DATE:

22nd to 24th April 2025, 8 AM – 6 PM

"Your Path to Hygienic Design Expertise!"

Course Trainers:

Hein A. Timmerman MSc.,

is Global Sector Specialist for Diversey, a Solenis company. He has 32 years of experience in food and beverage engineering, sales management, business development and technical management. He also has expertise in processed food technology, Open Plant Cleaning (OPC) and Clean-In-Place (CIP) technology. Before joining Diversey, he worked for Alfa Laval in Food & Beverage. He is the President of the European Hygienic Engineering & Design Group (EHEDG), authorized hygienic design trainer, chairman of the Belgian regional section and holds the chair of the global working group on CIP. Timmerman holds a master's degree in food technology from the University of Ghent, Belgium, and a Master of Business Administration from EHSAL-European University College, Brussels, Belgium. He is lecturing in various organizations and contributing to several technical books.

Adwy van den Berg

Has served as Director of EHEDG since the organisation moved from Frankfurt to Amsterdam in 2021. EHEDG offers more than 50 Guidelines on Hygienic Design,  covering anything from General Principles, Materials, Surfaces to Open Equipment, Closed Equipment for Dry Particulate Materials and Liquid Food and much more. EHEDG offers high-quality and practically-oriented courses, in-person in various locations. EHEDG offers methods for testing and certifying, to help operate in accordance with the strict food industry safety standards. Despite being called the ‘European Hygienic & Design Group’, we are engaged in 50+ countries all over the world. 

Helga Medić PhD.,

Professor Helga Medic has worked at the University of Zagreb since 1996, teaching at all study levels and mentoring 47 graduate works and five Ph.D. theses. She trained abroad between 2002-2006, spent six months at the University of Ghent in 2007, and was a visiting professor in Warsaw in 2013. Her research focuses on meat and egg quality, bioelectric impedance analysis, volatile compounds, and new technologies for poultry shelf-life extension. She has published 41 scientific papers, authored book chapters, reviewed studies, and participated in national and international projects. She is a member of the Scientific Committee on Chemical Hazards of the Croatian Food Agency and has been part of the Executive Committee of the World’s Poultry Science Association – Croatian branch since 2002. Additionally, she is the Chair of RS Croatia for the European Hygienic Engineering & Design Group.

Covered Topics

DAY 1:

1. Introduction 

2. Legal Requirements

3. Coffee Break

4. Hazards in Hygienic Processing

5. Lunch Break

6. Hazards in Hygienic Processing

7. Cleaning & Disinfection

8. Coffee Break

9. Materials of Construction

10. Hygienic Design Criteria

DAY 2:

1. Resume of Day 1

2. Pumps

3. Coffee Break

4. Valves

5. Welding and Welding Inspection

6. Lunch Break

7. Static Seals and Couplings

8. Installation & Maintenance

9. Coffee Break

10. P&ID Workshop

Whats is in it for you? 

1. Resume of Day 2

2. Dry Materials

3. Coffee Break

4. Field Case Study & Discussion

5. Lunch Break

6. Hygienic Building Design

7. Optional Module 

(Packaging/CIP/Conveyors)

8. Verification & Testing 

9. Coffee Break

10. EXAM

11. Conclusion & Closing

VENUE:

Vida Emirates Hills, The Hills, Dubai United Arab Emirates