Learn the Basics of Hygienic Design
Master the fundamental principles of hygienic design and enhance efficiency and safety of production processes, with a training program dedicated to operators in the food sector.
BASIC COURSE
Basic Course on Hygienic Design
EHEDG Hygienic Design Fundamentals Course
Hygienic design is a prerequisite to ensure controlled and optimised production processes and thus to efficiently produce safe and quality food products. Nevertheless, it is still today an underestimated and often misunderstood topic.
The aim of this course is first and foremost to provide clarity by providing an essential knowledge base that enables a clear understanding of the design criteria and their basis.
Furthermore, this course aims to create a solid awareness of the importance of hygienic design in food production processes and the fundamental role of each operator involved.
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 Fundamental Course” and is only taught by AT (EHEDG Authorised Trainer).
Objective
The impact of insufficient awareness of all personnel, including managers and operating staff, in both the food and equipment manufacturing industries is largely underestimated.
In particular, when properly informed and involved, the operating personnel are management’s main ally and defender of the product against defects, be it a food product or mechanical equipment intended for a food process.
The objective we set ourselves with this course is therefore to train the entire company in an all-round manner, providing essential, easy-to-understand knowledge on the hygienic design of equipment and facilities and creating awareness of the importance of these design criteria and the impact of any deficiencies.
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 washing, 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 course “Fundamentals of Hygienic Design” includes the following training modules:
- Introduction to EHEDG.
- Hazards in food processing.
- Product safety and suitability.
- Basic concepts and terminology used.
- Mandatory hygiene requirements for equipment.
- Mandatory requirements for contact materials.
- Definition of product contact surface.
- Principles of cleaning and disinfection.
- Criteria for material selection.
- Basic criteria and strategies for hygienic design.
- Plant design and layout.
Target Audiance
The course is aimed at both users and manufacturers of food equipment or equipment intended for the pharmaceutical and cosmetic sector, with particular reference to operational personnel.
As regards manufacturers, the course is suitable, for example, for operational figures in charge of mechanical processing, treatments, assembly, warehouse, purchasing, testing, shipping, maintenance, commissioning, electrical design, wiring.
As regards users, it is suitable for all operational figures such as technologists, line technicians, purchasing and warehouse workers, quality control workers, maintenance workers, documentation management workers, cleaning and sanitation workers.
It is also aimed at other figures operating in the food sector, such as example suppliers of food or mechanical-food industry products such as sanitizers, lubricants, plastics or other materials, filtration or purification systems.
Finally, it is suitable for all those who intend to get a basic, but clear and unambiguous idea of hygienic design and its role in the European legislative system.
Course duration
The course lasts a full day, with indicative hours from 9am to 5pm.
How the course is conducted
The course is mainly practice-oriented and refers to real cases whenever possible. The theoretical foundations are given in a concise manner and at the appropriate level of depth and are aimed at conveying a message of awareness aimed at creating awareness.
The course is easy to understand thanks to the extensive use of diagrams, images and drawings created ad hoc for specific teaching purposes.
Public sessions are organised or it is possible to request private sessions dedicated to individual companies.
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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 | 750,00 | 590,00 |
| 2 | 1.460,00 | 1.155,00 |
| 3 | 2.130,00 | 1.695,00 |
| 4 | 2.760,00 | 2.210,00 |
| 5 | 3.350,00 | 2.700,00 |
| 6 | 3.900,00 | 3.165,00 |
| 7 | 4.410,00 | 3.605,00 |
| 8 | 4.880,00 | 4.020,00 |
| 9 | 5.310,00 | 4.410,00 |
| 10 | 5.700,00 | 4.790,00 |
| 11 | 6.090,00 | 5.170,00 |
| 12 | 6.480,00 | 5.550,00 |
| 13 | 6.870,00 | 5.930,00 |
| 14 | 7.260,00 | 6.310,00 |
| 15 | 7.650,00 | 6.690,00 |
Registration Basic Hygienic Design Course
After completing this request, we will contact you to confirm availability before completing your registration.
COURSE DETAILS
- Title: EHEDG Fundamental Course on Hygienic Design
- Duration: 1 Day
- Date: 15 December 2026
- Location: Parma
- Language: Italian
- Price: from €380 to €750 per person
- Registration Deadline: 31 October 2026
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HYGIENIC DESIGN TRAINING COURSES
- Basic Course on Hygienic Design
- Advanced Course on Hygienic Design
- 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 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 | 750,00 | 590,00 |
| 2 | 1.460,00 | 1.155,00 |
| 3 | 2.130,00 | 1.695,00 |
| 4 | 2.760,00 | 2.210,00 |
| 5 | 3.350,00 | 2.700,00 |
| 6 | 3.900,00 | 3.165,00 |
| 7 | 4.410,00 | 3.605,00 |
| 8 | 4.880,00 | 4.020,00 |
| 9 | 5.310,00 | 4.410,00 |
| 10 | 5.700,00 | 4.790,00 |
| 11 | 6.090,00 | 5.170,00 |
| 12 | 6.480,00 | 5.550,00 |
| 13 | 6.870,00 | 5.930,00 |
| 14 | 7.260,00 | 6.310,00 |
| 15 | 7.650,00 | 6.690,00 |