Webinar | DSA – A practical approach to hygienic design of dairy equipment

Date: 23/10/2024 10:00 am

The hygienic design of dairy equipment aims to prevent contamination (biological, chemical, physical) of the product or material flow through ingress, accumulation or growth.

As a pre-requisite programme (PRP), it supports HACCP in a Food Safety Management System (FSMS) by limiting the number of foreseeable hygiene risks to a practical minimum and by facilitating mitigation measures such as cleaning and disinfection.

In this webinar sponsored by the DSA, the focus is on the hygienic design principles and hygienic design risk management protocols.

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Speakers

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Peet Grobler

During the past 38 years, Peet has gained expert knowledge in various aspects of Hygiene, Food Safety and Hygienic Design within the Food and Beverage Industry across various sectors.

These include Agriculture, Fish & Poultry, Processed Food, Alcoholic- and Non-Alcoholic Beverages and Dairy.

Actively participating in working groups reviewing and re-writing National Standards, qualifying himself in the design and audit of GMPs, Food Safety Management Systems and also championed due diligence projects, including the implementation of Food Safety Management Systems for local and International customers.

Peet is privileged to present on the topic of Hygiene, Food Safety and Hygienic Design at various events arranged by Industry Associations, Universities and Customers. As subject matter Expert Peet presented at International conferences including the Institute of Brewing and Distilling (IBD) Africa at Sun City South Africa and the All Indian Brewing event in India.