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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Post-Harvest Washing of Fresh Produce
(Webinar length: 1hr 25min)

Overview:

The following webinar will provide an overview of the post-harvest wash process along with
comparative performance of sanitizers. The limitation of using Oxidation Reduction Potential
as a means of monitoring wash process will be outlined along with alternative methods than
can be applied. The design of verification studies will be covered as well.

The post-harvest wash process remains a key intervention step to ensure the microbiological
safety of fresh produce. However, through research it has been established that the extent of
pathogen removal is limited with a greater risk of cross-contamination events occurring.
Indeed, several high profile foodborne illness outbreaks linked to fresh produce can be
attributed to a failure of the wash process due to the lack of sanitizer through deliberate or
accidental omission.

Previously the efficacy of the wash process was evaluated on the basis of log count reduction
of target pathogens. However, despite the wealth of research the more critical point is the
ability of the sanitizer to prevent cross-contamination in the background of high organic
loading and microflora. This has led to a re-evaluation on how the wash process is validated,
verified and monitored.

The webinar will cover:

Sources of contamination and pathogens of most concern in fresh produce processing
Case studies on when the wash process goes wrong
Physical and chemical antimicrobial applied in post-harvest wash processes
Cross-contamination events during commercial wash process
Advances in monitoring the wash process
Design of validation and verification trials to demonstrate control of post-harvest washing

Who will benefit from this webinar:

Microbiologists
QA and QC Managers
Food Scientists and Technologists
Academics in the food safety area
Diagnostic suppliers
Food safety personnel
HACCP coordinators
Government policy makers and inspection services

Presenter–Dr. Keith Warriner:

Dr. 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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