Principles of Hygiene

There is an increasing world-wide focus and awareness in the Food and Beverage Industries on the importance of hygiene requirements to safeguard consumers. Initiatives have been driven by international organisations such as WHO (World Health Organisation) and FAO (Food and Agriculture Organisation), food and beverages manufacturers, bodies representing manufacturers of equipment such as EHEDG (European Hygienic Engineering & Design Group), and numerous academic institutions. The IBD Africa Section has seen the importance of taking a holistic approach to the requirements of hygiene from the perspective of institutional training and development of people. This initiative builds on 21 very successful years of training and development of people in Africa that work in the brewing and associated industries.


Over the last 13 years, the Southern Africa Stainless Steel Development Association (Sassda) has compiled training programmes on the application of stainless steel for the food & beverage and other industries. These have been adapted to meet the requirements of this learning solution. The outcomes of the learning solution are to provide a scientific and technical understanding of the principles of hygiene in the beverage industry. It is designed along the lines of a recognised competency acquisition programme that allows the candidates to improve their effectiveness and workplace competencies in this field.


There are five modules in this learning solution text book and CD that address key aspects of the principles of hygiene.


  • Module 1:
    Food Legislation, Due Diligence, Hazard Analysis and Critical Control Point (HACCP) and the application of Food Hygiene Principles as Good Manufacturing Practices (GMP)
  • Module 2:
    Stainless Steel – the material of choice, corrosion resistance of stainless steel, fabrication of stainless steel equipment, surfaces finishes of stainless steel and other materials.
  • Module 3:
    Process environment: plant layout, vessels, valves, pipes, HE and fittings: hygiene factors affecting cleaning, soils, biofilms and scaling, microbiology and chemistry of cleaning, cleaning systems: manual to automated CIP.
  • Module 4:
    Plant environment, building finishes, drains and testing.
  • Module 5:
    Inspection and QC of materials & plant, analytical procedures, nondestructive testing of stainless steel and lined surfaces of process plant.The text book & CD can be purchased from IBD Africa Section by contacting the Secretary +27 82 921 7971