One of the focal points of the GFSI benchmarking scopes is the requirement to perform a hygienic design risk assessment for food safety hazards, on new and existing buildings or equipment. Hygienic Design Risk Management (HDRM) serves as a comprehensive framework for addressing hygiene risks, covering areas such as risk assessment and risk reduction through hygienic design and hygienic construction, integration, and installation. Additionally, it involves managing residual hazards through operational procedures like cleaning and maintenance, all supported by hygienic design principles.
EHEDG is releasing a guideline on this topic, which intends to offer structural and practical guidance for each step in the process, including checklists and real examples. This webinar is hosted by Lucia Portanet and Xu Yi, Food Safety Specialists at Tetra Pak and members of the EHEDG Working Group spearheading the development of this important document for the industry.
22 Feb 2024