May 28-30, 2013
Hygienic design of equipment and facilities is one of the main tools that food, pharmaceutical and cosmetics companies have in order to achieve their final aim of guaranteeing the safety of the products they manufacture. These industries and food equipment manufacturers should be aware of the importance of hygienic aspects in the activities they carry out. EHEDG (European Hygienic Engineering Design Group) provides practical guidance on hygienic engineering for manufacturing safe and wholesome food.
This practical applications course gives knowledge and insight into the hygienic design of equipment and processes for the food industry. The course provides tools to solve hygienic problems within your own organization. Because of the small groups the course is very interactive.
3-A standards and EHEDG guidelines will be compared. Advanced hygienic design principles of food processing equipment to improve safety and minimize down time, maintenance, and cleaning costs will be covered.