Food Safety Education
Since 1999
Educator or Instructor
Section
Do you want to advertise your
training courses in FoodHACCP?
If you want to advertise your
training course or education
course in FoodHACCP,
please send us email with the
training information. After
evaluation, we will advertise in
this website. We have more than
11,000 members subscribing this
website for education and
training courses for food safety
and quality.
info@foodhaccp.com
Contact us
Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Risk Assessment in Food Microbiology 101
(Webinar length:  1h 13m)

Overview:

The following webinar will provide a basic introduction to risk analysis and its individual
components.  The presentation will provide background why risk analysis is important and
how it is used to develop control strategies or develop policy. The components of risk analysis
(Risk Assessment, Risk Communication and Risk Management) will be provided using
Listeria monocytogenes associated with deli meat as an example.

There are over 1400 microbial species that can potentially cause illness in humans and
animals.  Obviously some pathogens pose more risks than others depending on their
prevalence, incidence in foods and populations that are exposed to the pathogen. In the
context of food production and processing we cannot address all these risks presented by
pathogens so we must focus on those that have a strong possibility of occurring and/or will
result in disastrous consequences. In this respect there must be an approach that can rank the
risk and then develop mitigation strategies to ensure there is a low probability that they would
occur. This in essence is risk analysis.

Areas covered in the webinar:

Definition of risk analysis and applications
Risk Assessment
  Hazard identification and characterization
  Exposure and dose response analysis
  Risk characterization
  Quantitative vs qualitative assessment
Risk Management
  Reducing prevalence
  Formulation hurdles
  Interventions
  Role of policy and regulations
Risk Communication
  Target audiences
  Different communication streams  

Who will benefit from this webinar:

All who wish to have an introduction to risk analysis
Quality control and assurances managers
Product development scientists
Production managers
HACCP coordinators
Food safety personnel
Sanitation managers

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.

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. One notable research accomplishment was the development of
a decontamination treatment for sanitizing seeds destined for sprout production and a further
process based on Advanced Oxidation Process for inactivating pathogens on fresh produce.
Current research in the area is focused on developing biocontrol strategies based on using a
combination of antagonistic bacteria and bacteriophage to reduce levels of human pathogens
at the primary production stage.

Webinar Price ($219)
Click here to buy it

Copyright (C) All rights reserved. FoodHACCP.com. For more information send email to
info@foodhaccp.com   TEL) 1-866-494-1208 FAX) 1-253-486-1936
1
1
1
1
1
1
1
1
1
1
1