Mr. Michael Brodsky

Area Of Expertise : Food safety
43 Years Of Experience

Michael Brodsky has been an Environmental Microbiologist for more than 43 years. He is a Past President of the Ontario Food Protection Association, the International Association for Food Protection and AOAC International. He serves as co-Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC Official Methods of Analysis and the AOAC Research Institute. He is a reviewer for Standard Methods for the Examination of Water and Wastewater and a chapter co-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 the Vice-Chair of the CALA Board of Directors.

11 results Found
Live Webinar

ISO/IEC 17025:2017 Update: Everything old is New again

Many laboratories have successfully developed and implementing a functional quality management system that not only complies with the management and technical requirements of ISO/IEC 17025:2005 but also meets their needs. Some are still str ...

  • Basic & Intermediate & Advanced
  • 90 Mins
  • Apr 09, 2019
Live Webinar

Quality Control of Microbiological Media, Reagents and Test Kits

During this webinar, we will discuss a practical QC approach for in-house prepared and/or commercially purchased media, test kits and reagents specifically applicable to microbiology laboratories to assess the acceptability of the performan ...

  • Intermediate
  • 60 Mins
  • May 07, 2019
Live Webinar

Food Allergen Programs - Current Trends, Technologies and Risk Mitigation

An Allergen Control Plan is a critical component in your product safety initiatives. Your Allergen Control Plan is your company’s written document regarding the storage, handling, processing, packaging, and identification of allergenic food ...

  • Intermediate
  • 60 Mins
  • Jun 19, 2019
Recorded Webinar

Breaking the Mold: Best Practices for Mycotoxins Prevention and Control in Food

Mycotoxins are a group of naturally occurring toxins produced by moulds or fungi in grain while in the field or during storage. Typically triggered by weather extremes, these toxins can impair human health and cause economic losses in livestock. T ...

  • Intermediate
  • 60 Mins
Recorded Webinar

Verification or Validation of methods in Food Microbiology

Method validation and method verification are two distinct procedures required to comply with ISO/IEC Standard 17025 for a microbiology laboratory accreditation. Unfortunately the two terms are often used interchangeably with serious consequences. ...

  • Intermediate
  • 60 Mins
Recorded Webinar

In-House or Out House, A Corporate Dilemma

Retaining analytical support in-house or using a contract laboratory is a corporate decision that should not be based on cost alone. This session will address factors that food companies need to consider before making decisions on outsourcing ...

  • Intermediate
  • 60 Mins
Recorded Webinar

Emerging Issues in Food Safety-Locally, Nationally, Globally

This training program will focus on understanding and accepting our respective responsibilities to help ensure that our food supply is safe by pursuing a food safety culture locally, nationally and globally. The food safety landscape is changi ...

  • Intermediate
  • 60 Mins
Recorded Webinar

Developing Documents and Records to Meet the Requirements of ISOIEC 17025

Developing a Quality Management System (QMS) as a prerequisite for getting accredited  requires financial support, dedication and commitment. Maintaining the QMS to retain your accreditation status is the real challenge and a measure of the ro ...

  • Intermediate
  • 60 Mins
Recorded Webinar

Quality Control for Analytical Materials used in Microbiology Laboratories

Upon completion of this session, attendees will learn: To understand intrinsic and extrinsic factors which can affect the performance of culture media, test kits, reagents and other analytical materials To identify ...

  • Intermediate
  • 60 Mins
Recorded Webinar

Risk Analysis and HACCP

This webinar will discuss the use of microbiological risk analysis in the development of HACCP programs for food production. We will discuss the changing landscape of microbial concerns and the importance of the team approach to assessing risk, id ...

  • Intermediate
  • 60 Mins