Jacques Kastelein
Hygienic design consultant
Bio
With a bachelor's degree in analytical chemistry, Jacques worked at TNO for years on all kinds of microbiological issues. Part of his job was testing components for use in the food industry according to the EHEDG test methods. In this method, a dosed contamination with micro-organisms is applied, a prescribed cleaning is carried out and the remaining microorganisms are examined, with a report on the cleanability of the component as a result. Jacques is currently advising when there are questions about hygiene in food production, for example about contamination, zoning, design of equipment and lines and materials in contact with food.Expert Groups
Microbiology
What is the possible source of contamination? When do micro-organisms grow, and how can they be killed? These people can sort it out for you.
Product contact surface
During its preparation a food product comes into contact with all kinds of surfaces. We can help you determine how these should look and be cleaned so that production can start with a clean surface. In addition, according to the EU directives requirements apply to the materials, which you and your suppliers have to comply with. We can also support you in this.
