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Food Safety Risks: Equipment Design in the Baking Industry

Monday, March 3 2:35 PM - 3:15 PM
Inspections/Regulations - Taking the Risk Out of Inspections

The implementation of the Global Food Safety Initiative (GFSI) requirements and passage of the FDA Food Safety Modernization Act (FSMA) will change how firms look at food production equipment when addressing these rapidly changing food safety requirements. Both GFSI and FSMA have focused on the responsibility for food manufacturers to demonstrate through product design and production practices the safety of each product they produce. Sanitary equipment design is a critical part of these requirements. It can also help to control recurring cleaning and maintenance costs that affect a firm's bottom line.

Learn how equipment design has contributed to food safety problems and the efforts by baking industry equipment manufacturers and others to prevent such issues through improvements in equipment design. Hear about the voluntary work being conducted with the ANSI Z50.2 standard for the baking industry. See how these changes will help bakers fulfill regulatory compliance and, perhaps more importantly, consumer expectations.

Participants will take away a new understanding of:

  • Changing requirements for equipment design
  • The value of hygienic equipment design in the production of a safe product withing a competitive market
  • Work that has been completed on the ASNI Z50.2 Sanitary Design of Baking Equipment

Presenter
Jennifer Frankenberg, SAGE Food Safety Consultants

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 | info@asbe.org
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