IFST Webinar: Hygienic design - what it is, why it's important and who can help

Описание: Hygienic Design (designing something that is easy to clean and food contact compliant) is a key factor in the maintenance of food safety and quality. It has been championed in Europe by the European Hygienic Engineering Design Group (EHEDG) for over 25 years but, despite this, awareness of hygienic design principles and their application within the food industry is still limited.

Eric Partington is Chair of EHEDG UK:IE and will introduce EHEDG, and explain the principles of hygienic design, and why they are important.

The Global Food Safety Initiative (GFSI) is a benchmarking and harmonisation initiative which fosters mutual acceptance of GFSI Recognised certification programmes including that operated by BRCGS in a number of scopes. The Version 2020 GFSI benchmarking requirements encompass two scopes related to the hygienic design of food facilities and equipment (scopes, JI and JII).

Professor John Holah was Chair of the GFSI Technical Working Group convened by GFSI to develop these scopes and will summarise the requirements of BRCGS Issue 9 which represent a step change in the application of hygienic design within the food industry from farm to fork.BRCGS is one of 12 GFSI Recognised certification Programme owners. Issue 9 of their standard will be published in Aug/Sept 2022 and incorporates the requirements of Scopes JI & JII ( but is not yet recognised by GFSI).

Nigel Blitz is part of the Food Safety Management Systems Services team at Campden BRI. As such he has been closely involved with the development of BRCGS v9 and will detail the hygienic design related requirements that can now be found within it.

Organised by IFST Food Processing Special Interest Group