controlling-hazards-in-spices-basic-supply-chain-food-safety-control-requirements

Controlling Hazards in Spices Basic Supply Chain Food Safety Control Requirements

Live Webinar

  • 60 minutes
  • 7 Days Left
     Sep 24, 2019
  •   01:00 PM - 02:00 PM ET
    10:00 AM - 11:00 AM PT

A recent case of a girl tragically dying from an allergic response to peanut allergen has taken many companies by surprise. The risk of adulteration becomes higher when a consumer has no way of knowing an allergen presence. Causes include intentional contamination due to financial motivation and other reasons. With FDA making is mandatory to have "Food Defense Plan", compliance is of primary importance.

With the finalization of the FDA’s FSMA Preventive Control Rules, new FDA outbreak testing technologies and increasingly complex supply chain controls, spices and other low moisture foods are becoming increasingly identified as outbreak contributors.

In this webinar expert speaker, John Ryan will clearly explain the basics of spice food safety will prepare your company to prevent outbreaks that can destroy your company. He will also discuss where and how spices are harvested and handled.

Session Highlights:

  • Identify spices as allergens

  • Define your spice supply chain and your operational weak points

  • Review spice recall data

  • Use the Spice Operation Food Safety Planning Questionnaire

  • Establishing Valid Preventive Controls

  • Learn about new spice testing for Salmonella: Whole Genome Sequencing (WGS) Control humidity, air handling, dust, pests, sanitation, processing zones

  • Include spices in preventive control plans

Why You Should Attend:

This session will cover outbreaks as well as basic microbial reduction techniques, drying, testing, preventive controls, sanitation operation procedures, water issues, pest controls, storage, facility controls (air/dust/humidity), and other basic spice handling food safety considerations.

Who Should Attend:

  • Domestic spice receivers and foreign spice suppliers to U.S. markets

  • Food facilities, Spice growers, packers, handlers, transporters

  • Processing, carrier, and distributor

  •  Facility owners and managers

  • Spice importers, handlers, growers, and packers,

  • Food Safety and Quality Personnel

  • Process and facility sanitation and maintenance personnel

  • Supplier qualification personnel

  • Company compliance officers

  • Internal and External Auditors

  • Food retail store owners and managers



*You may ask your Question directly to our expert during the Q&A session.

** You can buy On-Demand and view it as per your convenience.

John  Ryan

John Ryan

Dr. John Ryan is a certified Preventive Controls Qualified Individual (PCQI) specializing in food safety process control and food safety plan validation.  He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations and he is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator.  He currently operates two business divisions focused on food safety system validation (http://www.RyanSystems.com) and transportation controls (http://www.SanitaryColdChain.com). 

He is the author of “Guide to Food Safety and Quality During Transportation:  Controls, Standards and Practices.” He has previously published books covering food fraud, teams and teamwork and has recently completed a new book on validating preventive controls in food operations.

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