Hygienic design risk management (HDRM) entails the assessment and management of hygiene risks in the context of the hygienic design of food-related buildings and equipment. These hygiene risks primarily concern food safety risks, but also incorporate risks to food quality. HDRM combines hygiene risk assessment and hygiene risk reduction via design, construction, integration, and installation as well as residual hygiene risk mitigation via operational procedures, e.g. cleaning and maintenance. Join the webinar and gain insight into the processes and procedures to follow during risk assessments.
Speaker
Peet Grobler
Chairperson of European Hygienic Engineering and Design Group (EHEDG): Regional section South Africa
EHEDG-authorised trainer
During the past 38 years, Peet has gained expert knowledge in various aspects of hygiene, food safety, and hygienic design across various sectors within the food and beverage industry including agriculture, fish and poultry, processed food, alcoholic and non-alcoholic beverages, and dairy.
Peet is qualified in the design and audit of good manufacturing practices (GMPs), and food safety management systems. He has actively participated in working groups, and has reviewed and rewritten national standards. He has also championed due diligence projects, including the implementation of food safety management systems for local and international customers.
Peet is privileged to present on the topic of hygiene, food safety, and hygienic design at various events arranged by industry associations, universities, and customers. As subject matter expert, Peet has presented at international conferences including the Institute of Brewing and Distilling (IBD) Africa at Sun City, South Africa and the All Indian Brewing event in India.
