HD - principles

Hygienic Design - Principles

Hygienic Design - Principles

Hygienic Design - Principles

You will receive a comprehensive overview of the critical points of a production line in a short time.

You will receive a comprehensive overview of the critical points of a production line in a short time.

You will receive a comprehensive overview of the critical points of a production line in a short time.

Cursus Hygiënisch ontwerpen - principes
Cursus Hygiënisch ontwerpen - principes

Course overview

Course overview

There are no scheduled open courses yet. Interested in this course?

There are no scheduled open courses yet. Interested in this course?

There are no scheduled open courses yet. Interested in this course?

Wednesday, June 5, 2024

Utrecht

Friday, November 29, 2024

Utrecht

Wednesday, June 5, 2024

Utrecht

Friday, November 29, 2024

Utrecht

Jun 5, 2024

Utrecht

Nov 29, 2024

Utrecht

  • "Burggraaf weet met zijn jarenlange ervaring in de voedselindustrie de vinger op de zere plek te leggen. Een uitstekende cursus met praktische voorbeelden over hygiënisch ontwerp."

    Dennis Tjeerdsma

    -

    adviesbureau

    13 juni 2023

  • "Ik ben er van overtuigd dat deze cursus bedrijven helpt om hun hygiëne naar een hoger niveau te tillen."

    Jeroen Goudzwaard

    -

    Bilfinger

    13 juni 2023

  • "Een heldere en leerrijke opleiding gegeven door iemand met vakkennis en praktijkervaring."

    medewerker

    -

    smaakstoffenbedrijf

    13 juni 2023

  • "Uitstekende cursus om meer inzichten te krijgen in de microbiologische gevaren die slecht hygiënisch ontworpen apparatuur teweeg kan brengen."

    medewerker

    -

    vleesbedrijf

    13 juni 2023

  • "Goede basis voor hygiënisch ontwerpen."

    medewerker

    -

    smaakstoffenbedrijf

    30 september 2022

Course description

Course description

Course description

In this 1-day course, the basic principles for producing food safely are covered. In a short time, you will get a complete overview of the critical points of a production line.

OBJECTIVE:

  1. Understanding the necessity of hygienic design (cleanability at a microbial level)

  2. Recognizing, signaling, and reporting non-hygienic situations that can lead to (re)contamination

EXPERIENCED TRAINER

Burggraaf & Partners has been specialized in advising the food industry and pharmaceuticals since 1993, as well as the machine builders in this field. The agency is active in practically all sectors (bakery, fruits and vegetables, dairy, meat, beverages, biotechnology) and at various levels, and has provided dozens of trainings and courses in this area in collaboration with various organizations.

Companies affiliated with OOM or OTIB may be eligible for a contribution towards the costs. For more information, see www.oom.nl, or www.wij-techniek.nl.

TARGET AUDIENCE:

  • technical purchaser (machine builder & food company)

  • sales (machine builder or parts)

  • technical & maintenance service (food company)

  • process technologist & QA/QC manager (food company)

  • operators, production employees (food company)

TOPICS:

1. Laws and regulations
  • summary of the relevant laws, standards, and guidelines for machine builders and food processing companies.

  • EHEDG and Safe Food Factory

  • Control bodies IFS, BRC, AIB, GFSI (J and JII)

2. Hazard analysis (C/F/M) related to equipment
  • basic knowledge of microbiology (growth conditions, presence and movement of microorganisms)

  • chemical aids

  • physical breakage and detectability

3. Cleaning – to what level / -means / -methods / -detection
  • dry – wet – controlled wet cleaning

  • automatic/manual cleaning

  • cleaning agents chemistry, impact, temperature

  • accessibility and inspectability

4. Basic principles of hygienic design
  • materials (stainless steel, plastics)

  • finish, surface roughness

  • geometry (drainage, emptying, radius, hermetically sealed)

  • fixed connection (weld quality)

  • static & dynamic sealing 

  • lubrication

  • direct & indirect product contact – open process

  • cabling

5. Hygienic building
  • basic principles of zoning

  • personnel and material locks

  • building finishing (sewer, floor, wall)

  • hygienic assembly (integration)