The design of equipment and installations, key to produce safe foods

The hygiene in all the alimentary chain, so much in the manipulated as in the equipment and installations that are in contact with the food, is essential to attain that the products produced are safe and do not affect to the health of the consumer. The design of equipment and installations is key to produce safe foods. Factors like the materials of construction, the surfaces of contact, the ease of cleaning, the hermeticidad in hollow zone or the drenabilidad of these equipment, owe to be considered with preventive character, incorporating characteristic that reduce or delete the risk to constitute a source of pollution for the foods, so much of direct form like indirect.

Of the 4 to 6 June, Ainia organises in his headquarters of Valencia, the 6ª edition of the course of hygienic design of equipment and installations. It is directed so much to companies manufacturers of equipment, as to the alimentary and affine industry. The first will purchase knowledges of direct application in his activities of design and construction. The alimentary industry, by his part, will have of solid criteria for the selection of equipment and new installations, as well as to realizar the tasks of internal maintenance so that the hygiene of the product remain always guaranteeed.

The course, of twenty hours, is recognised by Ehedg, organisation of reference in Europe in matter of hygienic design of equipment, and combines sessions in classroom with practical activities in pilot plant. The participants in the course can obtain the condition of assistant certified by Ehedg. Ainia Is member of Ehedg from 2003, in the actuality is the headquarters of the Spanish Regional Section of the organisation. The European legislation establishes that the manipulated, ready, processed, packaging, of foods has to realizar higiénicamente, with machinery and hygienic venues. For this, different regulations dictate general principles, without establishing the specific requirements, that a team or alimentary venue has to fulfil to guarantee that it is hygienic.