Hygienic Design Principles for Food and Beverage Plants

Category: Process
Level: Advanced
Languages Available: English

Course Modules: Hygienic Design Principles for Food and Beverage Plants

It is recommended that trainees have completed Principles of Hygiene and Sanitation in Food and Beverage Processing in preparation for this course.

Course Description:

Hygienic design is a subject that should not only be limited to engineers. The ability to access and clean all areas of a food processing plant is critical to ensure contamination risks are limited.

This advanced course explores the principles of hygienic design and the mistakes that often put the product being manufactured at risk of contamination.

Suitable For:

All employees involved in food and beverage production, especially those concerned with factory layout and processing equipment design.

Learning Objectives:

• Understand the principles of hygienic design
• Understand the impact non-hygienic design has on food manufacturing
• Understand the regulatory requirements for a hygienically designed process
• Be able to outline the impact of the above on the food processing site
• Be able to review your plant, processes and equipment and highlight areas that do not meet hygienic design guidelines