Foreign Bodies in Foods - Effective Techniques for Prevention, Control and Detection
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Foreign bodies are the most obvious evidence of a contaminated product, its presence in foods is among the biggest source of complaint and prosecution in the food industry. To the food processor or manufacturer, foreign body contamination can be costly and may include the cost of a product recall, legal expenses and ultimately, the costs of lost reputation and consumer confidence.
Therefore, it is essential that the food supply and allied industries act in line with the current Food Safety Modernization Act (FSMA) that mandates all processing facilities implement comprehensive, science based preventive controls that are appropriate for their operations. This webinar will provide in-depth information on the currently available approaches to the prevention, control and detection of foreign bodies in foods.
Why should you Attend:Attend this webinar to understand all reasonable precautions necessary for the prevention and control of foreign bodies in food. The training will focus on how to use the due diligence defense and what is required to demonstrate this defense. This training will assists participants or companies of all sizes in the selection of relevant methods used to prevent and control foreign bodies in foods.
This session will discuss what to do when a foreign body incident has occurred. This will include useful and relevant example scenarios. On completion of the training, the participants will be able to select detecting point and assess which approaches are appropriate to the challenges presented by the nature and scale of their operations.
Areas Covered in the Session:
- Major sources of foreign bodies in foods
- Due diligence plan
- How to manage foreign bodies incidents
- The role of HACCP system
- Methods for the detection and removal of foreign bodies
- Selection of the detection and rejection systems
- Position of Food Safety Modernization Act on foreign bodies
Who Will Benefit:
- Food Processors and Manufacturers
- Owners of SME's
- Production Managers
- QA & QC Managers
- HACCP Coordinators
- Microbiologist and Food Processing Engineers
- Food Scientists and Technologists
- Hygiene Managers
- Catering managers
Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.
He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.