After overwhelming response to previous workshops, several key food industry associations are collaborating to present the fifth Equipment and Plant Design Workshop for Allergen/Pathogen Control. Scheduled to be held in Chicago, IL, March 20-21, the workshop is designed for equipment manufacturers, bakers, pasta makers and snack food producers who plan, purchase or design equipment for a plant that produces low-moisture food products.

Representatives from The Bama Companies, Cadbury, Campbell's, ConAgra Foods, General Mills, Heinz, Kellogg's, Kraft, Land O'Lakes, Nestlé, PepsiCo and Sara Lee — members of the GMA Sanitation Committee — will present practical, proven approaches to cleaning, sanitary design, equipment layout and personnel requirements that use verifiable, economically sound, and HACCP-supported processes. The workshop will include equipment design demonstrations using photos and prototypes, the introduction of a process for continuous improvement, and discussion of the Food Safety and Modernization Act (FSMA).

The workshop is presented by the American Bakers Association (ABA), AIB International, the American Society of Baking (ASB), the Biscuit & Cracker Manufacturers' Association (BCMA), BEMA, the Food Processing Suppliers Association (FPSA), the National Confectioners Association (NCA), the National Pasta Association (NPA) and the Snack Food Association (SFA).

Members of these associations can register for $600 at theAIB International website, where there is also an enrollment form to mail or fax to AIB. The registration deadline is March 16.