High-profile incidents, including Listeria outbreaks in the UK chilled food sector and two separate Salmonella outbreaks at a U.S. breakfast cereal facility, have shown how easily pathogens can be disturbed during renovation, leading to severe contamination. The 2020 Global Food Safety Initiative (GFSI) standards have then highlighted the need for risk assessments before such work begins. Yet, until now, the food industry lacked practical, step-by-step guidance. 

EHEDG Working Group ‘Building and Factory Design’ filled this gap and created Guideline 44 - Part 2, offering risk-based strategies and best practices to protect food safety during live works.

Join us for an expert-led session exploring how this document helps food producers manage the high risks of live construction and installation in operational factories. Our hosts will be John Holah, Director, Scientific Committee, Pioneering Food Safety Association at Kersia, and Simon Burns, Process Operations Manager at ZERO2FIVE Food Industry Centre/Cardiff Metropolitan University – Chair and member of the EHEDG Working Group responsible for the drafting of this important resource.

John’s and Simon's 30-minute presentation is followed by a 30-minute Q&A session. Your chance to ask your questions!