BioAfter graduating in Chemical Engineering at University of Twente (1983) Mr. Burggraaf has worked at Unilever Research & Engineering as project manager - unit operations Food & Drinks. He was very much involved in laying the basis of Hygienic Design and in building the first factories according to this concept, that later changed into the international standard (EHEDG). After that he became plant manager at Hertog Ice cream and also there built a new factory, the first one in The Netherlands to have a quality and environmental control system before it became mandatory. Later he worked as technical director and in the end as managing director of Harimex, a company processing slaughterhouse blood. He started a system for hygienic blood collection for slaughterhouses in Western Europe. Together with the last two jobs, and since 2004 full-time, he works as (international) trainer of Hygienic Design and consultant for both equipment manufacturers and food companies. Burggraaf & Partners momentarily has three employees. The bureau performs QuickScans in existing production sites, when contaminations occur without obvious reasons. Burggraaf & Partners also audits design of new equipment and complete lines concerning hygienic design, microbiological safety and cleanability. Since 1993 he has trained more than 3,700 engineers from nearly all areas of food machinery and processing. Mr. Burggraaf is authorized trainer of EHEDG and member of the sub-group Training & Education.
Microbiology What is the possible source of contamination? When do micro-organisms grow, and how can they be killed? These people can sort it out for you.
Product contact surface During its preparation a food product comes into contact with all kinds of surfaces. We can help you determine how these should look and be cleaned so that production can start with a clean surface. In addition, according to the EU directives requirements apply to the materials, which you and your suppliers have to comply with. We can also support you in this.
Fluid Mechanics The flow behaviour is of great influence on the preparation of food, eg. on reaching the intended temperature in pasteurisation or on flow of cleaning agents, especially in closed equipment. Also air flow around equipment, in the production area and throughout the building influences the risk of contamination.
Acceptance test Before you start the factory, you want to know if everything works according to the design.
Compressed air Hygienic compressed air working group: has developed a risk analysis of possible problems and describes these in the practical guideline Hygienic Compressed Air, with recommendations for designing and operating a food-safe compressed air system.
Cabling Workgroup Hygienic cabling: took, after practical tests in which existing cable support systems appeared to uncleanable, the legal requirements as the point of departure for arriving at regulations for hygienic cabling. A new cable support system was introduced.
Cleaning and disinfection Specialists who know (food) products and processes and know which cleaning products are suitable for the different products. They can help to solve issues about equipment that does not get totally clean or about special pollution, etcetera.