Anago founder and principal consultant Peter Dowd has been invited to speak on Best Practices in Knife Sharpening and Handling at the North American Meat Institute (NAMI) Worker Safety Conference co-located with IPPE, the International Production & Processing Expo http://ippexpo.com/ in Atlanta, Georgia on January 29.
In addition to covering best practice in knife sharpening and handling, Peter will explain the key role knife sharpness plays in reducing strains due to ergonomic stress. Knowing when and how to sharpen knives, along with the knowledge of grip forces, will improve your safety program.
IPPE is expected to attract more than 1200 exhibitors and 30,000 attendees and is world’s largest annual poultry, feed, and meat technology exposition, representing the entire chain of protein production and processing.
For more information on Anago’s range of knife and trimmer blade sharpness testers and how they can benefit your operations, visit us at IPPE at booth C812 (in the Knecht North America booth C810), visit www.anago.co.nz or contact Sam Revell, Sales and Marketing Manager email@example.com.
Peter Dowd is the Founder of Anago and inventor of the Anago knife sharpness tester.
Peter has over 20 years’ experience researching and developing best practice in knife sharpness and the prevention of muscular skeletal injuries in the meat processing industry, including as a research engineer in one of the world’s leading meat research institutes. His work includes published papers on the impact of edge sharpness and edge roughness on grip forces when using hand knives, as well as multiple patents on methods and products designed to measure and improve edge sharpness.
Based in New Zealand, Peter chaired the national Meat Industry Health & Safety Forum for 5 years and has been a guest speaker at a variety of industry conferences and events in Australasia and North America.
His global experience includes advising major knife manufacturers as well as helping a wide range of both small and large clients from seafood, poultry, pork, red meat and more. He is honored to have the opportunity to share his unique insights with the North American Meat Industry and looks forward to sharing what he has learned over the years about knife sharpening and how best to maximize both the safety and production benefits that sharp knives provide.