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Training & Education
EHEDG offers a structured training platform in hygienic engineering and design, tailored to various professional needs across the food and related industries. Based on EHEDG Guidelines and publications, the courses are designed to transfer practical knowledge and raise awareness of hygienic design principles at both introductory and technical levels.
Training is delivered by Authorised Trainers through internationally recognised courses in English, as well as national programmes in local languages, conducted multiple times a year in different countries.
Fundamentals Course
- Duration: 5–8 hours (typically one full day or two half-days)
- Audience: Suitable for a wide range of professionals — from managers and engineers to QA staff, operators, regulators, and procurement teams
- Focus: Core hygienic design concepts including legislation, contamination risks, materials, cleanability, and process layouts
- Format: Theoretical overview with examples (videos, images, components), delivered interactively in small group settings
- Outcome: Provides a solid introduction to EHEDG principles and the basics of hygienic design
Advanced Course
- Duration: Minimum of 20 hours, typically over 3–4 days
- Audience: Aimed at technical professionals — such as designers, engineers, auditors, QA managers, maintenance personnel, and senior decision-makers
- Focus: In-depth technical training on topics such as hygienic welding, components (pumps, valves, seals), maintenance strategies, validation methods, and EHEDG certification procedures
- Format: Strong practical emphasis with case studies, hands-on group work, drawings, and real-life equipment demonstrations
- Certification: Optional final exam; successful participants receive a certificate and are officially listed as EHEDG-trained
Authorised Trainers in New Zealand
Shane Mason
Pentair Flow Technologies Pacific Pty Ltd, NZ
Shane has 40 years experience as a mechanical engineer working in stainless steel fabrication, and machining industries. He is currently responsible for re-development of hygienic valve products for Pentair, including 3-A and EHEDG certification in the Pacific Region.
David Lowry
Lowry Food Consulting Ltd., NZ
David has extensive expertise in microbiology, hygienic processing and cleaning and sanitation in all sectors of the food processing industry. He is chairperson of the EHEDG New Zealand Regional Section and a member of the Meat Processing Working Group.
New to hygienic design or looking for a quick refresher?
This interactive e-learning module is the ideal starting point. It introduces the key principles of hygienic design and lets you put your knowledge into practice straight away. You'll complete short exercises to test both your theoretical understanding and practical skills — and receive a final score at the end. You can also share your results with colleagues to encourage learning and discussion.
Please note that the e-learning platform is only accessible to EHEDG members.