The annual Sanitary Design Workshop took place on March 29 and 30 in Chicago, attracting participants from across the snack and bakery industries representing equipment companies, snack producers, bakeries and more. The workshop theme, “Equipment & Plant Design for Allergen & Pathogen Control in Low Moisture Foods,” explored a comprehensive set of sanitary design principles established to help snack producers and bakeries develop sanitation standard operating procedures (SSOPs) that position their businesses to meet and exceed regulatory standards, streamline sanitation operations and provide the safest-possible foods for public consumption. This included analysis of equipment design fundamentals integral to sanitary design.

Snack Food & Wholesale Bakery is the exclusive media sponsor of the Sanitary Design workshop, and it was also sponsored by AIB International. The workshop is presented by members of the Grocery Manufacturers Association (GMA) Sanitary Share Group and is supported by the American Bakers Association, AIB International, American Society of Baking, Biscuit & Cracker Manufacturers Association, Bakery Equipment Manufacturers and Allieds/BEMA, Food Processing Suppliers Association, National Confectioners Association, National Pasta Association and SNAC International (formerly the Snack Food Association).