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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Trends in Water Treatment and Recycling
(Webinar length:  1hr 23min)

Overview:

The following webinar will focus on water management within the vegetable processing
industry although the principals apply to all sectors of the food industry. Background
information on different water sources and associated chemical/microbiological hazards will
be presented. The different uses of water within processing will be provided along with
metrics used to assess quality attributes. Working examples will be provided on how the
characteristics of the waste water defines the technologies (biological, physical, chemical or
combination) that can be applied with reference to the intended end use (return to
processing, irrigation or disposal). The additional benefit of water recycling in enhancing
post-harvest wash treatments will be discussed in relation to validating biocidal wash
treatment.

Areas covered in the webinar:

Water sources and characteristics
Biological and chemical hazards associated with water
Applications and usage rates of water in the food sector
Approaches to water disinfection in vegetable processing
Biological and chemical parameters for assessing water quality
How to select the appropriate water recycling technology
Methodology for validating post-harvest wash processes and role of water recycling
technologies
Approaches to water management

Who will benefit:

QA and QC Managers
Production Managers
Food Scientists and Technologists
Food Safety Personnel
HACCP Coordinators
Government food inspectors
Neonatal-Perinatal health care workers
Microbiologists and Food Processing Engineers

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, 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.

Webinar Price ($289)
Click here to buy it

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