Food Safety Issues 2014 - Ready-to-eat Foods - Pathogens of Concern and Intervention Controls
Date2014-09-30
Deadline2014-09-30
VenueVirtual Webinar, USA - United States
KeywordsEmergency essentials; Food safety issues; Food safety guidelines
Topics/Call fo Papers
Description:
Consumer demand for minimally processed products with a longer shelf-life has resulted in the mass production and distribution of chilled convenience ready to eat (RTE) foods. However, ready to eat foods remain a significant vehicle for foodborne pathogens such as Listeria monocytogenes. The challenges are enormous because production of ready to eat foods frequently involves extensive processing and packaging. Therefore, this webinar is designed to review current knowledge on the pathogens of concern, sources and intervention controls.
The webinar will provide a review on the different types of ready to eat foods and pathogens of main concern. The sources of pathogens will be described along with cross-contamination points within the process. Intervention controls applied on raw materials, processing environment and equipment, personnel, finished product, transportation and distribution will be reviewed along with the methodology to verify the efficacy.
Why Should you Attend:
Attend this webinar to have a clear understanding of issues which may lead to contamination. The training session will dwell extensively on implementation of targeted control and how to use environmental monitoring programmes to verify the ongoing effectiveness of the sanitation programme and also to determine if further control measures are necessary to eliminate or reduce contamination. Attention will also be given to follow-up action as a result of detection of pathogenic organism. Specific food sector issues would also be discussed.
At the end of the webinar, the attendees would gain the appropriate knowledge on how to pay attention to detail as the primary component to effective control of pathogen in the production of microbiologically safe RTE foods.
Objectives of the Presentation:
Identification of sources of contamination
Recognising and reducing risks of contamination
General operation issues
Elimination of niche environments
Measures to verify control of pathogens
Environmental monitoring programmes
Assessment of individual production lines
Shelf-Life
Issues Specific to Particular Sectors
Who can Benefit:
Food Processors and Manufacturers
Owners of SME's
Production Managers
QA & QC Managers
HACCP Coordinators
Microbiologist and Food Processing Engineers
Food Scientists and Technologists
Hygiene Managers
Catering managers
Government Food Inspectors
Consumer demand for minimally processed products with a longer shelf-life has resulted in the mass production and distribution of chilled convenience ready to eat (RTE) foods. However, ready to eat foods remain a significant vehicle for foodborne pathogens such as Listeria monocytogenes. The challenges are enormous because production of ready to eat foods frequently involves extensive processing and packaging. Therefore, this webinar is designed to review current knowledge on the pathogens of concern, sources and intervention controls.
The webinar will provide a review on the different types of ready to eat foods and pathogens of main concern. The sources of pathogens will be described along with cross-contamination points within the process. Intervention controls applied on raw materials, processing environment and equipment, personnel, finished product, transportation and distribution will be reviewed along with the methodology to verify the efficacy.
Why Should you Attend:
Attend this webinar to have a clear understanding of issues which may lead to contamination. The training session will dwell extensively on implementation of targeted control and how to use environmental monitoring programmes to verify the ongoing effectiveness of the sanitation programme and also to determine if further control measures are necessary to eliminate or reduce contamination. Attention will also be given to follow-up action as a result of detection of pathogenic organism. Specific food sector issues would also be discussed.
At the end of the webinar, the attendees would gain the appropriate knowledge on how to pay attention to detail as the primary component to effective control of pathogen in the production of microbiologically safe RTE foods.
Objectives of the Presentation:
Identification of sources of contamination
Recognising and reducing risks of contamination
General operation issues
Elimination of niche environments
Measures to verify control of pathogens
Environmental monitoring programmes
Assessment of individual production lines
Shelf-Life
Issues Specific to Particular Sectors
Who can Benefit:
Food Processors and Manufacturers
Owners of SME's
Production Managers
QA & QC Managers
HACCP Coordinators
Microbiologist and Food Processing Engineers
Food Scientists and Technologists
Hygiene Managers
Catering managers
Government Food Inspectors
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Last modified: 2014-09-10 20:33:33