Hygienic Design:
What you need to know
*Online Session*

1 Day Events, SOFHT Breakfast Club
15 Jul

Hygienic Design (designing something that is easy to clean) is a key factor in the maintenance of safe food production and has been championed by the European Hygienic Engineering Design Group (EHEDG) for over 25 years. Despite this, awareness of hygienic design principles and their application within the UK food industry is still limited.

In 2018, GFSI launched a Technical Working Group devoted to the hygienic design of food facilities and equipment. The output of this work was the publication of two new hygienic design scopes, JI and JII. These have now been adopted as GFSI Benchmarking requirements and represent a step change in the application of hygienic design within the food industry from farm to fork.

This SOFHT Breakfast Club brings together the key stakeholders involved with hygienic design to with provide a background to its principles, an overview of the related GFSI scopes, the latest developments in hygienic design for food processing equipment, and application of hygienic design in the food industry.

Session 1
Speaker – Eric Partington – Chair – EHEDG UK:IE Introduction to EHEDG & EHEDG UK:IE

Session 2
Speaker – Professor John Holah – Kersia-Group, (ex Chair, GFSI Technical Working Group:- Hygienic design of facilities and equipment)
GFSI requirements for Hygienic Design – JI and JII enhance food safety

Session 3
Speaker – Stephan Engler – Compliance Specialist – Buhler
Hygienic Design of Food Processing Equipment – Latest developments and solutions

Session 4
Speaker – James Blair – Global Vice President of Quality – Calysta Application of Hygienic Design in the food industry -The Impact of Design on Manufacturing Performance


Deb Smith – Global Hygiene Specialist Vikan (UK) Ltd


Eric Partington – Chair, EHEDG UK:IE
Professor John Holah – Chair, GFSI Hygienic Design Benchmark requirement development working group
Stephan Engler – Compliance Specialist, Buhler
James Blair – Global Vice President of Quality, Calysta


9.30 – 9.35 - SOFHT Chair’s Introduction
9.35 – 9.55 - Introduction to EHEDG
9.55 – 10.15 - GFSI requirements for Hygienic Design
10.15 – 10.35 - Hygienic Design of Food Processing Equipment
10.35 – 11.05 - Questions
11.05 – 11.15 - Break
11.15 – 11.35 - Application of Hygienic Design in the food industry
11.35 – 11.45 - Questions
11.45 - Chair closing remarks

Cost: £25 (Members), £50 (Non-members), £15 (Students) all plus VAT per delegate
Time: 9.30am – 11.45am
Platform: Microsoft Teams

Download the official Breakfast Club event flyer here.