Training - EHEDG expert on hygienic design (Avignon)
CTCPA PEDAGOGY
- Competence in the hygienic design of equipment
- Processes for the food industry
- Legislation and standards
LEARNING OBJECTIVES
- Theoretical part with practical examples
- Practical part with case studies in a pilot hall
TEACHING METHODS
- Food safety and definitions relating to hygienic design and the requirements of GFSI standards: IFS, BRC, FSSC 22000... Standards (EN1672-2, ISO 14159...) and standards (EHEDG...)
- Applicable regulations for food processors and equipment manufacturers
- Cleaning and disinfection: open / closed / dry and damp surfaces
- Basic design criteria: machine interaction and production environment
- Basic design criteria: strength of materials, surface finish and suitability for contact (alimentarity)
- Basic design criteria: permanent assembly techniques (welding, gluing, etc.) and non-permanent assembly techniques (screws, etc.)
- Basic design criteria: geometry (angles, curves, etc.)
- Basic design criteria: static and dynamic sealing
- Basic design criteria: lubrication and utilities (air, steam, etc.)
- Specific criteria for pumps and homogenizers
- Specific criteria for valves
- Specific criteria for packaging machines
- Specific criteria for powdered products
- Infrastructure design (exteriors, buildings, etc.)
- Hygienic design validation - EHEDG testing and certification
Content of the training
Discover the complete program: Flyer EHEDG_2025
Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA
CERTIFICATION EXAM
Exam for EHEDG certificate of achievement (optional*) *Interested parties may take a written assessment. If they achieve the minimum mark, they will receive a "certified participant" certificate issued by EHEDG, and their name will be published on the EHEDG website (www.ehedg.org).
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