Schedule of Events

Employee Hygiene 2020: The State of the Market in Food Facilities

Times, sessions and speakers are subject to change.

1:00 PM – 1:30 PM
Contemporary Best Practices in Employee Hygiene in Food Facilities
In this contemporary analyses of the current status of employee hygiene in food and beverage processing facilities, QA Editor Lisa Lupo discusses the results of QA’s 2020 State of the Employee Hygiene Market Survey; offers an in-depth analysis of the survey responses; and provides insights on the practical application of personal hygiene practices and standards in the year of COVID-19. With more than 30 years of food industry experience, with an emphasis on food safety communications, Lupo has gained extensive, first-hand knowledge of the realities of the industry through her plant-floor observations and discussions of food safety and quality processes and practices in more than 65 food facilities for QA Cover Profiles. She has spoken internationally on topics such as best practices in food safety, industry trends, and the impact of consumer perspectives.

1:30 PM – 2:00 PM
Hygiene as a Measure of Corporate Social Responsibility
While there's a greater emphasis on hygiene than ever before, good hygiene practices have always been a life or death situation for food processing facilities. Meritech CTO and hygiene expert Paul Barnhill discusses how hygiene is now a measure of corporate social responsibility and why it’s important for organizations to go back and reassess and validate current hygiene practices to ensure that SOP’s are still best for today’s world. He’ll review how the 3P’s (People, Place and Product) should influence hygiene practices and give you free tools that you can use at your facility to train and validate handwashing and footwear sanitation practices as well as build a culture of hygiene excellence.