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 Sanitary Design for Food Plants
(Course is full. Contact Caroline Wiley to be placed on wait list  T: 204-982-6372 ext. 101)

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When:  Wednesday, September 12, 2018   8:30-4:30
Where: Holiday Inn Winnipeg South, 1330 Pembina Hwy. R3T 2B4
Presented by: Diana Bennett, NSF Guelph
Meeting sanitary design specifications for equipment, materials and establishments is critical to HACCP and regulatory compliance.
The facility and surroundings in which food processing and handling operations take place must be designed and constructed with sanitary design principles in mind to ensure food safety and adequate sanitation programs.

At the end of the session, you will be able to:
  • Discuss sanitary design principles, regulatory requirements and industry standards
  • Describe elements of sanitary design requirements for sites, buildings, layouts, structure (ceilings, walls, floors, and construction), equipment and equipment supports, utensils and tools.
  • Describe elements of sanitary design requirements for coatings, windows, doors and building utilities.
  • Select materials and equipment with sanitary design in mind.
  • Include sanitary design principles as an element of root cause analysis to troubleshoot sanitation issues.
  • Recognize the application of sanitary design principles for production, engineering, maintenance, quality and sanitation personnel.
Diana Bennett (PEng.)
Diana has over 20 years of extensive experience in the food, chemical, and manufacturing industries including process and packaging line design, financial feasibility studies, equipment selection, procurement, contract management, project management, document control, cost control, construction site supervision and start-up.
Diana followed her passion for sanitary engineering design in the food and beverage industry by pursuing a bachelor degree in chemical engineering followed by a master’s degree in food engineering. Today, she is an active member of the International Associations for Food Protection. She is also involved with NSF International (National Sanitation Foundation), where she provides training courses for her peers in the industry and shares her knowledge of sanitary design for food manufacturing facilities.
Her food and beverage industry specialties include:
  • Cereal processes
  • Dairy processes
  • Packaging technology
  • Thermal processes (pasteurization, drying, evaporation, heat exchangers)
  • Process optimization and design
  • Energy audits
  • Construction law and safety
  • GMP standards of construction and design of food and beverage equipment and facilities
Diana is a Member of Professional Engineers of Ontario and International Association for Food Protection.


Member rate for 1 person: $275.00 +GST
  Member rate for 2 or more: $200.00 +GST

Non-member rate: $385.00 +GST
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    Notes

    Registrants should arrive at least 10 minutes prior to the start of the session.

    Continental Breakfast and lunch will be provided.  If any registrants have allergies or other dietary restrictions, please let us know.
     
    Please call us as soon as possible for cancellations or substitutions. Cancellations within 24 hours of the session will be charged a fee of $25 per day per person. Cancellations without notice may be charged the full fee.

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For more information, please contact
Linda MacDiarmid

204-982-6372 ext 104
training@foodbeveragemb.ca
Food & Beverage Manitoba    12-59 Scurfield Blvd, Winnipeg  MB     204-982-6372
foodbeveragemb.ca