Spanish flavour for latest seminar

Integrated approach

Guideline development work is now clustered into four coherent groups:

a) Principles
b) Equipment and Components
c) Processing, Services and Utilities
d) Training and Education

Each cluster consolidates related topics, elements, equipment and processes that were previously dealt with by the 20-odd separate subgroups. This approach facilitates cross-referencing of industry practices, sharing of available research and expertise, as well as solutions to related problems. The Training and Education subgroup takes the lead in updating and weaving new guideline recommendations into the recently completed Training Facilitator and Trainer’s Toolbox.

Spain on-line

The Spanish language Web site is on-line and linked to the homepage of www.ehedg.org. Managed by AINIA, our partners in Valencia, it was recently launched to invite Spanish food companies to a regional seminar on April 12. The seminar provides an opportunity to learn more about hygienic design and food safety, relying on equipment and factory design principles. EHEDG procedures for testing and certification of food processing equipment, is also on the program. AINIA has a further commitment to translate important guideline documents into Spanish and to disseminate EHEDG information through seminars and publications on-line.

Drinktec, Munich

“Hygienic Design – Machines and Processes for Safe Food” is the theme of the one-day seminar on September 14th 2005 at Drinktec (billed as the premier trade show for Beverage and Liquid Food Technology) in Munich (12-17 Sept).

Aseptic and closed processes; cold aseptic filling; the use of food-grade lubricants; correct welding, as well as design requirements for pumps are some of the program highlights on the technical side. Hygienic systems integration (see article elsewhere in this issue) as an alternative to the sequential approach to designing, installing and maintaining a hygienic facility is an important management topic. There are also lectures on an existing project to globally harmonise food legislation and a comprehensive Hygienic Design Database for public access.

Those who should attend include: Equipment/plant engineers, Engineering consultants, Quality Assurance managers, Operations Managers, Maintenance technicians and Equipment operators. Registration fees, including a one-day ticket and fair catalogue: 200 EUR for members; 400 EUR for non-members, with early registration discount.

Visit http://www.ehedg.org/files/drinktec2005_prog.doc

Training Trainers

To fulfil our EU commitment to provide training in hygienic engineering and design and to make full use of the Training Package developed under the HYFOMA project, two training seminars are planned this year.

Campden and Chorleywood Food Research Association (UK) will host the first one in June/July, followed by Wageningen University in the Netherlands in October/November.

The scope of the training sessions takes into account the syllabus provided in the guideline-based Training Facilitator. Depending on the target groups, they range from Hygienic design criteria; hygienic design of pumps, valves, coupling and seals, to thermal treatment processes; packing of food products; welding of stainless steel and use of food-grade lubricants. The lectures are complemented by DVD material developed in the accompanying Trainer’s Toolbox on: Steam sterilisation & bacteria tightness, Rheology, Rubbers & Plastics, Surfaces treatment – among others. A number of DVDs in the series are devoted to cleanability and various cleaning aspects including CIP, cleaning chemicals, methods and control and practices. Qualified participants who have undergone training may have access to the Toolbox and the Training Facilitator, for use in their own companies or organisations.