From June 4 to 6, AINIA organizes at its headquarters in Valencia, the 6th edition of the hygienic design of equipment and facilities course. It is aimed at both equipment manufacturing companies, as well as the food industry and the like. The former will acquire knowledge of direct application in their design and construction activities. The food industry, for its part, will have solid criteria for the selection of new equipment and facilities, as well as for carrying out internal maintenance tasks so that product safety is always guaranteed.
The twenty-hour course is approved by EHEDG, a leading organization in Europe for hygienic equipment design, and combines classroom sessions with practical activities in a pilot plant. Course participants can earn EHEDG Certified Attendee status. AINIA has been a member of EHEDG since 2003, currently it is the headquarters of the Spanish Regional Section of the organization.
European legislation establishes that food handling, preparation, processing, packaging must be carried out hygienically, with hygienic machinery and premises. For this, different regulations dictate general principles, without establishing specific requirements, that a food team or premises must comply with to guarantee that it is hygienic.
