Foreign Bodies in Foods - Effective Techniques for Prevention, Control and Detection

Instructor: Rotimi Toki
Product ID: 703060
Training Level: Intermediate
  • Duration: 90 Min

recorded version

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

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


Read Frequently Asked Questions

This food contamination control webinar will provide in-depth information on the currently available approaches to the prevention, control and detection of foreign bodies in foods. It will use example scenarios to discuss what to do when a foreign body incident has occurred.

Why Should You Attend:

Attend this webinar to understand all reasonable precautions necessary for the prevention and control of foreign bodies in food. The training will focus on how to use the due diligence defense and what is required to demonstrate this defense. This training will assists participants or companies of all sizes in the selection of relevant methods used to prevent and control foreign bodies in foods.

This session will discuss what to do when a foreign body incident has occurred. This will include useful and relevant example scenarios. On completion of the training, the participants will be able to select detecting point and assess which approaches are appropriate to the challenges presented by the nature and scale of their operations.

Areas Covered in the Webinar:

  • Major sources of foreign bodies in foods
  • Due diligence plan
  • How to manage foreign bodies incidents
  • The role of HACCP system
  • Methods for the detection and removal of foreign bodies
  • Selection of the detection and rejection systems
  • Position of Food Safety Modernization Act on foreign bodies

Who will Benefit:

  • Food processors and manufacturers
  • Owner/Partner
  • Food safety management team members
  • VPs of operation and quality in food companies
  • Hygiene Managers
  • Catering Managers / Chefs who supervise food handlers
  • Retail fresh food managers
  • Local authority personnel (EHO)

Instructor Profile:

Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.

He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.

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