Valves are essential components of all food processing plants and the quality used strongly influences the microbiological safety of the food production process.  These valves must therefore comply with strict hygienic requirements.

The guidelines apply to all valves used in contact with food or food constituents that are to be processed hygienically or aseptically. Aside from general requirements with regard to materials, drainability, microbial impermeability and other aspects, additional requirements for specific valve types are also described. See also Doc. 20 on double-seat mixproof valves.