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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Environmental Sampling
(Webinar length:  1h 17m)

Overview:

This webinar will address the justification for environmental sampling, fundamental aspects of
designing and operating environmental sampling programs, and how plans can and should
evolve over time. A primary focus will be on the interpretation of results based on the
limitations of experimental design and methods.  This session is designed for food
processors who have or are thinking about implementing an environmental sampling
program.  The session will aid not only those directly involved in quality assurance, but also
those who are required to make informed decisions based on the results of the program.

In many cases, environmental sampling is an integral part of a processor’s food safety
program. Environmental sampling is especially effective in addressing contaminants which
may originate in the processing establishment (Listeria in ready-to-eat meats, salmonella in
dry ingredients), as the low incidence and random nature of contamination usually makes
meaningful finished product testing impractical. Properly designed and implemented, an
environmental sampling program may allow a processor to react to a potential food safety
issue before the product becomes contaminated—in almost all cases, providing a potential
return many times the investment.

Areas covered in the webinar

Justification for environmental sampling
Design of sampling program
Investigation and routine sampling
Using the results
Program maintenance
Who will benefit from this webinar:

Food processors and manufacturers
Quality assurance personnel
Directors/VPs of operations and quality in food companies

Presenter--Dr. James S. Dickson

Dr. Dickson is currently a Professor in the Department of Animal Science at Iowa State
University and the Professor in Charge of the Iowa State Component of the Food Safety
Consortium.  Dr. Dickson's research focuses on the control of bacteria of public health
significance in foods of animal origin.  Prior to his appointment at Iowa State University in
1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist
of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal
Research Center, Clay Center, NE. Dr. Dickson was employed in the food industry for three
years before joining USDA-ARS.

He is a Fellow in the American Academy of Microbiology, and is a Past President of the
International Association for Food Protection. He is also active in the American Society for
Microbiology and the Institute of Food Technologists.

Webinar Price ($289)
Click here to buy it

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