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From 3-A:

Dry Cleaning for Hygienic Equipment

Monty Bohanan, Leprino Foods

Food safety from a microbiological perspective in dry dairy powder operations is dependent on minimizing water introduction into the environment and equipment – even during cleaning. Removing soils without the benefit of water nor wet chemistry presents efficacy and efficiency challenges. This is even more of a challenge for food safety from an allergen clean perspective. Sanitary Design can help ensure effective cleaning in dry clean only applications, especially if the design considers the limitations and objectives for cleaning without water. An understanding of why a “war on water” is critical to food safety in dry clean only applications will promote good sanitary design.

Allergen Control Strategies

Dr. Joe Baumert, University of Nebraska

Food allergens account for a significant proportion of recalled food products in the U.S. each year. Labeling/packaging errors and the unintended presence of allergen residues from cross-contact were mentioned in FSMA as two primary causes of food allergen related recalls. Development of an allergen control program which incorporates both cGMPs and preventive controls for food allergens is required per 21 CFR 117; however, regulatory guidance document for the industry on food allergen control is pending. This presentation will provide a high-level overview of allergen control considerations with an emphasis on operational controls and cleaning strategies.

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