Clean Air -The Vital Ingredient to Food and Beverage Manufacturing

Supported by:

14 March 2018

About this webinar

Air is the only ingredient that is involved in every aspect of Food and Beverage Manufacturing. Air comes into contact with your product from storage of Raw Material up until, and including packaging. During this webinar, Camfil discusses:

1)     Regulations regarding Air Quality within Food and Beverage Facilities

2)     How to protect against Cross Contamination

3)     How Clean Air can improve Product Shelf life

4)     Importance of clean air in protecting your employees

Keynote speakers

Patrik Jansson, Global Product Manager, Camfil

Patrik specialises in identifying and reducing internal contaminants within Food and Beverage manufacturing plants. Working with world leading producers has allowed Patrik to gain valuable knowledge of Air Quality requirements within these facilities.

Ross Dumigan, Food and Beverage Segment Manager, Camfil

Ross has worked with Camfil for over 15 years. This experience allows Ross to understand the clean air requirements in F&B facilities. Ross engages and lobbies with standard committees to ensure air quality standards are improved globally.

Kassy Marsh, Director of Techni-K Consulting

Since starting her own training and consultancy business; Techni-K, in 2012, Kassy has become well regarded in the field of food safety risk assessment and specialises in the GFSI recognised standards. Kassy is also the author of ‘Combine Your HACCP & HARPC Plan, step-by-step’ and the co-author of ‘Assessing Threat Vulnerability for Food Defence’ and ‘Assessing Error Vulnerability for Food Integrity’.


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2 responses to “Clean Air -The Vital Ingredient to Food and Beverage Manufacturing”

  1. I like to confirm for the WEBINAR “Clean Air – The Vital Ingredient for F&B Manufacturing” on 14/03 at 16h.

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