In collaboration with Spirax Sarco and Burggraaf & Partners, Safe Food Factory organizes a one-day course on "Hygienic steam in the food industry", about laws and regulations, analysis of risks and food-safe applications of steam.
How to integrate steam food-safe in quality system.
Steam is used in all kinds of places in 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 the legal requirements and descriptions of standards, the practical side of this is discussed with numerous examples where it went wrong.
A course for quality managers within the food industry, but also suitable for technical service, project managers, process technologists and product developers.
Lectures are in Dutch.
- Legislation and regulations regarding steam
- Relevant parts from EU and US legislation
- ISO-EN 22000; EN 12953-10
- EHEDG / 3-A
- Black steam
- Operating principles of steam installation
- Steam HACCP / HAZOP study
- Hazards: contaminants
- Eliminate, Reduce, Inspection points
- What can go wrong (steam control valve, steam trap)
- Steam classification
- Pure - Clean - Filtered - Plant steam
- Practical case
- Special applications - steam injection / infusion
- Burning; critical temperature, low pressure steam
- New techniques
- Around steam & product safety a.o.
- Evaporate vapor / prevent condensation
- Blanching, UHT / flash vessel and other examples
The course will take place on October 19 and December 12, both times at Aristo, Brennerbaan 150 in Utrecht. Start is at 8.30 and the program ends at 17.00.
Participation costs amount to Euro 695, = excl. VAT, including handout and catering during the program.
This course can also be attended on October 19.
After studying Chemistry at the University of Twente (1983), Ir. Wouter Burggraaf worked at Unilever Research & Engineering as project manager - unit operations Food & Drinks. He was involved in building and testing the first factories according to hygienic design principles. Many of these principles can be found in the EHEDG guidelines that were written later. He then became plant manager at Hertog IJs and built the new factory, the first in the Netherlands to have a quality and environmental system before it became compulsory. Later he worked as technical director, and eventually as general manager, of Harimex, a company that processes slaughterhouse blood. He has set up a system for hygienic blood collection for slaughterhouses in Western Europe.
In addition to the last two positions, and since 2004 full-time, he works with Burggraaf & Partners as (international) trainer of Hygienic Design and consultant for equipment manufacturers as well as for food, feed and pharmaceutical companies.
Wouter Burggraaf is competent trainer of EHEDG.
Peter De Cneudt
Ing. Peter De Cneudt works as team leader Food & Beverages Benelux for Spirax Sarco Benelux. Also Regional Business Development Specialist Middle East - Western Europe & Africa, responsible for Steam Quality. He has 10 years of experience at Spirax Sarco with as main activities consultancy, training and concept engineering of steam & condensate systems, both utility and processes. Guest speaker for the past 5 years with as theme: Steam Quality in the Feed Mill Industry. Spirax Sarco has + 110 years of experience with steam related applications.
Prior to this he gained experience at Messer with industrial gas applications:
IQF freezing with liquid nitrogen and CO2.
Responsible for introducing MAP - modified Atmosphere Packaging or gas packaging for companies that want to apply this technique.
Determine the type of gas, determine shelf life data, create sample material.