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
Marijuana Edibles: Food Safety Demands
(Webinar length:  1 hr 36 min)

Overview:

As the marijuana laws relax across the US and Canada there is an increasing demand for the
drug for recreational and regulatory purposes. Within the US the market has an estimated
value of $2.6bn with a growth forecast of 20% per year. Incorporation of marijuana into
edibles is a sector that is experiencing rapid growth with an estimate 12 million servings per
year being solid within Colorado alone. Food safety issues linked to edibles have been
recorded over the last decade and several product recalls have been issued due to microbial
contamination levels in excess of the regulatory microbiological criteria. Moreover, those
taking marijuana may also have underlying conditions that make them susceptible to
foodborne illness.

A key challenge of marijuana producers is the limited interventions that can be applied at
post-harvest. As a consequence there is a need for a preventative approach to ensure the
production of safe product. An ideal food safety system would be based on the
well-established Hazard Analysis of Critical Control Points (HACCP). However, there are
currently too many knowledge gaps with respect to the pathogens of concern and entry points.
Still, it can be envisage that food safety systems operated in green house applications and
other sectors can provide a basis for enhancing the food safety of edibles.

This webinar will provide an overview of food safety issues linked to marijuana with examples
of outbreaks and recalls associated with the drug. Pathogens of concern will be highlighted
along with potential contamination routes. The microbiological criteria for marijuana will be
reviewed and challenges in meeting the regulatory limits will be discussed. Interventions for
pre- and post-harvest operations will be described.

This webinar will cover:

Foodborne illness outbreaks and product recalls linked to marijuana
Microbiological hazards and potential routes of contamination
Good Agricultural Practice and risk management options in marijuana production
Post-harvest decontamination options to meet the microbiological criteria
Microbiological criteria for marijuana and methods for microbiological analysis
Knowledge gaps and potential intervention options

The webinar will be of interest to:

Marijuana growers
Food manufacturers
Government regulators and inspectors
Academics
Greenhouse growers
Food safety consultants
Testing labs
Regulatory Affairs and Compliance Professionals
QA and QC Managers
Food Scientists, Technologists and Product Developers
Consumer and Marketing Research Professionals
Advertising, Brand, Marketing and Public Relations Managers
Legal Consultants and Professionals
Dietitians and Nutritionists

Presenter

Dr. Keith Warriner is currently an Associate Professor within the Department of Food Science
at University of Guelph, Canada having joined the faculty in 2002. He received his PhD. in
Microbial Physiology from the University College of Wales, UK. He later went on to become a
Research Fellow in Food Microbiology at the University of Nottingham. 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

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