Hygienic Design Training – Learning Objectives
- Apply Hygienic Design principles for equipment and facilities
- Discern how and why Hygienic Design affects food safety and what tools are available
- Have the opportunity to truly experience everyday Hygienic Design challenges
- Drive Hygienic Design solutions, temporary and long term at your company
- Recognize who needs to be involved in projects that impact food safety and how to work effectively together towards a shared goal
- Develop strategies for making a business case for hygienic design projects
Hygienic Design Training
This training uniquely incorporates hands-on and theoretical learning on hygienic design of equipment and facilities.
Sessions are taught by industry recognized subject matter experts of the Food Sanitation Institute and participants are tested to help ensure proficient competency in offered training topics. At the end of the 2½ day training, successful completion will be recognized with a certificate.
Training includes existing hygienic design standards (guidance, checklists, regulations), equipment hygienic design principles, hygienic principles for facility design, traffic patterns, zoning, material selection and compatibility, importance of managing utilities, and project management basics.
Who Should Attend?
The target audience for this training include engineers, project managers, and plant managers in food processing facilities. Also sanitation or quality supervisors; operations or maintenance managers/supervisors; managers from plant, micro-, or corporate quality areas, that desire to learn critical details about hygienic design of facility/infrastructure and equipment.
This course is a prerequisite to our Advanced Food Industry Leadership Training.
When and Where?
Training sessions are offered at three locations around the world: in New Orleans, Amsterdam and Shanghai.
Check our global Training Calendar for upcoming training sessions in your region and to reserve your seat.
This training is also available as a Dedicated session for just your company, allowing max 24 of your team members to participate together.
Cost and Registration
The training costs USD 1,395 / EUR 1,195 / RMB 7,800. Training fee includes classroom and workshop set up, handouts of training materials, certification, lunch, and a group dinner. Early registrants are eligible for an early bird discount on their course fee and pay only USD 1,195 / EUR 995 / RMB 6,500.
The training is hands-on and therefore highly effective. We limit participation, on a first-come, first-served basis, so we can guarantee each student gets an optimal learning experience.
COVID precautions taken [at the CFS Training] were very satisfactory; lunch boxes, spaced tables, wipes and sanitizer at every table kept everything from continuous touching and contaminating.Pavitra Budda, FSQA Manager, Taylor Farms
These days at Hygienic Design Training have been unforgettable, amazing and fun. We’ve learned many useful “Great Ideas” that soon will improve our facilities and make us better cheese-makers.Andrés Sánchez Santos, Técnico de Proyectos, Queserias Entrepinares
The Hygienic Design Training was a really good experience. Thanks to my fellow participants for the shared knowledge and many thanks to the CFS Team for the well-prepared training.Mert Yapan, Mechanical Engineer, Messan Cooling Industry
Our Sanitation and QA Leaders, along with our facility Plant Managers from our world headquarters and from twenty‐one (21) US and Canada facilities have participated in, and learned a great deal from, the sanitation, hygienic design, and sanitation leadership courses provided by CFS.David Vallina, Sanitation Program Manager, Rich Products Corporation
Fantastic way to deliver content! Amazing to experience near real-world challenges and constraints at this Hygienic Design Training.Diederik Douwen, Engineering Manager, FAM NV
One of the best training/workshops I have received. If you are in the food safety business this one is for you! #HygienicDesignTrainingEdwin Hernandez, FSQA Manager, Dole Food Company
We all have some knowledge on hygienic designs. In my past, I was more focused on the design of equipment, but I still enriched this skill thanks to tools shared and also hands-on activities, expert experiences and real case examples shared between participants. [In the CFS Hygienic Design Training,] we applied these tools in a hands-on manner to real equipment and highlighted the improvements of the design with their evolution. This will help me with the review of different designs, the development of plant requirements/standards and FAT completion. It will benefit my ongoing projects by making sure that contractors follow proper design in building and installation of process equipment. Sharing experiences with other participants was also particularly constructive all along the training. The training also covers design of building including material choices and the study of flow paths in the overall plant. This will help me lead projects with a better focus on hygienic design and therefor will profit Lactalis in the long run. The importance of the involvement of the different stakeholders (Sanitation, Production, Quality, Safety, Maintenance, etc.) in modifications and new installations were highlighted by the trainers and in the group activities. For these reasons this training matches completely my activities and fits Lactalis goals. I will share this knowledge with our team.Louis Leraistre, PMP, Corporate Process Engineer & Project Manager, Lactalis American Group, Inc.
Overall this [Hygienic Design] Training was a mind changer. I am going home with a different vision…. Thank you.Gilberto Jimenez, Plant Engineer, Impossible Foods
Joining the Hygienic Design Training with some of my colleagues from UVM and Cornell University, we all come from a background in educating the produce industry. We were really blown away by the training we received and are sharing learnings in a number of ways. I specifically enjoyed learning about specific equipment design elements that make equipment and facilities easy to clean. Taking a look at utilities with a close eye was new to me and was very interesting. Thank you for expanding our knowledge on this topic, it helped really spark ideas about how we can reduce risks and promote safe food in the produce industry.Andrew Chamberlin, Agricultural Engineering Tech, University of Vermont Extension
Recommend this training, really informative. Superb presentations and practical workshops!! Thank you for a great couple of days!Tracey Slee, Technical Manager, Quorn Foods
Thank you for all your efforts in the organization and managing of training. I think it was the best training course I've ever done. Please extend my congratulations to every member of CFS involved in the training.Felice Falivene, Responsabile Qualità Stabilimento , Bonduelle
Excellent trainers, hands-on knowledge, interactive workshops, interesting topics, what can you ask more? A must-have training, when it comes to Hygienic Design!Mariján Róka, Sales Leader, FlexLink Systems Kft.
Nicely separated topics. I came away with distinct learnings from each workshop, and I also came away with an understanding/path of how I can influence hygienic design in our facility. Great job!Scott M. Herkimer, Technical Fellow, DuPont