Determining ROI for Hygienic Design Upgrades: Balancing GMP Compliance and Budget

Navigating the balance between regulatory compliance and budget constraints is essential when considering upgrades to hygienic designs in food and beverage facilities. Overlooking deficiencies in sanitary design due to cost concerns can result in far more significant issues down the line, such as product recalls and even plant closures.

In this webinar, the expert speakers will explore how good manufacturing practice (GMP) regulations impact various design elements in a food plant and help identify cost-effective upgrades for facilities. Although not every company can afford top-tier designs, it is crucial to make informed choices that enhance food safety and operational efficiency.

The speakers will discuss how to select appropriate upgrades and build a compelling business case that demonstrates return on investment (ROI) for management approval. By the end of the session, attendees will be equipped to confidently recommend hygienic design upgrades that not only comply with regulations but also deliver long-term value for organizations.

Register for this webinar to understand how to navigate GMP compliance, budget constraints and building a strong business case for hygienic design upgrades for food manufacturing plants.

Speaker

Kara Scherer, PCQI, Head of Food Safety, Dennis Group

Kara Scherer is the Head of Food Safety at Dennis Group, the largest global food and beverage design firm. With a BS in Microbiology and a minor in Biochemistry & Molecular Biology from Pennsylvania State University, Kara brings a strong scientific background to her role.

At Dennis Group, she oversees regulatory support and ensures sanitary design compliance across various design-build projects, adhering to state, federal and international food safety regulations. Her expertise extends to providing specialized services such as FSPCA certificate trainings for Food Safety and Defense Plans.

Prior to joining Dennis Group, Kara held key Quality Assurance roles in fluid milk, ice cream and fresh bakery manufacturing, where she successfully implemented innovative, cost-effective food safety programs and guided plants through numerous audits. Kara’s work has supported many major global food manufacturing brands.

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