Overview:
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.
Why you should Attend:
Areas Covered in the Session:
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.
Why you should Attend:
- Review some of the microbiological causes of foodborne infections and intoxications
- Explore examples of the consequences of adulteration
- Discuss the potential threats of using food as biological weapon
- Examine the actions food companies can take to mitigate and minimize the risks of intentional food adulteration
Areas Covered in the Session:
- Underlying causes of microbial foodborne 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
Speaker
Michael Brodsky has been an Environmental Microbiologist for more than 41 years. He is a Past President of the Ontario Food Protection Association and AOAC International.He serves as Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC OMA and the AOAC Research Institute, as a reviewer for Standard Method for the Examination of Water and as a chapter editor on QA for the Compendium of Methods in Microbiology. He is also a lead auditor/assessor in microbiology for the Canadian Association for Laboratory Accreditation (CALA) and is a member of the Board of Directors.
Who Should Attend
- Food Production Managers and Supervisors
