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Course Description

The Advanced Course in Hygienic Engineering and Design is designed to equip delegates in the food & beverage and pharmaceutical industries with advanced knowledge, practical skills, and techniques relating to hygienic design of equipment, equipment maintenance and verification of equipment and processes utilising International guidelines. The course promotes uniform knowledge sharing and best practices in hygienic design principles and techniques to enhance food safety and to comply with legal requirements and industry standards. Delegates will gain an in-depth understanding of critical topics such as legal requirements, hazards in hygienic processing, materials of construction, and more. They will learn about industry standards and best practices and on successful completion of the course have their names published on the European Hygienic Engineering and Design Group (EHEDG) website.

Course content

Each training module is based on a respective EHEDG guideline, some of which can be assembled together to establish a comprehensive training course with a particular focus. Each module contains a list of key learning points to assure effective and uniform knowledge sharing of the EHEDG hygienic design principles with the training course participants. The following modules are covered:

· Legal requirements

· Hazards in hygienic processing

· Hygienic design criteria

· Materials of construction

· Welding stainless steel

· Static seals and couplings

· Valves

· Pumps and Homogenizers

· Cleaning and disinfection

· Building and process layout

· Installation, maintenance, and Lubricants

· Hygienic design criteria for equipment processing dry materials

· Verification of HD. Test methods and Certification

· Hygienic Design aspects of typical components such as Sensors, Packaging machines

· Process aspects such as Aseptic processes

Course Outcomes

After completing this course, participants will be able to:

· Understand legal requirements related to hygienic processing

· Identify hazards associated with hygienic processing

· Apply hygienic design criteria to ensure proper equipment design and construction

· Select appropriate materials for hygienic equipment construction

· Implement appropriate welding techniques for stainless steel

· Identify and properly use static seals and couplings, valves, pumps, and homogenizers in hygienic processing

· Understand cleaning and disinfection principles and their application in hygienic processing

· Design building and process layouts that are conducive to hygienic processing

· Effectively install, maintain, and lubricate hygienic equipment

· Design hygienic equipment for processing dry materials

· Verify the hygienic design of equipment using testing methods and certification

· Incorporate hygienic design principles into typical components such as sensors and packaging machines

· Understand process aspects of aseptic processes in hygienic processing.

Course presenter

Hein A. Timmerman, MSc.

Hein Timmerman has a Master degree in Food Technology from the Ghent University and an MBA. He is the president of the European Hygienic Engineering and Design Group (EHEDG) and an EHEDG certified trainer.

Over the 35 years experience in Engineering, Sales Management, Business Development and Technical Management, he has developed an expert opinion in Dairy, Processed Food Technology and CIP techniques

Prerequisites

Delegates must have a basic understanding of the principles of hygienic design and food safety, as well as some familiarity with the operation of food processing equipment. The course will be delivered in English, proficient level of English language required.

Who should attend

The Advanced Course in Hygienic Engineering and Design is aimed at those who are looking to advance their knowledge and skills in the area of hygienic engineering and design, with a focus on improving the safety and quality of food and beverage products. This include professionals and experts in the fields of engineering, food processing, and manufacturing, such as engineers, quality control managers, food safety coordinators, and regulatory affairs specialists, scientists and technologists, production managers, operations and maintenance personnel food consultants, food contractors, equipment manufacturers and suppliers to the food and beverage industry.