Target Groups

Target Groups

Top management, middle managers, mechanical engineers, constructors, draughts men, project managers, sales engineers, equipment purchasers, process engineers, operators, quality assurance and food safety staff, food safety regulators and auditors related with the following sectors:

• Equipment manufacturers
• Food, beverage, cosmetics, pharmaceutical, biotechnology and chemical industries
• Process integrators and consultants

The course in intended to create awareness of EHEDG and hygienic design principles and to give a basic understanding of the main hygienic design criteria.

Designers from Technical Engineering, Process Development and Quality Assurance

In particular, the participant shall have sufficient knowledge of the EHEDG documents, relevant machinery and food legislation and their organisation's civil and criminal liabilities, to ensure compliance with European directives and standards in hygienic design of food equipment and in food safety as a minimum. The participant should also have sufficient awareness of the critical importance of effective hygienic design for public safety, product quality and for the cost efficiency, speed and environmental impact of processes.

After completion of the EHEDG Advanced Course on Hygienic Design, the qualified participant should be able to discharge successfully the role of sole responsible expert in hygienic design for design, construction or operational teams involved with food machinery or food processing.

Management, Marketing and Sales Staff from Design and Mechanical Engineering Companies and Food Industry

Sales and marketing professionals need to have sufficient knowledge of hygienic design to assure that sale and development of existing or new products comply with the above requirements.

In particular, the participant shall be aware of the EHEDG documents, relevant machinery and food legislation and their organisation's civil and criminal liabilities, to ensure compliance with European Directives and Standards in hygienic design of food equipment and in food safety as a minimum. The participant should also have sufficient awareness of the critical importance of effective hygienic design for public safety, product quality and for the cost efficiency, speed and environmental impact of processes. In turn, this will allow them to take appropriate budgetary, administrative and supervisory actions.

After completion of the EHEDG Advanced Course on Hygienic Design, the qualified participant should be in a position to discharge successfully the role of executive manager or marketing or sales professional in an organisation involved in designing, installing, maintaining or operating and cleaning food machinery or food processes and systems in such a way that hygienic safety is established and maintained.