Are you feeling the pressure to satisfy consumer demand for more flavors, sizes, healthier options, and new product types -- all while maintaining quick production time within your facility to ensure food safety and meet profitability targets? Don’t miss the Food and Bev Forum where industry experts will be on hand to help you be more hygienic, efficient, productive, safer, and connected.
You’ll have the opportunity to connect with industry experts on the latest topics, issues, and concerns:
- 10 partners, including local integrators, local machine builders, vendors, and a keynote speaker.
- 20 educational sessions
- Live Robotics Demo in main room
-Win prizes by participating during our in-session polling opportunities.
1:30pm – Understanding the Importance of Stainless Steel Materials for Your Food Processing Application
2:15pm – Disinfection with Lighting
2:45pm – Hygienic Design Practices: Washdown
3:30pm – Machine Reliability
4:00pm – Smart Instrumentation to Optimize Operations and Predictive Maintenance
An executive-level presentation, this session addresses the question, "why should I use robotics?" This is answered through examples of applications benefitting from the use of robots, along with some discussion of examples where manual labor or process redesign
may be more useful. This session will also cover the case for robotics
in a COVID-19 world, safety and injury avoidance, reduction of Labor Content cost analysis vs. the benefits of manual labor in an era of labor-sourcing shortages and/or quarantines, and the financial benefits of capitalizing vs. expensing labor by using robots instead of manual labor.
A culture of workplace safety and compliance is paramount to the productivity and profitability of any organization. Presenter Dan Messina, Business Development Manager with AIMM Services, will highlight
some of the largest fines in the past decade directly tied to safety
non-compliance with respect to OSHA and NFPA standards and
how to avoid them.
In the modern-day food and beverage industry, a well-formulated continuous improvement program is quickly becoming an essential for retained competitiveness. This session will not only explore continuous improvement strategies, but also uncover what they mean for the factory floor. Continuous improvement will be translated from its conceptual methods into tangible opportunities, scalable improvements, and real cost savings. Whether you are brand new to operational improvement or have years of experience with it, this session is sure to provide new insight into the many solutions continuous improvement can provide.
Knowing what type of enclosure to use in each area of the food and beverage plant can help you improve hygiene, food safety, reduce maintenance costs, and reduce operational costs. This session will cover the "Hygienic Zones" of a food and beverage plant, the various requirements for enclosures in each zone, how to properly clean and inspect Hygienic Design Enclosures, and information on how Hygienic Design Enclosures keep water and food particles out, preventing the growth and spread of bacteria.
Knowing what type of enclosure to use in each area of the food and beverage plant can help you improve hygiene, food safety, reduce maintenance costs, and reduce operational costs. This session will cover the "Hygienic Zones" of a food and beverage plant, the various requirements for enclosures in each zone, how to properly clean and inspect Hygienic Design Enclosures, and information on how Hygienic Design Enclosures keep water and food particles out, preventing the growth and spread of bacteria.
Please contact your account manager or Chad East (ceast@cedomaha.com) if you have any additional questions.
Yes. To update your registration information please contact Patrick Wright (patrick.wright@ced.com).
