Hygienic design involves designing a food facility to ensure food safety throughout production, storage, distribution, and sales processes. It begins with selecting the appropriate equipment, materials, and infrastructure within a properly planned facility layout and encompasses all technical aspects, including cleanability, maintenance, and repairs.

Compliance with hygienic design principles directly affects the safety of food products. This training aims to equip personnel responsible for auditing and inspection activities with the knowledge and skills necessary to assess compliance with hygienic design requirements.

TRAINING CONTENT

• Introduction
• Legislation and Regulatory Requirements
• Potential Hazards in Hygienic Processes
• Cleaning and Disinfection
• Hygienic Design Criteria
• Building and Process Layout
• Selection of Construction Materials
• Selection of Food-Contact Materials
• Risk Assessment

TRAINING DURATION

The training duration is 1 day.

WHO CAN ATTEND

• Production Managers and Operators
• Managers Responsible for Equipment Procurement and Installation,
• Maintenance Managers and Maintenance Teams,
• Site Managers,
• Quality Assurance and Quality Control Personnel.

CERTIFICATION

Upon completion of the training, participants who attend the entire program will be entitled to receive a “Certificate of Attendance”.

INFORMATION / REGISTRATION

Complete the Form to Register or Request Further Information