Controlling Hazards in Spices Basic Supply Chain Food Safety Control Requirements

Description

Overview

After the FDA’s FSMA Preventive Control Rules were finalized, spices and other low-moisture foods are getting identified increasingly often as contributors to outbreak. Spices may carry salmonella, be full of adulterants, or even be impacted by lead – and if not controlled throughout the supply chain, they may breed bacteria which then ends up in processed food. As such, it is crucial that you know how to control hazards in spices.

Spices are used in almost all processed food these days, to enhance flavor. Most spices used in the United States are imported – often from unknown and unregistered farmers – before they move to larger handling and packaging centers in the USA. Knowing where and how spices are harvested will prepare you, and help you prevent outbreaks that can destroy your company.

It is important to have appropriate food safety controls in place, because as new discoveries point out, spices are not as safe as once believed. During this hour-long webinar, our expert speaker will walk you through the subject, providing crucial information which will help your company. Areas covered include: outbreaks, basic microbial reduction techniques, drying, testing, sanitation operation procedures, preventive controls, water issues, facility controls, pest controls, storage, and other safety considerations.

Training Highlights:

• Learn how to identify spices as allergens
• Learn how to define your supply chain and your operational weak points
• Learn how to include spices in preventive control plans, and establish valid preventive controls
• Learn how to effectively control humidity, dust, pests, air handling, sanitation and processing zones
• Learn about a new test for salmonella: Whole Genome Sequencing (WGS)
• Assess spice review data
• Find out about the Spice Operation Food Safety Planning Questionnaire
  

Who will benefit:

The following people will benefit from, and therefore should attend this webinar

• Registered food facilities involved with spices and dried herbs
• Spice growers, packers, handlers, and transporters
• Spice importers and handlers
• Domestic spice receivers, and foreign spice suppliers
• Processing, carrier and distributor facility owners and managers
• Personnel involved in process and facility sanitation and maintenance
• Food Safety and Quality Personnel whose operations involve spices
• Spice purchasing and supplier qualification personnel
• Company compliance officers
• Auditors (Internal and External)