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.
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.
Thank you for the training, I definitely have a different perspective from the maintenance side of things. I learned that not only sanitation but everyone has a responsibility to do it the right way in every aspect.John Brown, Maintenance Trainer, Martin’s Famous Pastry Shoppe, Inc
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
Thank you so much. I enjoyed the training and working with your team. I have 15 years of experience in Sanitation so none of this was really “new” to me, however, we all get a little complacent over time and sometimes lose sight of the big picture. This training was great for bringing things back to the front of my mind and refreshing my perspective on effective sanitation!Trevor Manring, Corporate Sanitarian, Sugar Creek
The hands-on Wet and Dry cleaning workshops were fantastic to support the learning and networking experience. Having several Food Industry ‘Veterans’ in the room maximizes this learning.Guy Wittens, Food Safety Department Manager, Kellogg Company
The training was stellar, and being a relative newbie to the industry, it was a bit daunting at first. But, the instructors were great in explaining things and the people in the class were outstanding in dragging me along as I asked a million questions. My boss seems rather pleased with what I learned and he is looking at getting more of my colleagues into this class. I appreciate your efforts in putting on this great training!Mark Schlickman, Corporate Account Manager, Supply Sanitation Systems
There are other notes that I will take away from the training session, but SSOP development and implementation is the main one I'm planning to implement across our seven plants. Overall, this training was one of my favorites. I am a hands-on learner. I liked how there was classroom sessions prior to getting out and actually applying what we learned in the classroom previous to the breakout sessions, thank-you!Curt Palmer, Corporate QA Engineer Sanitarian , Jennie-O Turkey Store
Your seminar was probably the best one I ever went to and I am still using the materials for continuous improvements in our sanitation world here.Kim Helms, Sanitation Supervisor, McCain Foods
It was a pleasure to meet you all and hopefully I will see you again next year at the Hygienic Design Training…..to win the next trophy. Once a trophy hunter, always a trophy hunter.Gary Preece, X-Ray and Checkweigher Design Engineer, Ishida Europe Ltd.
Thank you for the great organization. It was really good experience for me to join this training program.Cahit Atabek, Assistant Production Manager, Uno Professional Bakery Products
Sanitation Essentials Training attended: 3 days of intense and challenging experience but with a fabulous training team and a great group to share and enjoy! Great time...Remi Michalowski, Product Quality Manager, McKey Food Service SARL (Moy Park)
My colleagues and I gained helpful insights and solutions to assist with our preventive programs and techniques. I was impressed with the hands on sessions and your team's professionalism and knowledge in both wet and dry environments.Joanne Chen, Corporate Staff Engineer - Quality & Process Control, Hormel Foods Corporate Service, LLC
I had such a great experience and thought your knowledge and training was phenomenal. It would be great to keep in touch and to have a great resource, like Commercial Food Sanitation, in this industry.Bremen Campbell Jr., Data Coordinator, The Miniat Companies
I had an amazing experience with the training program. Everyone on your staff were extremely helpful in every way. Please send my thanks to everyone who shared their knowledge and made us feel very welcome.David Gallo, Sanitation Supervisor, Taylor Farms
That was a wonderful 2½ day training. Very well organized, detailed, very comprehensive field applications, networking with partner/ supplier companies for the future, just perfect.Koray Bek, Plant Manager, Uno Professional Bakery Products
The Sanitation Essentials Training in Amsterdam has been a very valuable training session for me. Experienced trainers run a good mix of theory and practical, hands-on sessions around all sanitation related aspects, in a professional and fun format. I enjoyed the social networking and experience exchanges with peers across countries and industries. This Sanitation Essentials Training is highly recommendable.Lars Trustrup, Quality Manager, Danish Crown
Thank you again for the wonderful course that you and your team have put together; I am taking away a lot from it and have already recommended sending more key people from FreshPoint.Stella Quan, Regional Manager of Food Safety & Quality Assurance, FreshPoint Canada
I thoroughly enjoyed all of the presentations and breakout sessions. I, also believe there is a lot of value in the team competition as it allows companies to interact and share best practices in sanitation programs. As an industry we all need to work together, evaluate and share information for continuous improvement.Johnna Hepner, Director Food Safety & Technology, Produce Marketing Association (PMA)
It was a pleasure meeting you and attending the Sanitation Essentials Training last week. I found the courses to be very beneficial and I have taken a lot of good things back for our plant.Adrian Barajas, Manager Plant Quality Assurance, Chiquita Brands International/Fresh Express