Monday, 25 November 2019
5:45 pm to 7:45 pm
 
Hygienic design is promoted in food engineering textbooks and is widely found in requirements such as the ANZ Food Standards Code and customer standards.
It supports operational efficiency with lower changeover and cleaning downtime, minimises unbudgeted waste due to shortened shelf lives or contaminated production output, and helps assure food safety by minimising allergen, pest, pathogen and toxic chemical hazards.

Join us to briefly revisit the general principles and pick up practical process know-how to help you deliver more hygienic outcomes on your next project.

The seminar will cover the why and what of hygienic design principles; and project stage reviews (when, who, scope allocation, tools, and how).
This will be followed by a discussion around other elements to factor into your project plan, and also touch on further learning areas you can explore, including; The role of the user requirements specification/ the capex-opex dialogue, control of construction/installation, cleaning validation, and commercialisation control.
 

FIND OUT MORE & REGISTER HERE

 

Speaker:

Susan Ware
Susan is a professional Chemical Engineer, with deep Quality and Food Safety experience working within top tier multinational organisation teams to stabilise performance and achieve improvement. Susan has built specific expertise in Sanitation – covering allergen management, pest control, cleaning and sanitising, and hygienic design programs. She has a well-respected background in food safety and quality management auditing.

Building on her primary background in project and process/quality engineering, Susan has been involved in implementation planning and execution of global allergen policy, and improving operational effectiveness via application of hygienic design, pest control and cleaning/sanitation principles. She has led & supported hygienic design of projects and provided guidance to process plant design engineers to meet sector specific hygienic design outcomes.

Susan’s industry experience includes roles with Kraft / Mondelez, Dairy Food Safety Victoria, General Mills and Mars, covering a range of sectors including high risk foods such as dairy, egg, cold fill sensitive beverages, and ready to eat salads, as well as lower risk sectors including nuts, cocoa, chocolate, salad dressings, flavours and seasonings, biscuits & crackers, and gum & candy.

 

FIND OUT MORE & REGISTER HERE