EHEDG Advanced Course on Hygienic Design

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, 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, 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

• 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)