E. coli: Sources, testing and controls

Event Information
Product Format
Prerecorded Event
Presenter(s)
Conference Date
Wed, Aug 06, 2014
Length
60 Minutes
Product Description

You’re an Easy Target to E.Coli. Every time you ingest something Palatable, the Risks of Consuming Contaminated Food Increase.

The mere thought of having a juicy hamburger or a pallet of salad surely tingle your appetite. What if you knew the salad greens were contaminated or the hamburgers laden with E.coli? That is definitely not a happy thought, and surely not appetizing at that. To top it all, the adversities may come from a fine restaurant as well. Is your favorite restaurant, the farm or the transporter prepared to protect you and your family against all odds? One of the major food-borne threats to human health is E.coli which can cause death or lingering illness and no matter what efforts the farmers, science, government agencies and consumers put, they keep coming back.

Wonder why there are so many E.coli related recalls? Could well washed vegetables and cooled and well-done beef protect you from the threat? What is the effort from the Government, farmers and slaughterhouses? How would you determine that the food is uncontaminated before it enters the supply chain? Intriguing questions, not so substantial answers!

The Food Safety Modernization Act (FSMA) mandates that the production and use of safe and sanitary food requires testing, solutions and controls and is designed to provide dynamic change to reduce the risk and prevent contaminations like E.coli. This conference by Dr. John Ryan, Ph.D. will provide you with a summary of the current status of scientific, preventive, risk reducing efforts that are made to control sources of E.coli and will also talk about how the exhaustive task to protect customers from ingesting impacted food is functioning.

The key-points that will be discussed in the conference are:  

  • Understanding the current status of efforts to control E.coli in our food supply
  • Difference between corrective action and prevention
  • Costs involved
  • How well the food supply chain is prepared to meet the challenge
  • Problems associated with detection and prevention
  • Reviewing how the Food Safety Modernization Act intends to create needed food supply changes
  • Understanding the difference between food safety audits and “hard data”
  • Limits of current testing technologies and associated costs

Training Objective:

  • Background Data
  • Understanding “Science Based”
  • Risk
  • Sources of E.coli
    • Water
    • Food
  • Testing for E.coli
    • Technology
    • Time
    • Cost
  • Solutions
  • Controls
    • Prevention vs Corrective
    • Action Recall
    • Post Infection Issues
  • Preventive Planning

Who Should Attend

  • Consumers
  • Growers
  • Food Safety Personnel
  • Processors and Packers
  • Quality Management
  • Internal food safety and quality team members
  • Purchasing Agents
  • Internal and External Auditors who review facility quality assurance and food safety programs
  • Sanitation specialists and teams

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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