Expanding Horizons in Hygienic Design 3-A SSI 2013 Education Program* Tuesday, May 21, 2013

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5 Νοε 2013 (πριν από 3 χρόνια και 7 μήνες)

65 εμφανίσεις

Expanding Horizons in Hygienic Design

3
-
A SSI 2013 Education Program*

Tuesday, May 21, 2013


8:00


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9㨲0


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The 3
-
A Advantage in Preventive Controls

New preventive controls rules impementing the
Food Safety Modernization Act focus on the
hygienic design of food procesing equipment
and oversight. How does 3
-
A design
criteria
and sanitary standards oversight benefit
processors and consumers?



Allen Sayler, Managing Partner, Center
for Food Safety & Regulatory Solutions


10:15


10㨵0 a⹭.



Raising the Bar: Hygienic Equipment Design
in the Baking Industry

A case
study from the baking industry on the
evolving baking industry equipment standards
and a new approach to conformance oversight.



Jennifer Frankenberg, SAGE Food
Safety Consultants

10:50


11㨲0 a⹭.

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11:20


12㨰0 p⹭.



The True Cost of Hygienic
Design

Hygienic equipment design clearly benefits
consumers. This presentation will assess the
full range of measurable costs and benefits of
hygienic equipment design.



Rolando Gonzalez, Vice President of
Food Safety, Bühler Inc.



12:00


12㨳0 p⹭.



The True Cost of Sanitary Design: EHEDG
Perspective

A‘Real world’ data on production costs from
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Knuth Lorenzen, President, European
Hygienic Equipment Design Group
(EH
EDG)

12:30


1:30⁰⹭⸠

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1㨳0


1㨴R⁰.m.


Plant Automation and the New Challenges
for 3
-
A Design

How and where does 3
-
A criteria for design fit
in increasingly large and complex automated
food processing systems? An overview of the
scope of new 3
-
A sanitary design criteria in
development for robots employed in the food
processing environment.



Lyle

Clem, Chair, 3
-
A Steering
Committee



1:45


2㨳0⁰.m.


Robotics in the Food Processing Industry
and Hygienic Design

An introduction to the robotics industry: What is
robotics? Why use robotics? What is the
business case and how does the industry work?
What applications are pertinent to the food
processing industry, such as, meat, cheese and
dairy?



Bob Rochelle, Staubli Corp.


2:30


3㨰0⁰.m.


Design Challenges for Automation

An examination of some of the challenges
faced by technology suppliers in
the sanitary
design of equipment for applications in the food
processing environment.




Andy Hansbrough, Kollmorgen






3:00


3:30 p.m.


Break


3:30


4:00 p.m.


Customer Expectations: Productivity and
Hygienic Design

The insights of an experienced
systems
integrator on the instructive lessons for
customers and automation technology
providers. What are the key lessons learned
from helping customers achieve high production
efficiency while maintaining hygienic design,
both in the planning of a projec
t and in the
ongoing company training and support?



Don Wickstrum, Quest Industrial


4:00


4:30 p.m.



Stainless Steel Motors

A look at stainless steel electric motor design
for food, pharm and biotech industries. The
design virtually eliminates all of

the unsanitary
contaminant entrapment areas found under the
electric motors fan shroud, and the optional
spray endbell provides for CIP. Design features
enhance food safety and significantly reduce
the risk of contamination for a cleaner and more
sanitar
y processing environment.



John Oleson, Stainless Motors


4: 30 p.m.



Closing Remarks


Program Chair, Larry Hanson

4:45 p.m.

Adjournment


* Program descriptions and times subject to change.