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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Food Defense: Protecting Your Business
(Webinar length:  1hr  23min)

Overview:

Through history it has been demonstrated that compromising the food supply chain can have
devastating effects on populations. In the modern times the threats to the food supply are
enhanced through the global food distribution network, rise of bioterrorism or more commonly
encountered, economically motivated attacks. The threats are such that the modernization
acts implemented in the US and EU requires food production facilities to have a biodefense
plan. Similar to HACCP, a food defense plan involves a systematic review of vulnerabilities
and putting in place mitigation strategies, in addition to action plans should incidents occur.

In this webinar, the fundamentals in developing a food defense plan will be outlined and tools
made available by regulatory bodies for implementation. The regulatory requirements under
the modernization act will be described. How to undertake vulnerability assessment with
respect to supplies and within the facility will described. Examples of mitigation strategies that
can be applied at different levels will also be discussed, in addition of how to develop action
plans.

The webinar will cover:

History of incidents of intentional and un-intentional contamination
Regulations linked to food defense
Different types of threats to the food system (suppliers, disgruntled employees, economically
motivated and bioterrorism)
How to identify vulnerabilities and mitigation strategies
The components of an action plan
Future trends in food defense

Who should attend:

Senior Management
QA and QC Managers
Production Managers
Food Scientists and Technologists
Food Safety Personnel
HACCP Coordinators

Presenter--Dr. Keith Warriner:

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science
at University of Guelph, Canada. Dr. Warriner received his BSc in Food Science from the
University of Nottingham, UK and PhD in Microbial Physiology from the University College of
Wales Aberystwyth, UK. He later went on to work on biosensors within the University of
Manchester, UK and subsequently returned to the University of Nottingham to become a
Research Fellow in Food Microbiology. He joined the Faculty of the University of Guelph in
2002.

Webinar Price ($289)
Click here to buy it

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