ComplianceOnline

Controlling Hazards in Spices - Basic Supply Chain Food Safety Control Requirements

Instructor: John Ryan
Product ID: 705114
Training Level: Basic to Intermediate
  • Duration: 60 Min

recorded version

$199.00
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
Last Recorded Date: Feb-2017

Training CD / USB Drive

$349.00
One CD/USB is for usage in one location only.
(For multiple locations contact Customer Care)
CD/USB and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-362-2367

Email: customercare@complianceonline.com

Read Frequently Asked Questions

This webinar on food safety control for spices will cover microbial reduction techniques, drying, testing, preventive controls, sanitation operation procedures, water issues, pest controls, storage, facility controls (air/dust/humidity), and other basic spice handling food safety considerations.

Why Should You Attend:

Most spices used in the United States are imported, often from unknown, unregistered and unregulated farms prior to moving to larger handling and packing centers in the U.S.

Knowing where and how spices are harvested and handled and the basics of spice food safety will prepare your company to prevent outbreaks that can destroy your company.

If your company is involved with spices in any way, you need to assure that you have appropriate food safety controls in place. With new reports becoming public, it is obvious that in spite of being classified “generally regarded as safe” (GRAS), spices are not as safe as previously thought.

This session will cover outbreaks as well as basic microbial reduction techniques, drying, testing, preventive controls, sanitation operation procedures, water issues, pest controls, storage, facility controls (air/dust/humidity), and other basic spice handling food safety considerations.

Areas Covered in the Webinar:

  • Identify spices as allergens
  • Define your spice supply chain and your operational weak points
  • Review spice recall data
  • Use the Spice Operation Food Safety Planning Questionnaire
  • Establishing Valid Preventive Controls
  • Learn about new spice testing for Salmonella: Whole Genome Sequencing (WGS)
  • Control humidity, air handling, dust, pests, sanitation, processing zones
  • Include spices in preventive control plans

Who Will Benefit:

  • All registered food facilities involved with spices and dried herbs
  • Domestic spice receivers and foreign spice suppliers to U.S. markets
  • Spice growers, packers, handlers, transporters
  • Processing, carrier and distributor Facility owners and managers
  • Spice importers, handlers, growers, and packers
  • Food Safety and Quality Personnel whose operations are involved with spices
  • Process and facility sanitation and maintenance personnel
  • Spice purchasing and supplier qualificatioin personnel
  • Company compliance officers
  • Internal and External Auditors
  • All restaurant and food retail store owners and managers
Instructor Profile:
John Ryan

John Ryan
Owner, Ryan Systems Inc

Dr. John Ryan holds a Ph.D. in research and statistical methods. He has been working on transportation food safety issues since 2011 after retiring from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. He has won awards for traceability technology for his visionary and pioneering work. He is the president of the Ryan Systems, Inc.

His latest book “Validating Preventative Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation”, January, 2017 is available on most book websites.

Topic Background:

With the finalization of the FDA’s FSMA Preventive Control Rules, new FDA outbreak testing technologies and increasingly complex supply chain controls, spices and other low moisture foods are becoming increasing identified as outbreak contributors.

Spices are frequently found to carry salmonella, are full of physical adulterants, are often not identified as allergens, may be impacted by lead and, when not carefully controlled throughout the supply chain, represent a bacterial growth potential that can end up in processed foods.

Spice handling operations are subject to environmental facility controls, environmental sampling and test, process validation, Good Agricultural Practices (GAP), current Good Manufacturing Practices (cGPM), sanitary transportation rules, as well as packaging, labeling and other controls.

Follow us :
Managing Your FDA Inspection: Before, During and After
FDA's New Import Program for 2018 - Strict Precision

Refund Policy

Registrants may cancel up to two working days prior to the course start date and will receive a letter of credit to be used towards a future course up to one year from date of issuance. ComplianceOnline would process/provide refund if the Live Webinar has been cancelled. The attendee could choose between the recorded version of the webinar or refund for any cancelled webinar. Refunds will not be given to participants who do not show up for the webinar. On-Demand Recordings can be requested in exchange.

Webinar may be cancelled due to lack of enrolment or unavoidable factors. Registrants will be notified 24hours in advance if a cancellation occurs. Substitutions can happen any time.

If you have any concern about the content of the webinar and not satisfied please contact us at below email or by call mentioning your feedback for resolution of the matter.

We respect feedback/opinions of our customers which enables us to improve our products and services. To contact us please email customercare@complianceonline.com call +1-888-717-2436 (Toll Free).

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