Final Rule: Mitigation Strategies To Protect Food Against Intentional Adulteration

LIVE  Mar 07, 2019 12:00PM EST

Duration : 60 min

18 days ago




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Course Summary :

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.  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.  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

Topic Background :

We will explore examples of the dire consequences of adulteration, ostensibly for economic gain. This webinar will also discuss the actions food companies can take to mitigate and minimize the risks of intentional food adulteration.

Learning Objectives :

• Underlying causes of  microbial food borne illness

• Inadvertent vs. intentional contamination of food

• Threats and realities of using food as a biological weapon

• Managing the risks of food fraud

•  Food Safety Modernization Act

Who should Attend :

• Food Production Managers/Supervisors,

• Food Plant Microbiologists

• QA/QC Personnel

• Food plant owners/operators






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