Food production can be a high risk activity that is becoming more complex from a microbiological food safety perspective with each passing day. New regulations are being developed under the Draft Methodological Approach for Identifying High-Risk Foods under Section 204(d)(2) of the FSMA. These changes make it necessary for food plant personnel to learn about the evolving microbial challenges and what actions they should take to help mitigate and manage the risk and meet FSMA requirements.
This webinar by expert speaker Michael Brodsky will discuss the use of microbiological risk analysis in the development of HACCP programs for food production. Michael 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. This 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?
At the Q&A session following the live event, ask a question and get advice unique to your situation, directly from our expert speaker.
- Michael Brodsky
- Michael Brodsky
- Norma Skolnik
- Natasha Rowley-Phipps
- Shawn K. Stevens
Michael Brodsky has been an Environmental Microbiologist for more than 44 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...
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