Ready-to-Eat Foods: Pathogens of Concern and Intervention Controls

Event Information
Product Format
Prerecorded Event
Presenter(s)
Length
90 minutes
Product Description

Get Current Knowledge on Risk of Pathogens in Ready-to-Eat Foods, their Sources and Intervention Controls.

Minimally processed products with longer shelf-life are in demand with consumers. This has led to mass production and distribution of frozen/chilled ready-to-eat (RTE) foods that can be eaten per convenience. However, RTE foods are a major vehicle for foodborne pathogens such as Listeria monocytogenes.The challenges with making RTE food products safe is due to the extensive processing and packaging it goes through. This webinar by expert speaker Rotimi Toki will review the current knowledge on the concerned pathogens, their sources and intervention controls.

In this training session, Rotimi will review various RTE foods and pathogens that are the main causes of concern in today’s world. Understand the sources of pathogens and know the points of cross-contamination within the process. Review the intervention controls applied to raw materials, processing equipment and environment, finished products, transportation as well as distribution, and verify the methodology of determining efficacy.

This webinar will help you get a clear understanding of various issues leading to contamination. Rotimi is going to take up implementation of target control extensively and explain how environmental monitoring programs can be used to verify ongoing effectiveness of sanitation programs. Further, you will be able to determine whether extra control measures are needed to reduce contamination and attention should be given to follow-up action that may happen if pathogenic organisms are detected. This webinar will also discuss certain specific food sector issues.

At the end of the webinar, you will understand why paying attention to detail is the key component to effective control of pathogen in the production of microbiologically safe RTE foods.

Session Highlights:

  • Identifying contamination sources
  • Contamination risks: how to recognize and reduce them?
  • Issues related to general operation
  • Eliminating niche environments
  • Measures that helps to verify pathogen control
  • Programs for environmental monitoring
  • Assessing individual production lines
  • Matters related to shelf-life
  • Sector-specific issues

Who Should Attend

  • Food Processors and Manufacturers
  • Owners of SMEs
  • Production Managers
  • QA & QC Managers
  • HACCP Coordinators
  • Microbiologist and Food Processing Engineers
  • Food Scientists and Technologists
  • Hygiene Managers
  • Catering managers
  • Government Food Inspectors

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

Order Below or Call 1-866-458-2965 Today

You can also order through:
Phone

1-866-458-2965

Fax

1-919-287-2643

About Our Speaker

Rotimi Toki - Food Safety Consultant

Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety...   More Info
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