Risk Prevention Controls in Fresh Produce Processing

Interventions and Validation of Risk Prevention Controls in Fresh Produce Processing

Event Information
Product Format
Prerecorded Event
Presenter(s)
Conference Date
Fri, Jul 28, 2017
Length
60 minutes
Product Description

Validation Methods for Post-Harvest Fresh Produce Washing, Validation Methods & Alternative Interventions

The foodborne illness outbreaks have been continuously linked to fresh produce such as: bagged salads and pre-prepared fruit. Addressing the food safety issues that are linked to fresh produce requires a focus on implementing on-farm controls such as those outlined in the Final Fresh Produce Rule and CanGAP. Though prevention is considered to be the ideal control strategy, there are major challenges due to the open nature of crop production. As a result, there remains a reliance on the post-harvest interventions that primarily takes the form of biocidal washes despite limited efficacy and problems with validation.

In this session, expert speaker Dr. Keith Warriner will describe the advances in post-harvest washing of fresh produce and the US FDA’s plan to devise a method for validating the process. The session will also describe alternatives to post-harvest washing, which includes gas phase treatments, in addition to those based on advanced oxidative process. It will provide you with working examples on how using a combination of interventions can enhance the microbiological safety of fresh produce in a hurdle approach. It will also outline the future directions and research needs.

Session Highlights

  • Foodborne illness outbreaks and recalls associated with fresh produce
  • Validation methods for post-harvest wash operations
  • Alternative interventions in fresh produce processing
  • Hurdle approach to enhance microbiological safety of fresh produce
  • Future trends and research needs
  • Causes of fresh produce linked foodborne illness outbreaks
  • Challenges in validating post-harvest wash interventions
  • FDA wash water validation group guidelines
  • Water treatment and recycling
  • Gas phase treatments for decontaminating fresh produce
  • Advanced oxidative process based interventions

Who Should Attend

  • Quality assurance managers
  • Production managers
  • Laboratory managers
  • Food safety personnel
  • HACCP coordinators
  • Government food inspectors
  • Sanitation managers
  • Corporate and plant microbiologists
  • Processing engineers
  • Operations supervisors and managers

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-keith-warriner

Dr. Keith Warriner is currently a Professor within the Department of Food Science at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to...   More Info
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