Director, Product Innovation CRB Omaha, NE, United States
Description: With the public's growing awareness of food allergies, there is a greater interest in allergen-free food products. This presents a challenge to bakeries producing both allergen-containing baked goods and those meant to be allergen-free. To meet consumer demands, a baking facility may find themselves challenged to bake traditional (wheat flour), paleo/low carb (nut flour) and gluten-free (casava flour) under one roof.
A bakery looking to build a new facility or to build new process lines in an existing plant to produce allergen-free products needs to consider robust design and construction strategies to prevent allergen contamination or cross-contamination from other existing products. This will protect customers as well as the company's reputation and bottom line.
In order to control allergens in food manufacturing, bakeries need to consider many aspects of the process during the design phase of a new construction or retrofit: - Material flow - Segregation of raw materials and process lines or areas - Air handling - Personnel movement, hygiene, and training - Equipment selection - Equipment and facility sanitation
Classroom Engagement: This educational presentation will pinpoint critical components in a manufacturer's facility design and operation to prevent cross-contamination and control allergens. Attendees will engage in Q&A and discuss real-world applications.
