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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Organic and Conventional Foods:
Safety and Nutritional Comparison
(Webinar length:  1hr 13m)

Overview:

The steady and continued growth of the organic foods industry has been supported by millions
of consumers who purchase organic foods due to their perceived superiority with respect to
safety and nutrition over conventionally produced foods.  Organic food production methods
frequently differ from those used by conventional food producers and may result in differences
relating to pesticide residue contamination, naturally occurring toxins, nutrient profiles,
susceptibility to microbiological hazards, and antibiotic resistance.

This webinar will focus upon the dissemination of credible scientific research to identify such
differences, explain the biological mechanisms responsible for the differences, and relate the
differences to human health. The goal of the session is to allow participants in all aspects of
the agricultural/food sector (conventional and organic producers, processors, distributors,
regulators, legislators, marketers, and consumers) to gain a better understanding of the
differences between organic and conventional foods and to develop strategies to allow them
to appropriately address this topic with their clientele.

Areas covered in the webinar:

Growth of the organic foods industry
Consumer perception of organic foods
Regulation/certification of organic foods (U.S.)
Differences between organic and conventional foods with respect to:
Pesticide residues
Naturally occurring toxins
Environmental contaminants
Plant-derived nutrients
Microbiological food safety
Antimicrobial resistance
Overall health implications

Who will benefit from this webinar:

Conventional food producers
Organic food producers
Food processors
Food retailers
Food distributors
Government regulators and inspection personnel
Legislative staff involved with pesticide issues
Health professionals
Media representatives

Presenter--Dr. Carl K. Winter


Dr. Carl Winter is the Director of the FoodSafe Program and an Extension Food Toxicologist
in the Department of Food Science and Technology at the University of California at Davis.  
Prior to coming to Davis in 1991, he was an Extension Toxicologist at the University of
California at Riverside from 1987-91, a science writer for the Richmond-Times Dispatch
newspaper in 1985, and an Environmental Hazards Specialist with the California Department
of Food and Agriculture from 1980-83.  He holds a Ph.D. in Agricultural and Environmental
Chemistry and a B.S. in Environmental Toxicology, both from the University of California at
Davis.  His research and outreach work focus upon pesticide residues and naturally-occurring
toxins in foods.  He has frequently been invited to testify before the U.S. Congress on
pesticide/food safety issues.  He was a member of the United Nations/World Health
Organization’s Joint Expert Committee on Food Additives and the U.S. Food and Drug
Administration’s Food Advisory Committee. He was recently announced as the 2012
recipient of the prestigious Borlaug Council of Agricultural Science and Technology
Communication Award.

Webinar Price ($289)
Click here to buy it

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