Group together and organise the knowledge concerning hygienic design of equipment, production lines and workshops, with new work as well as with maintenance efforts.
The RMT meets the expectations of food companies concerning the quality of their products and their economic competitiveness by:
- improving the control of sanitary hazards;
- reducing incoming materials within the framework of sustainable development (water, cleaning and disinfecting products);
- improving the working conditions of those intervening in all operations concerning hygiene.
Biofilms: static and dynamic conditions, changing environment - material/matrix interface, pluricellular ecosystems.
Equipment design: modelling cleanability in closed circuits.
Ergonomic adaptation and reduction in stress.
Objective measurements of fouling.
Cleaning and disinfection procedure.
On-line verification of the effectiveness of the cleaning.
Optimisation of practices.
Hygienic design certification.
Distribution of methods and tools assisting in making decision
Set up of an "encyclopaedia" that can evolve based on the collaborative principle.
Writing of expert guides.
Distribution of information through conferences, scientific and technical articles.
Initial training and continuing education
Initial training (BTS IAA (Advanced Technician's Certificate in the Food Industry), professional degree, master's).
Continuing education (development and updating modules for maintenance, cleaning and disinfection and quality).
Distance learning (Leonardo programme in liaison with the EFI network).