Food Safety Education
Since 1999
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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Traceability and Controls to Reduce Risk and Recall
(Webinar length:  1hr 20min)


This webinar will cover the concepts needed to enable the use of commonly collected data
into a meaningful system designed to meet FDA, supply chain, and company requirements.  
A complete integrated food safety system design will be reviewed.  An understanding of how
to integrate data that food supply chain members already possess will enable players to
protect their companies--the food they ship and the customers they serve.

Risk reduction, supplier control, traceability and minimizing recall damage are all critical
components of any food safety plan.  Regardless of a company’s position in the food supply
chain, dependence on those companies one up and one down the ladder creates liability and
exposure no one wants to think about.  

Areas covered in this webinar:

Legal Issues:  FSMA, FSIS, CGMP
Traceability Through Long Processes and Zones: (Farm, Blend Operations, Distribution,
Picking Operations, Retail)
Electronic Real-Time Traceability Systems
Integrated Food Safety System Design and Functionality

Who will benefit from this webinar:

Food Safety Specialists
IT Personnel
Internal Food Safety and Quality Team Members
Warehouse receiving and shipping team members and process operators
Quality Assurance and Food Safety Management
Purchasing Agents
Recall Team Members
Auditors who review facility quality assurance and food safety programs
Customers who want to understand best practices that they should require of their suppliers
Executives for processing, transportation, retail and restaurant operations

Presenter--Dr. John Ryan

Dr. Ryan holds a Ph.D. in research and statistical methods.  He recently retired from his
position as the Quality Administrator for the Hawaii State Department of Agriculture where he
started the first RFID farm-to-distribution-to-retail traceability system.  The initial system was
expanded to monitor air freighted produce temperature controls. His book entitled “Guide to
Food Safety during Transportation:  Controls, Standards and Practices”, will soon be
released.  He also specializes in providing container traceability and sanitation training and
certification for food transporters.  He has published over fifty articles and has spent over thirty
years at the vice president and executive director levels in operations and quality for a number
of international corporations both in the United States and as an expatriate in a number of
Asian countries.

Webinar Price ($289)
Click here to buy it

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