EHEDG Advanced Course on Hygienic Design
Monday 14 March 2011 - Thursday 17 March 2011The course provides knowledge of and insight into the hygienic design of equipment and processes for the food 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 industry itself.
Design Constraints and Requirements
Know your EnemyTM
Scientific background EHEDG documents
Hygienic Design of Food Production Systems
Material of Construction
Welding Stainless Steel
Static Seals and Couplings
Case Study: Spray Ball
Rheology / Thermodynamics
Dynamics Seals (Pumps)
Cleaning and Disinfection
Continuous Thermal Treatment Processes
Open Equipment Design
Supporting Activities - Lubrication Use
Building & Process Lay Out
Supporting Activities - Installation & Maintenance Procedures
Case Study (Pilot Plant) and Plenary Discussion
Back in the Office……..
Amsterdam, The Netherlands
Burggraaf & Partners