What is EHEDG?
Hygienic design of equipment and facilities is one of the main tools that food, pharmaceutical, and cosmetics companies have in order to achieve their final aim of guaranteeing the safety of the products they manufacture. These industries and food equipment manufacturers should be aware of the importance of hygienic aspects in the activities they carry out. EHEDG (European Hygienic Engineering and Design Group) provides practical guidance on hygienic engineering for manufacturing safe and wholesome food. Founded in 1989, it is a consortium of equipment manufacturers, food companies, research and educational institutes, as well as public health authorities whose common aim is to promote hygiene during the processing and packaging of food products.
The UT EHEDG Test Institute is the only EHEDG Authorized Test/Certification Institute in North America.
Purpose
The course gives knowledge and insight into the hygienic design of equipment and processes for the food industry and benefits of hygienic design to better satisfy the needs of equipment manufacturers and food processors. These include minimal down time, maintenance, cleaning costs, environmental impact and efficient cleaning, optimal product safety, and constant product quality.
Methodology
This is a practical applications course. The fundamentals of the various topics are briefly presented and related to practice by means of examples. Participants will apply and test their knowledge with case studies in the pilot plant. The course provides tools to solve hygienic problems within your own organization. Because of the small groups the course is very interactive.
Upcoming Workshops
| Workshop | Date | Location | Registration Link |
|---|---|---|---|
| In person – Hygienic Design | July 8 – 10, 2020 | The University of Tennessee Food Science Department Food Safety and Processing Building Room 126 2600 River Drive Knoxville, TN 37996-4539 | Registration |
