HYGIENIC ENGINEERING & DESIGN IN PRACTICE
FRIESLANDCAMPINA & EHEDG: GUIDELINES IN THE REAL WORLD DAIRY COOPERATION INTEGRATES HYGIENIC DESIGN IN PROJECT MANAGEMENT
EHEDG guidelines offer a clear understanding of the basic principles of hygienic engineering and design, but how about their practical usability? EHEDG Connects posed the question to two managers at Royal FrieslandCampina who offer technical project support and received a response in unison: “To apply the guidelines in the real world, they need to be translated to checklists and hands-on design standards.”
For how long has FrieslandCampina been applying EHEDG guidelines? Anneginus Hummel, Manager Capex Support FrieslandCampina: “The way that our company integrates hygienic design is the result of a long cooperation. In the early nineties the first EHEDG documents where used as the basis for design processes, which have been developed further and completed in the years thereafter. In 2008 (prior to the merger with Campina) Friesland Foods became a full-fledged EHEDG
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company member. In 2014, FrieslandCampina founded the Subject Matter Experts (SME) team to enforce the compliance to hygienic engineering and design guidelines in the daily practice.” Kees Boon, Manager SME FrieslandCampina: “Within our Ingredients Business Group we deal with projects varying from implementing a single machine to complete production lines. All these projects have to comply to the same high quality food safety standards. The subject matter experts in the SME team represent six disciplines that contain
