Food safety concerns from consumers and regulatory organizations have never been higher. If you plan, purchase or design equipment for a plant that produces low moisture food products, then food safety is your responsibility.
Leading food industry associations want to help your engineers, sanitarians and plant managers understand the proper equipment, plant and process design that is fundamental to food safety. Due to overwhelming response to earlier workshops, ABA, AIB, ASB, B&CMA, BEMA, FPSA, NCA, NPA and SFA have scheduled a sixth offering for their members - equipment manufacturers, bakers, pasta makers, & snack food producers - as well as other low moisture food producers.
The Bama Companies, Campbell’s, ConAgra Foods, General Mills, Heinz, Kellogg’s, Kraft, Land O’Lakes, Nestlé, PepsiCo, Rich Products, and Sara Lee - members of the Grocery Manufacturers Association Sanitation Share Group - are collaborating to enhance food safety. Representatives from these companies will lead you through GMA Principles of Design, which targets the control of allergens and pathogens in low moisture foods.
You 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.
The Value to Your Plant:
- An investment in engineers, sanitarians, and plant managers who will become your company’s leaders in sanitary design
- Improved quality of what you offer your customers
- Increased corporate knowledge of sanitary design
- An efficient sanitary design checklist developed by today’s leading food companies
Registration Deadline: March 7, 2013