Prof. Dr. John Holah is an applied microbiologist focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution. He is currently Technical Director of Holchem Laboratories (UK), a major supplier of cleaning chemicals, disinfectants and hygiene services. He is a Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI. He has been a member of the EHEDG (the European Hygienic Engineering and Design Group) since 1989 and has also chaired ISO Working Groups producing standards on hygienic design and lubricants and chaired the GFSI Working Group on the hygienic design of food facilities and equipment. He is a co-editor in the other two Elseveir books. He has published and presented hundreds of scientific papers, technical articles and presentations in food safety and hygienic design. Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine. Frank Moerman graduated with an MSc. in Bioengineering from the University of Ghent (1991), and a BSc. in Education from Artevelde University College Ghent (2006). He worked as a fine chemical production engineer for Aji-no-moto, Co. and as a food technologist/quality manager for Kerry Ingredients. Currently he is a doctoral researcher in food/phyto-chemistry at the Catholic University of Leuven/KU Leuven. In 2002, he became a member of the European Hygienic Engineering and Design Group (EHEDG), acting as chairman of the Belgium regional section until 2005 and received an achievement award for his services in 2013. He participated in the European 5th framework project “HYFOMA” (2002-2004) on the Steering Committee. He is an active member of several EHEDG working groups, is author of a number of articles and book chapters on hygienic engineering & design and is an active trainer in hygienic design and cleaning technologies.

• 1. Business case assessment and design essentials for food factory building projects2. Determining equipment and process needs and how these affect food factory designPart I: Regulatory issues and retailer requirements3. EU food hygiene law and implications for food factory design4. Regulations on the hygienic design of food processing factories in the United States5. Regulation relevant to the design and construction of food factories in Japan6. Regulation relevant to the design and construction of food factories in Russia7. Regulation relevant to the design and construction of food factories in Brazil8. Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design9. Regulatory requirements for food factory buildings in South Africa and other Southern African countries10. Retailer requirements for hygienic design of food factory buildings11. Food factory design to prevent deliberate product contamination12. Minimum hygienic design requirements for food processing factoriesPart II: Site selection and factory layout13. Aspects to be considered when selecting a site for a food factory14. Hazard control by segregation in food factories15. Managing airflow and air filtration to improve hygiene in food factories16. Air infiltration control to reduce hygiene hazard in refrigerated food processing and storage facilitiesPart III: Hygienic design of walls, ceilings and floors17. Hygienic wall finishes for food processing factories18. Hygienic floor finishes for food processing areas19. Hygienic design of ceilings for food factories20. Hygienic design of floor drains in food processing areasPart IV: Hygienic design of selected fixtures, utility systems and process support systems21. Hygienic installation of electrical cabling and equipment in food factories22. Hygiene concepts for lighting in food factories23. Hygienic design of exhaust and dust control systems in food factories24. Hygienic design of piping for food processing support systems in food factories25. Managing steam quality in food and beverage processing26. Hygienic design of walkways, stairways and other installations in food factories27. Hygienic design of foundations, support structures, external walls and roofsPart V: Hygienic design of specific factory areas28. Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories29. Design of food storage facilities30. Design of food factory changing roomsPart VI: Managing building work and additional factory design considerations31. Managing a factory building project: from development of a construction brief to commissioning and handover32. Inspecting hygienic design, hygiene practices and process safety when commissioning a food factory33. Prevention of contamination of food products when production is continued during building activities34. An insurance industry perspective on property protection and liability issues in food factory design

Prof. Dr. John Holah is an applied microbiologist focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution. He is currently Technical Director of Holchem Laboratories (UK), a major supplier of cleaning chemicals, disinfectants and hygiene services. He is a Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI. He has been a member of the EHEDG (the European Hygienic Engineering and Design Group) since 1989 and has also chaired ISO Working Groups producing standards on hygienic design and lubricants and chaired the GFSI Working Group on the hygienic design of food facilities and equipment. He is a co-editor in the other two Elseveir books. He has published and presented hundreds of scientific papers, technical articles and presentations in food safety and hygienic design. Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine. Frank Moerman graduated with an MSc. in Bioengineering from the University of Ghent (1991), and a BSc. in Education from Artevelde University College Ghent (2006). He worked as a fine chemical production engineer for Aji-no-moto, Co. and as a food technologist/quality manager for Kerry Ingredients. Currently he is a doctoral researcher in food/phyto-chemistry at the Catholic University of Leuven/KU Leuven. In 2002, he became a member of the European Hygienic Engineering and Design Group (EHEDG), acting as chairman of the Belgium regional section until 2005 and received an achievement award for his services in 2013. He participated in the European 5th framework project “HYFOMA” (2002-2004) on the Steering Committee. He is an active member of several EHEDG working groups, is author of a number of articles and book chapters on hygienic engineering & design and is an active trainer in hygienic design and cleaning technologies.

