Sanitary Design Workshop preview: Controlling allergens and pathogens
The 2017 Sanitary Design Workshop will take place March 28–29 at The Warwick Allerton Hotel in Chicago. This annual course, “Equipment & Plant Design for Allergen & Pathogen Control in Low Moisture Foods,” is designed for engineers, sanitarians and plant managers from equipment manufacturers, bakers, pasta makers and snack food producers, as well as other low-moisture food producers.
Presenters for the 2017 Sanitary Design Workshop will include:
- Aleck Colby, Kellogg Co.
- R. Mark Davis, PepsiCo
- John Erickson, MOM Brands
- Gary G. Goessel, R.S., Kellogg Co.
- Duane Grassmann, Nestlé USA and Canada
- Ryan Hinnenkamp, General Mills
- Jan Innvaer, General Mills
- Greg Marconnet, Mead & Hunt
- Rocky Olmstead, Kofab
- Tom Scanlan, Indue Flooring
- Andy Sitzberger, Kollmorgen
- Warren E. Stone, MBA, Grocery Manufacturers Association
- Joe Stout, Commercial Food Sanitation
- Karl Thorson, General Mills
- Elena Vasseur, Mondelez International
These companies and more are collaborating to enhance food safety across the snack and bakery industry. During the Sanitary Design Workshop, presenters will lead attendees through the Grocery Manufacturers Association (GMA) “Principles of Design,” which targets the control of allergens and pathogens in low-moisture foods.
On Tuesday, March 28, breakfast will be available beginning at 7:00 a.m., with workshop sessions beginning at 8:00 a.m. and ending at 5:00 p.m. On Wednesday, March 29, breakfast will again be available beginning at 7:00 a.m. Wednesday’s sessions begin at 8:00 a.m. and conclude at 1:00 p.m. The complete Sanitary Design Workshop agenda is available at www.sanitarydesignworkshop.com.
Snack Food & Wholesale Bakery is the exclusive media partner of the Sanitary Design Workshop, and the event is supported by associations from across snack and bakery:
- 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
- SNAC International
Food-safety concerns from consumers and regulatory organizations are at an all-time high. If you plan, purchase or design equipment for a plant that produces low-moisture food products, then food safety is your responsibility. The Sanitary Design Workshop gathers proven resources from across the snack and bakery industry and passes this intelligence along to the food-safety leaders, engineers, plant managers and sanitarian leaders of tomorrow. This event offers a unique educational opportunity presented by industry experts who are “in the trenches”—proven leaders actively employed in processing facilities.
Attendees will come away with practical and proven approaches to cleaning, sanitary design, equipment layout and personnel requirements that utilize verifiable, economically sound and HACCP-supported processes. The workshop includes equipment-design demonstrations using photos and prototypes, and the introduction of a process for continuous improvement. Presentations will also include case studies reviewing applications in the field and discussion of what FSMA means for sanitary design.
For complete details, visit www.sanitarydesignworkshop.org.