ComplianceOnline

Bacterial Contamination in a Product Facility

Instructor: Richard Anfuso
Product ID: 703217
  • Duration: 60 Min

recorded version

$229.00
1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

$299.00
One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-963-2556

Email: customercare@complianceonline.com

Read Frequently Asked Questions

This training on food safety compliance will provide the attendees with the knowledge of how food borne pathogens enter a food plant, expand its presence within the facility and contaminate the products. Attendees will learn the best practices for minimizing the presence of these pathogens in the food plant.

Why Should You Attend:

Food safety should be at the core of every food plant operation. A robust food safety program begins with management commitment, starting with senior management providing key personnel the time, money and training and the resources to build and improve their food safety program.

This webinar will help the attendees understand how food borne microbes enter a food plant, where they survive, how they can be monitored, and how their presence in the food plant can be minimized. The instructor will show that when it comes to ensuring food safety, complacency and lack of knowledge should not be an option.

Areas Covered in the Webinar:

  • Introduction to the major food borne pathogens
  • Mode of entry in the food plant.
  • Major areas in a facility that these pathogens survive.
  • Worst human practices of a facility.
  • Best practices.
  • Equipment design.
  • Monitoring and detection.
  • Sanitation and hygiene.

Who Will Benefit:

This webinar will provide valuable assistance to:

  • Owners and operators of food companies.
  • Packinghouse Managers and Supervisors.
  • QA managers.
  • Food Safety Managers, Supervisors and Coordinators.

Instructor Profile:

Richard Anfuso, has 34 years of experience in the food and agricultural industries, especially in the areas of food safety, quality assurance and process development and has spent much of his career chasing microbial contamination both in the facility and in the field. Mr. Anfuso is also a microbiologists and has run a number of food safety laboratories. He is presently President and owner of Anfuso Food Safety, Inc., specializing in consulting, food safety auditing, contamination troubleshooting, and training. He is ISO 9001:2008 auditor trained and a Primus GFS auditor.

Topic Background:

The CDC estimates that each year in the United States 148,000 people are hospitalized with food borne illnesses and that approximately 3000 will die. And food borne illness can be particularly lethal to the elderly, immune-compromised and very young children. For a food manufacturing company, a recall or an outbreak of a food borne bacteria contamination can be the greatest threat to its survival. While resources are limited and margins are low, managers must decide how many resources they will put towards combating and eliminating food borne contamination in their facilities. Because food borne bacteria are so tiny, microbial contamination is an unseen issue in a food plant or facility. The best tool for minimizing microbial contamination in a food plant is knowledge.

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