MC Operations, 10 October 2014

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Target group

Production managers, Operations managers, Process technologists, Heads of maintenance, QESH managers, QA&QC managers and Engineers in the international food ingredients industry.

Programme

(also available in PDF-format IFFI_Masterclass_Operations_brochure_10Oct2014)
The module is divided in three sessions that deal with different aspects of food safety in a business-to-business environment. Participants share and develop strategic insights with regard to Hygienic Design, Hygienic Maintenance and Hygienic Inspection.

Topics Operations module

HYGIENIC DESIGN

How to design a production facility meeting future levels of food safety requirements?
Special focus on:
* What will be critical points of contamination in the food production process?
* How to meet future food safety requirements with todays technologies?
* What are the do’s and don’ts when designing a contamination proof facility?

HYGIENIC MAINTENANCE

How to operate a production facility maintaining low levels of food contamination?
Special focus on:
* How to maintain a low level of food contamination in a continuously operating production line?
* What are the hazard critical control points in your production facility?
* How to deal with the increase in inspections by customers and public authorities?

HYGIENIC INSPECTION

How do industry and legal standards meet, now and in the future?
Special focus on: 
* How to ensure food safety requirements at product and plant level?
* Where does the responsibility of an ingredient producer start and end?
* In what way can public authority and private industry partner to achieve common goals?

tuin_en_werkomgeving_small 10 October 2014

09.00 hrs Words of welcome – Halbe Vogel, IFFI
09.15 hrs Session 1 Hygienic Design – Wouter Burggraaf, Burggraaf & Partners
11.00 hrs Break
11.15 hrs Session 2 – Hygienic Maintenance – Peter Vermeer, Stegeman
13.00 hrs Lunch
14.00 hrs Session 3 – Hygienic Inspection – Hans Beuger, NVWA
16.00 hrs Wrap-up – Halbe Vogel, IFFI
16.30 hrs Closing and drinks

Location

Hidden among the royal woods of the Lage Vuursche, at 15 kilometres of Utrecht and 35 kilometres from Amsterdam, lies Hotel Ernst Sillem Hoeve. This hotel is a former coach house dating from 1880, and it combines past grandeur with modern facilities.
Ernst Sillem Hoeve, Soestdijkerweg 10b, 3734 MH Den Dolder, Tel. 035 666 85 41
Route Ernst Sillem Hoeve

The IFFI Masterclass module includes lunch and refreshments and excludes accommodation
(€ 90,- including breakfast). Participation costs for non-members are € 550,-, excluding
VAT. Participation costs for IFFI colleagues are covered by the membership fee. Reservations
cancelled less than 48 hours from the check-in time (12.30 hrs) will be charged 100%.

Trainers/guestspeakers

Wouter Burggraaf, Consultant and trainer on Hygienic Design at Burggraaf & Partners
Peter Vermeer, Manager Quality and Technology at Stegeman/Campofrio Food Group
Hans Beuger, Programme Manager at the Netherlands Food and Consumer Product Safety Authority

Registration members Registration non-members

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