Sanitation best practices workshop planned

by Keith Nunes
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MANHATTAN , KAS. — The Equipment & Plant Design Workshop for Allergen/Pathogen Control will be held Feb. 9-10, 2010, in Chicago. The event is being supported by eight industry trade associations, including the American Bakers Association, AIB International, the American Society of Baking, the Baking Equipment Manufacturing Association, the Biscuit and Crackers Manufacturers Association, the Food Processing Suppliers Association, the National Pasta Association and the Snack Food Association.

“It is critically important for the industry to ensure consumer confidence in our products,” said Robb MacKie, president and chief executive officer of the A.B.A. “With Congress and F.D.A. pursuing legislative and regulatory fixes to the nation’s food safety regime, it is imperative for the food industry to proactively develop strategies or face onerous governmental solutions.”

Session leaders will include sanitation and food safety experts from the Bama Companies, Cadbury P.L.C., Campbell Soup Co., ConAgra Foods, Inc., General Mills, Inc., H.J. Heinz Co., Kellogg Co., Kraft Foods Inc., Land O’Lakes Inc., the Quaker Oats Co. and Frito-Lay divisions of PepsiCo, Inc., Nestlé S.A., and Sara Lee Corp. The presenters will be sharing their experiences on key issues such as the introduction to HACCP-based controls for pathogens and allergens, sanitary equipment and facility design in construction, risk-based equipment and facility design, and cleaning procedures and validation.

“Food safety is not a competitive advantage issue,” said Jim Munyon, president of AIB International. “A single food safety incident taints whole industry segments regardless of an individual company's exposure.”

The workshop sessions are targeted for sanitation engineers and design engineers for food manufacturers and their supplier partners. Interested participants may register at or find more information on each of the sponsoring organizations’ web sites. Registration opens Nov. 4, 2009.


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