Training - EHEDG expert on hygienic design (Avignon)



  • Competence in the hygienic design of equipment
  • Processes for the food industry
  • Legislation and standards


  • Theoretical part with practical examples
  • Practical part with case studies in a pilot hall

    Content of the training

  • 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

Discover the complete program: Flyer EHEDG_2024

Discover our other training courses: Agri-food training courses, a comprehensive training catalog, CTCPA


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 (