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Hygienic by Design: Reducing Risk in Your Facility Dr. Rolando Gonzalez, The Acheson Group
Regulatory Perspective on Verification Activities and Corrective Actions to Ensure the Effectiveness of Controls art Preventing Foodborne Illness Benjamin Warren, FDA
Hygienic by design means designing or modifying facilities, equipment and systems to minimize the risk of contamination in all phases of food production.
Hygienic Design for Profitability and Sustainability - Rick Stokes, Ecolab
Product Recovery and Profitability - Nik Ocello, Laufer Valve Tech
The Options for Sanitation Automation Including CIP/COP - Rick Rector, Vincit Group
Engineering for Food Safety - Pablo Coronel, CRB
Webinar 1 features 2 presentations from the 3-A SSI Annual Meeting 2022. In the first section, Darin Zehr, Commercial Food Sanitation, will focus on different aspects of creating a hygiene focused culture in food processing facilities. In the second section, Benjamin Warren, Ph.D., FDA will cover important legal aspects: FSMA update and the concept of the New Era of Smarter Food Safety.
Webinar 2 features 2 presentations from the 3-A SSI Annual Meeting 2022. In the first section, Tom DeBoom & Roger Porter, Mead&Hunt, will provide in-depth analysis of the air practices for pathogen control in food processing facilities. In the second part, Rick Stokes, Ecolab will go over elastomer properties and things to keep in mind to ensure elastomer's compatibility with food processing and cleaning practices.
Webinar 3 features 2 presentations from the 3-A SSI Annual Meeting 2022. in the first part, Monty Bohanan, Leprino Foods, elaborates of limitations and possibilities of dry cleaning for hygienic equipment. In the second part, Joe Baumert, Ph.D., University of Nebraska - Lincoln focuses on various strategies to control allergens in food production.
Learn about the role of 3-A Sanitary Standards for verifying equipment in the inspection program for Grade A dairies under the Pasteurized Milk Ordinance and requirements of the Food Safety Modernization Act.
Belting is present in virtually all types of processing operations. Explore the essentials of hygienic engineering for your application, including cleaning, material selection, belt/component selection, conveyor deign and accessibility and total cost of ownership.
Pathogens such as Salmonella and Cronobacter are a major concern in the processing of dry dairy foods. How can hygienic zoning and GMPs help prevent cross-contamination?
Food equipment and facility design both have huge impacts on the production of safe, high quality food. How does all this work together in a food safety plan and meeting the objectives of a Preventive Controls Plan under the Food Safety Modernization Act?
