International Course Hygienic Design

Monday 22 March 2010 - Thursday 25 March 2010


The 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.

Program content
  1. Introduction
  2. Design Constraints and Requirements
o   History, Standardization & Legal Aspects
o   Machinery Directive; NEN-EN 1672; ISO 14159; NSF 3-A, EHEDG;
o   General Food Law
  1. Know Your EnemyTM 
o   Damage and losses caused
o   Functional microbiology
o   Contamination/invasion mechanisms
o   Colonisation, biofilms, preservation and death
  1. Scientific background EHEDG documents
o   EHEDG Test Methods, three tests, results on sheet
  1. Hygienic Design of Food Production Systems
o   Uses Know Your EnemyTM to explain reasons behind design rules
o   Introduction document 8 & 10
o   Cleanability
o   Bad examples and effective solutionsTM
o   Wider coverage than just equipment
  1. Material of Construction
o   Stainless steel; carrion; surface finish
o   Polymer use;  FDA, Limitations, Management, Desorption
o   Background information integrity polymer surface (for seals)
  1. Welding Stainless Steel
o   also set-up project; QA – QC incoming materials
o   permanent joint
  1. Static Seals and Couplings
o   Design principle static seals; examples
  1. Case Study: Spray Ball
o   Application; define: product contact areas; redesign model
  1. Background: Rheology / Thermodynamics
o   Newtonian / non-Newtonian fluids; yield value (needed to understand case pump)
o   Flow rate; removal of micro-organism; falling film; results for closed equipment applicable to open equipment
o   Fouling heat treatment; sterilisation time (needed for heat treatment and reaction time)
  1. Valves
o   Valve types
o   Hygienic versus aseptic
o   Double-seat valve
o   Case study weir-type valve
  1. Dynamics Seals (Pumps)
o   Case Positive replacement pump with application; safety valve and yield value
  1. Cleaning and Disinfection
Course has up to now been focussed on removing invisible micro-organisms, but firstly visual soil has to be removed
o   Cleaning & Disinfection 1 – background 
o   Cleaning & Disinfection 2 – application
o   Fouling, cleaning agents, cleaning methods (Sinner circle), CIP, ATP
  1. Continuous Thermal Treatment Processes
  2. Open Equipment Design
  3. Packaging
  4. Supporting Activities - Lubrication Use
o   FDA, Limitations, Management (following bearings; dynamic seals)
  1. Building & Process Lay Out
o   design around process, equipment, logistics, etc.
  1. Supporting Activities - Installation & Maintenance Procedures
  2. Case Study (Pilot Plant); 5 groups of 3-4 persons at the largest public accessible pilot plant at Nizo Institute in Ede, Netherlands with different pilot or semi production scale equipment;
  3. Plenary Discussion
o   presentation each group of results case study
  1. Back in the Office……..
-         Integration of Hygienic Systems
o   Risk management paramount –evidenced-based!
o   Starts with constraints: law, hygiene hazards, stakeholder requirements
o   All steps correct and present
o   Right sequence
o   Concurrency
o   Prescriptive design versus risk assessment
-         Buying and selling hygienic Equipment
  1. Student Course Evaluation

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