Mitigate the Contamination Risks of Ready-to-Eat Foods

Event Information
7 Days
Left To Register
Product Format
Live Webinar
Conference Date
Add to my calendar   Wed, Sep 26, 2018
Aired Time
1 pm ET | 12 pm CT | 11 am MT | 10 am PT
60 minutes
Product Description

Know Your Bacteria: Farm-Produced RTE Foods Are Especially Susceptible

One of the most critical food safety issues facing the industry today is environmental contamination of ready-to-eat (RTE) foods. Ready-to-eat foods have no “kill step” between product sale and consumer consumption—and contamination risks are rising with the drastic increase in consumer demand for these super convenient foods.

In this webinar, food quality expert John Ryan details this worrying trend and the specific RTE-related risks food producers face. For example, Ryan will share the latest research on how insects can contaminate these popular foods and whether insecticides are effective at combatting the problem. He’ll also reveal the results of FDA recalls (and what you can learn from them) and outline possible preventative solutions.

After attending, you’ll understand the underlying facts of RTE contamination risks, including: farm-level contamination, bacterial and chemical levels, insect-carried bacterial contamination, and environmental pathogens. There is currently no lower-tier solution available to protect the downstream supply chain or the consuming public—so it is up to you to learn what you can about RTE risks and how your facility in your place in the chain can effectively mitigate them. Start here.

Session Highlights

Attend this live webinar to learn:

  • The risks associated with ready-to-eat foods
  • Farm-level contamination and bacterial and chemical levels (water and produce)
  • Insect-carried bacterial contamination, risks, and solutions
  • Risk levels for various bacteria and ready-to-eat foods
  • Research related to environmental pathogens
  • Future preventative solutions

Who Should Attend

  • Procurement officers
  • U.S. food processors, distributors, retailers, and restaurant chains
  • Restaurant and retail inventory control and buyers
  • Foreign food producers, importers, and exporters
  • Food safety and quality specialists

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker

Dr. John Ryan - Food Safety Program Expert

Dr. John Ryan holds a Ph.D. in research and statistical methods. He has been working on transportation food safety issues since 2011 after retiring from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. He has won awards for traceability technology for his visionary...   More Info
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