Hygienic steam (in Dutch)
1-day course
A one-day course "Hygienic Steam in the Food Industry", covering legislation and regulations, risk analysis, and food-safe applications of steam.
Steam is used in various places within the factory: for heating production processes or sterilizing a production line. Steam can come into direct or indirect contact with the product and must therefore be (food) safe.
In addition to legal regulations and descriptions of standards, the course focuses particularly on the practical side, with numerous examples of where things have gone wrong.
A course for quality managers within the food industry, but also suitable for technical service staff, project managers, process technologists, and product developers. ###Program
- Legislation and regulations regarding steam
- Relevant parts of EU and US legislation
- Official standards
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Customer-specific requirements
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Steam production
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Steam quality and purity
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Direct steam
- Definitions
- Production & quality
- Components and materials
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Applications
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Indirect steam
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Cross-contamination: causes, prevention
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Case studies
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HACCP/HAZOP study steam
- Hazards: contaminants
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Elimination, Reduction, Inspection points
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Special applications
- Steam cleaning
- Safe sterilization
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OAL system
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Steam & product safety including
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Vapor extraction/prevention of condensation
- Blanching, UHT/flash flask and other examples
