Module 1: Hygienic engineering design
Benefits of attending
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 structured to demonstrate and provide access to the new European Hygienic Engineering and Design Group (EHEDG) Training Toolbox, available as a teaching resource.
Course content
The course will be a mix of lectures, practical sessions and discussions focussed on:
- Hygienic design principles
- Legislation
- Hygienic requirements for buildings including segregation of processing areas
- Design for pest control
- Hygienic requirements for high care/risk areas
- Selection of surface finishes
- Hygienic requirements for food machinery
- Verification of hygienic design
- Hygienic design - case studies and reviews
- Equipment installation and maintenance
"Hygienic engineering design comprises the design of buildings and food processing equipmentand the infrastructure of the factory, and is 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
Further information
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or