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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Microwave Oven Heating and the Safety of Prepared Meals
Microwave Oven Heating and the Safety of Prepared Meals: How to reduce risk of outbreaks
(Webinar length:  1h 41m)

Reheating of ready-to-eat (RTE) meals and cooking of non-ready-to-eat meals (NRTEs) in
microwave ovens are commonly used for fast meal preparation. However, these appliances
are known to provide non-uniform heating and broadly differ in their heating performance. In
addition, the food industry has been given the task of producing reduced sodium products to
meet consumers’ demands for healthy and more nutritious products. Salt plays a critical role
in the formulation of virtually all processed meats. Lowering and/or removing salt can have
serious implications with respect to uncontrollable growth and survival of pathogens.
Formulations, processing approaches, and often cooking and preparation microwave
instructions have to be optimized in terms of providing products with comparable safety and
stability to the corresponding full salt formulations.

We will examine the challenges of cooking and reheating refrigerated low salt ready-to-eat
(RTEs) and non-ready-to-eat (NRTE) meals using microwave ovens. Appropriate heating
recommendations for these products are critical to reduce risk of foodborne diseases
because of potential microbial hazards linked to microwave non-uniformity, change of
dielecric properties and heating patterns. The webinar will summarize the limited available
information for the development and validation of microwave preparation instructions along
with the recommendations on how to reduce risk of microwavable meals with reduced salt
levels.

What you will learn:

Understand how reduced salt content increases risk of food borne illnesses
Learn how reduced content of sodium may affect heating behavior of RTE and NRTE meals
that can be prepared using domestic microwave ovens
Learn about heating performance of microwave ovens and available testing methods
Learn about critical factors that need to be considered when developing and validating
microwave preparation instructions

Who will benefit:

Quality Control/Quality Assurance Managers
Production Managers
Product Developers
R&D, Sales and Marketing Personnel
Nutritionists and Dieticians
Regulatory Specialists
Food Scientists and Technologists
Food Safety Personnel
Government Food Inspectors

Presenter - Dr. Tatiana Koutchma

Dr. Tatiana Koutchma is a Research Scientist in Food Processing in Agriculture and Agri-
Food Canada (AAFC), Guelph Food Research Center. Before she joined the AAFC, she was
a Research Associate Professor at the National Centre for Food Safety and Technology
(NCFST) at the Illinois Institute of Technology in Chicago where she had taught courses in
food processing and engineering. She received her doctoral degree in Food Process
Engineering at Moscow State University of Food Production. Since 1990, she has worked in
academia and government research programs, collaborating with leading food companies.
Her main research focus is application of emerging processing technologies like UV light,
microwave heating and high hydrostatic pressure for improved food safety, security, shelf life
and product acceptability. She also initiated a research program on UV pasteurization of
fresh juices and other liquid ingredients.

Dr. Koutchma is a member of the Editorial Board of the Journal of Food Processing, Food,
and Bioprocess Technology; a member of the Innovative Technologies Board of PepsiCo; is
an invited speaker at international symposiums and congresses; and, chairs conferences and
society sections. Since 1998, she has published over 50 manuscripts and book chapters on a
wide range of food processing related topics. In 2009 she completed a book on the
application of UV technology for foods called “Ultraviolet Light in Food Technology: Principles
and Applications”.

Webinar Price ($289)
Click here to buy it

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