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Advanced Course on Hygienic Design
Amsterdam, March, 2010
The course provides knowledge of and insight into the hygienic design of equipment and processes for the food industry, to better fulfil the wishes of purchasers and retailers. These include minimising down time, maintenance, cleaning costs and environmental impact, but also efficient cleaning, optimal product safety and constant product quality. The design should comply with present legislation and standards, but can also anticipate future changes.
The course is meant for mechanical engineers, constructors, draughtsmen, project managers and sales-engineers, active with machine building for the food industry, including the engineering offices. Participants can originate from different sub-branches.
The course is also excellent for the technical and quality assurance staff of the food industry itself.
The participants should have a minimum of two years of relevant practical experience. Participants with equivalent training or experience may be able to participate after consultation with the course director.
The course duration is 4 days, starting at Monday March 22nd at 13.30 and ending Thursday 25th at 12.30. Lunches and three dinners are included.
The course is given from a very practical viewpoint. The theoretical fundamentals of the different subjects are presented in a short and concise way, continuously relating to practice by means of examples on video or pictures or samples. By the visiting of a pilot plant the participant get the opportunity to apply the knowledge. The course gives you tools to solve hygienic problems within your own organisation. Because of the small groups the course is very interactive.
The course will be held in Amsterdam (The Netherlands), March 22nd – 25th 2010.
The cost of the course is Euro 1.950 ex.VAT, including handouts, coffee, tea, lunches and three times dinner.
For further information you can contact the members of the international training group W.N.A. Burggraaf or R. Cocker
Program content
o History, Standardization & Legal Aspects
o Machinery Directive; NEN-EN 1672; ISO 14159; NSF 3-A, EHEDG;
o General Food Law
o Damage and losses caused
o Functional microbiology
o Contamination/invasion mechanisms
o Colonisation, biofilms, preservation and death
o EHEDG Test Methods, three tests, results on sheet
o Uses Know Your EnemyTM to explain reasons behind design rules
o Introduction document 8 & 10
o Cleanability
o Bad examples and effective solutionsTM
o Wider coverage than just equipment
o Stainless steel; carrion; surface finish
o Polymer use; FDA, Limitations, Management, Desorption
o Background information integrity polymer surface (for seals)
o also set-up project; QA – QC incoming materials
o permanent joint
o Design principle static seals; examples
o Application; define: product contact areas; redesign model
o Newtonian / non-Newtonian fluids; yield value (needed to understand case pump)
o Flow rate; removal of micro-organism; falling film; results for closed equipment applicable to open equipment
o Fouling heat treatment; sterilisation time (needed for heat treatment and reaction time)
o Valve types
o Hygienic versus aseptic
o Double-seat valve
o Case study weir-type valve
o Case Positive replacement pump with application; safety valve and yield value
Course has up to now been focussed on removing invisible micro-organisms, but firstly visual soil has to be removed
o Cleaning & Disinfection 1 – background
o Cleaning & Disinfection 2 – application
o Fouling, cleaning agents, cleaning methods (Sinner circle), CIP, ATP
o FDA, Limitations, Management (following bearings; dynamic seals)
o design around process, equipment, logistics, etc.
o presentation each group of results case study
- Integration of Hygienic Systems
o Risk management paramount –evidenced-based!
o Starts with constraints: law, hygiene hazards, stakeholder requirements
o All steps correct and present
o Right sequence
o Concurrency
o Prescriptive design versus risk assessment
- Buying and selling hygienic Equipment
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