Online Webinar 2019 - Risk Management of Source Water used in the Food Industry Live Webinar

Overview
We tend to take the safety of our drinking sources for granted, but our assessment of potability is suspect. Learn what can be done to address the issue of source water protection and the potential impact on the food industry.
We are dependent on water to sustain life, but groundwater sources of our potable supplies are under pressure by the demand for water in the food industry. The focus of this webinar will be to address the limitations of how potability is currently defined and examine options for mitigating the risks of waterborne/foodborne illness through the protection of source water using a multi-barrier approach.
Session Highlights
• Defining water potability
• Risks of water and foodborne illness
• Source water protection to mitigate risks
Who will Benefit
• Food processors and producers,
• Regulatory authorities in environmental protection and public health,
• Water microbiologists
Speaker Profile
Michael Brodsky
Michael has been an Environmental Microbiologist for more than 47 years. He is a Past President of The International Association for Food Protection (IAFP), the Ontario Food Protection Association (OFPA), and AOAC International. He serves as 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, as a reviewer for Standard Method for the Examination of Water and Wastewater, as a chapter editor on QA for the Compendium of Methods in Microbiology. He is also a technical assessor in microbiology for the Standards Council of Canada (SCC), a lead auditor and assessor in microbiology for the Canadian Association for Laboratory Accreditation (CALA).