Safe production of dried foods seminar
Date: 24 March 2017
Location: Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Email: [email protected]
Although traditionally thought of as stable from a microbiological point of view, dried foods can still be contaminated, and survival of organisms is possible, even in tough conditions. As such, their safety needs to be controlled as carefully as any ‘wet’ food or drink product. This means applying the full range of good manufacturing practice requirements during their production. It is important to understand not only the risks of microbial contamination and control methods, but also non–microbial issues such as allergens and foreign bodies.
This seminar will combine expectations and requirements from both consumers’ and producers’ points of view. It will focus on:
- Understanding of hazards in the dry food production environment •Requirements from accreditation bodies •Validation of food safety processes •Control methods •Best practices relating to compressed air •Lessons learned from product recalls
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Bruker BioSpin Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd