Food Safety, Security and Fraud-Are You Ready
Intentional contamination or adulteration of food is a reality. We will review some examples of the dire consequences of adulteration ostensibly for economic gain This webinar will also discuss the potential threats of using food as biological weapon and the actions food companies can take to mitigate and minimize the risks of food bioterrorism.
Why should you Attend: Traditional HACCP programs are designed to enhance food safety by addressing the risk of inadvertent contamination of food during production and processing. Mitigating the intentional contamination of food requires an approach beyond HACCP.
Thwarting food bioterrorism is critical to minimizing not only the health risk, but also the economic risk. Beyond the illness that can occur as a result of the intentional contamination of food, the economic impact on brand name and product type can also be significant. Learn how to enhance food safety production programs to thwart intentional food contamination and the risk of food bioterrorism.
Areas Covered in the Session:
- Underlying causes of microbial foodborne illness
- Inadvertent vs. intentional contamination of food
- Food adulteration and fraud
- Threats and realities of using food as a biological weapon
- Managing the risks of food bioterrorism internally and externally
Who Will Benefit:
- Food production managers/supervisors,
- Food plant microbiologists
- QA/QC personnel
He serves as Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC OMA and the AOAC Research Institute, as a reviewer for Standard Method for the Examination of Water and as a chapter editor on QA for the Compendium of Methods in Microbiology. He is also a lead auditor/assessor in microbiology for the Canadian Association for Laboratory Accreditation (CALA) and is a member of the Board of Directors.