Hygienic Design of Liquid Processes (HYG13)

The focus is concentrated on principles of hygienic design and cleaning of closed processes. The course aims to impart principles that lead to the production of safe and high-quality products.

Strengthen your hygienic design skills for closed liquid processes

Gain detailed knowledge of hygienic design for closed liquid processes and learn how hygienic design principles support safe, high-quality production.

This 1-day physical EHEDG training course focuses on hygienic design criteria and cleaning of closed processes, using examples, pictures and interactive training to make the content practical and applicable.

Who is the course relevant for

This course is designed for professionals working with the design, installation and quality assurance of closed processes in food and pharmaceutical businesses, including:

• Process engineers and technical specialists
• Quality assurance professionals
• Professionals involved in hygienic design of closed systems
• Specialists working with installation, cleaning and validation of liquid processes

What you will gain from the course

You gain practice-oriented knowledge of hygienic design principles for closed liquid processes and learn how these principles contribute to safe and high-quality products.

The course will strengthen your knowledge of cleaning and disinfection in closed processes and you will be able to understand key hygienic design criteria for closed systems, work with hygienic design considerations for static seals, couplings, valves and pumps, apply hygienic design principles in practical organisational contexts and contribute more effectively to hygienic design processes within your own organisation.

What your organization gains

Your organization benefits from employees who can contribute to hygienic design processes and support the production of safe, high-quality products.

This leads to stronger technical understanding of hygienic design in closed liquid processes, better dialogue between design, installation and quality assurance functions, increased awareness of cleaning and disinfection considerations and an improved ability to identify practical hygienic design challenges in process equipment.