Who is the course relevant for
The course is suitable for anyone who needs a basic understanding of hygienic design, including:
- Production and process staff
- Staff in supporting technical functions
- Food safety and QA personnel
- Procurement, project managers and operations staff involved in equipment decisions
What you gain from the course
The course gives you a clear understanding of the fundamental principles of hygienic design and how they are applied in food manufacturing. You learn to recognize how design choices influence food safety, cleanability and daily operation, and how to identify typical hygiene risks in equipment and installations.
After the course, you will be able to:
- Explain the basic principles of hygienic design
- Understand the link between equipment design, cleaning and food safety
- Identify common hygienic design flaws and risk areas
- Participate confidently in discussions about hygienic requirements and solutions
What your organization gains
When employees complete this EHEDG Fundamental course, your organization builds a shared understanding of hygienic design across roles and functions. This common baseline supports better decisions in design, procurement and operation of equipment and installations.
As a result, hygiene risks are identified earlier, cleaning becomes more effective and daily operations more stable. Over time, this strengthens overall food safety performance and supports consistent, well-founded collaboration across the organization.
