Presenter: EK Low, Sales Director, Southeast Asia
Date/Time: September 22, 2026 at 11 AM EST
Safer by Design: Identifying Critical Control Points in a Baked Pet Food Line and Leveraging Technologies for Effective HACCP Implementation
The baked pet food segment has experienced significant growth in recent years, with a surge of new product launches offering pet owners more choices than ever before. However, in the absence of well-defined regulatory guidelines on the safety standards for baked pet food, manufacturers face considerable financial and reputational risks — particularly when there is a lack of process understanding around thermal lethality and in-line hazards, which can lead to critical vulnerabilities. This presentation will identify key Critical Control Points (CCPs) in a baked pet food manufacturing line and demonstrate how hygienic equipment design, process automation, and thermal profiling support effective HACCP implementation. Special emphasis will be placed on validating the kill-step for pathogenic organisms, ensuring that microbial control is achieved without compromising product quality or throughput.
Attendees will gain actionable insights into aligning food safety strategies with process engineering decisions, from equipment selection to thermal validation protocols. As the pet food industry continues to innovate, embedding food safety by design is not just a regulatory obligation, it is a competitive advantage and a responsibility to the pets and people we serve.
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