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  • Understanding and Interpreting the EMA Reflection Paper on
    GCP Compliance

  • Hosted By:
  • ComplianceOnline
  • Start:
  • Thursday - Mar 27, 2014 10:00 AM
  • End Time:
  • Thursday - Mar 27, 2014 11:00 AM
  • Location:
  • Online
  • This food safety best practices webinar will discuss monitoring and troubleshooting techniques for identifying locations of potential microbial contamination in the field or in the food plant. Attendees will learn how to remove or reduce the threat of contamination in their facility or on their farm.

    Why Should you Attend:
    Whether it originates on a farm or in a food plant, foodborne microbial contamination of food supply is an unseen threat. Bacteria are extremely small and can only be seen under a microscope. They can, however, be detected through various means like direct testing of product or swabbing of equipment or surfaces. Only through microbial testing and monitoring can this threat be discovered in the field or in the food plant.
    This webinar will discuss monitoring techniques for surveying and identifying locations of potential contamination. From the discussion, attendees will learn how to interpret and analyze this information so one can make informed decisions on how to remove or reduce the threat of contamination in their facility or on their farm. The instructor has put together several examples of foodborne contamination that will enhance the troubleshooting skills of the field farm manager or the food processing manager.

    Areas Covered in the Webinar:
    -Introduction to the major foodborne pathogen
    -Background on field contamination
    -Background on facility contamination
    -Investigation, monitoring and troubleshooting techniques
    -Examples of contamination in the field and in the facility

    Who Will Benefit:
    This webinar will provide valuable assistance to all personnel in packinghouses and processors, farm operations and cold storage and distribution centers.
    -Farm owners/managers/foremen
    -Owners and operators of food companies
    -Packinghouse Managers and Supervisors
    -QA managers
    -Food Safety Managers, Supervisors and Coordinators
    -Brokers and salespersons

    Instructor Profile:
    Richard Anfuso, has 34 years of experience in the food and agricultural industries, especially in the areas of food safety, quality assurance and process development and has spent much of his career chasing microbial contamination both in the facility and in the field. He is also a microbiologist and has run a number of food safety laboratories. He is presently President and owner of Anfuso Food Safety, Inc., specializing in consulting, food safety auditing, contamination troubleshooting, and training. He is ISO 9001:2008 auditor trained and a Primus GFS auditor.
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