1st Day - March 9, 2009 09.00 a.m. to 05.30 p.m.

Hygienic Equipment for Fresh Produce Handling

The first EHEDG guideline published on equipment used in open processes is now 15 years old. During this time there has been a substantial change and increase in the types of new products and the way they are processed and manufactured. With the removal of preservatives and the use of milder processes it is increasingly important that stringent hygienic conditions are observed. To ensure food safety, it not only requires a good understanding of the process but also the use of equipment that has been hygienically designed. The requirement for cleanable, accessible and flexible process equipment are key issues for todays’ modern manufacturer. During the symposium, EHEDG member companies will present the latest views and information on Hygienic Processing of Fresh Produce.

9:00 - 9:30	Welcome and News about EHEDG Knuth Lorenzen, EHEDG President, GEA TDS, Germany
9:30 - 10:00	Sustainable Fresh Produce Production Fresh produce minimally processed produce sustainable production Vlasta Piližota, Faculty of Food Technology, University of J.J. Strossmayer in Osijek, Croatia
10:00 - 10:30	Materials of construction stainless steel polymers corrosion properties and selection procedures Eric Partington, Nickel Institute, UK
10:30 - 11:00	Coffee break
11:00 - 11:30	Hygienic Design on Fish Processing Machines and Systems Manfred Peters, BAADER Lübeck, Germany
11:30 - 12:00	Hygienic design requirements for automation components in the food and packaging industry - A case study Picking Packing Paletizing Thomas Conz, SCHUNK GmbH &. Co. KG, Germany
12:00 - 12:30	Keep it simple - especially with regard to vegetables differences between liquids and food differences between vegetables and meet design principles Ir. H. E. EM. Bert Haffmans, sormac bv
12:30 - 13:30	Lunch break
13:30 - 14:00	cleaning validation of open systems Thomas Tyborski, Ecolab Deutschland GmbH, Germany
14:00 - 14:30	A new cleaning label according machinery directive cleaning procedures use of detergent cleaning code and label Hans-Werner Bellin, VDMA, Germany
14:30 - 15:00	The Impact of Hygienic Design on Cleaning and Sanitation results and processes Hein Timmerman, JohnsonDiversey, Belgium
15:00 - 15:30	Coffee break
15:30 - 16:00	Enhancing Food Safety by the use of ISO 21469 certified lubricants protection of Human health different legislations through government, religious bodies, auditing bodies sources of contamination from lubricants reduction of contamination risks Eduard M. Stempfel, Shell Global Solutions, Shell Lubricants Switzerland AG
16:00 - 16:30	Innovation in hygienic design for conveyor drives State of the art hygiene solutions for conveyor drive systems in food industry Comparisons of available conveyor drives and their cleanability Drum motor drives and their advantages Hygienic properties of drum motors today Difficulties & solutions to sealing the drive Future hygienic design in accordance with EHEDG Peter Uttrup, Peter Sampson, Interroll Trommelmotoren GmbH, Germany
16:30 - 17:00	Conveyor Hygiene and Food Safety hygienic conveyor design efficient cleaning management at Intralox belt conveyors Hygienic services and audits Roger Scheffler, Intralox, The Netherlands
17:00 - 17:30	Final Discussion