Sanitary Design for Food Plants
(Course is full. Contact Caroline Wiley to be placed on wait list T: 204-982-6372 ext. 101)
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
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:
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:
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 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
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Member rate for 1 person: $275.00 +GST
Member rate for 2 or more: $200.00 +GST Non-member rate: $385.00 +GST |