The latest insight in Hygienic Design for fresh food factories
International Seminar on Hygienic Design
Most information regarding hygienic design is primarily available for closed systems that are suitable for CIP and EHEDG certified. Food industry is however moving towards less processed and fresher foods and therefore additional knowledge is crucial. TOP bv and Campden BRI joined forces to organize the first International Seminar on Hygienic Design for the fresh food industry. In this seminar TOP and Campden will present Hygienic Design guidelines specific for the fresh-cut industry. The presentation is accompanied with interesting talks of several partners and experts. After the seminar you can visit the Food Valley Expo at the same location.
Hotel & Participation
Hygienic Design basics and trends
Wouter de Heij, CEO of TOP bv
Details of hygienic design of conveyor belts
Patrick Jansen, Managing director at JFPT/FoodLife
The importance of a well-designed and documented hygienic design (HDN method)
Wouter Middel, chairman of DMFI
Hygienic Design Guidelines for Fresh-Cut Industry
Craig Leadley, Campden BRI
To be confirmed
Agro businesspark 10
+31 (0) 317 466 270
This event is supported by the European Commission under the 7th Framework Programme for Research and Technological Development through the SUSCLEAN project. More information can be found on www.susclean.eu.