Food Safety, Security and Fraud-Are You Ready?

Product Id : FDA57
Instructor : Michael Brodsky
Nov 21, 2017 3:00 PM ET | 02:00 PM CT | 12:00 PM PT | 60 Minutes

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Overview

Microbiological issues of food safety have historically been considered the result of inadvertent contamination. Intentional contamination or adulteration of food is, however, also a reality. We will review some of the microbiological causes of food-borne infections and intoxications, as well as explore 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 intentional food adulteration. 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 bio-terrorism 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.

Learning Objective:

  • Risk Identification
  • Risk Mitigation
  • HACCP limitations
  • Added benefits of HARPC
  • Meeting FSMA Requirements
  • Food Safety Culture and Integrity 

Session Highlights:

  • Underlying causes of  microbial food-borne illness
  • Inadvertent vs. intentional contamination of food
  • Threats and realities of using food as a biological weapon
  • Food Safety Modernization Act
  • HACCP
  • HARPC

Who Should Attend:

  • Food Production Managers/Supervisors
  • Food Plant Microbiologists
  • QA/QC Personnel
  • Food plant owners/operators
  • Director
  • Supervisor
Speaker Profile:

Michael Brodsky has been an Environmental Microbiologist for more than 44 years. He is a Past President of the Ontario Food Protection Association, the International Association for Food Protection and AOAC International. He serves as co-Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC Official Methods of Analysis and the AOAC Research Institute. He is a reviewer for Standard Methods for the Examination of Water and Wastewater and a chapter co-editor on QA for the Compendium of Methods in Microbiology. He is also a technical assessor in microbiology for the Standard Council of Canada and a lead auditor/assessor for the Canadian Association for Laboratory Accreditation (CALA).


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