Hygienic design principles, relating to equipment as well as the relevant processes, are applied in Food and Beverage operations. This is done to allow for effective and efficient cleaning and disinfection regimes in order to minimize cross-contamination risks and manage food safety risks.
During this discussion, design criteria and factors affecting the application of validated cleaning and disinfection regimes, which belong to prerequisite programs (PRP), will be explored.
Make sure you register for this webinar and don’t miss out on an insightful session on key areas of hygienic design in the dairy industry!
View the Recording
Access the Presentation Slides
Download DSA Presentation_European Hygienic Engineering and Design Group SA_June 2023.pdf
Peet Grobler |
Peet Grobler is a qualified chemist with 36 years’ of experience in providing Hygiene and Food Safety solutions to the Food & Beverage Industry. He collaborates closely with various stakeholders (from Farm to Fork) in the Food and Beverage Industry on aspects pertaining to food safety, application chemistry and validations in the dairy industry and drafting of National Standards in Chemistry, Hygiene and Food Safety. He is a member of the South African Society for Dairy Technology (SASDT); |
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Peter Mukwevho |
Peter Mukwevho is a lecturer in the Department of Consumer and Food Sciences at the University of Pretoria, where he teaches modules including product development and quality management systems, meat science and dairy technology.
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