Food Safety Lunch Hour

Developing Food Safety Programs: The Hazard Analysis Process

The hazard analysis is a fundamental step in designing and implementing effective food safety management systems, including HACCP. This webinar will summarize the basic principles of identifying reasonably likely physical, chemical, and biological hazards from a risk-based perspective.
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Microbiological Sampling: What are you looking for?

Understanding how microbes are distributed in foods and the food processing environment is crucial to optimize sampling ad testing approaches. This webinar will present the foundations of statistical sampling for food safety decision-making. 

Microbiological Testing: Making Informed Decisions

Making the right decision regarding the safety of foods and the food processing environment depends on what is tested and how the data are used. This webinar will help the audience choose appropriate tests for a variety of food commodities and product/process combinations.

Salmonella: Is it everywhere?

Salmonella is one of the most prevalent pathogens across various food commodities. In this session, the audience will learn about characteristics that allow this microbe to survive and thrive so well in food and food processing environments.

Listeria and the RTE Foods Conundrum

Ready-to-eat foods are prone to in-process and post-process contamination, making them a high-risk product. Listeria monocytogenes, in particular, has been associated with many RTE foods. This session will help the audience understand the reasons why Listeria is a problem in RTE foods, the regulatory consequences, and control strategies. 

Environmental Monitoring for Dry Food Environments

It is not easy to clean and sanitize facilities where dry goods and ingredients are processed. However, Salmonella and other microbes may be relevant to these operations. This webinar will provide the audience with the principles of environmental monitoring for Salmonella in dry environments.

Environmental Monitoring for the RTE Food Industry

In non-dry food environments where RTE foods are produced, Listeria is a pathogen of concern. Environmental monitoring in damp, cold environments looks different than in dry facilities. This webinar will introduce the audience to several considerations needed to establish an environmental monitoring plan for non-dry RTE food operations.
 

Putting Sampling and Testing Together: Microbial Indicators Part 1

Testing for pathogens is often impractical given the low prevalence in many food commodities. However, microbiological indicators can support decision-making for process control and prevent violations or non-compliances. This webinar will describe the main microbiological indicators, their uses and limitations.

 Putting Sampling and Testing Together: Microbial Indicators Part 2

THIS SESSION HAS BEEN CANCELLED.