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. This sold-out workshop provides an approach to food safety that is unique and based on the belief that food safety starts with sanitary equipment and plant design.
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.