RECORDING | Key areas of hygienic design

By Food Focus on 18 August 2022


Consistent action creates consistent results! In other words, what you do every day matters more than what you do every once in a while.

This is especially true when it comes to the cleanliness of production lines to ensure food safety and quality of the finished product. Along the global food supply chain, all have a common goal: To advance and improve hygiene during the processing and packaging of food products.

During this webinar, details pertaining to hygienic design principles when designing and constructing equipment and factories for manufacturing of dairy products is shared. This includes functional requirements, intended use, materials of construction, hygienic design and validations.


Download DSA Presentation_European Hygienic Engineering and Design Group EHEDG SA_ 30 Aug 2022.pdf


Peet Grobler
European Hygienic Engineering and Design Group (EHEDG)
Chair Regional Section South Africa and Chair Working Group Red Meat Further Processing OFT Group
Head of Hygiene and Food

Peet Grobler is a qualified chemist with 35 years’ 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 South African Society for Dairy Technology (SASDT).

Peter Mukwevho
University of Pretoria, Department of Consumer and Food Science,
Faculty of Natural and Agricultural Sciences

Peter Mukwevho is a lecturer in the Department of Consumer and Food Sciences at the University of Pretoria.

He teaches modules including product development and quality management systems, meat science and dairy technology.

He is also currently enrolled for a PhD in Food Science at the University of Pretoria. He holds a Master of Science degree in Food, Nutrition and Culinary Sciences from Clemson University in South Carolina. 

His research interests are meat science and animal protein. Peter worked as a senior food technologist at Limpopo Agrofood Technology Station at the University of Limpopo for five years and in that capacity, he trained agro-food businesses on food product development and food safety practices. He holds the following professional organization memberships -

  1. The South African Association for Food Science and Technology (SAFFoST), Professional
  2. South African Society for Dairy Technology (SASDT), Member
  3. Institute of Food Technologists (IFT), Member
  4. American Meat Science Association (AMSA), Professional

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