If you are curious about the requirements for equipment management in FSSC 22000, and your company is certified according to FSSC 22000 6.0, then this workshop will be beneficial for you. Workshop available in Danish (DK) or English (EN)

Description

The latest version of FSSC 22000-certification introduces new guidance regarding equipment management for food manufacturers. The new requirements are intended to ensure that hygienic design is considered when purchasing new equipment and making changes to existing processes. Hygienic design is essential to minimize the risk of microbiological, chemical and physical contamination of food, and by adhering to basic principles, food safety can be improved.

These significantly stricter requirements, all operators must learn to comply with in a beneficial way.
FSSC mentions that essential knowledge about hygienic design and risk minimization can be obtained from EHEDG - European Hygienic Engineering and Design Group.
At FORCE Technology, we are directly involved in the formulation of EHEDG guidelines regarding hygienic design, risk management and integration using the V-model. The workshop is based on tools from EHEDG and FORCE Technology.

Note: the course can be completed as a hybrid-course. Contact Alan Friis (alfr@forcetechnology.com), if you want to learn about the possibilities for participating online.

Aim

You get access to tools that can be adapted to your own business needs as well as sparring with highly experienced experts with regards to both FSSC 22000 and EHEDG certification.

Participants

Engineering departments in food and biotechnology companies and other people who work with handling requirements for acquisition and work internally with technical quality assurance.

Trainers

Alan Friis is an EHEDG authorized evaluation officer and has worked in the field of hygienic design for more than 25 years and is since 2020 senior team leader at FORCE Technology.

Natacha Holmud is an  EHEDG probationary authorized evaluation officer and has worked in the field of hygienic design since 2019 at DTU, in Aasted, and since 2023 as consultant at FORCE Technology.

Dirk Nikoleiski (part of the English language workshop) is EHEDG vice president and very experienced in food safety and hygienic design risk management and he is Food Safety Director at CFS.  

 

Program

9.00 – 11.00
Legal requirements, including standards and guidelines from European Hygienic Engineering and Design Group (EHEDG)
The foundation for hygienic design, including hygienic design principles, contamination pathways, material compliance and cleaning.

11.00 – 11.45 Lunch

11.45 – 15.30
FSSC 22000 focusing on new requirements for equipment including references to Global Food Safety Initiative (GFSI) and EHEDG.
Hygienic design risk evaluation based on EN1672-2:2020 and EHEDG guidelines.

Break

How to formulate the right requirements and communication between food manufacturer and equipment manufacturer.
Practical work that exemplifies the process and the tools to use in your own company.

 

The workshop can be performed in your own company.
Contact Alan Friis, ALFR@forcetechnology.com for more information and a detailed quotation.