Most refrigerated and frozen foods require close temperature control during processing and cooling, and even after thermal processing, they rely on temperature to dictate their shelf life. However, that control is lost once it leaves your facility. USDA and, to a lesser extent, FDA are now encouraging additional steps to control food pathogens. There are several kinds of ingredients which are more widely used to extend shelf life and delay the growth of food pathogens and post-packaging techniques to extend shelf life are also being focused on.
Temperature monitoring reduces the cost of spoilage, returns, and liability, which has resulted in it becoming very practical and economical as the costs of this small investment are easily offset by the cost reductions. In this webinar, expert speaker Dr. Rody Hawkins will discuss the best practices for heating and cooling and monitoring these controls. You will get an opportunity to explore the current state of temperature control and monitoring in real time using radio frequency, ZigBee protocol, Bluetooth, and GPS/GPRS Cellular communications. Dr. Hawkins will also discuss practical and cost-effective ways to monitor shipments and easy retrieval of data from one way shipments.
You will understand the continuous processes which are finding ways to eliminate pathogens in final packages and extend shelf life from days to months on refrigerated products. Learn about the latest operational advancements and techniques to economically receive real time temperature data from your facility, cooking operations, and shipments while sitting at your computer. As active ingredients and their control of spoilage and pathogenic microorganisms have advanced quickly over the past 20 years, we will also review the latest ingredients which could help you with your shelf life issues.
Additionally, this training session will discuss the basic steps and recognize the key points in assessing your hazard, developing Critical Control Points (CCPs), and being assured of the effectiveness of your Hazard Analysis and Critical Control Points (HACCP) Plan.
This webinar will answer the following questions:
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.
- Shawn K. Stevens
During his 28 years in the of food industry, Dr. Hawkins' experience has been with developing and implementing new food products and solving complex technical problems for many large, medium and small food companies. Dr. Hawkins worked 15 years with GoodMark Foods Research & Development (R&D) becoming one of the world's leading authorities on shelf-stable meats and foods.