NSF-GFTC's "Sanitary Design for Food Plants" Course takes place Nov. 27 in Guelph, Ontario, Canada.
Description: Meeting sanitary design specifications for equipment, materials and establishments is critical to HACCP and regulatory compliance. The facility and surroundings in which food processing and handling operations take place must be designed and constructed with sanitary design principles in mind, to ensure food safety and adequate sanitation programs. The objectives of sanitary design are to facilitate cleaning and maintenance of equipment, minimize harborages and eliminate entrance of pests and other sources of contamination.
Trainer: Diana Bennett, P. Eng.
Diana is a professional engineer with extensive and broad experience in the food and beverage industry including process and packaging equipment design, financial feasibility studies, equipment selection, procurement, contract management, project management, construction supervision, and commissioning.
Click here to learn more and to register.
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