Hygienic design of food processing areas, via appropriate barrier and segregation technologies, allows appropriate flows of raw materials, packaging, product, wastes and operatives in an environment designed to control potential contamination from microorganisms, allergens and other hazards. Hygienic design of equipment results in minimal downtime, easy cleaning and maintenance and, via reduced cross-contamination of hazards, optimal product safety and quality.
The course will be relevant to both engineers and technical staff involved in new building design or refurbishment and in the design or selection of food processing equipment. Construction companies and architects specialising in the food industry and food equipment suppliers would also benefit. The course is also suitable for university and college lecturers who teach engineering and wish to be aware of the new European Hygienic Engineering and Design Group (EHEDG) Training Toolbox, available as a teaching resource.
The course will be a mix of lectures, practical sessions and discussions incorporating the use of the equipment and building design aspects of the EHEDG Training Toolbox.
"Hygienic engineering design comprises the design of buildings and food processing equipment, the infrastructure of the factory, and is thus critical to the safe manufacturing of foods. The course is focused on knowledge and expertise developed at Campden BRI and the European Hygienic Engineering Design Group (EHEDG) to ensure that best practice is advocated."
John Holah– Event Director
Early booking discount conditions
See other events in the Hygiene section