As knowledge on food safety and foreign material control advances, so have the principles of equipment design. An industry working group of sanitation, design, and engineering experts have been working on updated guidance for the industry, which addresses all aspects of food safety, including sanitary design and foreign material control.
This webinar will provide an introduction to some of the most critical components of the new principles, including examples of how some equipment has been designed to meet certain aspects. We will also cover compatible materials, accessibility for sanitation, operational performance, and maintenance enclosures.
Whether from a meat processor, equipment manufacturer, or sanitation provider, anyone with a role in food safety, sanitation, or maintenance will benefit from the information being shared.
This event is complimentary thanks to the generous support of Handtmann.
The meat industry is uniting for the future by committing to the Protein PACT, which provides robust metrics for continuous improvement in food safety, among other operational areas.