Introduction
Hygienic design of equipment and facilities is one of the main tools that food, pharmaceutical and cosmetics companies have in order to achieve their final aim of guaranteeing the safety of the products they manufacture. These industries and food equipment manufacturers should be aware of the importance of hygienic aspects in the activities they carry out. EHEDG (European Hygienic and Engineering design Group) provides practical guidance on hygienic engineering for manufacturing safe and wholesome food. Founded in 1989, it is a consortium of equipment manufacturers, food companies, research and educational institutes as well as public health authorities whose common aim is to promote hygiene during the processing and packaging of food products.
Purdue University has been a member of EHEDG since 2004 and is the only EHEDG Test/Certification Institute in North America.
Aim
The course gives knowledge and insight into the hygienic design of equipment and processes for the food industry, benefits of hygienic design to better to satisfy the needs of equipment manufacturers and food processors. These include minimal down time, maintenance, cleaning costs, environmental impact and efficient cleaning, optimal product safety and constant product quality.
Methodology
This is a practical applications course. The fundamentals of the various topics are briefly presented and related to practice by means of examples. Participants will apply and test their knowledge with case studies in the pilot plant. The course provides tools to solve hygienic problems within your own organization. Because of the small groups the course is very interactive.
Why Attend
Attendees will:
-gain practical and theoretical understanding of hygienic design and the benefits for manufacturers and users of food processing equipment
- be able to identify non-hygienic features, improve equipment designs, and make better informed decisions about equipment purchases.
Instructors
Mark T. Morgan - Purdue University, CIFM Director
Andrew Timperley - Timperley Consulting, Chair, Test Methods Subgroup
Knuth Lorenzen - EHEDG President
Gabe Miller - Sani-Matic, 3-A Certified Conformance Evaluator
Standards
3-A standards and EHEDG guidelines will be compared. Advanced hygienic design principles of food processing equipment to improve safety and minimize down time, maintenance, and cleaning costs will be covered.
Registration
The cost for the course is $1495 including hand-outs, hands-on exercises, and meals (lunches and two dinners). Members of EHEDG will get a 10% discount on the course price. The participants should have a minimum of two years of relevant practical experience. A certificate will be provided to all participants at the end of the course.
To register online, please click the “add to cart” button. You will be required to pay by credit card. Please note that payment is due upon submission of your registration.
If you need to pay by purchase order, please see the registration form located on the brochure, found in the “agenda” section of this website.
Agenda
To view a copy of the program agenda, please [PDF] click here
Contact Us
For more information about registration, please contact Kim Stockment or Lisa Peters at (800) 359-2968 (toll free) or locally at (765) 494-2752.
For questions regarding program content, please contact the Center for Integrated Food Manufacturing at mmorgan@purdue.edu or 765-494-1180.
No sections of this course are currently being offered.