Join me at the upcoming EHEDG World Congress during my break-out session on the way to advance food safety and quality through Hygienic Design Risk Management (HDRM). During this session I will present a comprehensive new EHEDG guideline on assessing and managing hygiene risks in the design and operation of food-related buildings and equipment. Aimed at both suppliers and users within the food supply chain, the HDRM framework integrates hygiene risk assessment with risk reduction strategies, covering design, construction, integration, and operational procedures. Aligned with industry standards like EN1672-2 and ISO 14159, this new EHEDG guideline 58 offers a step-by-step approach supported by practical checklists and examples. Attendees will gain valuable insights into establishing hygiene risk criteria, identifying and analysing risks, and implementing effective control measures. My session offers strong insights for professionals dedicated to enhancing food safety, sustainability, and productivity in food manufacturing.