Hygienic design of equipment
Learn about hygienic equipment design with the CTCPA! The CTCPA is a member of EHEDG France.
CTCPA PEDAGOGY
- List the criteria for hygienic equipment design and identify the resulting benefits (reduction in microbial contamination, shorter cleaning times, increased cleaning efficiency, water and energy savings, and improved ergonomics at the cleaning station)
- Incorporate these criteria before purchasing equipment (specifications, decision-making tools) or when modifying existing equipment or a production line (maintenance)
LEARNING OBJECTIVES
- Active and participative pedagogy.
- Exchange of experiences and discussions.
- Presentations, slide shows, practical exercises.
- Evaluation of the course by the trainees.
- Evaluation of the trainees' knowledge by questionnaire or case study
- Provision of documentation and training materials.
- Issuance of a training certificate.
TEACHING METHODS
- Why is the hygiene of equipment and production lines primarily a design issue?
- How can we improve the hygiene of equipment and production lines?
- What criteria must the equipment meet?
- How do you identify the critical points on a line?
- How can cleaning be tailored to the equipment and production lines?
- Exercises to identify nonconformities (photographs/on-site assessment)
- What are the potential benefits (water consumption, cleaning time, decontamination, etc.)?
- How do you draft a set of specifications and incorporate these concepts into them?
Content of the training
With the "Hygienic design of equipment" training course, you'll gain a thorough understanding of the regulatory and commercial requirements that apply to your equipment. Carry out line audits, and learn how to draw up precise specifications.
To find out more
This course is held in Nantes. It can also be held in Avignon.
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA