EHEDG/3A - Hygienic Engineering And Design: Value For Food Processors PDF Free Download

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Patrick Wouters –Cargill and VP EHEDGMay - 2017EHEDG/3A HygienicEngineeringand Design:Value forFoodProcessorswww.cargill.com 2017 EHEDG / Patrick WoutersCONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside Cargill, to orby those employees who do not have a need to know is prohibited except as authorized by Cargill in writing. 2015 Cargill, Incorporated. All rights reserved.EHEDG/3A Hygienic Engineering and Design: Value for Food Processors

AGENDA Importance of hygienic engineering and design infood safety management at Cargill Role EHEDG and 3-A Standards Inc. EHEDG news update2EHEDG/3A - Hygienic Engineering and Design: Value for Food Processors 2017 Cargill, Incorporated. All rights reserved.

Cargill our diverse nvestors 2017 EHEDG / Patrick WoutersGovernmentsEmployeesNGOsCommunitiesEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

Our Purpose:To be the leader in nourishing theworld in a safe, responsible andsustainable way.Our Vision:To be the most trusted partner inagriculture, food and nutrition.4EHEDG/3A - Hygienic Engineering and Design: Value for Food Processors 2017 Cargill, Incorporated. All rights reserved.

SpeakingWith150,000employeesLocated in7065 countries5EHEDG/3A - Hygienic Engineering and Design: Value for Food ProcessorslanguagesAnd151years of experience 2017 Cargill, Incorporated. All rights reserved.

Purpose of Hygienic DesignVarious types of production processes Open - Dry - Wet - ClosedDeliberate application of design measures to minimise risk ofcontamination by biological, chemical and physical hazards.Design requirements must be established on risk based decisions.9EHEDG/3A - Hygienic Engineering and Design: Value for Food Processors 2017 Cargill, Incorporated. All rights reserved.

More Reasons for Hygienic DesignBESIDES MANAGING FOOD SAFETY HAZARDS Prevention of product quality issues Equipment reliability - maximising production time andreduced life cycle costs Process and occupational safety Sustainable operations Regulatory compliance10EHEDG/3A - Hygienic Engineering and Design: Value for Food Processors 2017 Cargill, Incorporated. All rights reserved.

Hygienic Design as Best AvailableTechnique (BAT) in EUHygienic design mentioned innew 2017 draft Referencedocument on BAT forsustainable operations11EHEDG/3A - Hygienic Engineering and Design: Value for Food Processors 2017 Cargill, Incorporated. All rights reserved.

Risk-Based Designs To avoid under designto prevent Food Safety scares To avoid over designto prevent spending too muchmoney and complexity inoperating plantMultiple skills and capabilities are required to determine what isright for specific manufacturing process and associated risks.Cargill’s zoning model and Manufacturing Technology packagesaim to support (together with HACCP) how to determine what isneeded in a systematic way.What else .14EHEDG/3A - Hygienic Engineering and Design: Value for Food Processors 2017 Cargill, Incorporated. All rights reserved.

Industrial Collaboration is HEDGWorkingsGroupPartnershipBest practice discussionsto ensure Food Safety bydesignParticipation in industry networkslike EHEDG (European HygienicEngineering Design Group)HygienicEquipmentDesignCleaningDesignExpert input in designingnew hygienic processingmachineryEngineeringBestPracticesDiscuss and agreecleaning and sanitization/ disinfection design andproceduresDiscuss and share best practices for building /process / utility design15EHEDG/3A - Hygienic Engineering and Design: Value for Food Processors 2017 Cargill, Incorporated. All rights reserved.

Industrial collaboration EHEDG / 3A important partners in setting minimumrequirements and defining guidelines and solutions forhygienic design EHEDG / 3A guidelines, provide basis for hygienic building,process, equipment, and utility design EHEDG / 3A certification schemes providing guidance inchoosing hygienic equipment and components EHEDG / 3A Working Groups, perfect occasion to exchangeknowledge and experience with experts and to come toindustrial best practice guidelines for hygienic design toensure food safety and quality16EHEDG/3A - Hygienic Engineering and Design: Value for Food Processors 2017 Cargill, Incorporated. All rights reserved.

