Final Report: EHEDG World Congress on Hygienic Engineering & Design 2016

EHEDG’s flagship congress 2016 was set to deliver practical know-how in hygienic engineering and design for improving product safety, process efficacy, and production efficiencies.

By attracting 320 high-level professionals from food and food equipment manufacturers, food safety and quality experts, engineers and designers as well as managers of food-related industries and academia, the event held 2-3 November 2016 in Herning/Denmark offered an excellent platform for sharing the EHEDG expert know-how.

The congress topics were of high relevance to the target industries, starting by keynote lectures on the importance of hygienic engineering & design in food safety and auditing programs, as well as on the requirements to hygienic design from a food producer’s viewpoint. Session 1 highlighted materials in product contact, latest findings in surface aspects and easy-to-clean equipment design as well as typical hygienic hazards in critical equipment areas such as elastomeric seals. The speakers of the open processing equipment session introduced the needs of hygienic manufacturing in particular industries such as fish, meat and fresh produce. On congress day two, the lecturers gave an insight into new trends in cleaning validation, EHEDG test method development and dry cleaning aspects, while the final session was dedicated to the economic and environmental benefits of hygienic design as a tool for cost reduction and improvement of factory design. The congress delegates gained a comprehensive overview of the most recent EHEDG guideline know-how, future trends and best practices recommended by the EHEDG experts. See all program details (PDF) and speaker profiles.

Download the final press release (PDF).