How Does Uncertainty Impact Facility Design?
Dec 01, 2020 1:15 PM - 2:00 PM
David Dixon’s career began in Process Engineering, Operations and Project Management with Bayer, Ocean Spray and Nestle. His involvement in Supply Chain optimization, new product commercialization and M+A led to a career focus on Strategic Consulting. He has managed major greenfield projects in the Food, Consumer Products, Supplements/Nutraceuticals, and Pharma sectors. He has led the Strategic Business Units of leading integrated design/build firms such as McClier, Epstein and Burns & McDonnell. Clients include Starbucks, Nestle, Hain, Smithfield, Barilla, Coke, Novartis, Pepsi, ACH, and Sensient. He earned his B.S. Chemical Engineering from the University of Kansas in 1979.
Dixon is supporting the THC/CBD sectors primarily in MIPs that will likely be considered foods or dietary supplements and regulated by the FDA under CFR 111 and/or 117 as well as FSMA and other associated regulations. In addition, Food industry sector certifications such as SQF are now rolling out. As individual states craft their regulations around these issues, owners need advice on future-proofing their facilities and operations. Even more important, most MIPs are ready-to-eat products often consumed by at-risk consumers. Typical food safety approaches for control of chemical, physical and microbiological adulterants (salmonella, E.coli and listeria for example) need to be implemented to manage risk, protect the Brand and ensure safety of consumers.