In a webinar co-presented by Food Safety Magazine and the Innovation Center for U.S. Dairy (IC), real industry practitioners share best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter, using examples from the dairy industry.
From this webinar, attendees will learn:
- How a dry processing environment is different from other food processing environments.
- What programs must be in place to prevent contamination and ensure safe food processing in a dry plant.
- Best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.
Karen McCarty, Senior Director of Quality Assurance, Agropur and Innovation Center for U.S. Dairy (IC)
Karen McCarty is the Senior Director of Quality Assurance for Agropur U.S. Operations, where she leads a corporate team responsible for all aspects of food safety and quality in Agropur’s U.S. Cheese, Ingredient and Custom Solutions facilities. Prior to joining Agropur, Karen graduated with a B.S. degree in Bacteriology from the University of Wisconsin-Madison and has held positions with Deibel Laboratories and Davisco Foods International.
Montgomery (Monty) Bohanan, Corporate Manager of Sanitation, Leprino Foods and Innovation Center for U.S. Dairy (IC)
Monty Bohanan currently serves as Associate Director, Sanitation for Leprino Foods, where he drives continuous sanitation improvement efforts. He has more than 36 years of experience in the food industry, including 19+ years of direct food safety and cleaning and sanitation experience. His experience has been primarily in the dairy industry, but he has worked in fruit & juice processing, ready-to-eat, bakery, meat processing, and beverage plants. Monty has a B.S. degree in Chemical Engineering from the University of Missouri-Rolla. In his career, he has also held Production Management, Process Engineering, R&D Management, Quality Assurance Management, and Applications Engineering positions.
Tim Stubbs, Senior Vice President Food Safety & Product Research, Innovation Center for U.S. Dairy (IC)
As Vice President of Product Research and Food Safety, Tim leads the Innovation Center for U.S. Dairy Food Safety Committee, an active group of food safety expert volunteers from dairy processors and academia which shares best practices across companies, produces guidance documents, and runs training classes which have reached over 4,000 attendees. Tim also coordinates and funds Dairy Foods & Food Safety Research Projects at Universities. Tim has more than 30 years of food R&D experience in leadership roles at Kraft Foods, Sara Lee, Hillshire Brands and the Innovation Center. He has a broad background in food science and engineering, new product innovation, process research, and food safety across a wide variety of products including cheese, milk, sauces and dressings, chilled foods, pasta, ready-to-eat meals, bakery products, and processed meats. Tim is on the board of directors for the Chicagoland Food Science Foundation, the Chicagoland Food and Beverage Network, the editorial board of Food Safety Magazine, is a Certified Food Scientist (CFS), and holds several food processing patents.
Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine