
Chemical industry
Process safety is important in any industry. In the chemical industry, this is certainly true. When developing a process plant, we pay close attention to safety:
- We can identify potentially hazardous situations as early as the design process by conducting a HAZOP (Hazard and Operability Study) study. With this we systematically identify potential hazards and undesirable situations. Based on the results of the study, appropriate measures can be taken to reduce or eliminate the risks.
- SIL (Safety Integrity Level) is a method of assessing the safety level of the entire process. It is determined by performing a risk analysis and then determining what safety instrumentation is needed to reduce the risks to an acceptable level.
End-to-end solutions
The ability to provide end-to-end solutions, from designs to implementation and maintenance, allows us to streamline processes for our customers. One integrated approach saves time and resources. With a focus on sustainability and efficiency, we help our clients achieve their goals while minimizing their impact on the environment.

Pharmaceutical industry
In the pharmaceutical and food industries, hygiene is crucial. This translates into requirements for process design and the materials from which the installation is constructed. Examples include GAMP and Annex 15 – Qualification and Validation. This latest guideline from the European Medicines Agency (EMA) provides guidelines for the qualification and validation of pharmaceutical manufacturing processes and systems, including design verification and validation.
GAMP (Good Automated Manufacturing Practice) is a guideline for the validation and management of automated systems in the pharmaceutical industry. It provides guidelines for designing, validating and maintaining automation systems to ensure the quality, safety and reliability of pharmaceutical processes.

Food industry
Several standards and guidelines address the hygienic aspects of equipment in the food industry. Examples include the EHEDG (European Hygienic Engineering & Design Group) guidelines and the 3-A Sanitary Standards.
HACCP (Hazard Analysis and Critical Control Points) principles are not a design guideline per se. Yet it is an important part of the design process in the food industry. It includes identifying hazards, establishing critical control points and implementing appropriate control measures to ensure food safety.
The IFS (International Featured Standards) and BRC (British Retail Consortium), which cover quality and food safety standards, also include requirements for the design and construction of food manufacturing facilities.