The increasing use of robotics in food processing is creating new opportunities for automation, flexibility, and productivity. However, when applied in open processing environments - where robots operate in close proximity to exposed products - specific hygienic risks must be carefully managed.

These challenges highlight the need for clear guidance on hygienic design and integration of robotic systems.

Over the past two years, the EHEDG Robotics Working Group has developed Guideline GL62 Part 1, addressing fundamental hygienic design requirements for robots in food processing environments. The webinar will present key insights from this work, including hygienic risks, control measures, system integration, and practical applications such as cutting, picking, and placing.

Join us for this expert-led webinar, hosted by Dr. Alan Friis (FORCE Technology) and Greg Przybylik-Harper (SMC Corporation UK), Chair and Co-Chair of the EHEDG Robotics Working Group.

The session includes a 30-minute presentation, followed by a 30-minute live Q&A where you will have the opportunity to ask questions.