mitigation-strategies-to-protect-food-against-intentional-adulteration

Mitigation Strategies to Protect Food Against Intentional Adulteration

Live Webinar

  • 90 minutes
  • 4 Days Left
     Apr 24, 2019
  •   12:00 PM - 01:30 PM ET
    09:00 AM - 10:30 AM PT

Microbiological issues of food safety have historically been considered the result of inadvertent contamination. Intentional contamination or adulteration of food is, however, also a reality. Traditional HACCP programs are designed to enhance food safety by addressing the risk of inadvertent contamination of food during production and processing. Mitigating the intentional contamination of food requires an approach beyond HACCP. Thwarting food bioterrorism is critical to minimizing not only the health risk, but also the economic risk. Beyond the illness that can occur as a result of the intentional contamination of food, the economic impact on brand name and product type can also be significant.

Join this session by expert speaker Michael Brodsky, where he will discuss the potential threats of using food as biological weapon and the actions food companies can take to mitigate and minimize the risks of food bioterrorism.

Session Highlights:

  • Underlying causes of microbial foodborne illness

  • Inadvertent vs. intentional contamination of food

  • Threats and realities of using food as a biological weapon

  • Managing the risks of food fraud

  • Food Safety Modernization Act

Why You Should Attend:

We will review some of the microbiological causes of foodborne infections and intoxications, as well as explore examples of the dire consequences of adulteration, ostensibly for economic gain. This webinar will also discuss the potential threats of using food as biological weapon and the actions food companies can take to mitigate and minimize the risks of intentional food adulteration.

Who Should Attend:

  • Food Production Managers/Supervisors,

  • Food Plant Microbiologists

  • QA/QC Personnel

  • Food plant owners/operators


*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.

Michael  Brodsky

Michael Brodsky

Michael has been an Environmental Microbiologist for more than 45 years. He is a Past President of the International Association for Food Protection (IAFP), the Ontario Food Protection Association (OFPA), 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 Methods for the Examination of Water and Wastewater and a chapter editor on QA for the Compendium of Methods in Microbiology. Michael is also certified by Exemplar Global as a technical assessor in microbiology for the Standards Council of Canada (SCC) and a lead auditor/assessor for the Canadian Association for Laboratory Accreditation (CALA).

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