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The Critical Importance of Hygienic Design for Food Safety – Practical tools and pathways to best practice

The Critical Importance of Hygienic Design for Food Safety – Practical tools and pathways to best practice

David Lowry - Lowry Food Consulting

Many Food Safety Plans are HACCP based on or embrace the principles of risk evaluation and risk management. The validity of any such plan requires that essential pre-requisite programs are in place. The most critical of these focus on hygienic design of manufacturing facilities and process equipment, which in turn determine cleanability and sanitation standards. Unfortunately, these essential support requirements are often poorly addressed through collective lack of understanding of hygienic design principles that can ultimately cause food safety and spoilage issues. This presentation focuses on the management systems required to address and sustain hygienic process environments, process tools and guidelines to deliver and recognise failings in hygienic design. Also, new initiatives are proposed to set up and establish a coordinated NZ food industry focus, aimed at addressing fundamental shortcomings in industry hygienic design covering risk evaluation, design specifications and equipment supply through to process change procedures.

David’s career has been spent in the food industry in various guises for over 40 years. After graduating from Otago University with an MSC in Microbiology he joined the Meat Industry Research Institute in Hamilton as a research microbiologist at. His work included initial industry focused research into the then emerging pathogens, Listeria and Campylobacter. He moved to Ecolab in Hamilton in late 1989 as Technical Manager retaining the microbiological core disciplines. Over 25 years David worked with Ecolab in North America in a global role and in China around food safety programs for the Beijing Olympics as well as core technical leadership roles and food safety roles in Australia and NZ. In mid-2014 David ‘retired’ from Ecolab to set up his own business – Lowry Food Consulting Ltd. focusing on troubleshooting, risk management assessment and hygiene programs and hygienic design for clients, where he is currently revelling in his passion and the increased freedom to tick of the bucket lists in his life.. 

This seminar will be held in Seminar Room 1 located upstairs at the ASB Show Grounds. Access to this area is via the staircase located to the right of Show information in the main Show Ground entrance. Please follow signage or ask show information for more details.