The role of food equipment in food safety
By Canadian Packaging staff
Food Safety food safety Mettler-Toledo NSF International The Role of Food Equipment in Food SafetyNSF food safety event for all food manufacturers to be held January 26, 2017 in Brampton.
NSF International is holding a half-day seminar event to discuss The Role of Food Equipment in Food Safety January 26, 2017 at the Pearson Convention Centre in Brampton, Ont.
Food safety is at the forefront for all food manufacturers, with companies striving for best practices in all aspects including sourcing and maintaining food equipment.
This half-day event will explore the importance and general principles of food inspection equipment by examining current regulatory and third-party auditing programs with emphasis on the importance of prevention and detection of foreign material.
When:
January 26, 2017
Where:
Pearson Convention Centre, 2638 Steeles Ave. E., Brampton, ON
Free parking
Time:
8:00AM – 11:30AM
Price:
Member Price: FREE
Regular Price: $50
Schedule of Events:
8:00 – 8:55AM: Registration and Breakfast
8:55 – 9:00AM: Welcome Address – Moderator tbd
9:00 – 9:45: The Role of Food Equipment in Food Safety. Eliminating the potential risk of food contamination is at the forefront of every processing facility. Comprehensive HACCP plans with multiple checks and balances are developed, implemented and maintained to ensure a consistent food safety approach across the entire facility. How frequently is equipment design and equipment condition a part of the overall food safety strategy? In the commercial foodservice realm, this part is streamlined. Equipment is standard, built for manual cleaning with limited customizations and manufacturers can certify to NSF Standards to verify their hygienic design and show their equipment’s compliance. In a food processing facility, the scale is much larger, equipment is custom built to the space, for a specific type of food and typically intended to be cleaned in place or by wash down. Taking this into consideration, what are key elements of hygienic design that should be considered in processing equipment?
Orsi Dezsi, Business Unit Manager, Food Contact Materials, NSF International
9:45 – 10:30AM: Validation of Foreign Material Detection. Customer complaints and product recalls due to contamination from foreign material continue to be a common occurrence. There is no “silver bullet” when it comes to prevention and detection of foreign material. It is important to understand the various methods foreign material detection and the steps to take to design a validation plan. This presentation will provide information regarding various methods to control, detect and remove products that have been contaminated with foreign material and validation methods to meet the USFDA Preventive Controls Regulation’s requirements for validation of process preventive controls.
Robert Rogers, Senior Advisor for Food Safety & Regulations, Mettler Toledo
10:30 – 10:45AM: Coffee Refresh
10:45 – 11:30AM: Best Practices for a Supplier Approval Program for GFSI. The Foreign Supplier Verification Program Rule (FSVP) requires businesses that import food from foreign suppliers to assume more responsibility for the safety of the products they bring into the market. Customers and importers will be required to become their own risk managers and ensure that imported products comply with FDA standards for preventive controls. Gain insight into how GFSI supplier approval requirements align with the FSVP program. Discover best practices for developing a supplier risk assessment program that complies with GFSI. Take home ideas for developing your own risk-based supplier approval program.
Kimberly Onett, Technical Manager, Training Services, NSF International
11:30AM: Summary and Adjournment
To Register, click HERE.
Image purchased via www.thinkstock.com.
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