Advanced Course in Hygienic Engineering and Design
Advanced Course in Hygienic Engineering and Design - Cape Town
13 Nov 2023
R 17250.00

Brief Description

The objective of this course is to provide knowledge and insight into the hygienic design of equipment and hygienic engineering aspects especially for the food and Beverage industry.

The minimum duration of an EHEDG Advanced Course on Hygienic Design is 20 hours (3 days). All lecturers are EHEDG Authorized Trainers. Course attendees can participate in a final course exam and will receive a certificate of successful completion if having at least 70% of the questions answered correctly, and are given opportunity to have their name published on the EHEDG website under Certified Attendees

Learning Outcomes
  • The purpose of the course is to:
  • Create awareness of the EHEDG Organisation
  • Explain the benefits and importance of Hygienic Design
  • Provide an understanding on the key Hygienic Design criteria for equipment and facilities, including detailed engineering concepts
  • Communicate the Key Learning Points (KLPs) from all relevant EHEDG guidelines and EHEDG teaching aids such as training modules, case studies and videos.
  • The course is given from a very practical viewpoint. The theoretical fundamentals of the different subjects are given in a short and concise way, continuously relating these to practice by means of examples on video, pictures or samples.
  • Small groups are preferred in order to make the course interactive.
Course Content

Each training module is based on a respective EHEDG guideline, some of which can be assembled together to establish a comprehensive training course with a particular focus. Each module contains a list of key learning points to assure effective and uniform knowledge sharing of the EHEDG hygienic design principles with the training course participants. The following modules are covered:

  • Legal requirements
  • Hazards in hygienic processing
  • Hygienic design criteria
  • Materials of construction
  • Welding stainless steel
  • Static seals and couplings
  • Valves
  • Pumps and Homogenizers
  • Cleaning and disinfection
  • Building and process layout
  • Installation, maintenance, and Lubricants
  • Hygienic design criteria for equipment processing dry materials
  • Verification of HD. Test methods and Certification
  • Hygienic Design aspects of typical components such as Sensors, Packaging machines
  • Process aspects such as Aseptic processes
Entry Requirements

Prospective delegates should have a good understanding of operations within the Food and Beverage Industry with some practical experience in related topics.

Course Number:
Catalogue and Category:
Agriculture and Food Security
Who Should attend:

This course is ideal for any individual working in the Food and Beverage industry. Designers from Technical Engineering, Process Development and Quality Assurance. Management, Marketing and Sales Staff from Design and Mechanical Engineering Companies and Food Industry.

Professionals include amongst others: 

  • Operators,
  • Maintainers,
  • Installers and Cleaners,
  • Auditors,
  • Inspectors,
  • Analysts and Certifiers.
  • Welders, fitters, mechanics,
  • IT specialists,
  • Electricians and technicians that maintain, modify or build hygienic systems.

Delivery Mode:
Contact Sessions
Contact Days: