10
Oct

Joe Stout, founder of Commercial Food Sanitation LLC, provided direction for the third Weber Sanitation Symposium, restating its goal as a collaboration of professionals with a focus on improving food safety.  The symposium took place on September 10 and 11, 2013 at Weber’s North American Technology Center in Kansas City, MO.
In this video impression of Weber’s Sanitation Symposium attendees and participants reflect on the value of the event. 

 

MeatPoultry.com | October 9, 2013 | by Meat&Poultry Staff

 

Weber kicks off its Sanitation Symposium in KC

 

KANSAS CITY, MO. – Norbert Muelich, who recently took over as president of Weber Inc., welcomed a crowded room of attendees to its Sanitation Symposium on Sept. 10, at a two-day event focused on the topic of in-plant sanitation practices.  The third event of its kind, Weber regularly brings together its current and prospective customers to learn about the latest in sanitation trends not only as they relate to Weber regularly brings together its current and prospective customers to learn about the latest in sanitation trends not only as they relate to Weber equipment, but also best practices that can be applied throughout processing plants.

 

While we can design and build the industry’s fastest, most efficient and best-engineered slicers, peelers and robotic solutions for your sliced meat operations, we also know the weakest link in many plants can be the sanitation shift.

– Muelich said
The event includes demonstrations of cleaning and sanitation and presentations from high-profile processors.  Weber technicians and food-safety consultants.  The presentation portion of the program is followed by demonstrations at Weber’s North American headquarters.  On the afternoon of Sept. 11, the demonstrations are highlighted with a show and tell about the benefits and effectiveness of wrapping and steam cleaning a Weber Slicer.
“I hope everyone takes away plenty of ideas and information they can use to improve the sanitation program at their plant.”