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andrew murray consulting

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Short courses for 2018
Hygienic Design of Food Processing Plants

Cape Town 5-6 June 2018



registration form




SANS10049 is
A standard that contains requirements for the development, implementation, maintenance and continual improvement of prerequisite programmes (PRPs) for food safety management, such as Good Manufacturing Practices, Good Hygiene Practices etc.. It describes both the construction (hygienic design) and use (hygienic practices) necessary for the safe handling and processing of food together with the management and documentation necessary to implement and maintain these practices. This standard therefore covers the requirements a company needs at the basic level of food safety management, before HACCP can be contemplated and many food retailer standards are based on this particular standard It is therefore of particular importance to all food businesses

SHORT COURSES

1.  HYGIENIC DESIGN OF FOOD PROCESSING PLANTS (2 day)

2. MATERIAL AND ENERGY ANALYSIS FOR FOOD PROCESSORS (3 day)

3.  INTRODUCTION TO  LAYOUTS AND HYGIENIC DESIGN OF BUILDINGS  FOR FOOD PROCESSING (1day)

4. INTRODUCTION TO THE HYGIENIC DESIGN OF EQUIPMENT FOR FOOD PROCESSING (1 day)


1.  HYGIENIC DESIGN OF FOOD PROCESSING PLANTS

TWO DAYS

The course aims to make established and potential food processors aware of the standards that are required for modern, safe food processing installations, how to implement such standards and what documentation with regard to such standards is available locally. Aspects of building and facility design as well as process and service equipment are addressed. In so far as HACCP requirements are concerned the course highlights some of the prerequisite programs that need to be put in place to allow HACCP to be implemented.

The course will elucidate and expand on the information included in SANS/ISO 14159:2006 Safety of machinery - Hygiene requirements for the design of machinery as well as sections of SANS 10049:2011  Food safety management - Requirements for prerequisite programmes and information from the European Hygienic Equipment Design Group (EHEDG).

SANS 14159 provides, for the first time in South African standards literature, a general guideline to the risk analysis that should accompany equipment design and the hygienic issues involved in machinery design and installation. This will be reviewed in the light of more detailed documentation. SANS 10049  provides valuable guidelines to the hygienic design and use of food processing facilities.

The course will include

● Introduction: Facilities, PRPs and HACCP Overview Regulation R962 Overview SANS 10049 (and PAS 220)Overview SANS 14159 Layout, flows and zoning Building structures and surface finishes Hazards, risks and barriersMaterials of constructionDesign of open systems ●   Design of closed systems Pasteurisation and sterilisation systemsAir handling systems Services Cleaning and CIP Verification and test methods Checklists

Pre-course reading will be supplied. There will be an assessment assignment at the end of the course.

Presenter

Andrew Murray is a consultant food process engineer with more than 20 years experience in the design of hygienic plant for the food and beverage industries. He has presented a number of courses on the subject of food machinery design and food engineering. He is a member of StanSA TC 5140.25 – Hygiene practices in the food industry (responsible for SANS10330 and 10049).

Who should attend?

The course will be of use to food industry management, food scientists, food safety professionals and auditors as well as for installation or process engineers in the food industry.

Requirements

A basic knowledge of HACCP or attendance of a basic HACCP course would be an advantage but is not essential. Pre course reading will also include information regarding HACCP

Course Fee

R4400.00 plus R616.00 Vat = R5016.00 This fee includes notes, teas and lunches as well as copies of SANS 14159 and SANS 10049  Payment is required to secure confirmation of booking. Bookings close two weeks before the start of the course. Space is limited. There will be a cancellation fee of 20% of the fee for cancellations later than two weeks prior to the course.

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2. MATERIAL AND ENERGY ANALYSIS FOR FOOD PROCESSORS.

It is now, more than ever vital to have accurate calculations energy requirements any processing operation. The analysis is important to ensure an understanding of the profitability of the plant and for the optimization of yields. It is also important to have a numerical understanding of the
environmental issues around the use of energy. Mass and energy balances form a basis of engineering design but are equally an accounting tool that
finds an important place in day to day plant operation.
This course aims to present methods for the use of Excel spreadsheets in the calculations of Mass (or Material) and Energy Balances and analysis. This course also presents the elements of energy management.

The course runs over three days covering the following:
THE BASICS: Introduction to the food industry
! Units and expressions of concentration ! Forms of Energy ! Introduction to mass and energy balances Properties of air and water ! Heats of reaction and solution  ! Boilers and fuels ! Electrical Energy ! Tariffs
PROCESSES: Pasteurisation
! Evaporation ! Dehydration ! Cooling, refrigeration and freezing ! Canning operations and retorts  ! Baking processes ! Labour intensive processes and heat losses ! Cleaning and CIP
ENERGY ACCOUNTING: Estimation of energy requirements of pumps and miscellaneous equipment
! Audits and Management ! Measurements  ! Alternative sources  ! Heat pumps ! Conservation and
waste heat recovery
! Standards. ! Working with spreadsheets
The course is hands on and the use of spreadsheets will be emphasized throughout.

