Food machinery - better task solution with the new standard EN 1672-2:2020 (Online course)
The course is for those who work with specification of hygienic design and risk assessment of process equipment and processes, both as supplier and user.
The course is intended for those who work with specification of hygienic design and risk assessment of process equipment and processes, whether as a supplier or user.
The aim of the course is to give participants insight into the new harmonized standard EN 1672-2:2020 under the Machinery Directive and to provide concrete examples of how the new extended methodology around hygienic risk assessment can benefit both equipment manufacturers and food companies.
Participants will gain insight into the significant changes introduced in the new version of the basic harmonized standard EN 1672-2:2020 under the Machinery Directive. The standard is the basis for CE marking of machinery, but at the same time interferes with risk management in their use in the food industry.
The aim of the course is to strengthen the participants' competencies within hygienic risk assessment. Knowledge of hygienic design and associated areas at a level that enables them to contribute to improving equipment, processes, and procedures in their own company.
The course takes place over 2 hours with specific focus on:
- EU legislation in the form of the Basic Harmonized Standards EN 1672-2:2020 under the Machinery Directive
- Hygienic risk assessment in practice and the relation to clarification regarding the specification of requirements between customer and supplier
- In addition, future requirements will include hygienic design in food manufacturers' certification after e.g. FSSC22000, BRC, IFS or the like and in this context how HACCP will fill more and more as a tool in the design phase
Teaching will be supported by practical examples.
- Changes in the new version of DS/EN 1672-2:2020 compared to the previous version
- Review and exemplify the iterative approach to reducing hygiene
- Introduction to new benchmarking requirements of the global Food Safety Initiative (GFSI)
Teacher: Alan Friis, author of the book Hygienic Design in Practice.
The course is offered as an open online course and is completed in 2 hours, but there is always the possibility to arrange courses for companies specifically aimed at there needs. Please contact us for more information