The sanitary design of ready-to-eat food processing plants is more vital today than ever. In fact, effective sanitary design and sanitation is the cornerstone of product quality.
You’ve heard about sanitary design – or hygienic design. But what does it mean exactly? And how can sanitary design improve your ready-to-eat food plant’s performance, and its bottom line?
In this webinar, experts from Birko, a provider of food safety solutions, will cover:
- The principles of sanitary design and why it’s critical to ready-to-eat food processing plants
- What a properly designed facility and equipment should look like
- Often overlooked areas prime for bacterial growth and transfer
- Examples the presenters have seen firsthand of the do’s and don’ts of sanitary design
- Ideas for retrofitting or upgrading sanitary design in your facility
Bob Ogren, VP Equipment, Birko Corporation
Bob Ogren has more than 22 years of experience in the food safety and food equipment industry. As the VP of Birko’s Equipment Division, he and his team are responsible for developing, servicing and supporting industry-leading equipment for the protein, further processing, produce and brewing industries. Under Bob’s leadership, the Equipment Division custom-builds Birko and Chad equipment to meet facilities’ food safety requirements and regularly consults companies on how to achieve optimal food safety while reducing costs.
Prior to Birko, Bob was the director of North and South American sales for System Cleaners A/S, a Danish-based manufacturer of automated food and beverage plant cleaning systems, and president of Specialty Food Equipment (SFE), an industrial food equipment distributor in the Midwest.
Bob holds a bachelor’s degree in English with an emphasis in economics from the University of Kansas.
Elis Owens, Ph.D., Director of Technical Services, Birko Corporation
Dr. Elis Owens leads Birko’s team of technical experts involved in R&D, quality assurance, regulatory compliance and customer education and support.
Elis is a sought-after speaker who’s been published in peer-reviewed journals and industry publications, and is a co-inventor on a number of Birko’s patent applications, including the Beefxide® and Chicxide® blends of lactic and citric acids.
He serves on several food safety committees and is a member of the International Association for Food Protection, the Master Brewers Association of the Americas and the American Society of Brewing Chemists.
Prior to Birko, he worked in the brewing industry in quality assurance and head brewer positions.
Elis earned his Ph.D. from Cardiff University in Wales, and conducted postdoctoral research at Michigan State University’s Center for Microbial Ecology. He has a diploma in brewing science from the American Brewers Guild and is a FSMA Preventive Controls Qualified Individual.
Who Should Attend?
- Food Safety
- Quality Assurance
Job titles include:
- Plant General Manager
- Brand Manager
- Plant Engineer
- Plant Operations Manager
- Plant Maintenance Supervisor
- Sanitation Lead
What You Will Learn
This webinar is a must-attend event for anyone involved in operating, planning, building and conducting cleaning and sanitation in a ready-to-eat food processing facility.
At Birko, we take food safety seriously. Nothing is more important to us than making sure the food chain is safe, secure and pathogen-free. For 65 years, we’ve delivered custom chemistry, equipment and technology to food and beverage companies, including Chad equipment for our protein harvest customers. Companies choose us – and stay with us – for a level of customer support that’s second to none. It’s all part of The Birko Advantage – integrated food safety solutions provided by highly trained and experienced professionals who bring it all together to be your partner in food safety. For more information, visit birkocorp.com.