Cleaning and Sanitation

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More companies across the food industry have been transitioning to software systems versus paper to manage sanitation scheduling, processes and documentation. This allows them to integrate with sanitation standard operating procedures (SSOPs) and also help improve food safety. They can also help better coordinate regular facility maintenance tasks.

We recently held the annual Sanitary Design Workshop in Chicago, and this important food safety training event continues to get better every year (Snack Food & Wholesale Bakery is the exclusive media sponsor of the event).

Sanitary equipment design is essential to ensuring food safety in the snack and bakery industry. To that end, the Baking Industry Sanitation Standards Committee (BISSC) has established standards and guidelines for the design and operation of equipment.

Personnel training is one of the cornerstones of the Food Safety Modernization Act (FSMA). Under the Preventive Controls rules, employee training is now mandatory for both human food and animal food manufacturers.

Leaders from top snack and bakery companies like Kellogg Co., PepsiCo, General Mills and Nestlé will illustrate cutting-edge best practices related to sanitary design.