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Home of the Food Quality and Safety, Health and Nutrition Congress - NUTRICON
The Journal of Hygienic Engineering and Design - JHED
HACCP and Hygienic Design Trainings
and more...

  • Advanced HACCP Training
  • EHEDG Basic Course on Hygienic Design
  • EHEDG Advanced Course on Hygienic Design

Who should attend the Advanced HACCP training?

In every company concerning food quality and safety, building the HACCP team is one of the key elements for successfully staying competitive in the market. Every HACCP team should be multidisciplinary and should include different personnel (production, laboratory, sanitary, engineers,
people responsible for quality etc.) and should possesses a management member, especially when making decisions related to investments required for the implementation of this system.

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Training Content

The content of the HACCP training is based on the general mode of the “Guideline for application of the system for Hazard Analysis and Critical Control Points” (HACCP), of the Commission of Codex Allimentarius. Practical exercises are part of the classes and they involve every participant, in which every member, or team, prepares a HACCP plan for its own company, with the phases of preparation and implementation of said HACCP system discussed.

Certification

For regular course visitation, every participant receives a Certificate for presence. To evaluate the knowledge after the course, a testing is conducted on the last day of the training. After successfully passing the test, the participant receives a completion Certificate, for a successfully finished training.

Lead Authorized Trainer

Prof. Dr Vladimir Kakurinov is an accredited and authorized trainer and consultant, with over 28 years of experience in the fields of food quality, safety and hygienic design, both in Europe and in developing or transitional countries worldwide, practicing a direct and interactive form of education. He is also an active EHEDG Training and Education Working Group member, with a demonstrated history of working in the higher education industry.​

Who should attend the EHEDG Basic Training?

This training is meant for: top management, middle managers, mechanical engineers, constructors, constructors, draftsmen, project managers, sales-engineers, equipment purchasers, process engineers, quality assurance and food safety staff, food safety regulators and auditors related with the following sectors: Equipment manufacturers; Food, beverage, cosmetics, pharmaceutical, biotechnology and chemical industries; Process integrators and consultants.

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Days of Training
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Min. Number of Participants

Training Content

This course is intended to create awareness for the European Hygienic Engineering and Design Group (EHEDG), and hygienic design principles, and to give a basic understanding of the main hygienic design criteria. The theoretical fundamentals of the different subjects are given in a short and concise way, continuously relating these elements to practice by means of examples on video, pictures or samples. The training content also encourages interactive participation.

Certification

An EHEDG Attendance Certificate will be provided by the course organizer at the end of the training. There is no testing for the participants.

Lead Authorized Trainer

Prof. Dr Vladimir Kakurinov is an accredited and authorized trainer and consultant, with over 28 years of experience in the fields of food quality, safety and hygienic design, both in Europe and in developing or transitional countries worldwide, practicing a direct and interactive form of education. He is also an active EHEDG Training and Education Working Group member, with a demonstrated history of working in the higher education industry.​

Who should attend the EHEDG Advanced Training?

This training is suited for: mechanical engineers, constructors, draftsmen, project managers, sales-engineers, equipment purchasers, process engineers, quality assurance and food safety staff, food safety regulators and auditors related with the following sectors: Equipment manufacturers, since they will get knowledge and practical information of direct application in their activities of design and construction of equipment; Food, cosmetics and pharmaceutical industries, since they will get sound information and criteria for a proper equipment selection when purchasing, building process lines, designing production facilities and knowledge for more rational internal maintenance of equipment and facilities related to food safety.

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Euros
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Days of Training
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Min. Number of Participants

Training Content

The European Hygienic Engineering and Design Group (EHEDG) Advanced Training provides a standard European platform for training and education in hygienic engineering and design, based on training modules which summarize the key knowledge of EHEDG guidelines and other EHEDG publications. The theoretical fundamentals of different subjects are given in a short and concise way, continuously relating these elements to practice by means of examples on video, pictures or samples. The training content also encourages interactive participation.

Certification

For regular course visitation, every participant receives a Certificate for presence. To evaluate the knowledge after the course, a testing is conducted on the last day of the training. After successfully passing the test, the participant receives a Certificate for a successfully finished training.

Lead Authorized Trainer

Prof. Dr Vladimir Kakurinov is an accredited and authorized trainer and consultant, with over 28 years of experience in the fields of food quality, safety and hygienic design, both in Europe and in developing or transitional countries worldwide, practicing a direct and interactive form of education. He is also an active EHEDG Training and Education Working Group member, with a demonstrated history of working in the higher education industry.​