Are you interested in the latest Hygienic Design trends and do you wish to gain more insight in Hygienic Design for fresh food factories? TOP bv and Campden BRI will present an interesting program sharing their experience with hygienic design in the fresh food industry. On October 23 we organize the first International Seminar on Hygienic Design, in the Papendal Olympic Sports Center in Arnhem, the Netherlands.

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.

When: 23 October, 08.00 – 13.00
Where: Papendal Olympic Sports Center, Arnhem
Costs: €450,- excl. VAT, incl. breakfast and lunch. Incl. entrance to the Food Valley Expo
Maximum of 150 participants

Hotel & Participation

You can book a hotel room the Papendal Olympic Sports Center, with discount (discount code FV2014), using the following link:

You can register for participation using the ‘participate’ button below. After filling in and sending the registration form you will receive a confirmation email. Only after receipt of the payment the registration is definite.

If you have any questions, please contact us by sending an email to or call +31 (0)317 466270

Hygienic Design basics and trends

Wouter de Heij, CEO of TOP bv

Wouter is an internationally renowned specialist on cold preservation of fresh foods. This field requires a lot of knowledge in process development, food quality and food safety. During his time at Wageningen University and at TOP, Wouter has seen many do’s and don’ts in the fresh food industry. – – 

Details of hygienic design of conveyor belts

Patrick Jansen, Managing director at JFPT/FoodLife

JFPT is an innovative mechanical engineering firm specialized in solutions for the fresh-cut industry. Patrick will elaborate on the building, the chances on contamination and cleaning without air or water. – –

The importance of a well-designed and documented hygienic design (HDN method)

Wouter Middel, chairman of DMFI

Wouter Middel is an experienced manager in the food industry and since 2007 chairman of branche organization Dutch Machinery for the Food Industry. The HDN method guarantees that a process, from theoretical design to implementation, demonstrably meets European regulations. – 

Hygienic Design Guidelines for Fresh-Cut Industry

Craig Leadley, Campden BRI

Craig Leadley (Campden BRI) will present Hygienic Design Guidelines for Fresh-Cut Industry that is developed by TOP bv and Campden BRI in the EU 7th Framework Program Project SUSCLEAN.

Craig currently leads a team of people in the Food Manufacturing Technologies Department of Campden BRI. His team offers research, training and consultancy in three main areas: emerging food preservation technologies, factory hygiene and food packaging support. – –

To be confirmed

Quality manager from the fresh food industry will share experiences with difficult food products from a hygienic design point of view.

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Dietary requirements

After the registration you will receive a confirmation email with payment conditions and further information about the event(s). Your participation is definite after the payment is done.

TOP bv
Agro businesspark 10
NL-6708PW Wageningen
the Netherlands
+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