Online Webinar 2019 - Live Webinar 60 minutes Risk Management of Source Water used in the Food Industry

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
• Defining water potability
• Risks of water and foodborne illness
• Source water protection to mitigate risks
Speaker
Michael has a post-graduate degree from the University of Toronto, School of Hygiene and Tropical Medicine. He has been an Environmental Microbiologist for more than 46 years, as a research scientist and Laboratory Director in both the public and private sectors. He currently operates as the President of Brodsky Consultants. He is a Past President of the International Association for Food Protection, the Ontario Food Protection Association and AOAC International. He serves on the AOAC Board of Directors, 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 Methods 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 technical assessor in microbiology for the Standard Council of Canada and Certified by Exemplar Global as a lead auditor/assessor for the Canadian Association for Laboratory Accreditation.