Lesson 6 - Hygienic Design
In this lesson we will discuss the principles of hygienic design and how it is applicable in the brewing industry. Hygienic design covers equipment that is in contact with the product, as well as equipment and the environment that is not in contact with the product.
Lesson Sign-off
This lesson dealt with the principles of hygienic design and how it is applicable in the brewing industry. It outlined what hygienic design is, its history, the organisations involved, and the main components.
You should now be able to:
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Apply the principles of hygienic design to a brewery.
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Describe what is necessary in order for common processing equipment design to comply with hygienic requirements.
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Recommend how to use organisations to ensure your processing equipment and facility adhere to hygienic design principles.
A self-assessment lesson will now follow. This will give you the opportunity to determine the level to which you have met these learning outcomes.