Technical Food Safety Seminar Program

Join us in booth #321 for 15-minute presentations

Remco Products and Vikan are proud to present a Technical Food Safety Seminar Program at this year's IAFP convention. The speakers will discuss several timely sanitation and hygiene topics during their brief presentations and be available to answer questions from the audience. The schedule, speakers, and topics are listed below. We look forward to seeing you there.

For more information, contact Aaron Patch

Sunday - July 9, 2017
Monday - July 10, 2017
Tuesday - July 11, 2017

Dr. John Holah photo

Dr. John Holah

Technical Director, Holchem laboratories
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Principles of Hygienic Design

Hygienic design has three major functions in food hygiene. Firstly, and historically, it has been concerned with ensuring that all food product goes through the process at the same rate, or hygienic design maintains process flow. This is important to ensure that all food receives the same process and that there are no product hold-ups which can cause product organoleptic deterioration. Secondly, and of major concern, today, is the prevention of harbourage of hazards. Such hazards can be microbial, e.g. viruses, bacteria, and fungi which are very small, to larger particle sizes such as food debris (e.g. peanuts) which may be allergenic. Hygienic design may also confer brand protection issues, for example by if residues of one meat species are retained and can enter subsequent meat batches of a different meat species (e.g. pork in beef products). Finally, hygienic design can affect production efficiencies. Equipment and lines that are poorly designed may be more difficult to clean, which takes longer and is more expensive and also increases line downtime which thus reduces subsequent production times.

Edyta Margas photo

Edyta Margas

Corporate Technology, Bühler AG
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Hygienic Design of Food Processing Equipment

Currently, a number of hygienic design guidelines, which thoroughly describe hygienic design principles, exists. However, when it actually comes to designing or assessing the equipment, engineers struggle with questions such as: ‘Which hygienic design level is appropriate for my machine?’ ‘How to do a risk assessment?’ or ‘When, in a design process, to think about most appropriate cleaning method?’ The presentation will show 10 key steps to follow when designing, evaluating or purchasing equipment for processing low moisture foods.

Deb Smith photo

Deb Smith

Global Hygiene Specialist, Vikan A/S
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Hygienic Design of Food Industry Brushware

Thanks to the European Hygienic Engineering Design Group (EHEDG) and 3A many food manufacturers appreciate the benefits of using hygienically designed production equipment as it is quicker and easier to clean, and minimizes the risk of product cross-contamination by microbes, allergens, foreign bodies etc. This, in turn, maximizes food safety and quality, reduces the risk of expensive product rejection or recall, and minimizes food waste. However, when it comes to the cleaning equipment used in food production, very few tools are developed with good hygienic design in mind.

Both FSSC 22000 and BRCv7 Global food safety standards require cleaning equipment to be 'hygienically designed'. But what determines whether a piece of cleaning equipment is of hygienic design? and what can be done to ensure that hygienic design is incorporated into future food industry standard cleaning equipment?

Brushware Workshop

This workshop offers participants the opportunity to undertake their own investigation of different types of brushware with regard to hygienic design. Using their own knowledge and experience, together with the information provided in the preceding ‘Hygienic Design of Food Industry Brushware’ presentation, small groups of participants will inspect, comment on, and rate a number of different brushware options through comparison with a list of hygienic design principles.

Minimizing the Spread of Contamination

This presentation will discuss cleaning equipment as a potential source and vector of contamination and how this risk can be minimized through the correct selection, use and maintenance of cleaning equipment.

Metal Detectable Brush Bristles, Do They Work?

Foreign body contamination of foods can be a safety or quality issue, or both. Regardless, if a food is contaminated by a foreign body, the repercussions for the food business can be expensive and damaging.

Metal detection is a well-established and effective method of reducing the risk of metal fragments in commercial food products. Control of plastic foreign bodies is more difficult. One source of plastic foreign body contamination is food industry cleaning brushware, where the bristles can snap, be cut, or detach from the brush head and enter the food product. Recently, brushes with metal detectable plastic bristles have been marketed to the food industry as a way of controlling foreign bodies from this source, but do they work?

This presentation provides information that helps answer this question and thus inform food safety and quality risk assessments. The investigation focused on
- the detectability, durability, functionality and cleanability of metal detectable plastic brush bristles.

Based on the findings it is unlikely that metal detectable plastic bristles would be detectable in a food product. They may in fact increase the risk of bristle contamination of food, due to their reduced strength and elasticity, and a perception that any metal detectable bristles will be controlled via the metal detector. Metal detectable plastic bristled brushware were also more difficult to clean, probably due to their rough surface, therefore increasing the risk of cross-contamination, and offered no advantage over plastic bristled brushes with regard to cleaning efficacy.

Amit Kheradia photo

Amit Kheradia

Education & Technical Support Manager, Remco Products Corporation
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The recent FDA publication on the Final Rule for Preventive Controls for Human Food has necessitated the food industry to upgrade their food safety plan to include Hazard Analysis Risk Preventive Controls (HARPC). This transition shall be steps ahead of the conventional Hazard Analysis Critical Control Points (HACCP) plan as HARPC covers a wider array of food safety hazards besides just the biological, chemical and physical. In this short presentation, we are going to explore the salient differences between HARPC and HACCP, and how it should impact food safety compliance within the industry.

Food Safety Culture and Color-Coding

Food safety culture among employees is a pressing concern for the processing industry. With the recent surge in foodborne outbreaks and recalls and an increase in FSMA and other global food safety requirements (such as SQF ed. 8, BRC v.7, and others), there is a need to create a behavior-based food safety system that consistently delivers safe and wholesome food. The question is: How?

Stine Lønnerup Bislev photo

Stine Lønnerup Bislev

Hygiene and Compliance Manager, Vikan A/S
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Listeria and Food Safety

Listeria are a challenge in many types of food production. The bacteria are widespread in the environment from where they can cross-contaminate to the food supply and cause serious infection. This presentation focusses on the nature of Listeria, discusses the risk of poorly maintained cleaning tools as a source and vector of Listeria, provides some case studies where Listeria has been a challenge in the food industry, and describes how manual cleaning tools can aid in the control of Listeria in food production.

Duane Grassmann photo

Duane Grassmann

Market Hygienist, Nestlé USA & Canada
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Cleaning validations, what they are and what they aren’t.

Sanitation Standard Operating Procedures are critical to repeatable, predictable results.
How best to determine success criteria and qualitative/quantitative measures for success.

Bill Bremmer photo

Bill Bremer

Principal/Owner, Kestrel Management Services
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FSMA and Sanitary Transportation

The presentation will focus on contamination and cross contamination in food operations including:

  • Current situation – specific to food contact and plant issues and opportunities
  • Compliance and Certification requirements
  • Problems faced by food operations
  • Solutions to consider
  • Remco utensil and control solutions

Tom Kirby photo

Tom Kirby

Director of National Accounts, Accuform
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Trends in Safety, 5S Organization

Let Accuform’s Tom Kirby show you how 5S principles can be used to promote an organized visual workplace where standardized procedures improve productivity, quality, safety, and worker morale, while also increasing profitability and eliminating waste. From KPI Boards, to Shadow-Boards, to Store-Boards and beyond, this informative discussion will not only explain the core principles of 5S, but will also highlight ways you can begin implementing Lean Manufacturing Initiatives in your facility.