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Achieving Hygienic Design Compliance:
What every food industry stakeholder should know


Time: Feb 28, 2024 at 09:00 AM EST (15:00 CET)

Now that hygienic design features more prominently in global food safety standards, including in BRCGS and FSSC2000, more food industry stakeholders are asking us what they need to know about it and how they should ensure compliance. This includes:

  • What is legally required?
  • What is required by GFSI benchmarked food safety schemes?
  • What credible guidance is available?
  • What credible training is available?
  • What credible testing, certification, and documentation is available?

This webinar will:

  • Provide an overview of the principles of hygienic design, and what the current regulatory and global food safety standard requirements are within the EU and US.
  • Relate a short industry-based case study on the challenges faced in relation to hygienic design and how they can be overcome.
  • Highlight the hygienic design support available through the European Hygienic Engineering Design Group (EHEDG), 3-A SSI, and other organisations, including details of training, guidance, testing, certification, etc.

Join our presenters, Deb Smith (Vikan’s Global Hygiene Specialist), James Hartley (Global Sanitation Director, Mondelez International), Patrick Wouters (Vice President, EHEDG), and Tim Rugh (Executive Director, 3A-SSI), as they share their collective knowledge and experience and provide you with first-hand practical support regarding hygienic design compliance.

The webinar is free to attend and will be presented on 28th Feb 2024 at 9 a.m. EST. A later airing will be screened at 5 p.m. EST to allow for global participation. If you cannot attend either time, please still sign up to receive a link to the recording a few days later.

Book your place now!

Speakers

Deb Smith - Global Hygiene Specialist, Vikan

Deb Smith

Global Hygiene Specialist, Vikan

Deb Smith has nearly 40 years of food safety/research training and experience. At Vikan, she is responsible for providing expert hygiene advice and support to the food industry. Prior to joining Vikan, Deb worked in the microbiology laboratory of a large poultry processor (3 years); the Food Safety Division of the UK’s Dept. of Environment, Food and Rural Affairs (DEFRA) as a Research Manager (16 years); and as Food Hygiene Research Manager at Campden BRI (9 years). She holds qualifications in Applied Microbiology (HNC), Nutrition & Food Science (BSc (Hons), Advanced Food Hygiene and HACCP, and is also a qualified FSSC22000 lead auditor. She has authored/co-authored numerous food safety/hygiene publications, including peer-reviewed papers, book chapters, and several food industry hygiene guidelines. She also regularly presents her work at national and international food safety events. Deb sits on the Advisory Board of EHEDG and, in 2023, was honored with the IAFP Sanitarian award.

James Hartley

Global Sanitation Director, Mondelez International

James is a highly respected food manufacturing professional with over 20 years of Blue-Chip experience in quality, food safety, and technical management. He has delivered significant improvements in customer and consumer satisfaction at both operational and regional levels, and currently leads the Global Sanitation organisation within Mondelez International. He is also a member of the Advisory Board of EHEDG.

Patrick Wouters

Patrick Wouters

Vice President, European Hygienic Engineering Design Group (EHEDG)

Patrick is currently Vice President of EHEDG, a non-profit consortium of equipment manufacturers, food producers, suppliers to the food industry, research institutes and universities, public health authorities and governmental organisations, which has the principal goal of promoting safe food by improving hygienic engineering and design in all aspects of food manufacture. Patrick is also the Global Hygiene Design Leader at Cargill. Having studied food technology and microbiology at university, Patrick started his career in the dairy industry manufacturing fresh milk products and has worked for 22 years at Unilever in various R&D and supply chain roles as a microbiologist, hygienic process engineer, and quality manager. Patrick has a long association with EHEDG and his areas of expertise include hygienic equipment, process, building, and utility design; aseptic processing; commissioning and validation of process lines; cleaning and disinfection; quality management and HACCP; and training and education.

Tim Rugh - Executive Director, 3-A Sanitary Standards

Tim Rugh

Executive Director, 3-A Sanitary Standards

Tim has served as Executive Director of 3-A Sanitary Standards, Inc. since the group became organised as a new standalone entity in January 2003. 3-A SSI maintains more than 80 sanitary standards for equipment and accepted practices for processing systems used in the food and pharmaceutical industry. 3-A SSI also administers the 3-A Symbol authorisation program, to help regulatory sanitarians, fabricators, and processors assure that processing equipment conforms to the design criteria for acceptance by USDA, FDA, and state regulatory authorities. 3-A SSI design criteria and marks are used by companies around the globe to enhance product safety for consumers of food, beverages, and pharmaceutical products. Members of 3-A SSI include the Food Processing Suppliers Association, the International Association for Food Protection, and the International Dairy Foods Association.

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