EHEDG Advanced
"Very detailed and an a lot of information to be processed."
employee
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food company
17 november 2023
"Excellent course for designers of food factories buildings and food equipment designers, builders/manufacturers and operators."
Serban Cilea
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food company
17 november 2023
"Excellent course, experienced trainers, multiple topics on Hygienic engineering design well covered, many good/bad examples and practical solutions shared visually (photos/videos), highly recommended."
Shinya Nakagawa
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technology department food company
17 november 2023
"To be attended at least once by food industry professionals."
André Muleba
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food company
17 november 2023
"Interesting."
Employee
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Promasidor
17 november 2023
"The advanced course showed me the slogan we use at Ammeraal Beltech No Compromise on Food Safety does make sense."
Sander Bakker
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Ammega Group
17 november 2023
"Excellent course with very high expertise from trainers."
Matteo Campagnoli
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Nestlé
17 november 2023
"Very good and educational course from experienced trainers with a lot of examples on good and bad design. Gives awareness to what is critical to look at for having hygienic production and equipment."
Mari Ryg
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O Kavli
17 november 2023
"Great material and super relevant to food production in all aspects."
Debbie Bain
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Kerry Bioscience
17 november 2023
"I found the course excellent, the combination of knowledge from instructors and hands on viewing of pumps and seals was very informative."
Ben Hogan
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Ojah
17 november 2023
"Comprehensive, informative and well engineered Course which is a must have for all food safety and pharmaceuticals professionals. I enjoyed it so much."
Ahmed Khalifa
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Farm Frites
23 juni 2023
"This is a great course for those with limited knowledge or experience with hygienic design, I would recommend it for those that fall into that group."
AJ Bogan
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Lamb Weston
23 juni 2023
"Very good course, relevant for a lot of personnel in both in food industry, but even more for the equipment suppliers."
John Erling Bakke
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Aquatiq
23 juni 2023
"Build more knowledge and gain properly goals due to this."
Sebastian Błaszczyk
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Kellogg
23 juni 2023
"An excellent course giving a good overview about mandatory needs in Hygienic Design but also offering many important details, especially for equipment!"
Stefan Stumpe
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Henkel
23 juni 2023
"For all producers of food: attend to this course."
Truls Larssen
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Aquatiq
23 juni 2023
"Very good training for all plant engineering and quality personnel."
Zhen Yue Tai
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Kellogg
23 juni 2023
"Very well organised and informative course."
Hemant Ghule
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SPX
27 januari 2023
"Really informative and good for my work. Grateful for being able to take part."
Preben Mørner-Bartnes
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Aquatiq
27 januari 2023
"Perfect course."
René Heinz
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Beiersdorf
27 januari 2023
"I leave with a bunch of new knowledge and an improved attitude towards hygiene."
Andreas Klemm
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machinebouwer
7 oktober 2022
"Great content with lots of real examples. Very good understanding of why and risks."
Ewelina Kotze
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frisdrankfabrikant
7 oktober 2022
"The only course I know that delivers what it says on the label."
Stewart Warren
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frisdrankfabrikant
7 oktober 2022
"Great course, a must go to for all engineers in food industry projects."
Jesse Kraal
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babyvoedingsfabriek
30 juni 2022
"Very interesting and relevant for understanding hygienic designs."
Sebastian de Jongh
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babyvoedingsfabriek
30 juni 2022
AIM
The course provides knowledge of and insight into the hygienic design of equipment and processes for the food, feed and pharmaceutical industry, to better fulfil the wishes of purchasers and retailers. These include minimising downtime, 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.
PARTICIPANTS
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, feed and pharmaceutical industry itself.
PREVIOUS TRAINING AND WORKING EXPERIENCE
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.
COURSE DURATION
The course duration is 4 days, starting at Tuesday at 13.00 and ending Friday at 12.30. There is an optional part with a choice out of two subjects Friday afternoon.
FORM AND CONTENT
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 studying cases of equipment present and in drawings on iPads the participants 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.
COSTS
The cost of the course is Euro 2,495 ex. VAT (until end of 2024), including handout, coffee, tea, lunches (full days), three times dinner and travelling during the Course.
When a company is EHEDG member its employees are entitled to a Euro 200 reduction. This does not apply to individual EHEDG members.
The optional part, including additional hand-out and lunch, costs Euro 350.
INFORMATION
For further information you can contact the trainers W.N.A. Burggraaf or R. Cocker. They are both member of EHEDG and EHEDG Authorised Trainers.
PROGRAM CONTENT
1. INTRODUCTION
2. DESIGN CONSTRAINTS AND REQUIREMENTS
History, Standardisation & Legal Aspects
Machinery Directive; NEN-EN 1672; ISO 14159; NSF; 3-A, EHEDG;
General Food Law
3. KNOW YOUR ENEMY (™)
Damage and losses caused
Functional microbiology
Contamination/invasion mechanisms
Colonisation, biofilms, preservation and death
4. SCIENTIFIC BACKGROUND EHEDG DOCUMENTS
EHEDG Test Methods, three tests, results on sheet
5. HYGIENIC DESIGN OF FOOD PRODUCTION SYSTEMS
Uses Know Your Enemy™ to explain reasons behind design rules
Introduction document 8 & 10
Cleanability
Bad examples and effective solutions™
Wider coverage than just equipment
6. MATERIAL OF CONSTRUCTION
Stainless steel; corrosion; surface finish
Polymer use; FDA, Limitations, Management, Desorption
Background information integrity polymer surface (for seals)
7. WELDING STAINLESS STEEL
also set-up project; QA – QC incoming materials
permanent joint
8. STATIC SEALS AND COUPLINGS
Design principle static seals; examples
9. CASE STUDY: A.O. SPRAY BALL
Application; define: product contact areas; redesign model
10. BACKGROUND: RHEOLOGY / THERMODYNAMICS
Newtonian / non-Newtonian fluids; yield value (needed to understand case pump)
Flow rate; removal of micro-organism; falling film; results for closed equipment applicable to open equipment
Fouling heat treatment; sterilisation time (needed for heat treatment and reaction time)
11. VALVES
Valve types
Hygienic versus aseptic
Double-seat valve
Case study weir-type valve
12. DYNAMICS SEALS (PUMPS)
13. CLEANING AND DISINFECTION
Course has up to now been focussed on removing invisible micro-organisms, but firstly visual soil has to be removed
Cleaning & Disinfection: background, application
Fouling, cleaning agents, cleaning methods (Sinner circle), CIP, ATP
14. CONTINUOUS THERMAL TREATMENT PROCESSES
15. OPEN EQUIPMENT DESIGN
16. PACKAGING
17. SUPPORTING ACTIVITIES - LUBRICATION USE
FDA, Limitations, Management (following bearings; dynamic seals)
18. BUILDING & PROCESS LAY OUT
Design around process, equipment, logistics, etc.
19. SUPPORTING ACTIVITIES - INSTALLATION & MAINTENANCE PROCEDURES
20. INTEGRATION OF HYGIENIC SYSTEMS
Risk management paramount – evidenced-based!
Starts with constraints: law, hygiene hazards, stakeholder requirements
All steps correct and present
Right sequence
Concurrency
Prescriptive design versus risk assessment
Buying and selling hygienic equipment
21. SEVERAL BLOCKS OF CASE STUDIES (PILOT EQUIPMENT AND EXAMPLES)
Small groups assessing various pilot equipment and examples of components;
22. STUDENT COURSE EVALUATION
OPTIONAL AFTERNOON WITH CHOICE OUT OF TWO SUBJECTS :
Dry material handling (Mr. Burggraaf) or
Aseptic Processing (Mr. Cocker)