Zoning and Building

Aim Hygienic building:

• Specify and asses the design of building related aspects according to the relevant hygienic engineering guidelines
• Target group will become a substantive reflecting partner for clients in order to give professional advice about hygienic building design and setup

Experienced trainer

Burggraaf & Partners has been specialized since 1993 in advising the food industry and pharmacy, and machine builders in this area. In practically all sectors (bakery, fruit and vegetables, dairy, meat, beverages, biotechnology), the agency is active and together with various organisations it has provided dozens of training courses in this area.

Practical

Location: Aristo, Utrecht
Date: 20 and 21 November 2023
Times: 09.00 – 17.00
Costs: € 1.475,- (excl. VAT)
Trainer: Wouter Burggraaf, member of EHEDG

Subjects:

1. Law and legislation concerning hygienic design

• History hygienic design in general and in building specifically
• Food hygiene regulation (law)
• BRC, IFS, AIB and EHEDG
• Future developments

2. Risk analysis incl. zoning

• Presence micro-organisms
• Growth and invasion routes micro-organisms (Listeria-free)
• High, medium, basic hygiene zone
• Choice of actions; product flow - personnel
• Wet or dry cleanable zones

3. Pests

• Insects; rodents
• Keeping out and pest control

4. Factory site

• Fencing; traffic
• Roof; rainwater drainage
• Facade (cavity wall, sandwich panel)

5. Cleaning and disinfection

• Dry and wet cleaning methods
• High pressure cleaning – Cleaning in Place (CIP)
• Cleaning chemicals and choice of material

6-11. Civil Execution (part)

• Floors
• Sewage
• Walls
• Ceiling
• Doors (PAL/MAL) and windows
• Temporarily wall
• Stairs & mezzanines

12. Utilities

• Pressurised air
• HVAC
• Cooling- and freezing storage
• Cabling - new approach

13. Machine-building integration

• Food area, Splash area, Non-food area
• Open process / technical area – new approach (video: factory of the future)

14. Case studies

• A ready meal factory is shown on iPads as base for risk analysis and the need for zoning.
• During the whole course a baby food plant (dry powder handling, recipe formulation, wet processing, spray drying and bag filling) is worked out step-by-step for proper zoning and HVAC; in the last lecture (no.13) the actual realisation is shown in a video.