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The American Society of Baking (ASB), Swedesboro, N.J., will host a webinar for members featuring food industry professional David Jones, who will discuss the importance of incorporating sanitation principles-either placed forth by or developed from federal mandates and food industry association initiatives-into the design of food processing equipment. Slated for Oct. 11 at 2 p.m. EST, the webinar will stress Jones’ steadfast belief that striving to continuously improve by use of sanitary design will provide higher levels of food safety throughout the supply chain.
With more than 30 years of experience in a wide range of roles, including research and development, technical services, sales support, quality control, operations, sanitation, engineering and equipment and sanitary design, Jones was group vice president for Sara Lee Co.’s supply chain for 26 years.
The production of safe, wholesome food depends on food processing equipment that will deliver a product free of physical, chemical and microbiological adulterants. Listen to Jones’ thoughts on the important issue of the sanitary design of equipment and its role in the baking industry.
To register, contact ASB at www.asbe.org