What You’ll Learn in This Hygiene and Sanitary Design for Food Plants Course
This training on hygiene and sanitary design in a food plant covers the principles of sanitary design for facilities, equipment, and layouts. You will explore the following objectives:
- What is Sanitary Design?
- Sanitary Design in Food Plant and Layout
- Equipment Design and Hygiene Engineering
- Role of Sanitary Design
- Application of Sanitary Design
- Challenges in Sanitary Design
- GMP Compliant Equipment
- Sanitary Design Standards
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if a company enrolls you in a training, you will receive an email invitation to sign up on the portal. Upon login you can access assigned/purchased training from the “My Courses/Trainings” tab. You can access the training from any device with a live Internet connection.
for a broader view on facility maintenance, see the Principles of Food Plant Sanitation course.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at [email protected] or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
Hygiene focuses on operational practices to prevent contamination, while sanitary design refers to the physical construction of the facility and equipment to facilitate effective cleaning. This course covers both, addressing structural elements, material selection, and engineering principles that reduce contamination risks.
Leading standards include the 3-A Sanitary Standards for hygienic equipment design and EHEDG hygienic design principles for cleanability and accessibility. These standards ensure food-contact surfaces are made from compatible materials, are easily cleanable, and are free from hard-to-sanitize crevices.
Proper sanitary design is a foundational element of CGMPs (21 CFR Part 117). It aligns with major Global Food Safety Initiative (GFSI) standards, including BRCGS and SQF. A well-designed facility simplifies operations, supports effective audits, and can streamline the implementation of programs like HACCP.
for a complementary view on operational prerequisites, consider our Managing Operational Pre-Requisites training.
Hygienic zoning involves separating areas by risk (e.g., high-risk zones for RTE products, low-risk zones for raw materials) to manage cross‑contamination risks. This helps control the flow of people, materials, and air through the facility, protecting products from microbiological and allergen hazards. see Food Allergens Management for zone‑based allergen control.
Equipment can be certified to standards like 3-A Sanitary Standards or NSF/ANSI 51 for materials and cleanability, which are accepted internationally. 3-A Sanitary Standards
Design issues such as dead legs, cracks, crevices, and shadow areas can harbor microorganisms, making cleaning difficult and increasing sanitation costs. Recognizing these challenges is a key part of this training.
Yes. Effective sanitary design supports faster cleaning, reduces chemical and water usage, and helps prevent costly product contamination incidents and recalls.
- Basic Instructions
- Introduction
- Part 1 – Food Plant Design and Layout
- Part 2 – Premises – Exterior Controls
- Part 3 – Premises – Interior Controls
- Part 4 – Food Plant Flows – Trafficking
- Part 5 – Floors, Walls, Ceiling, Drains
- Part 6 – Role of Sanitary Design in Food Plant
- Part 7 – Sanitary Design in Food Plant Equipment
- Lesson Learned
- Final Qualification Exam
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