Environmental Contamination of Ready-to-Eat (RTE) Foods - Solutions

Instructor: John Ryan
Product ID: 705800
  • Duration: 90 Min
This food safety and contamination control webinar will discuss the impact of bacteria in RTE foods (seafood, vegetables & fruits, dairy products, meat and salads), how to categorize as per risk level and what are the strategies to follow for time and temperature control, microorganism reduction, how to avoid cross contamination, Allergan control in accordance with consumer health, refrigerated time prior to consumption and other variables.
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Why Should You Attend:

RTE supply chain members need to begin to understand the risk levels that exist at farms, through processing and into the consuming public. In many instances, farm level bacterial contamination is simply not controllable meaning that producer and processor controls become ever more critical.

While fresh produce represents only one type of RTE, environmental contaminants abound and, indeed, new ones are being discovered daily. Farms are left without a low cost, portable, quick turn-around ability to test water, product and soil. With a 2-3-day lag between harvest and test results, the supply chain is laid open to multiple liability levels.

This webinar will review the issues surrounding the potential impact of bacteria in RTE foods from the farm through packing, processing and into the consuming public. Seafood (raw, smoked, preserved), produce (raw, dried vegetables and fruit), dairy products (soft cheese, un-ripened and ripened cheese, hard cheese, processed cheese, pasteurized and unpasteurized milk, ice cream frozen dairy products, cultured milk (yogurt, sour cream, buttermilk), high fat dairy products (butter, cream), meat (frankfurters, sausages, deli meats, pate and meat spreads), and salads all have risk levels with some RTEs ranking at “Very High Risk, High Risk, Moderate Risk, Moderate Low Risk and Low Risk levels”.

The importance of time and temperature controls and the use of microorganism reduction strategies, cross contamination, cross contact (allergens) and controls all impact these risk levels and should be understood with regards to varying consumer ages, health, the length of time foods remain refrigerated prior to consumption and other variables.

Learning Objectives & Areas Covered in the Webinar:

  • Understand the risks associated with Ready to Eat (RTE) foods - Definitions (RTEs, etc.), Liability
  • Review farm level contamination bacterial and chemical levels (water and produce)
  • Review insect carried bacterial contamination, risks and solutions - Recalls
  • Review risk levels for various bacteria and RTEs
  • Review research related to environmental pathogens
  • Understand the need for future preventive solutions

Who Will Benefit:

  • Procurement Officers
  • U.S. food processors, distributors, retailers and restaurant chains
  • Restaurant and retail inventory control and buyers
  • Foreign food producers, importers and exporters
  • Food safety and quality specialists
Instructor Profile:
John Ryan

John Ryan
Owner, Ryan Systems Inc

Dr. John Ryan is the president of RyanSystems.com and holds a Ph.D. in research and statistical methods. He has recently retired 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. His latest books “Validating Preventive Food Safety and Quality Controls”,”Food Fraud” and “Guide to Food Safety During Transportation: Controls, Standards and Practices, 2nd Edition” are now offered by Amazon and Barnes & Noble. Dr. Ryan’s company (RyanSystems.com) helps to train and consult with companies in need of validating preventive food safety controls. For more than 25 years, he has implemented quality control systems for international corporations in the United States and around the world.

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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.

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