This webinar provides an overview of why sanitary design is important, how sanitary design is a cost-effective business strategy for food processing companies, the key principles of sanitary design explained, and what every food company should do regarding sanitary design to stay competitive.
August 24th, 2023
11:00 AM - 12:00 PM PST / 2:00 PM - 3:00 PM EST
1. Why Sanitary Design is Important:
Reduces Food Safety & Quality Risks – Microbiological Contamination – Allergen Cross-Contact – Pest & Rodent Infestation, and
Reduced Operating Costs
2. Cost-Effective Sanitary Design
Capital Dollars and Sanitary Design
Sanitary Design and Return on Investment, ROI
3. Key Principles of Sanitary Design
Principles that Provide Critical Value to the Food Processing Facility and the Organization
4. Next Steps to Competitive Advantage?
How to Build a Competitive Advantage with Sanitary Design
1 hour with Q&A to follow
Vice President, Technical Services IEH Laboratories & Consulting Group
Meet the Instructor
Randy Porter joined IEH in 2019 as Vice President of Technical Services after working for food processing companies such as Campbell Soup, Post Holdings, ConAgra Brands, Kraft/Nabisco and Dannon over his career. Mr. Porter has a wealth of expertise in Operations, Engineering and Hygienic Design, Sanitation, Quality and Food Safety, both in plant and corporate environments. He has been in charge of domestic and international food processing facilities across multiple food categories, including dairy, bakery, meat, edible oils, eggs, snacks, agricultural, flour, frozen meals, chocolate confectionary, powdered beverages, fruit juice and more. Most recently, Mr. Porter has held leadership roles as Senior Director of Food Safety, Hygienic Design & Sanitation at ConAgra Brands, Vice President of Quality & Product Safety at Post Holdings, Director of North America Quality at Campbell Soup and Senior Director of Food Safety at The Acheson Group. Mr. Porter has authored and published multiple articles on Hygienic Design and has trained and presented at numerous food industry events and seminars across the globe. He is also a lead trainer for Preventive Controls Qualified Individuals (PCQI), and Human Food Rule.