Hygienic Design of Equipment
May 22 @ 2:00 pm - 3:00 pm
Webinar Series: Freezer Management
Description: Participants will be introduced to key principles of hygienic design of equipment and NSF’s equipment certification program. The program aims to establish minimum food protection and sanitation requirements for the materials, design, fabrication, and construction of frozen food processing equipment and their related components.
Time: 60 minutes
Audience: AFFI members, food safety experts, sanitors, QA, etc.
Key Learning Objectives: Standards that frozen food manufacturers should follow to prevent potential harborage and growth niches from forming on frozen food equipment and creating an increased risk of Listeria monocytogenes contamination