HD - principles
Hygienic Design - Principles
You will receive a comprehensive overview of the critical points of a production line in a short time.
Course overview
"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
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:
Understanding the necessity of hygienic design (cleanability at a microbial level)
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)
