Institute of Food Science and Technology (IFST) Food Processing Special Interest Group (SIG)
Hygienic Design (designing something that is easy to clean and food contact compliant) is a key factor in the maintenance of food safety and quality. It has been championed in Europe by the European Hygienic Engineering Design Group (EHEDG) for over 25 years but, despite this, awareness of hygienic design principles and their application within the food industry is still limited.
Eric Partington is Chair of EHEDG UK:IE and will introduce EHEDG, and explain the principles of hygienic design, and why they are important.
The Global Food Safety Initiative (GFSI) maintains a scheme to benchmark food safety standards, including that operated by the Brand Reputation Compliance Global Standards (BRCGS). The 2020 GFSI benchmark requirements now include those related to the hygienic design of food facilities and equipment (scopes, JI and JII).
Professor John Holah was Chair of the GFSI Working Group that developed these scopes and will summarise their requirements, which represent a step change in the application of hygienic design within the food industry from farm to fork.
BRCGS operate one of the largest GFSI bench marked food safety standards in the world. Issue 9 of their standard will be published in August/September 2022 and incorporates the requirements of JI & JII.
Nigel Blitz is part of the Food Safety Management Systems Services team at CampdenBRI. As such he has been closely involved with the development of BRCGS v9 and will detail the hygienic design related requirements that can now be found within it.
What participants will learn about:
- What is Hygienic Design and why is it important
- Who are EHEDG and how can they help?
- What are the requirements of GFSI Hygienic Design scopes JI & JII and how can they be achieved?
- What are the requirements for Hygienic Design in BRCGS issue 9?
Food industry Technical, Engineering, Food Safety, Hygiene, Quality, and Purchasing Managers.