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 foodborne 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 food bioterrorism.
Why Should You Attend:
Traditional HACCP plans are designed to enhance food safety by addressing the risk of inadvertent contamination of food during production and processing. Mitigating the intentional food contamination 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 this Webinar:
Inadvertent vs. intentional contamination of food
Food Safety Modernization Act
Underlying causes of microbial foodborne illness
Threats and realities of using food borne bacteria as a biological weapon
Managing the risks
Who Will Benefit:
Food Production Managers/ Supervisors
Food Plant Microbiologists
Food Plant Owners/ Operators
Michael has been an Environmental Microbiologist for more than 42 years. He is a Past President of the Ontario Food Protection Association (OFPA), the International Association for Food Protection (IAFP) and AOAC International. 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 Wastewater 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 Vice-chair of the CALA Board of Directors.
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