Cleaning is a fundamental requirement for all companies to ensure they deliver safe food. With time and cost pressures versus customer and third party audit requirements, there remains a need for all companies to be up-to-date with the latest technologies, science and methods to ensure their cleaning is effective, efficient and evolving. This meeting will review some of the latest technologies, science and legislation as well as taking delegates back to basics on good cleaning practices. Three industry leading experts will guide delegates through the best practices for cleaning. Following the meeting there will be the opportunity for all delegates to visit the new Hillbrush factory to watch the manufacture of both traditional and the latest cleaning tools and visit the Hillbrush Visitor Centre.
PETER LITTLETON – What’s new in the world of Hygiene?
SOFHT Vice Chair & Technical Director at Christyens Food Hygiene Ltd The world of hygiene appears on the surface to be a very conservative place with little changing from year to year; in fact little could be further from the truth. Innovation, new technologies, cleaning techniques, legislation and best practice continues to evolve to support the efforts of hygiene professionals to remove contaminants and play their role in ensuring the safe production of food, dairy and beverage products. During this talk, Littleton will collate and review these changes as well as looking forward to see where hygiene technology could be heading in the future.
CATHERINE WATKINSON – How should we clean?
Gobal Technical Hygiene Specialist at Hillbrush
There are many different methods for cleaning, with recommendations from retailers and consideration of the new BRC Global Standard also having an impact. With rules for allergens, colour coding, validation and verification and correct choice and storage of cleaning tools, it can be a minefield for companies trying to develop a continuous improvement culture. This presentation will review fundamental requirements to ensure that cleaning is consistent and compliant.
PAUL MORRIS – Targeted Hygiene
Chief Executive Officer at Addmaster (UK) Ltd
Reducing the risk of pathogenic bacteria at critical touch points is so important for breaking the chain of infection. Morris will discuss the difference between clean surfaces and hygienic surfaces and how new technology can help both the food industry and the general public.
09.30 – 10.00: Registration & Continental Breakfast
10.00 – 10.10: Welcome
10.10 – 10.40: Peter Littleton – What’s New in the World of Hygiene?
10.40 – 10.50: Q&A
10.50 – 11.20: Catherine Watkinson – How Should We Clean?
11.20 – 11.30: Q&A
11.30 – 12.00: Paul Morris – Targeted Hygiene
12.00 – 12.10: Q&A
12.10 – 12.30: Round-up & Close
There is also the opportunity for all delegates to visit the new Hillbrush factory and see the manufacture of traditional and new cleaning tools and visit the Hillbrush Visitor Centre with a discount for lunch.
FREE TO SOFHT MEMBERS
£50 + VAT to Non-Members
Reserve Your Place:
To reserve your place, complete this form and email
firstname.lastname@example.org or post to:
The Society of Food Hygiene and Technology
The Long Barn
Hurley Hall Barns