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DTSTART;TZID=America/New_York:20231117T100000
DTEND;TZID=America/New_York:20231117T120000
DTSTAMP:20230802T201200Z
CREATED:20230802T200530Z
LAST-MODIFIED:20230802T201200Z
UID:10000612-1700215200-1700222400@foodindustryexecutive.com
SUMMARY:3-A SSI Fall Webinar Series: Webinar #3
DESCRIPTION:Register for the webinar here \nFrom 3-A SSI: \n\nHygienic Design for Profitability and Sustainability \nRick Stokes\, Ecolab \nHow does smart hygienic design add up to a positive return on the investment? This will give you an expert view to quantify your return through water\, energy and comprehensive operating cost savings while enabling you to achieve both business and sustainability goals – without tradeoffs. \nProduct Recovery and Profitability \nNik Ocello\, Laufer Valve Tech \nProduct Recovery or ‘pigging’ systems have been in use since the early days of US oil exploration. The use of pigs has expanded in the proceeding century to include hygienic process plants. Pigging systems have multiple benefits\, both direct and secondary\, that touch on CIP systems\, waste\, yields\, product purity\, and environmental impact. With some limitations\, the benefits range broadly from cost reduction to revenue increase to lowered environmental impact. Product recovery/pigging systems should be part of every new plant and existing plants should be trying to retrofit to accommodate one. \nThe Options for Sanitation Automation Including CIP/COP \nRick Rector\, Vincit Group \nIn today’s complex and ever-changing marketplace\, uptime in manufacturing can be a make or break for processors\, especially when looking at slim margin products. From the process automation and engineering side the same slim margins exist along with the ever-shrinking experienced labor pool. This presentation will cover the basics of making the right choices in vendors\, how to ask the right questions and how to cross check that the work that is being completed matches the master scope of work and design criteria and that all of the project documentation is completed to the final ‘as built’ status prior to final close out. It is so easy for companies to ‘copy’ and ‘paste’ to save time but does that help or hinder you? \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/3-a-ssi-fall-webinar-series-webinar-3/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20231027T100000
DTEND;TZID=America/New_York:20231027T120000
DTSTAMP:20230802T195317Z
CREATED:20230802T195317Z
LAST-MODIFIED:20230802T195317Z
UID:10000611-1698400800-1698408000@foodindustryexecutive.com
SUMMARY:3-A SSI Fall Webinar Series: Webinar #2
DESCRIPTION:Register for the webinar here \nFrom 3-A SSI: \n\nDairy Equipment Fabrication Shortcomings & Challenges \nDan Erickson\, 3-A Certified Conformance Evaluator \nMr. Erickson has been traveling the world evaluating dairy equipment and dairy plant and packaging operations outside of the US for almost 20 years and will share his experience and the perspectives of specific dairy equipment hygienic design failures including the “whys”\, “hows” and lessons to be learned. \nHygienic Design’s Impact on the Dairy Processing Industry \nHelen Piotter\, Dairy Farmers of America \nDrawing upon years of experience as a state dairy farm and plant processing specialist and food safety and regulatory manager in the US dairy industry\, Ms. Piotter will share her experiences on specific processing equipment hygienic design failures\, its impact on dairy facility operations\, products and lessons learned including tips of what to look for when evaluating dairy processing equipment. \nHygienic Design Perspectives in the Meat Processing Industry \nDennis Glick\, 3-A Certified Conformance Evaluator \nMr. Glick will illustrate the key differences between hygienic design requirements for the dairy equipment inspection program and the USDA AMS meat equipment evaluation and certification program. In addition\, he will share specific experiences in evaluating meat equipment\, common shortcomings and why meat equipment meeting the USDA AMS “Guidelines for the Evaluation and Certification of the Sanitary Design and Fabrication of Meat and Poultry Processing Equipment – February 2009” still require periodic “deep cleaning”. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/3-a-ssi-fall-webinar-series-webinar-2/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230929T100000
DTEND;TZID=America/New_York:20230929T110000
DTSTAMP:20230802T194146Z
CREATED:20230802T194057Z
LAST-MODIFIED:20230802T194146Z
UID:10000610-1695981600-1695985200@foodindustryexecutive.com
SUMMARY:3-A SSI Fall Webinar Series: Webinar #1
