When: Thursday, February 22, 2018
Where: CBT Cincinnati
Join us for a half-day informative session focused on leveraging hygienic design in your food and beverage plant. With the latest innovations and solutions, we will inform you on how to improve cleaning effectiveness, sanitation efficiency, and reduce process risk. Industry experts will be highlighting new food industry products, reviewing the most current standards and regulations, educating you on keepin your plants run time up, and discussing next-step training opportunities.
Commercial Food Sanitation, Intralox
Felix Dietz, the Senior Food Safety Specialist from Commercial Food Sanitation will speak about the pragmatic approaches to hygienic design. Industry expert and Intralox Channel Manager, Dana Emberland, will be highlighting new food industry products and explaining how to optimize plant productivity and food safety by using tensionless belt systems.
Felix is Senior Food Safety Specialist for the meat, poultry, and seafood industry. During the course of his career, Felix has specialized in managing and developing sanitation programs in various USDA plants and within USDA-regulated restaurant commissary operations. He has worked as a Corporate Sanitation Specialist and as an Associate Principle of Product Protection, Sanitation, and Hygienic Design. In these roles, he supported a variety of food-processing facilities, including meat, cheese, and biscuit plants.
Felix has gained significant experience on OEE improvement to increase sanitation effectiveness and efficiency. This approach has enabled plants to improve productivity and sustainability while developing, implementing, and supporting a large variety of sanitation and food safety programs.
Industry Account Manager - Food and Beverage, Baldor Dodge
Mark Gmitro is the Industry Account Manager for Food, Beverage & Pharmaceutical for Baldor Electric Company. in this role he uses his hands-on-application expertise to support his responsibility for development of key food accounts in the meat and poultry processing segment. Mark has more than 26 years of experience in product and application engineering, particularly with variable speed drives, PLCs, motors and mechanical power transmission products. Mark has a Bachelor of Science degree in Electrical and Electronics Engineering from University of Illinois at Urbana-Champaign.
Mark will discuss the steps to consider to make a product food safe, changes that are taking place now in food and beverage, and what the future holds for the industry. Mark will also provide an overview of NSF International certifications and zone ratings.
Consultant for the Food and Drug Administration
Craig has been an automation expert for more than two decades, specializing in the food, dairy, and beverage industries. He works nationally and internationally, applying his skills as a tech expert to create computer programming for food processing and automation. He has consulted and designed systems for many of the globe's largest manufacturers.
Since 1977, this industry leader has maintained the unique position of working directly with the FDA, constructing the framework for the agency's regulatory standards. In Craig's pursuit of best guidance practices for the Food Safety Modernization Act (FSMA), he wrote and developed standards documentation in the European Union, Oceana, and Asia.
Possessing a particular passion for public engagement, Craig speaks regularly throughout North America about food production automation, batching, information systems, and regulatory compliance. Teaching is another passion of his, and he can be found lecturing regulatory staff in all 50 states and Puerto Rico. Craig also teaches on the interpretation and compliance evaluation of pasteurization, electronic compliance reporting, traceability, and other FSMA matters.