Of critical importance thatvarious functions have right HDcapabilitiesProject ManagerMaintenance EngineerQA ManagerProject EngineerMechanical EngineerAuditor18EHEDG/3A - Hygienic Engineering and Design: Value for Food ProcessorsProcess Engineer 2017 Cargill, Incorporated. All rights reserved.

European Hygienic Engineering & Design GroupAdvance Position of EHEDG in FoodSafety/Quality ManagementHACCPWHATC CD SPre-requisitePrograms“Standards”RCaLVarious projectsinitiated to increase‘pull’ for ractice(summary)“Good Practises ”benefitsOngoing analysis; NPD; Promo 2017 EHEDG / Patrick WoutersHOWEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupMembership Development - Continuous mpanies 78 2017 EHEDG / Patrick 6201432292201540321201647372201755392EHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupGlobal Network The “Big 50” global membercompanies 80% equipment & machinerymanufacturers and 20% foodproducers Established in 31 geographicalregions including 17 EUcountries 2017 EHEDG / Patrick WoutersEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupA global networkExisting Regional Sections Europe (22)ArmeniaAustriaBelgiumCroatiaCzech aNetherlandsNordic (FI, NO, UK & IrelandUkraine 2017 EHEDG / Patrick WoutersEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupA global networkExisting Regional Sections America (4) & Asia icoUruguay 2017 EHEDG / Patrick WoutersEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupThe Core Product PortfolioGuidelineDevelopmentTo date2017 2017 EHEDG / Patrick WoutersEquipmentCertificationTraining &EducationPublished: 43Validcertificates: 512Authorizedtrainers: 30Active workinggroups: 21Expectedcertificates: 30Advancedtrainingcourses: 25EHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupEHEDG Working GroupsActive: Projected:Air Handling (Update of Doc. 30)** Mechanical Seals* Meat Processing SealsBakery Equipment Sensors*Cleaning in Place Tank CleaningCleaning Validation * Test MethodsCleaning & Disinfection Training & EducationDry Materials Handling Valves*Fish Processing Water ManagementFood Refrigeration* Welding**Foreign BodiesHeat Treatment (Update of Doc. 1 and 6)** Update of existing documentsHygienic Systems Integration*** Draft under final review / subject toHygienic Design Principles (Update of Doc. 8)*publicationMaterials of Construction in Contact with Food(update of Doc. 32)*Today: 400 voluntary experts activelyinvolved in 21 Working Groups 2017 EHEDG / Patrick WoutersEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupEHEDG in summary Strong product portfolio and expertise with globalpresence specialised on food industry Unique and reliable equipment certificationprogram to ensure that equipment is cleanable bydesign Procedures to improve quality of pre-requisiteprograms which are fundamental to ensure rightsafety and quality of products every day Provide a unique international stakeholderplatform for collaboration, knowledge exchangeand networking 2017 EHEDG / Patrick WoutersEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupEHEDG is committed Develop competencies and capacitybuilding in hygienic design andengineering to support food safety andquality management Manage costs, sustainability andimproving operational efficiency 2017 EHEDG / Patrick WoutersEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupGlobal Information Channel – New Lookwww.ehedg.org 2017 EHEDG / Patrick WoutersEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupYou are welcome to join us!Online Registration:www.ehedg.org Membership Company Membership or Institute MembershipThank You! 2017 EHEDG / Patrick WoutersEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

European Hygienic Engineering & Design GroupMorewww.ehedg.org 2017 EHEDG / Patrick WoutersEHEDG/3A Hygienic Engineering and Design: Value for Food Processors

requirements and defining guidelines and solutions for hygienic design EHEDG / 3A guidelines, provide basis for hygienic building, process, equipment, and utility design EHEDG / 3A certification schemes providing guidance in choosing hygienic equipment and components EHEDG / 3A Working Groups, perfect occasion to exchange