Food Protection Trends - May 2009 - 306

IAFP 2009 Workshops WORKSHOP 1 your Toolkit for Cleaning by Design…What Can Go Right Friday and Saturday July 10–11 8:00 a.m. – 5:00 p.m. WORKSHOP 2 Microbiological Sampling and Testing in Food in Food Safety Management Saturday July 11 8:00 a.m. – 5:00 p.m. WORKSHOP 3 Beyond Food Safety Management – How to Create a Food Safety Culture Saturday July 11 8:00 a.m. – 5:00 p.m. REGISTRATION – (Payment must be received by June 26, 2009 to avoid late registration rates). Cancellations received by June 26 will be refunded, less a $50.00 administrative fee. No refunds will be made after this date. Early Rate Member Non-Member $675.00 $775.00 Late Rate $750.00 $850.00 Member Non-Member Early Rate $380.00 $480.00 Late Rate $455.00 $555.00 Member Non-Member Early Rate $345.00 $445.00 Late Rate $420.00 $520.00 Student rates available, contact Julie at jcattanach@foodprotection.org for more information. Workshop 1 – your Toolkit for Cleaning by Design…What Can Go Right — Friday and Saturday, July 10–11 The concept of sanitary design has long been recognized by the food industry as an integral part of developing, implementing and maintaining a successful food safety program. Hygienic design considerations play a vital role in food safety management, as processors face potential economic challenges resulting from loss of product through spoilage, food safety concerns and loss of market confidence. Investigations involving product contamination by spoilage organisms or pathogenic bacteria however, have shown that faulty equipment design and use of incompatible construction materials can lead to ineffective cleaning and sanitation, and create conditions that will allow microbial growth to occur, resulting in product contamination. Although cleanability of the equipment is a major criterion in the prequalification stage prior to purchase of new equipment; consideration for addressing hygienic design during installation and its integration with auxiliary systems in food production areas could be overlooked. Furthermore, although the application of sanitary design principles is widely embraced by the food industry in new equipment acquisitions and in the construction of food plant and retail establishments, upgrading an existing plant/equipment design to meet hygienic requirements can be prohibitively expensive. Understanding the concept of sanitary design when modifying existing plant equipment can prevent or minimize the risk of microbial contamination resulting from the development of harborage areas or niches. Whether building a new facility, remodeling an existing food plant and retail establishment, purchasing new equipment, or simply repairing existing structures or equipment, participants will receive practical information from experts in meat, liquid, dry and retail food processes in designing cleaning and sanitation programs that can be implemented to advance food safety and quality. Attendees will gain practical and theoretical understanding of hygienic design and be able to identify non-hygienic features, improve equipment designs and make better informed decisions about equipment purchases and/or modifications. Topics: • • • • • Hygienic design standards in the US Hygienic design standards in European countries (EHEDG) and equipment validation to meet US requirements Challenges and improvement opportunities in the cleaning and sanitation of existing and retrofitted equipment in various industries: case studies Validation of cleaning and sanitation processes: What works and how effective it is Considerations for equipment qualification and redesign Instructors: John N. Butts, Land O’Frost, Lansing, IL, USA Don Graham, Graham Sanitary Design Consulting, Ltd., Jackson, MI, USA Debra Henyon, Elopak, Inc., New Hudson, MI, USA John T. Holah, Campden & Chorleywood Food Research Association, Gloucestershire, UK Jeffrey L. Kornacki, Kornacki Microbiology Solutions, Inc., McFarland, WI, USA Todd Rossow, Publix Super Markets, Inc., Lakeland, FL, USA Tracie G. Sheehan, Sara Lee Corporation, Downers Grove, IL, USA Purnendu C. Vasavada, University of Wisconsin-River Falls, River Falls, WI, USA John Weisgerber, Weisgerber Consulting LLC, Downers Grove, IL, USA Intended AudIence Engineers working in equipment design, processors specifying or purchasing new equipment, technical sales people, new project managers and plant quality assurance/food safety managers. Manufacturers, fabricators and engineers of food plant and retail equipment. Food safety professionals involved in the design, implementation and validation of food safety systems. Organizers: Rocelle Clavero, Sara Lee Corporation, Downers Grove, IL, USA Yale Lary, Sysco Corporation, Houston, TX, USA 306 FOOD PROTECTION TRENDS | MAY 2009

Food Protection Trends - May 2009

Table of Contents for the Digital Edition of Food Protection Trends - May 2009