This presentation aims to give participants a comprehensive understanding of how hygienic design affects the entire organisation and demonstrate how involving all departments can reduce overall project costs. Participants will learn about the importance of involving all subject matter experts (SMEs) in the hygienic design process from inception to start-up. These SMEs include quality, food safety, sanitation, operations, regulatory compliance, human safety, and engineering. 

Key points to cover: 

1. Holistic Impact of Hygienic Design: 

• Understanding how hygienic design influences every aspect of the organization. 

• Recognizing the potential cost savings achieved through effective design and departmental collaboration.

2. SMEs in Hygienic Design: 

The critical role of SMEs from various departments: 

• Quality: Ensuring the design meets quality standards. 

• Food Safety: Identifying and mitigating contamination risks. 

• Sanitation: Designing for ease of cleaning and maintenance.

• Operations: Creating efficient and practical processes. 

• Regulatory Compliance: Meeting legal and industry standards. 

• Human Safety: Ensuring a safe working environment. 

• Engineering: Integrating technical and functional requirements. 

3. Comprehensive Risk Assessment: 

• The importance of conducting a thorough Quality and Food Safety Risk Assessment. 

• Applying risk assessment insights before submitting the Capital Investment Request (CIR). 

4. Collaboration Across Departments: 

• Involving food safety, quality, engineering, operations, human safety, and sanitation leadership throughout the design and start-up phases. 

• Ensuring continuous collaboration to address potential issues proactively. 

By the end of the presentation, participants will understand the critical importance of SME involvement in hygienic design and be equipped with practical knowledge on how to apply these principles to achieve a successful, cost-effective, and compliant food manufacturing environment.