Food Safety Leaders Plan Equipment, Plant Design Workshop
BEMA and other participating associations open registration for its fourth workshop of sessions on sanitary equipment and plant design, Oct. 5-6 in Milwaukee.
The Biscuit & Cracker Manufacturers' Association, Columbia, Md., announces its fourth round of workshop sessions, the Equipment & Plant Design Workshop for Allergen and Pathogen Control, scheduled for Oct. 5-6 at the Wyndham Milwaukee Airport Hotel & Convention Center.
Major food industry associations are partnering to ensure that engineers, sanitarians and plant managers understand the proper equipment, plant and process design that is fundamental to food safety.
“Workshop attendees will be able to see the industry’s emerging technologies and understand how to implement them into their day-to-day business strategies and tactics,” says Joseph Stout, president of Commercial Food Sanitation, who facilitates the session. “Our primary goal is to illustrate risk points on equipment and facility designs and show a way to minimize some of these risk points.”
The workshop will demonstrate practical and proven approaches to cleaning, sanitary design, equipment layout and personnel requirements that utilize verifiable, economically sound and HACCP-supported processes. Equipment design demonstrations will include photos and prototypes and the introduction of a process for continuous improvement. Attendees will also have an opportunity to network with peers and top industry thought leaders during the course.
Participating companies include The Bama Companies; Cadbury; Campbell’s; ConAgra Foods; General Mills; Heinz, Kellogg’s; Kraft; Land O’Lakes; Nestlé; the Quaker Oats and Frito-Lay divisions of PepsiCo; and Sara Lee, all members of the Grocery Manufacturer’s Association sanitation committee.
More information is available at https://secure.aibonline.org/php/ecomm-catalog.php?catalogNbr=06-8010&site
The Biscuit & Cracker Manufacturers' Association, Columbia, Md., announces its fourth round of workshop sessions, the Equipment & Plant Design Workshop for Allergen and Pathogen Control, scheduled for Oct. 5-6 at the Wyndham Milwaukee Airport Hotel & Convention Center.
Major food industry associations are partnering to ensure that engineers, sanitarians and plant managers understand the proper equipment, plant and process design that is fundamental to food safety.
“Workshop attendees will be able to see the industry’s emerging technologies and understand how to implement them into their day-to-day business strategies and tactics,” says Joseph Stout, president of Commercial Food Sanitation, who facilitates the session. “Our primary goal is to illustrate risk points on equipment and facility designs and show a way to minimize some of these risk points.”
The workshop will demonstrate practical and proven approaches to cleaning, sanitary design, equipment layout and personnel requirements that utilize verifiable, economically sound and HACCP-supported processes. Equipment design demonstrations will include photos and prototypes and the introduction of a process for continuous improvement. Attendees will also have an opportunity to network with peers and top industry thought leaders during the course.
Participating companies include The Bama Companies; Cadbury; Campbell’s; ConAgra Foods; General Mills; Heinz, Kellogg’s; Kraft; Land O’Lakes; Nestlé; the Quaker Oats and Frito-Lay divisions of PepsiCo; and Sara Lee, all members of the Grocery Manufacturer’s Association sanitation committee.
More information is available at https://secure.aibonline.org/php/ecomm-catalog.php?catalogNbr=06-8010&site
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