Zoning and building

Objective

• Specify and evaluate the design of building-related aspects according to relevant hygienic engineering guidelines
• Target audience becomes a substantively strong conversation partner to professionally assess or provide advice on hygienic design and layout of the building.

Experienced trainer

Burggraaf & Partners has been specialized in advising the food industry and pharmaceuticals since 1993, as well as the machine builders in this field. The agency is active in practically all sectors (bakery, fruits and vegetables, dairy, meat, beverages, biotechnology) and at various levels, and has provided dozens of trainings and courses in this area in collaboration with various organizations.

Practical

Location: Aristo, Utrecht
Date: Thursday 6 and Friday 7 maart 2025
Time: 09.00 – 17.00
Costs: € 1.475,- (excl. VAT)
Trainer: Wouter Burggraaf, member of EHEDG

Companies affiliated with OOM may be eligible for a contribution towards the costs. For more information, see www.oom.nl.

Topics

1. Legislation related to hygienic design

• History of hygienic design in general and specifically about construction
• Regulation for food hygiene (law)
• BRC, IFS, AIB, and EHEDG
• Future developments

2. Risk analysis including zoning

• Presence of micro-organisms
• Growth and invasion routes of micro-organisms (Listeria-free)
• High, medium, and basic hygienic zones
• Choice of actions; product flow, personnel
• Dry or wet cleanable zones

3. Pest control

• Insects; rodents
• Exclusion and control

4. Factory location

• Fence; traffic
• Roof; rainwater drainage
• Facade (cavity wall, sandwich panel)

5. Cleaning and disinfection

• Dry and wet cleaning methods
• High-pressure cleaning - Cleaning in Place (CIP)
• Cleaning chemicals and material choice

6-11. Constructional execution

• Floors
• Drainage and sewage
• Wall
• Ceiling
• Doors (PAL/MAL); Windows
• Temporary wall
• Stairs & Platforms

12. Building-related installations

• Compressed air
• HVAC
• Cool and freeze storage
• Wiring- new approach

13. Machine-building integration

• Product zone, splash zone, non-product zone
• Open process / technical zone - new approach (video: factory of the future)

14. Case studies

• A factory for ready-to-eat meals is shown on iPads as the basis for risk analysis and the need for zoning.
• Throughout the course, a baby food factory (handling dry powder, recipe formulation, wet processing, spray drying, and bag filling) is elaborated step by step for proper zoning and HVAC; in the final lecture (no. 13), the actual implementation is shown in a video.