15th October 2019. Book now to avoid disappointment!
Cleaning is a fundamental requirement for all companies to ensure that the food they deliver is safe to consume. Time and cost versus customer and third-party requirements ensure there is a need for all companies to be up-to-date with the latest industry standards.
In October, (previously May), Hillbrush will be hosting a SOFHT Technical Briefing, ‘Cleaning for the Future’. Three industry leading specialists will be speaking at the event, reviewing some of the latest technologies, science and legislation as well as taking delegates back to basics on good cleaning practices. Following the meeting there will be the opportunity to have a tour of the Hillbrush factory to watch the manufacture of both traditional and the latest cleaning tools.
Peter Littleton (SOFHT Vice Chair & Technical Director of Christyens Food Hygiene Ltd) will be reviewing changes in the world of hygiene and where it could be heading in the future.
Catherine Watkinson (Global Technical Hygiene Specialist at Hillbrush) will be sharing her thoughts on the new BRC V8 standard, colour coding, cleaning and storage methods and reviewing fundamental requirements for ensuring the consistency of cleaning practices.
Last but not least, Paul Morris (CEO at Addmaster UK) will be looking at how new technology can help the food industry and general public and will also be discussing the difference between clean and hygienic surfaces.
The food industry has been in the news a lot recently in one way or another, from big companies not listing the correct allergens to companies failing food hygiene rating inspections. Social media has also brought food into the spotlight from a diet and health perspective, keeping consumers up to date on how their food should be prepared and what it may have in it that could be ‘harmful’ to them.
This event will give honest and enlightening reviews into the industry and how food and beverage manufacturers, foodservice professionals and even hospitality staff can ensure good cleaning practices from start to finish.
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