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. We will review some of the microbiological causes of foodborne infections and intoxications, as well as explore examples of the dire consequences of adulteration, ostensibly for economic gain. This webinar will also discuss the potential threats of using food as biological weapon and the actions food companies can take to mitigate and minimize the risks of food bio-terrorism.
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Why should you Attend?
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.
Thwarting food bioterrorism is critical to minimizing not only the health risk, but also the economic risk. 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. Learn how to enhance food safety production programs to thwart intentional food contamination and the risk of food bio-terrorism.
Who will benefit?
This webcast will be of a valuable assistance to the below audience.
Michael has been a technical assessor in food microbiology for the Standards Council of Canada, Laboratory Accreditation Program (PALCAN) and is a lead auditor/assessor in environmental microbiology for the Canadian Association for Analytical Laboratories (CALA) since 2000. In 2001, Michael was recognized as an ISO 9000:2000 Certified Lead Auditor.He is a past president of the Ontario Food Protection Association (OFPA), the International Association for Food Protection (IAFP) and AOAC International.
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