not cover all the bases when


it comes to today’s robotic systems which are dynamic, complex, and highly integrated. As a result, applying existing thinking without


24 • KENNEDY’S CONFECTION • JULY 2026


adaptation can leave gaps in food safety. For this reason, the European Hygienic Engineering and Design Group (EHEDG) has addressed the issue with the introduction of Guideline 62 Part 1, which provides a structured framework for the hygienic design of robotic systems. EHEDG is a consortium of


equipment manufacturers, food producers, research organisations, and public health bodies, created with the aim of promoting food safety through hygienic engineering practices to help ensure that hygiene is built into equipment design, rather than managed solely through procedures.


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