EHEDG brings advanced hygienic design to Dubai

UAE – The European Hygienic Engineering and Design Group (EHEDG) will hold its Advanced Hygienic Design Training Course from 22–24 April 2025, in Dubai, UAE, for AED5000 (US$ 1361).

The objective of this course is to provide knowledge and insight into the hygienic design of equipment and hygienic engineering aspects, particularly for the food industry, as well as for the cosmetics, pharmaceutical, biotechnology, and chemical industries. 

EHEDG was founded in 1989 as a non-profit consortium of equipment manufacturers, food producers, suppliers to the food industry, research institutes and universities, public health authorities and governmental organisations.

Its principal role is to promote safe food by improving hygienic engineering and design in all aspects of food manufacturing.

EHEDG provides practical guidelines, test procedures, certification, training, education, and an exchange platform for global food professionals to share collective experience and enhance hygienic design. 

Modules for the advanced Hygienic Design training include cleaning and disinfection, legal requirements, hazards in hygienic processing, hygienic design criteria, building and process layout, installation, maintenance and lubricants, verification of HD, test methods and certification, among others.

Despite being called the ‘European Hygienic & Design Group’, they are engaged in over 50 countries worldwide, with Regional Sections ready to support organisations locally.

Hygienic design and engineering in food safety

Food legislation developed in many countries around the globe requires that microbiologically safe food shall be produced using process equipment that minimises the risk of contamination and that is easily cleanable.

Good hygienic engineering and design practice, therefore, is one of the tools used to reduce or exclude microbial, chemical (e.g. lubricating fluids, cleaning chemicals) or physical contamination of food. 

It allows for the elimination of accumulated food product within the process equipment that could deteriorate and affect product quality, while reducing the downtime required for an item of process equipment to be cleaned or maintained.

Although initially more expensive than poorly designed equipment, hygienically designed equipment is more cost-effective in the long term.

The ISO 14159:2002: Safety of machinery — Hygiene requirements for the design of machinery, for instance, is one of a series of standards relating to the safety of machinery. It differs from other safety standards in that it focuses on the associated hygiene risks to the consumer of the product being processed, rather than to the operator of the machine.

Hygiene risks differ significantly from other safety risks. They are more associated with the ability of machines to be freed from product debris and microorganisms, thereby preventing product contamination, rather than from the dangers of moving parts or electrical hazards to the operator.

The EHEDG, therefore, provides certification that supports guidelines helping organisations reduce food safety risks through high-quality equipment and lower cleaning costs with clean-in-place (CIP) technology.

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