I would like to thank Prof. Giorgia Spigno for the invitation to present the principles of hygienic design in the food industry and the Guidelines of the European Hygienic Engineering & Design Group (EHEDG) at the Università Cattolica del Sacro Cuore in Piacenza. As part of the Mitigation of Risks in food production teaching of the master’s degree in Food safety and food risk management, students were able to understand and touch on the small details that can sometimes make the difference between a hygienic piece of equipment and a very similar one that nonetheless poses significant risks to food product safety.
In addition to presenting the rationale and legislative foundation for hygienic design, I wanted, as usual, to show a practical example. To this end, I brought with me two seemingly similar but actually different examples of valves for use in liquid product processing plants.
For food technologists, future quality managers and promoters of food safety in companies, knowledge of hygienic design is essential. For this reason, as part of the dissemination activities that SIIIA carries out as part of its institutional activities for EHEDG Italy, we give the opportunity to Italian universities to organize a few hours of specialized technical training on hygienic design for their students free of charge.
