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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Lessons from the Largest Meat Recall in Canadian History
(Webinar length:  1h 34m)

Overview:

On September 4, 2012 the FSIS and CFIA simultaneously detected Escherichia coli O157:
H7 in beef processed at the XL Foods plant located in Alberta, Canada. The contaminated
beef batches initiated a chain reaction of events that resulted in the largest product recall in
Canadian history, closure of Canada’s second largest meat processing plant and an
emergency debate in the House of Commons.  Ordinarily, the finding of an E coli O157
positive beef sample may not raise any great alarms and may not result in a product recall.  
However, the XL Foods affair revealed major deficiencies in the food safety system from how
the plant was operated and inspected through how consumers handle and cook beef.  
Although the incident occurred in Canada, the events sent ripples of concern throughout the
North American beef sector and will have implications for how plants are operated and
inspected in the future.

This webinar will examine the time line of events in the XL Foods affair and describe how
events spiraled out of control. The mistakes made by the company and deficiencies in the
CFIA inspection will be covered along with the poor communication strategy taken by the
CEO and the Canadian government. The lessons learned from the XL Foods incident will be
discussed in detail, and the implications as to how companies operate and are inspected in
the future will be described.

Areas covered in the webinar:

Description of E. coli O157:H7 and prevalence in beef
Outline of beef processing operations: risks associated with trim, ground beef and tenderized
steaks
Interventions to minimize carriage of E coli O157 on beef
Review of product recalls and foodborne illness outbreaks linked to contaminated beef
Timeline of the XL Foods beef recall form company, CFIA, media and consumer prospective
What went wrong at the plant level, handling of the recall and public communication
Lessons to be learned from the XL Foods incident: Establishing a Food Safety Culture; Role
of Federal Meat Inspection and more effective risk communication

Who will benefit from this webinar:

QA & QC Managers
Meat Plant Production Managers
Laboratory Managers
Meat stakeholder associations
Government policy makers
Diagnostic developers
Academics
Risk Assessment Managers
Food Safety communicators
HACCP Coordinators

Presenter--Dr. Keith Warriner
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. During the last fifteen years in the field of microbiology and food safety research, Dr.
Warriner has published more than 100 papers, book chapters, patents, and conference
abstracts. He has broad research areas encompassing development of decontamination
technologies, biosensors for biohazard detection, and more fundamental research on the
interaction of human pathogens with plants. He developed a decontamination treatment for
sanitizing seeds and inactivating pathogens on fresh produce and is currently developing
other biocontrol strategies.

Webinar Price ($289)
Click here to buy it

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