Hygienic design of facilities and equipment is of critical importance to ensuring the consistent production of safe food and sanitation effectiveness. Although food companies strive to equip every processing plant with the most modern equipment, characterized by ideal hygienic design and hygienic environmental considerations, most in industry are aware that reality can be very different. In this webinar, our expert speakers will discuss the obstacles food processors face in obtaining and maintaining hygienically designed equipment in the best environment, based on a global survey of food processors.
They will also discuss the importance of hygienic design risk management (HDRM). The European Hygienic Engineering & Design Group (EHEDG) has developed an official HDRM guideline for industry that combines hygiene risk assessment and hygiene risk reduction via design, construction, integration and installation, and operational procedures (e.g., cleaning and maintenance). The HDRM guideline supports risk management and standards implementation in the food and equipment manufacturing industries.
From this webinar, attendees will learn:
- The importance of hygienic design to ensure food safety and sanitation effectiveness
- Industry's primary pain points and concerns related to hygienic design and maintenance of facilities and equipment
- EHEDG's guidance for industry on hygienic design risk management and hygiene risk reduction
Speakers:
Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine
Sponsored by:
