The course provides knowledge of and insight into the hygienic design of equipment and processes for the food, feed and pharmaceutial 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, feed and pharmaceutial 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.
The course duration is 4 days, starting at Monday 8 April 2019 at 13.30 and ending Thursday 11 April 2019 at 12.30. There is an optional part with a choice out of two subjects Thursday 11 April 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.
The cost of the course is Euro 2,395 ex. VAT, 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.
Via email to Burggraaf & Partners before 15 March 2019. In case you need to arrange a visa, please register before 1 March 2019.
2. Design Constraints and Requirements
History, Standardization & Legal Aspects
Machinery Directive; NEN-EN 1672; ISO 14159; NSF 3-A, EHEDG;
General Food Law
3. Know Your Enemy (™)
Damage and losses caused
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
Bad examples and effective solutions™
Wider coverage than just equipment
6. Material of Construction
Stainless steel; carrion; 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
8. Static Seals and Couplings
Design principle static seals; examples
9. Case Study: 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)
Hygienic versus aseptic
Case study weir-type valve
12. Dynamics Seals (Pumps)
Case Positive replacement pump with application; safety valve and yield value
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
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
Prescriptive design versus risk assessment
Buying and selling hygienic Equipment
21. Case Study (Pilot equipment and examples)
Small groups assessing various pilot equipment and examples of components;
22. Plenary Discussion
Presentation each group of results case study
23. Student Course Evaluation
Optional afternoon with choice out of two subjects :
Dry material handling (Mr. Burggraaf) or
Aseptic Processing (Mr. Cocker)