DESCRIPTION:Register for the webinar here \nFrom 3-A SSI: \n\nHygienic by Design: Reducing Risk in Your Facility \nDr. Rolando Gonzalez\, The Acheson Group \nHygienic by design means designing or modifying facilities\, equipment\, and systems to minimize the risk of contamination in all phases of food production. It involves considering hygiene and sanitation at every stage of facility design\, construction\, and operation. This includes selecting materials\, equipment\, and surfaces that are easy to clean and maintain\, creating layouts that minimize cross-contamination\, and implementing effective cleaning and disinfection procedures. The goal is to create a hygienic environment that supports food safety and reduces the risk of foodborne illness. \nRegulatory Perspective on Verification Activities and Corrective Actions to Ensure the Effectiveness of Controls at Preventing Foodborne Illness \nBenjamin Warren\, Senior Adviser for Food Safety\, U.S. Food & Drug Administration \nIn general\, a facility that manufactures\, processes\, packs\, or holds food for consumption in the United States and must register with FDA is subject to the Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-Based Preventive Controls for Human Food rule (CGMP & PC rule). The CGMP & PC rule requires a facility to conduct a hazard analysis and establish preventive controls when there is a hazard identified that requires a preventive control for food safety. This presentation will review certain verification and corrective action practices and how they relate to selected recent food safety events\, such as recalls and/or foodborne illness outbreaks. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/3-a-ssi-fall-webinar-series-webinar-1/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221130T100000
DTEND;TZID=America/New_York:20221130T110000
DTSTAMP:20220829T184616Z
CREATED:20220829T184442Z
LAST-MODIFIED:20220829T184616Z
UID:10000534-1669802400-1669806000@foodindustryexecutive.com
SUMMARY:"Dry Cleaning for Hygienic Equipment" and "Allergen Control Strategies"
DESCRIPTION:Register for the webinar here \nFrom 3-A: \nDry Cleaning for Hygienic Equipment \nMonty Bohanan\, Leprino Foods \nFood 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. \nAllergen Control Strategies \nDr. Joe Baumert\, University of Nebraska \nFood 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. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/dry-cleaning-for-hygienic-equipment-and-allergen-control-strategies/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221026T100000
DTEND;TZID=America/New_York:20221026T104500
DTSTAMP:20220829T183639Z
CREATED:20220829T183639Z
LAST-MODIFIED:20220829T183639Z
UID:10000533-1666778400-1666781100@foodindustryexecutive.com
SUMMARY:"Plant Environmental Air Practices for Pathogen Control" and "Elastomer Materials Compatibility"
DESCRIPTION:Register for the webinar here \nFrom 3-A: \nPlant Environmental Air Practices for Pathogen Control \nRoger Porter and Tom DeBoom\, Mead & Hunt \nA purpose-built environment around a food processing production operation is critical for success. Pathogens\, contaminants\, and other problems may be introduced to the process if adequate attention or expertise is not applied to the building design.This presentation will provide some high-level design concepts behind good building and HVAC design as well as some best practices and emerging trends to provide process room environmental air conditions suitable for safe and effective food production. \nElastomer Materials Compatibility \nRick Stokes\, Ecolab \nThis session will explore the impacts of elastomer compatibility in sanitary design. Descriptions of common chemistries and the interactions with elastomers will be discussed. In addition\, resources used to predict compatibility with a variety of elastomers will be shared. Finally\, a discussion will be had on methods to analyze compatibility and the differences between these methods. Emphasis will be placed on selecting and maintaining elastomers to provide safe food throughout the useful life of equipment. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/plant-environmental-air-practices-for-pathogen-control-and-elastomer-materials-compatibility/
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220928T100000
DTEND;TZID=America/New_York:20220928T110000
DTSTAMP:20220829T182959Z
CREATED:20220829T182415Z
LAST-MODIFIED:20220829T182959Z
UID:10000532-1664359200-1664362800@foodindustryexecutive.com
SUMMARY:"Design to Clean: Creating a Hygiene Focused Culture" and "FSMA Update and The New Era of Smarter Food Safety"
DESCRIPTION:Register for the webinar here \nFrom 3-A: \nDesign to Clean: Creating a Hygiene Focused Culture \nDarin Zehr\, Commercial Food Sanitation. LLC \nCreating a hygiene-focused culture entails far more than establishing written procedures across every dimension of the organization. A culture of hygiene excellence means there is alignment of common values between all levels of executive management\, middle management and team leaders when it comes to food safety and hygiene. Having a strong hygiene culture is very important and a focus on design is a critical enabler. \nFSMA Update and The New Era of Smarter Food Safety \nBenjamin Warren\, Senior Science Advisor for Food Safety\, FDA \nThe Food Safety Modernization Act (FSMA)\, signed into law on January 4\, 2011\, made clear that it is not enough to just react to outbreaks…they must be prevented from happening in the first place.  While there is still work to be done\, FDA has finalized the seven foundational rules outlining the risk-based preventive measures that are required of those covered by FSMA who grow\, manufacture\, process\, pack\, store\, and transport domestic and imported foods. More recently\, FDA has announced the New Era of Smarter Food Safety blueprint that outlines a 10-yr roadmap for creating a more digital\, traceable\, and safer food system. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/design-to-clean-creating-a-hygiene-focused-culture/
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