Food industry has been significantly advancing the last decades in terms of monitoring and surveillance as well food safety standards and regulations. Food security, reduction of waste and carbon food print has been significantly targeted as areas that need improvement. This puts a lot of pressure to business owners ensuring that investment perform to their financial expectations while at the same time they remain compliant to their applied regulations. To this we already know that even a perfect food safety plan and Environmental Monitoring programs although they may ensure consumer safety they pose a significant operation cost due to poor Hygienic Engineering Design standards.

A key success factor to mitigate this is by streamlining the communication and delivery of knowledge and information needed between business owners in the supply chain of infrastructure and asset development lifecycle., is key to ensure equipment and facility development are build fit for purpose. 

Is this presentation we will be able to have a short look into the actual figures and practical quantifiable examples of how engineering specifications affect performance of operations.

The optimal selection of equipment needs to balance many factors, such as quality, performance, safety, cleanability, cost and sustainability. 

In this presentation, Jim and Dimitri will share approaches taken by one of the largest food manufacturing companies in the world.  This will cover topics such as processes, technical requirements, competencies and capabilities of those involved, as well as some of the challenges of managing this in a global manufacturing company. It will also cover how EHEDG guidelines are applied and the importance of collaboration between Original Equipment Manufacturers and end users in understanding and implementing user requirements.