About this course
Hurry Limited Time Offer!Watch RECORDED Session for Just $49
Training Duration: 60 Minutes
Accessible On: Any multimedia device
Recorded On: April 17, 2019
Access any day, anytime, unlimited times as per your convenience* Sr. No. 043041719
Microbiological issues of food safety have historically been considered the result of inadvertent contamination. Intentional contamination or adulteration of food is 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. 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.
Session Highlights :
- Risk Identification
- Risk Mitigation
- HACCP Limitations
- Added Benefits of HARPC
- Meeting FSMA Requirements
- Food Safety Culture and Integrity
Why should you attend :
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 a biological weapon and the actions food companies can take to mitigate and minimize the risks of intentional food adulteration. You will also receive the pdf copy used by the speaker during the session.
- Food Production Managers/Supervisors
- Food Plant Microbiologists
- QA/QC Personnel
- Food Plant Owners/Operators
**In this Recorded Session, you can listen to Q&A which includes direct answers from our expert speaker.
*Instruction kit to access the session will be emailed within 6 hours.
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