- Quality and Safety
Hygienic design
Equipment and facilities
Ensuring product safety is a priority for industry
One of the key factors is minimising the risk of contamination that may occur throughout the production process.
Industries that manufacture products susceptible to contamination are aware of the importance of minimising the risk of such contamination occurring, both to reduce non-quality costs, such as product immobilisation and, in the worst-case scenario, product destruction, and to avoid problems arising from food safety crises.
At AINIA, we add value
- Extensive knowledge of food and cosmetic manufacturing processes, and experience in assessing the risks associated with these processes.
- We are a prominent member of EHEDG, a world-leading organisation in this field.
The technical experts responsible for the service have extensive experience endorsed by EHEDG, and are EHEDG Authorised Trainers and EHEDG Authorised Evaluators.
- Identification and assessment of the sources or possible origin of hazards, such as pathogenic microorganisms, pesticides, allergens, etc., associated with product manufacturing in the line or process area under study.
- Improvement action plan defined and organised according to the risk associated with the identified hazard or incident.
Establishment, prioritisation and monitoring of the implementation of the necessary corrective measures to guarantee companies the safety of the products they manufacture.
- Possibility of demonstrating to third parties, such as customers and consumers, that the product is manufactured under conditions that offer a high level of assurance regarding its safety.
- Cost-saving opportunity.
Improving the hygienic design of facilities results in lower resource consumption in maintenance, cleaning and disinfection operations. Cost savings in drinking water consumption and its treatment.
Hygienic design of equipment and facilities
Food or cosmetic industriesc
- Hygienic assessment of processing lines
Determination of possible sources and routes of product contamination through an exhaustive review of all aspects of the process that may affect product quality and safety, such as flows, equipment and facility design, process control, cleaning and disinfection practices, etc. Definition of improvement proposals and their prioritisation according to the associated risk.
- Support in the design of new facilities or the refurbishment of existing facilities to incorporate the hygienic variable.
- Definition of internal hygienic design requirements and contribution to their implementation in all areas of the company where required.
- Open or customised training in hygienic design.
Food or cosmetic industriesc
- Assessment of the hygienic design of equipment, with or without the objective of obtaining EHEDG certification.
- Collaboration in the design of equipment and facilities to improve hygienic design.
- Definition of internal hygienic design requirements and contribution to their implementation in all areas of the company where required.
- Open or customised training in hygienic design.
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