• 1. Business case assessment and design essentials for food factory building projects2. Determining equipment and process needs and how these affect food factory designPart I: Regulatory issues and retailer requirements3. EU food hygiene law and implications for food factory design4. Regulations on the hygienic design of food processing factories in the United States5. Regulation relevant to the design and construction of food factories in Japan6. Regulation relevant to the design and construction of food factories in Russia7. Regulation relevant to the design and construction of food factories in Brazil8. Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design9. Regulatory requirements for food factory buildings in South Africa and other Southern African countries10. Retailer requirements for hygienic design of food factory buildings11. Food factory design to prevent deliberate product contamination12. Minimum hygienic design requirements for food processing factoriesPart II: Site selection and factory layout13. Aspects to be considered when selecting a site for a food factory14. Hazard control by segregation in food factories15. Managing airflow and air filtration to improve hygiene in food factories16. Air infiltration control to reduce hygiene hazard in refrigerated food processing and storage facilitiesPart III: Hygienic design of walls, ceilings and floors17. Hygienic wall finishes for food processing factories18. Hygienic floor finishes for food processing areas19. Hygienic design of ceilings for food factories20. Hygienic design of floor drains in food processing areasPart IV: Hygienic design of selected fixtures, utility systems and process support systems21. Hygienic installation of electrical cabling and equipment in food factories22. Hygiene concepts for lighting in food factories23. Hygienic design of exhaust and dust control systems in food factories24. Hygienic design of piping for food processing support systems in food factories25. Managing steam quality in food and beverage processing26. Hygienic design of walkways, stairways and other installations in food factories27. Hygienic design of foundations, support structures, external walls and roofsPart V: Hygienic design of specific factory areas28. Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories29. Design of food storage facilities30. Design of food factory changing roomsPart VI: Managing building work and additional factory design considerations31. Managing a factory building project: from development of a construction brief to commissioning and handover32. Inspecting hygienic design, hygiene practices and process safety when commissioning a food factory33. Prevention of contamination of food products when production is continued during building activities34. An insurance industry perspective on property protection and liability issues in food factory design

Prof. Dr. John Holah is an applied microbiologist focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution. He is currently Technical Director of Holchem Laboratories (UK), a major supplier of cleaning chemicals, disinfectants and hygiene services. He is a Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI. He has been a member of the EHEDG (the European Hygienic Engineering and Design Group) since 1989 and has also chaired ISO Working Groups producing standards on hygienic design and lubricants and chaired the GFSI Working Group on the hygienic design of food facilities and equipment. He is a co-editor in the other two Elseveir books. He has published and presented hundreds of scientific papers, technical articles and presentations in food safety and hygienic design. Prof. Dr. h.c. H.L.M. (Huub) Lelieveld is President of the Global Harmonization Initiative and Fellow of the International Academy of Food Science and Technology, and was formerly at Unilever in Vlaardingen, The Netherlands. He editor or co-editor of numerous books, including several on hygiene and food safety management; novel food processing technologies and harmonization of food safety regulations. He produced chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine. Frank Moerman graduated with an MSc. in Bioengineering from the University of Ghent (1991), and a BSc. in Education from Artevelde University College Ghent (2006). He worked as a fine chemical production engineer for Aji-no-moto, Co. and as a food technologist/quality manager for Kerry Ingredients. Currently he is a doctoral researcher in food/phyto-chemistry at the Catholic University of Leuven/KU Leuven. In 2002, he became a member of the European Hygienic Engineering and Design Group (EHEDG), acting as chairman of the Belgium regional section until 2005 and received an achievement award for his services in 2013. He participated in the European 5th framework project “HYFOMA” (2002-2004) on the Steering Committee. He is an active member of several EHEDG working groups, is author of a number of articles and book chapters on hygienic engineering & design and is an active trainer in hygienic design and cleaning technologies.

• 1. Business case assessment and design essentials for food factory building projects2. Determining equipment and process needs and how these affect food factory designPart I: Regulatory issues and retailer requirements3. EU food hygiene law and implications for food factory design4. Regulations on the hygienic design of food processing factories in the United States5. Regulation relevant to the design and construction of food factories in Japan6. Regulation relevant to the design and construction of food factories in Russia7. Regulation relevant to the design and construction of food factories in Brazil8. Regulation and non-regulatory guidance in Australia and New Zealand with implications for food factory design9. Regulatory requirements for food factory buildings in South Africa and other Southern African countries10. Retailer requirements for hygienic design of food factory buildings11. Food factory design to prevent deliberate product contamination12. Minimum hygienic design requirements for food processing factoriesPart II: Site selection and factory layout13. Aspects to be considered when selecting a site for a food factory14. Hazard control by segregation in food factories15. Managing airflow and air filtration to improve hygiene in food factories16. Air infiltration control to reduce hygiene hazard in refrigerated food processing and storage facilitiesPart III: Hygienic design of walls, ceilings and floors17. Hygienic wall finishes for food processing factories18. Hygienic floor finishes for food processing areas19. Hygienic design of ceilings for food factories20. Hygienic design of floor drains in food processing areasPart IV: Hygienic design of selected fixtures, utility systems and process support systems21. Hygienic installation of electrical cabling and equipment in food factories22. Hygiene concepts for lighting in food factories23. Hygienic design of exhaust and dust control systems in food factories24. Hygienic design of piping for food processing support systems in food factories25. Managing steam quality in food and beverage processing26. Hygienic design of walkways, stairways and other installations in food factories27. Hygienic design of foundations, support structures, external walls and roofsPart V: Hygienic design of specific factory areas28. Design, installation and operation of cleaning and disinfectant chemical storage, distribution and application systems in food factories29. Design of food storage facilities30. Design of food factory changing roomsPart VI: Managing building work and additional factory design considerations31. Managing a factory building project: from development of a construction brief to commissioning and handover32. Inspecting hygienic design, hygiene practices and process safety when commissioning a food factory33. Prevention of contamination of food products when production is continued during building activities34. An insurance industry perspective on property protection and liability issues in food factory design