ComplianceOnline

Pathogen Control Programs for food Manufacturers

Instructor: Melinda Allen
Product ID: 701416
  • 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

Training CD

$249.00
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 pathogen control training will discuss implementation of GMPs, Environment testing, HACCP and design programs to prevent Foodborne illness.

Why Should You Attend:

Preventing Foodborne illness is the primary function of the Pathogen Control Program. Foodborne illnesses and Class 1 FDA recalls have increased in magnitude and frequency in recent years. While product sampling may drive the majority of the smaller recalls, consumer illnesses, and rising awareness are leading to higher reporting rates from both consumers and physicians. Many of these contacts also result in recalls. From peanut butter, pistachios and produce to breakfast cereal, more and more products that were unlikely suspects are being cited as sources of pathogen vehicles.

Suppliers must implement environmental testing, good manufacturing practices (GMPs), HACCP and design programs to eliminate the introduction and growth of these harmful and potentially deadly bacteria in the food chain. Strategies to achieve these important goals will be discussed in this webinar.

Areas Covered in the Webinar:

  • The Organisms of general concern in foodborne illnesses and their most common food and environmental sources.
  • How HACCP validation plays a critical role in ensuring pathogens are eliminated.
  • Programs that are most influential in the control of pathogen contamination.
  • The role test and release or verification programs play in defending foodborne illness claims.

Who will Benefit:

Food manufacturing employees at all levels who are responsible for the creation or implementation of HACCP and product testing
  • Specification developers of new and existing products
  • Auditors who review facilities quality assurance programs
  • Customers who want to understand best practices that they should require of their suppliers will benefit
  • Executives will understand the key benefits of allocating resources toward these programs and will be able communicate the market edge it gives them to their customers and shareholders

Instructor Profile:

Melinda Allen, is a Food Safety and Quality Consultant in the Food Industry. Her clients have included leaders in the field such as Burger King, Panda Express and Popeyes Louisiana Kitchen. Melinda has had a long and dedicated career of Quality Assurance and Food Safety leadership with companies such as YUM Brands and Quiznos. In these roles she has written and monitored the implementation of Supplier Quality Requirements and assisted many of the industries manufacturers in the commercialization of products, writing of programs across many food and non food categories.

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