Food Hygiene

Food Hygiene: Costs, risks and benefits

One of the key factors of food and beverage manufacturing process is hygiene. Being able to guarantee the hygienic quality of foods requires everything from examination of the raw materials used to the hygiene of the equipment they come into contact with during production. The challenges of food safety, the relationship between food and health and consumer demands make food hygiene and safety a very broad term, one which is of great interest to the majority of the sector’s professionals.

ITRAM HYGIENE, a company specialising in food hygiene (chemicals manufacture and hygiene advisory and consulting services), is organising this conference on Food Hygiene together with IRTA (Catalan acronym for the Agri-Food Research and Technology Institute) and CENTA (Catalan acronym for the Centre for New Food Technologies and Processes), as centres for technological research, search and transfer.

Location: Hall CC3 Meeting room 3.14 C

12 May 2009
10:00 h	Registration
10:30 h	Hygiene: Principles, aims and benefits The aim of food hygiene is to prevent food from becoming contaminated. This includes a set of measures necessary to ensure that food is harmless and healthy. This talk focuses on promoting knowledge of risk factors which result from food production. Speaker: José Juan Rodríguez Jerez. Lecturer in Food Science and Technology, Veterinary Faculty, Universidad Autónoma de Barcelona. Expert in Food Hygiene and Safety.
11:45 h	Coffee break
12:00 h	Water-saving strategies in food hygiene The limited nature of water resources and the increased cost are sufficient reasons to begin following certain habits and implement measures which reduce water consumption. Cleaning and disinfection are key operations for food hygiene. However, these operations require significant water consumption. Developing effective systems which enable us to decrease water consumption is the aim of this talk. Speaker: Albert Puxan Lidon. Chemical Engineer. Industrial Engineer. Master’s in Business Administration and Management from the Universidad de Girona. Sales Manager for MIMASA.
13:15 h	End
14 May 2009
10:00 h	Registration
10:30 h	Risks and repercussions of poor hygiene practices Avoiding risks or minimising the probability of effects which are harmful to the health. The risk of contamination is present throughout the entire food processing and marketing cycle and compromise the healthfulness of the food, the health of the consumer and the continued existence of the company producing the product. Speaker: José Juan Rodríguez Jerez. Lecturer in Food Science and Technology, Veterinary Faculty, Universidad Autónoma de Barcelona. Expert in Food Hygiene and Safety.
11:45 h	Coffee break
12:00 h	Hygiene auditing. What is it? Checking and supervising the effectiveness of established procedures and methods. We must determine whether the activities and results correspond to the established plans and if these are applied effectively. Speaker: Meritxell Torrent i Hidalgo. Agronomist. Food technology. Head of Training and Internal Audits for the consultancy 100º Seguretat i Innovació Alimentària since 2005. Internal quality auditing, certified by EAE Lloyd’s Register.
13:15 h	End