Trainers:

What to expect?

This workshop will explore how hygienic engineering and design act as key enablers of food safety by supporting effective contamination prevention, operational hygiene, regulatory compliance, and efficient cleaning and disinfection practices. Through expert presentations and a hands-on exercise, participants will review the core principles of hygienic design, international standards, safe surfaces, smart facility design, industrial drainage infrastructure, cleaning and disinfection fundamentals, and CIP systems, including emerging digitalization tools. The workshop will provide a practical and integrated perspective on how equipment, facilities, utilities, and sanitation practices contribute to safer food manufacturing.

Key take-home messages

• Hygienic engineering and design are essential to prevent food safety risks before they occur.
• International standards and EHEDG principles provide a strong framework for designing safe and compliant food manufacturing systems.
• Materials, welding, finishes, surfaces, drainage, and facility layout directly influence cleanability and contamination control.
• Smart facility design supports operational hygiene, efficiency, and long-term food safety performance.
• Cleaning, disinfection, and CIP systems must be designed, validated, monitored, and continuously improved to ensure effective risk control.
• Digital tools can enhance visibility, consistency, and decision-making in hygienic operations and sanitation management.

Learning objectives

By the end of the workshop, participants will be able to:

• Explain the role of hygienic engineering and design in food safety management.
• Identify key hygienic design principles aligned with international standards and EHEDG guidance.
• Recognize how materials, welding quality, surface finishes, facility layout, and drainage infrastructure impact hygiene and cleanability.
• Apply hygienic design criteria to process components through a practical exercise.
• Describe the essential principles of cleaning and disinfection in food manufacturing environments.
• Understand the operational fundamentals of CIP systems and the potential value of digitalization tools for monitoring and improvement.