Join us on our collaborative journey to reimagine wet food plant sanitation processes. This presentation is based on the ongoing efforts at Maple Leaf Foods and draws on expertise to consider all sectors in the food industry. The webinar will provide insights and tips on how all food manufacturers can make sanitation a "team sport" by developing cross-functional stakeholder engagement. It is time to stop blaming sanitors for recurring equipment damage that results in startup downtime and, instead, work collaboratively to develop problem-solving processes that are effective. Learn how wet sanitation can become safer and more sustainable by either redesigning or modifying the seven-step cleaning process. These efforts to rethink sanitation are enabled by sanitation performance where the process effectiveness and efficiency are both stable and predictable.

From this webinar, attendees will learn:

How Maple Leaf Foods re-envisioned and executed its wet sanitation process to minimize equipment damage, enhance sustainability, ensure food safety, and save costs
How developing cross-functional engagement from different stakeholders and departments creates a team effort that makes a complex project possible
The redesigned elements of wet sanitation that make Maple Leaf Foods' process safer, more sustainable, and less costly

Speakers:

Steve Tsuyuki, Senior Director of Corporate Sanitation, Maple Leaf Foods. Steven Tsuyuki is the Senior Director of Corporate Sanitation for Maple Leaf Foods. For the past four years, he has led the deployment of a sanitation strategy to standardize performance across the plant network in North America. Since joining Maple Leaf Foods in 2001, Steven has held various leadership roles in Six Sigma, food safety, and sanitation. He has spent his entire career in the food industry since graduating from the University of Toronto with a B.A.Sc. in Chemical Engineering and a B.Sc. in Science. As a Listeria control course presenter since 2009 at the North American Meat Institute (NAMI), Steven is also the thought leader for the environmental monitoring program, where he has actively shared food safety knowledge in the meat industry and ensures that the sanitation and environmental monitoring programs at Maple Leaf continually mature through the implementation of industry best practices.

Stace Smith, Reliability Planning Manager, Maple Leaf Foods. Stace Smith is the Reliability Planning Manager at Maple Leaf Foods Inc.'s flagship plant, Heritage. His team is responsible for coordinating the successful daily and special project planning functions for the plant. He is also responsible for the analysis and implementation of asset performance improvement activities and preventive maintenance program development. Stace has over 17 years of experience working across Canada and the U.S. as a maintenance, reliability, and operations improvement professional. He has a diverse background in nearly every facet of asset performance management. Stace holds a B.S. degree from the University of Brock.

Cari Rasmussen, M.S., Food Safety Manager, North America/U.S., Commercial Food Sanitation (CFS). Cari Rasmussen, M.S., is Food Safety Manager, North America/U.S., for Commercial Food Sanitation (CFS), an Intralox company. Since joining CFS in 2016, she has supported the strategic consulting and training programs that CFS offers to the food industry, focusing on hygienic design and sanitation challenges that food manufacturers face. Cari works closely with food manufacturers, sharing best practices and encouraging continuous improvement. Prior to joining CFS, Cari worked at Kraft Foods for over 11 years in Research and Development and Quality Management roles. She holds an M.S. degree focused on food science from the University of Illinois, Champaign/Urbana and a B.S. degree in Food Science from Michigan State University.

Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

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