Food Safety and Security - Ensuring Food Safety from Farm to Fork


Instructor: John Ryan
Product ID: 701812

  • Duration: 60 Min
This food safety webinar will discuss the currently accepted food safety practices and how the newly evolving system for food safety is about to be put in place.
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Why Should You Attend:

With respect to food safety the FDA, USDA and the CDC have been asleep at the switch. They have failed miserably at providing the leadership and direction needed to protect America’s food supply. The food safety model they will be forced to implement exists in a number of other industries; most notably in the drug and medical device arenas already under their control.

We will review currently accepted practices such as HACCP, certification, agro terrorism and international trade and show how those practices will evolve into tomorrow’s food safety and security requirements. We will discuss how the FDA planned to move food safety and security from today’s 100 year old processing patchwork into a carefully controlled, qualified and certified system and what you can do to get in step. By the end of this course you will understand what you should do to begin preparing for this new system and some of the expertise and tools available to help you on the journey.

Areas Covered in the Webinar:

  • Summary of today’s food safety practices.
  • Food traceability, transportation, distribution and controls.
  • Distributor, restaurant and retail contributions to spreading problems.
  • Where is the food service industry on different aspects of food safety?
  • The inspection fallacy.
  • Basic definitions of food quality and safety.
  • Taste
  • Appearance
  • Nutrition
  • Safety
  • Current Department of Homeland Security efforts to prevent food terrorism.
  • Is China really a danger and what is the US doing about it?
  • Proposed food safety bills S510 and SB2749.
  • What are Asia and Europe doing about food safety and how does the US compare HACCP, GAP, GMP, GHP.
  • Where will “food safety and security” be in the future?
  • The movement towards extremely strict standards.
  • What should I be doing today to prepare for the changes?
  • How do I convince my bosses to support food safety and security as an integral part of our food handling business?
  • Where can I get help?

Who Will Benefit:

  • Food service industry owners and managers in production(farming operations)
  • Processing
  • Distribution
  • Including restaurant and retail chains
  • Food Safety and Quality personnel
  • Higher level operations and purchasing executives in food service industries
  • Food and establishment (restaurant/retail) Inspectors
Instructor Profile:
John Ryan

John Ryan
Owner, Ryan Systems Inc

Dr. John Ryan is the president of 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 ( 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.

Topic Background:

The food you eat is processed in a dirtier environment than the car you drive. It is a myth that “the US has the safest food in the world!”

Will recent food outbreaks it is evident that FDA, USDA and the CDC fell miserably to protect America’s food supply. They are under tremendous pressure to move food safety and security from today’s 100 year old processing patchwork into a carefully controlled, qualified and certified system.

The movement into food quality and security currently facing food supply businesses is a movement identical to those that have occurred in other industries throughout the years. The requirements for food safety and security will evolve into basic businesses practices and requirements and will separate those food suppliers successful at system implementation and control from those unable or unwilling to make the change. Earlier histories can be traced back to similar International Standards Organization (ISO) models that have been primarily driven by purchasing of goods requiring certification.

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Refund Policy

Our refund policy is governed by individual products and services refund policy mentioned against each of offerings. However in absence of specific refund policy of an offering below refund policy will be effective.
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. On-Demand Recording purchases will not be refunded as it is available for immediate streaming. However if you are not able to view the webinar or you have any concern about the content of the webinar 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 [email protected] call +1-888-717-2436 (Toll Free).




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