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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Pesticides in Foods
Residues, Regulations, Risks, Reality
(Webinar length:  1hr 04min)

Overview:

The controversial topic of pesticide residues in foods has generated considerable popular
media coverage and has significantly influenced consumer perceptions of food safety and
food marketing practices. One factor contributing to the controversial nature of the topic
involves pesticide residue regulations, both in the U.S. and internationally. These regulations
are complicated and often counterintuitive and frequently lead to scientifically inappropriate
conclusions concerning levels of risk posed by pesticide residues.

This session is designed to clearly discuss the process by which pesticide residues are
regulated and the risks posed by residues in foods. Specific attention will be given to
pesticide residues in imported foods, organic foods, and fruits and vegetables alleged to
contain the greatest levels of contamination (aka “Dirty Dozen”). The goal of the session is to
allow participants in all aspects of the agricultural/food sector (conventional and organic
producers, processors, distributors, regulators, legislators, and marketers) to gain a better
understanding of this topic and to develop strategies to appropriately address it.

Areas covered in the webinar:

Consumer concerns regarding pesticides
Pesticide residue regulation – U.S.
Pesticide residue regulation – international
Residue monitoring – what does it show? What does it mean?
Differentiation between violative and “unsafe” residues
Assessing risks from pesticide residues in foods
Pesticides in imported foods
Pesticides in organic foods
The “Dirty Dozen” list of fruits and vegetables allegedly containing the highest pesticide
residue loads
Food safety in perspective
Who will benefit from this webinar:

Conventional food producers
Organic food producers
Food processors
Food retailers
Food distributors
Government regulators and inspection personnel
Legislative staff involved with pesticide issues
Media representatives
Presenter—Dr. Carl Winter:

Dr. Winter is Vice Chair of the Department of Food Science and Technology at the University
of California at Davis. He holds a Ph.D. in Agricultural and Environmental Chemistry and a B.
S. in Environmental Toxicology, both from the University of California at Davis. His research
and outreach work focus upon pesticide residues and naturally-occurring toxins in foods. He
has published more than 150 articles in the scientific and lay literature. He has frequently been
invited to testify before the U.S. Congress on pesticide/food safety issues. He was a member
of the United Nations/World Health Organization’s Joint Expert Committee on Food Additives
and the U.S. Food and Drug Administration’s Food Advisory Committee. He is a Fellow of
the Institute of Food Technologists, received the 2012 Council of Agricultural Science and
Technology Borlaug Communication Award, and was awarded the 2009 NSF International
Food Safety Leadership Award for Education and Training.

Webinar Price ($289)
Click here to buy it

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