Many snack and bakery companies continue to work toward compliance with directives outlined in the Food Safety Modernization Act, from minor procedural tweaks to major shifts in the standard operating procedures.
The theme of this year’s Sanitary Design Workshop is “Equipment and Plant Design for Allergen/Pathogen Control in Low-Moisture Foods,” and the event will be held March 29–30 at The Warwick Allerton Hotel in Chicago.
New metal detection and X-ray equipment helps bakers and snack manufacturers ensure their products are safe along all stages of the production process.