BEMA launches sanitary design workshop for food safety
The two‑day Sanitary Design Workshop in partnership with the American Society of Baking and BEAG, offers hands‑on training for operations, engineering and sanitation professionals.
USA – BEMA (Baking Equipment Manufacturers & Allieds), in collaboration with the American Society of Baking (ASB) and the Baking Equipment Assessment Group (BEAG), has announced a two‑day Sanitary Design Workshop focused on practical sanitation, food‑safety alignment and sanitary equipment design.
The program is set for March 31 to April 1 at the Loews Chicago O’Hare Hotel in Chicago.
This hands-on program targets engineers, sanitarians, plant managers, maintenance staff, and operations leaders in baking and food manufacturing, particularly for low-moisture products vulnerable to pathogens and allergens.
Additionally, the workshop promises a curriculum that blends foundational sanitary‑design principles with hands‑on activities and real‑world case studies to help attendees apply verifiable, HACCP‑aligned approaches on the plant floor.
Participants will engage in real-world case studies and activities covering sanitation fundamentals, risk assessment for dry and wet environments, alignment of cleaning methods with equipment design, team roles, efficiency optimization, water control, best practices for equipment and facilities, maintenance lifecycle, and capital project considerations.
Key highlights include BEAG’s guidance on ANSI/ASB Z50.2 certification, aiding equipment evaluation, risk reduction, purchasing, and compliance.
Expert speakers from General Mills, Campbell’s Company, Commercial Food Sanitation, and others, including Karl Thorson and Rick Stokes, will lead sessions, providing practical tools such as sanitary design checklists developed by leading firms.
With rising consumer and regulatory demands for food safety, the workshop addresses critical needs by developing corporate leaders in sanitary design, improving product quality, reducing costs, minimizing downtime, and boosting operational excellence.
Registration costs US$995, with a US$100 discount for BEMA, ASB, or BEAG members; sponsorships at US$2,500 offer visibility and perks like complimentary attendance.
BEMA Executive Vice President Emily Bowers emphasized the program’s value: “High-quality, hands-on training like this is essential for advancing sanitation and food safety across our industry.”
The collaboration with ASB and BEAG brings technical credibility and a cross‑disciplinary perspective that organizers say will benefit both small bakeries and large industrial plants.
This initiative underscores BEMA’s commitment to innovation amid evolving industry standards.
Registrants are advised to review the workshop agenda and logistical details on BEMA’s site, consider sending cross‑functional teams (engineering + sanitation + operations) to maximize on‑site learning transfer, and prepare plant-specific case questions in advance to receive tailored feedback during hands‑on sessions.
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