EHEDG UK & Ireland is to hold its first "Hygienic Engineering Day" on 14th July (2016). To be held at Campden BRI in Chipping Campden, the event aims to provide attendees with access to best pracice advice and guidance on hygienic engineering and design related topics.

Eight speakers will be presenting at the event which will also provide attendees with networking and exhibition opportunities.

EHEDG UK & Ireland Chair, Eric Partington, comments: "This event has been created not only to raise the profile of hygienic engineering but, just as importantly, to share industry-leading expertise with organisations working throughout Britain's food and drinks industry.  One of our key goals is to disseminate knowledge and best practice guidance, and this event gives us the ideal opportunity to do so with any organisation regardless of whether they're an EHEDG member."

For more information or to book your place, contact UKIEcommunications@ehedg.org


June 2015
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For the first time in its 26 year history, the European Hygienic Design & Engineering Group (EHEDG) now has a Regional Section for the UK and Ireland.   The creation of ‘EHEDG UK & IE’ has been driven by key industry figures from The Nickle Institute, Campden BRI, ACO Building Drainage, Vikan, SMC Pneumatics, Wirebelt, Dixon Europe and Holchem. 

At the section’s first meeting, held in November, representatives of 20 organisations including major food manufacturers, academic bodies, research companies and industry equipment suppliers gathered to agree core areas of focus and actions. In its first year, the section has four core goals:
1.to work collaboratively with organisations operating throughout the food industry to improve hygienic engineering and design standards;

2.to disseminate knowledge and best practice guidance via training sessions and seminars;

3.to help facilitate the inclusion of hygienic engineering and design on further education courses;

4.to respond to enquiries about EHEDG and grow its membership in the UK and Ireland.  

The new section is particularly keen to support smaller organisations that may lack engineering expertise or resource internally.

EHEDG representative Andy Buchan said: 

“With a remit to improve hygienic engineering and design in all aspects of food manufacture and a global reach that spans more than 55 countries, EHEDG is undoubtedly a major force for good in the food industry. Regional sections were originally created to ensure the efficient translation of EHEDG best practice guidelines from English into other languages and, as a result, no sections were created in English speaking countries.  However, as EHEDG’s remit has expanded to cover the creation of testing procedures for equipment certification, contribution to the development of European legislation and the provision of training, it has become increasingly relevant to the food industry throughout the UK and Ireland.  The global nature of our industry coupled with the increasing demand for pre-prepared food and a reduction in the use of preservatives means that hygienic design is more important than ever and we believe the support of EHEDG UK & IE will benefit organisations operating throughout this region.”