Presenter
Andrew Murray is a consultant food process engineer with more than 20 years experience in the design of hygienic plant for the food and beverage industries. He has presented a number of courses on the subject of food machinery design and food engineering. Andrew is a Certified Energy Manager

Who should attend
Management, engineers from other disciplines, food scientists and anyone involved in calculations concerning plant operation.

Requirements
Participants will need to have a basic knowledge of the use of Microsoft Excel. They will be required to bring their own laptops with Microsoft Excel loaded.

Course Fee
Fee tba


3.  INTRODUCTION TO  LAYOUTS AND HYGIENIC DESIGN OF BUILDINGS  FOR FOOD PROCESSING

ONE DAY

The course aims to make established and potential food processors aware of the standards that are required for modern, safe food processing buildings, how to implement such standards  and what documentation with regard to such standards is available locally.   In so far as HACCP requirements are concerned the course highlights some of the prerequisite programs that need to be put in place to allow HACCP to be implemented.  The requirements for air handling units and other services are also considered.

The course includes -
● Introduction: Facilities, PRPs and HACCP ● Overview Regulation R918 ● Buildings in SANS10049 and ISO 22002 ● Building structures, walls, floors and ceilings ● Layout, flows and zoning  ● Surface finishes. ● Air handling systems ● Installation of services ● Checklists
Pre-course reading will be supplied.  There will be an assessment assignment at the end of the course.

Presenter
Andrew Murray is a consultant food process engineer with more than 20 years experience in the design of hygienic plant for the food and beverage industries.  He has presented a number of courses on the subject of food machinery design and food engineering.  He is a member of StanSA TC 5140.25 – Hygiene practices in the food industry (responsible for SANS10330 and 10049).

Who should attend?
The course will be of use to food industry management, food scientists, food safety professionals and auditors as well as for installation or process engineers in the food industry.

Requirements
A basic knowledge of HACCP or attendance of a basic HACCP course would be an advantage but is not essential.  Pre course reading will also include information regarding HACCP

Course Fee 
tba

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4. INTRODUCTION TO THE HYGIENIC DESIGN OF EQUIPMENT FOR FOOD PROCESSING
ONE DAY
The course aims to make established and potential food processors aware of the standards that are required for modern, safe food processing equipment,  how to implement such standards  and what documentation with regard to such standards is available locally. In so far as HACCP requirements are concerned the course highlights some of the prerequisite programs that need to be put in place to allow HACCP to be implemented. 
The course will elucidate and expand on the information included in SANS/ISO 14159:2006 Safety of machinery - Hygiene requirements for the design of machinery as well as information from the European Hygienic Equipment Design Group (EHEDG).
SANS 14159 provides, for the first time in South African standards literature, a general guideline to the risk analysis that should accompany equipment design and the hygienic issues involved in machinery design and installation. This will be reviewed in the light of more detailed documentation. 

The course includes -
● Introduction: PRPs and HACCP 
   Buildings and machinery in Regulation 962 and ISO 22002 Overview of SANS 14159  Hazards, risks, barriers and zoning ● Aspects of building design and surface finishes  Materials of construction  Design of open systems  Design of closed systems  Pasteurisation and sterilisation systems  Packaging systems ● Cleaning and CIP  Verification and test methods  Checklists
Pre-course reading will be supplied.  There will be an assessment assignment at the end of the course.
Presenter
Andrew Murray is a consultant food process engineer with more than 30 years experience in the design of hygienic plant for the food and beverage industries.  He has presented a number of courses on the subject of food machinery design and food engineering.  He is a member of StanSA TC
034/SC 17 – Hygiene practices in the food industry (responsible for SANS10330 and 10049).
Who should attend?
The course will be of use to food industry management, food scientists, food safety professionals and auditors as well as for installation or process engineers in the food industry. 
Course Fee 
tba
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| registration form


Some of the companies whose delegates have given us favourable feedback about our courses -
Agro Alpha (Mozambique)
Aztec A Mexican Products
Cadbury
Ceres Beverage Company
Ceres Fruit Processors
Clover
Continental Oil Mills
Country Mushrooms
CSIR Biosciences
Denny Mushrooms
Department of Agriculture
Deryck Smith Assoc.
Douglasdale Dairy
EVN
Filmatic
Fruca
Givaudan
Good Hope Meat Supply
Granor Passi
Guth (SA)
Henry Komar Assoc.
High Tech Processing
Irvin and Johnson
Illovo Sugar
Just Flavours
Just Lamb
Karsten Farms
Kewzi V3 Engineers
Klein Karoo  International
Koms Consulting
Lacsa
Ladismith Cheese
Magaliesberg Citrus
MBB
McCain
Miami Canners
Moh Nap
Mosstrich
Pakco
PHT
Pick ‘n Pay
Pieman’s Pantry
Primolitos
Rainbow Farms
Redco
SABS
Southbakels
Sparta Foods
St Pie
Swaziland Standards Authority
Swift Silliker
Tiger Brands
Transem
Tongat Hulett Starch
UKZN
University of Johannesburg
Von Holy 
Consulting
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