10:00am | Continuous Improvement of Operation & Profit Margin
Felix Amiri, Technical Director, AFISS
This discussion of continuous improvement of an operation and its profit margin starts with an explanation of what is meant by continuous improvement. We will explore two of the common representations of the driving wheels with a quick look at the beneficiaries (who benefits), and some likely distractors or disruptors of the process. The discussion will also examine the correct motivators with the practical aspects of who, what, where, and how.
10:45am | Key Considerations for New Equipment Adoption in Meat Plants
Kale Cowper, Project Manager, and Ryan Winkworth, Process Improvement Specialist, Mallot Creek Group Inc.
Meat processing equipment, as a reality of its working environment, is subject to regular sanitary washdowns and regulatory reviews. This presentation will explore key considerations that all meat plant owners should review before introducing a new piece of equipment into their facility. Beyond food safety requirements, world class manufacturers hold a high standard of equipment qualification and procurement protocol – let’s learn what they do to stay competitive!
1:00pm | Cross-Contamination and Ways to Minimize Risks
Eric Perez, Director of Business Development, Remco
Minimizing the Risk of Cross-Contamination – The risks of microbial or allergen cross-contamination are present from farm to fork and require prevention and control throughout the food chain. Developing a color-coded sanitation tool program is one effective strategy for minimizing cross-contamination risks. Color coding can strengthen food safety programs because it is an easily understood method for segmenting risks and processes. In this presentation, we will discuss color coding, the importance of hygienic design, and the benefits of a good, color-coded tool program.