Specialize in Hygienic Design
Deepen your expertise in hygienic design with an advanced course that will prepare you to tackle complex challenges and ensure high safety standards in food production processes.
ADVANCED COURSE
Advanced Hygienic Design Course
EHEDG Advanced Course on Hygienic Design
Hygienic design and construction of equipment and plants, is one of the main prerequisites that food companies must implement by law.
When designing equipment intended for the food sector, in fact, it is necessary to keep in mind that this, in addition to having to perform its primary function, must simultaneously not be a source of contamination of the product and therefore of a source of risk for the consumer health. Designing hygienically means considering all aspects of design that can have an impact on safety and quality of products.
Hygienic design applies not only to the food sector, but also to the pharmaceutical and cosmetic sector and in all cases in which the product can benefit from hygienic conditions. The aim of this course is to provide a solid foundation of horizontal knowledge on the main aspects of hygienic design.
Background
EHEDG (European Hygienic Engineering and Design Group) is the most important global organization for Hygienic Design. EHEDG develops, through an international network of experts, practical hygienic design guidelines. EHEDG is the largest platform for discussion on these topics and organizes dissemination events such as conferences and congresses in different countries.
This course is organized according to the official EHEDG training scheme called “EHEDG Hygienic Design Advanced Course” and is only held by AT (EHEDG Authorised Trainer).
Objective
The objective of this course is to provide a comprehensive and coherent package of information and knowledge necessary for understanding the hygienic design requirements of equipment and facilities by going into the technical detail of different types of systems and components.
At the same time, with this course we aim to strengthen participants’ ability to analyse and evaluate the hygienic aspects of food equipment and facilities.
To this end, the course includes practical exercises on real equipment selected specifically for teaching purposes.
Hygienic Design: why?
- It makes food safety and quality management more rational, effective and efficient.
- It promotes complete compliance with legal hygiene requirements.
- It meets the hygienic design requirements for certifications required by large-scale retailers, such as BRC, IFS, FSSC 22000, which have recently been integrated into the schemes with the adoption of GFSI’s current benchmarking requirements.
- It reduces cleaning, disinfection and maintenance times, resulting in greater system availability.
- It reduces cleaning and disinfection costs.
- It reduces waste and waste disposal costs.
- It improves cooperation between manufacturers and users, reducing misunderstandings and conflicts.
- It is consistent with global sustainability objectives, particularly with regard to water and energy consumption.
What are the advantages of Hygienic Design?
For food companies: improve process efficiency, while simultaneously having more effective process control and therefore more rational, effective and efficient product safety management.
For equipment manufacturers: improve their products so as to fully comply with legal obligations and at the same time satisfy the most demanding customers in terms of hygiene.
Course program
The advanced course in hygienic design includes the following topics:
- Hazards in food processing.
- Product safety and suitability.
- Basic concepts and terminology used.
- Mandatory hygiene requirements for equipment.
- Mandatory requirements for contact materials.
- Declarations of conformity for food contact.
- EHEDG Guidelines and other voluntary documents.
- Definition of product contact surface.
- Principles of cleaning and disinfection.
- Basic criteria and strategies for hygienic design of wet-cleaned and dry cleaned production environments.
- Criteria for the selection of materials.
- Hygienic welds.
- Hygienic dismountable static joints.
- Hygienic design of joints with elastomeric seals.
- Hygienic design of piping connections and approved types.
- Hygienic and aseptic dynamic seals.
- Basic principles for aseptic processing.
- Hygienic design of closed equipment.
- Hygienic design of valves, pumps and homogenizers.
- Hygienic design in open processes.
- Factory design and layout principles.
- Equipment installation.
- Lubricants and related maintenance.
- Experimental methods for equipment hygiene assessments.
Target Audience
The course is aimed at both users and manufacturers of food equipment or equipment intended for the pharmaceutical and cosmetics sector.
As regards food companies, this course is particularly suitable for managers of technical functions, such as production managers or maintenance managers. It is also recommended for all technicians in the engineering and quality assurance department.
As regards equipment manufacturers, the course is suitable for all technical personnel responsible for design and key figures relating to manufacturing and the workshop. It is also recommended for managers of other technical and organizational functions such as sales, customer technical assistance and purchasing.
It is also aimed at other figures operating in the food sector, such as suppliers of sanitization products, lubricants or filtration or purification systems.
Finally, it is aimed at health inspectors who wish to delve deeper into the aspects of mechanical design relevant to food safety.
Course duration
Final exam and certificate
Participants who pass the final exam with a score of at least 80% correct answers will receive the «Certificate of Successful Completion». Participants who pass the exam will be able to display a special LinkedIn badge and will have the opportunity to be included in the list of “certified attendees” published on the website www.ehedg.org.
How the course is conducted
The course is mainly practice-oriented. The theoretical foundations are given in a concise manner and always connected to real cases. The proposed modules cover the most important aspects of hygienic design and include exercises on real cases. The exercises take place on real components specifically selected to highlight the salient aspects of hygienic design through compliant and non-compliant examples.
The course is easy to understand thanks to the extensive use of diagrams, images and drawings created specifically for the specific teaching purposes. It will be automatic for you to apply the principles shown to your machines or projects that you have on your desk today.
Public sessions are organized or it is possible to request private sessions dedicated to individual companies.
Images from Our Training Journey
Prices
The following table shows the registration fees (VAT excluded).
Discounts on the basic fee are offered if more than one person is registered by the same company (single company name and single invoice).
In the case of official EHEDG courses, discounts on the basic fee are offered to EHEDG members (only Company Members), as shown in the table. The registration fee includes printed handouts, coffee breaks and lunches for the duration of the course.
| No. of participants | Full (EURO) | EHEDG members (EURO) |
|---|---|---|
| 1 | 2.250,00 | 2.050,00 |
| 2 | 4.300,00 | 3.950,00 |
| 3 | 6.150,00 | 5.700,00 |
| 4 | 8.000,00 | 7.450,00 |
| 5 | 9.850,00 | 9.200,00 |
| 6 | 11.700,00 | 10.950,00 |
| 7 | 13.550,00 | 12.700,00 |
| 8 | 15.400,00 | 14.450,00 |
Registration Advanced Hygienic Design Course
After completing this request, we will contact you to confirm availability before completing your registration.
NEXT COURSE
- Title: EHEDG Advanced Course on Hygienic Design
- Duration: 3 Day
- Date: 15-16-17 December 2026
- Place: PARMA
- Language: Italian
- Price: from € 1750 to € 2250 per person
- The fee includes: printed handouts, coffee breaks and lunches.
- Registration deadline: October 31, 2026
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HYGIENIC DESIGN TRAINING COURSES
- Basic Hygienic Design Course
- Advanced Hygienic Design Course
- FCMs course
Prices
The following table shows the registration fees (VAT excluded).
Discounts on the basic fee are offered if more than one person is registered by the same company (single company name and single invoice).
In the case of official EHEDG courses and of the training course on FCMs, discounts on the basic fee are offered to EHEDG members (only Company Members), as shown in the table. The registration fee includes printed handouts, coffee breaks and lunches for the duration of the course.
| No. of participants | Full (EURO) | EHEDG members (EURO) |
|---|---|---|
| 1 | 2.250,00 | 2.050,00 |
| 2 | 4.300,00 | 3.950,00 |
| 3 | 6.150,00 | 5.700,00 |
| 4 | 8.000,00 | 7.450,00 |
| 5 | 9.850,00 | 9.200,00 |
| 6 | 11.700,00 | 10.950,00 |
| 7 | 13.550,00 | 12.700,00 |
| 8 | 15.400,00 | 14.450,00 |