Microbiological Risk Analysis and HACCP
Duration : 60 Minutes
Michael Brodsky,
Michael has a post-graduate degree from the University of Toronto, School of Hygiene and Tropical Medicine and been an Environmental Microbiologist for more than 46 years, as a research scientist and Laboratory Director in both the public and private sector. He currently operates as the President Read more
This webinar will discuss the use of microbiological risk assessment in the development HACCP programs for food production. It will look at how to assess risk, implement critical control points in the production process and provide insight into how the risks can be managed. The webinar will also address the importance of the team approach to HACCP implementation.
Course Objectives:
Food production can be a high risk activity from a microbiological food safety perspective. Learn what actions you should take to help minimize and manage the risk. The webinar will also address the implications to food companies of the FSMA requirements of FDA to designate which foods are high risk.
Course Outline:
Topics covered include:
- HACCP Principles
- Critical Control Points
- Risk Assessments to develop CCPs
- Implementing a HACCP program
- Risk Management
Target Audience:
This webinar will provide valuable assistance to all personnel in the food service industry:
- Food production Managers/Supervisors
- Engineers
- Sanitation Managers/Supervisors
- Food plant Microbiologists
- QA/QC personnel
What do you get?
- Training Reference Materials
- Live Q&A Session with our Expert.
- Participation Certificate
- Access to SignUp Community (Optional)
- Reward Points
Please reach us at 1-888-844-8963 for any further assistance or if you wish to register
