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Risk Analysis and HACCP
- HACCP Principles
- The Changing Microbiological Landscape
- Critical Control Points
- Risk Assessments to develop CCPs
- Implementing a HACCP program
- Risk Management
- Risk Communication
- FSMA requirements for high-risk foods
Overview of the webinar
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, identifying critical control points in the production process, as well as provide insight into HACCP implementation for risk management. The webinar will also address the implications to food companies of the FSMA requirement of FDA to designate which foods are high risk.
Who should attend?
- Food Production Managers/Supervisors
- Food Plant Sanitation Managers/Supervisor
- Food Plant Microbiologists
- QA/QC Personnel
Why should you attend?
Food production can be a high-risk activity and is becoming more complex from a microbiological food safety perspective. New regulations are being developed Draft Methodological Approach to Identifying High-Risk Foods under Section 204(d)(2) of the FSMA. Learn about the evolving microbial challenges and what actions you should take to help mitigate and manage the risk and meet FSMA requirements.
Faculty - Mr.Michael Brodsky
Michael Brodsky has been an Environmental Microbiologist for more than 47 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.