The Principles of Hygienic Design for Food and Beverage Plants

Hein Timmerman, Global Sector Specialist at Diversey Food and Beverage and EHEDG Board member, presents the fundamental principles of hygienic equipment design, their importance in managing food safety risks, and how to critically assess current designs for good practice. The sessions were delivered in French and English and both options are available to access.

Agenda:

• Why is hygienic or sanitary design so important?
• The legal framework
• Practical application
• Q&A

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Webinar Information

• Webinars recorded during initial broadcast on 25 June 2019, 11:00 CET (French) and 15:30 CET (English).
• Approximately 45 minutes in duration including Q&A session.