RECORDING | Design criteria and factors important for effective cleaning in place

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.

  • What are the factors to consider during validations
  • Qualification and Validation plans
  • Optimization techniques

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

ABOUT OUR SPEAKERS

Peet Grobler
EHEDG / OFT Group

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

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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, where 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. Professional organization membership
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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