Now more than ever, it’s important to find the right equipment, plant and process design that’s fundamental to food safety. Don’t miss the fifth workshop on sanitary equipment design for allergen/pathogen control, to be held March 20-21, at the Allerton Hotel in Chicago.


The American Bakers Association (ABA), Washington, the American Institute of Baking International (AIB), Manhattan, Kan., and other top food industry associations, is presenting a sanitary design workshop specifically for members.

The Bama Companies, Cadbury, Campbell's, ConAgra Foods, General Mills, Heinz, Kellogg's, Kraft, Land O'Lakes and more, as well as members of the Grocery Manufacturers Association Sanitation Committee, are collaborating to enhance food safety. At the workshop, representatives from these companies will provide practical, proven approaches to cleaning, sanitary design, equipment layout, and personnel requirements that utilize verifiable, economically sound, and Hazard Analysis Critical Control Point (HACCP)-supported processes. The workshop includes equipment design demonstrations using photos and prototypes, the introduction of a process for continuous improvement, and discussion of the Food Safety and Modernization Act (FSMA).

The benefits for your plant include:
•    An investment in engineers, sanitarians, and plant managers who will become your company's leaders in sanitary design
•    Improved quality
    Increased corporate knowledge of sanitary design
•    An efficient sanitary design checklist developed by today's leading food companies

For more information, contact Rosalie Wagner at AIB International at rwagner@aibonline.org or call 800-242-2534. For hotel reservations, visit www.theallertonhotel.com or phone 414-481-8000 (or toll-free at 800-996-3426).