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.