Wednesday August 22nd 2018
One of the three most critical food safety
issues facing the food industry today is environmental contamination of
ready-to-eat foods (RTEs). Ready-to-eat foods have no kill step applied
between the sale of the product and consumption by consumers. Demand for such
product is drastically increasing as consumers look for increasing levels of
Over the past several years, FDA recall investigations have repeatedly shown that most farms are impacted by a myriad of environmental bacterial contaminants, man applied chemicals and impossible to remove physical hazards. The FDA has failed to report these findings due to the inability of science and technology to quickly test for and verify such contaminants prior to shipment to market.
In other words, there is no lower tier solution available to protect the downstream supply chain or the consuming public.
RTE supply chain members need to begin to
understand the risk levels that exist at farms, through processing and into
the consuming public. In many instances, farm level bacterial contamination
is simply not controllable meaning that producer and processor controls
become ever more critical.
While fresh produce represents only one type of RTE, environmental contaminants abound and, indeed, new ones are being discovered daily. Farms are left without a low cost, portable, quick turn-around ability to test water, product and soil. With a 2-3-day lag between harvest and test results, the supply chain is laid open to multiple liability levels.
This webinar will review the issues surrounding the potential impact of bacteria in RTE foods from the farm through packing, processing and into the consuming public. Seafood (raw, smoked, preserved), produce (raw, dried vegetables and fruit), dairy products (soft cheese, un-ripened and ripened cheese, hard cheese, processed cheese, pasteurized and unpasteurized milk, ice cream frozen dairy products, cultured milk (yogurt, sour cream, buttermilk), high fat dairy products (butter, cream), meat (frankfurters, sausages, deli meats, pate and meat spreads), and salads all have risk levels with some RTEs ranking at “Very High Risk, High Risk, Moderate Risk, Moderate Low Risk and Low Risk levels”.
The importance of time and temperature controls and the use of microorganism reduction strategies, cross contamination, cross contact (allergens) and controls all impact these risk levels and should be understood with regards to varying consumer ages, health, the length of time foods remain refrigerated prior to consumption and other variables.
Areas Covered in the Session :
Who Will Benefit:
Dr. John Ryan is a certified Preventive Controls Qualified Individual (PQCI) specializing in food safety process control and food safety plan validation. He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations. He is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator. He currently operates two business divisions focused on preventive control validation at http://www.RyanSystems.com and food safety during transportation operations at http://www.SanitaryColdChain.com. His latest book entitled “ Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation” is now available from Barnes & Noble or Amazon.
Organizer: Compliance Training Panel
Each booking includes Event Protect
This event is covered by Event Protect. If the event is cancelled, you can apply for a refund directly from Event Protect provided the cancellation is covered by their insurance policy. Learn more about Event Protect
Wednesday, August 22nd 2018
Ends: Wednesday, August 22nd 2018 at 2:30pm
Bookings close: August 22nd 2018