Spreading the word

With 2006 drawing to a close, the EHEDG has managed to find time to fit in an extra course in Denmark, as well as a seminar in Barcelona. Ellen Moens provides the final quarterly update for 2006…

Training Course in Denmark (DTU, Copenhagen)

Advanced Course on Basic Hygienic Design in the Food Industry.

Due to the fully booked course in October, an additional course has been added. Maximum number of participants: 20

When: 18-20 December 2006

Who should attend:

Mechanical engineers, construction workers, draughtsmen, project managers and technical sales engineers who are active in building equipment for the food industry, as well as technical and quality assurance personnel.

What:

Theory – fundamentals from design constraints, principles and requirements, to legal aspects (directives and general food laws), from hazard analysis and fluid dynamics to materials.

Practical applications which cover a wide range – from design requirements of specific types of components, equipment and processes to cleaning and disinfection, thermal treatment and packaging.

How:

Three days of lectures using the EHEDG Trainers Toolbox (video materials), case studies and design applications in a pilot plant.

Trainers:

Ir W.N.A. Burggraaf, Dr R Cocker and Dr BBB Jensen.

To register, write to [email protected]

Trainer’s Toolbox and Training Facilitator

The Trainer’s Toolbox and the Training Facilitator were especially created to support training in hygienic engineering and design. Using footage of selected equipment and engineering practices in real production situations, the DVDs are a useful teaching resource.

The Training Facilitator CD-rom serves as a readers’ guide to help apply individual EHEDG guidelines in the field and is a comprehensive tool for professional external or in-house trainers giving hygienic engineering courses. Together they will make a significant contribution to unified education and training in this field worldwide.

EHEDG organises basic and high level courses for trainers using the Toolbox. Only course participants are allowed to rent or buy copies of the DVDs.

Toolbox contents list, 2006

1. Cleanability (13 mins). This test method is designed to indicate areas of poor hygienic design in the equipment, compared to a straight piece of pipe with a known surface roughness
2. Steam sterilisation and bacterial tightness (7 mins). These test methods, in addition to the cleanability test, are designed to indicate whether equipment is suitable for aseptic food processing
3. Welding stainless steel (12 mins). Hygienic welding and examples of non-acceptable welding of stainless steel piping and its control components
4. Rubbers and plastics (11 mins). Production and testing of rubber and plastics
5. Rheology (17 mins). Effects of different flow rates on dead ends and removal of sticky products
6. Cleaning chemicals (13 mins). Different functionalitites of the components in the cleaning agent
7. Cleaning in Place (12 mins). CIP of open and closed processing equipment
8. Cleaning methods and control (13 mins). Different techniques to clean and monitor open processing equipment
9. Cleaning spray nozzles (8 mins). Different automatic static and dynamic spraying devices
10. Cleaning practice truck and tanker (6 mins). Examples of cleaning and disinfecting in practice, such as cleaning a crate washer and detergent dosing
11. Crate washer and detergent dosing (6 mins). Examples of cleaning and disinfecting in practice, such as cleaning a crate washer and detergent dosing
12. Cleaning practice Sweet-sweeper & conical mixer (6 mins). Examples of cleaning and disinfecting in practice, such as cleaning a street sweeper and a conical mixer
13. Food-grade lubricants – Chemicals (12 mins). Properties of food-grade lubricants
14. Food-grade lubricants – production and application (12 mins). Production and use of food-grade lubricants
15. Valves (8 mins). Good and bad examples of the use of valves and double-seated safety valves
16. Pumps (12 mins). Good and bad examples of the use of pumps and mechanical seals
17. Surface treatment (15 mins). Effects of grinding, electrolytic polishing and the need for passivation of stainless steel
18. Routing in a food factory (6 mins). Example of routing in a ready-meal factory
19. Overview (4 mins). Selected extracts from the series

Barcelona seminar about Equipment and Factory- Hygienic Design

In November 23rd 2006 the food companies, Unilever and Kraft will lend speakers to this one-day seminar to discuss the impact of EHEDG guidelines and criteria on equipment and factory design in their own factories. Organised by the regional section to propagate EHEDG guidelines and introduce training, the seminar is geared to the local industry. It is a joint effort with the AMEC, a federation of trade associations of equipment manufacturers from diverse sectors.

The following will be illustrated by examples:

• Design principles
• Specific examples of equipment

Consequences of deficient hygienic design

The subject of hygienic considerations in a plant layout, including the importance of effective zoning will be covered in another lecture.

In addition, the background and introduction of EHEDG, as well as an entire lecture on procedures for testing and certification of food processing equipment will complete the picture.

To register, write to: [email protected]