Microbiological Foodborne Threat- Risk mitigation and Crisis management

Why Should You Attend:
As your company’s system continues to grow, the potential for “crisis issues” to occur grows proportionally. The concern for food safety to your customers and employees must be a constant area of focus for all operators in the system. Most of the time foodborne illnesses can be avoided if you have an effective food safety program. If any of your team members or management team contracted the foodborne illness, by having an effective food safety program, your food safety team can manage the situation appropriately with necessary response actions, protect the health and safety of your customers, and comply with regulatory requirements/laws.

This presentation will help you to have the knowledge and understanding on the types of microbiological foodborne threat and manage to reduce the risk of the foodborne illness outbreak. Many foodborne illness outbreaks can ruin your business in a short period of time when it took a longer time to build. Knowing the food safety practices in your facility is ongoing and you have an effective crisis management and food safety program, you have the vision for quality and risk management as part of your strategic plan; then you can say “it pays off to be pro-active in food safety”.

Areas Covered in the Seminar:

• The Microorganisms.
• Food Contamination.
• Food Allergies VS Foodborne Illness.
• Foodborne Infection VS Foodborne Intoxication.
• Bioterrorism agents involved in Foodborne illnesses.
• Microbiological threat during the flow of food.
• Safe Food Handling.
• Managing the threat of microbiological foodborne illness.

Who Will Benefit:

• Owner/Partner
• Supplier Management Executives
• Operations Executives
• Quality Assurance staff
• Operations Management team
• Trainer
• Supplier Operations/Production and Sanitation management team
• Consultant, responsible to develop Quality Assurance Program
• Communication team

Instructor Profile:
Angeline Benjamin, is the owner of B&B Food Safety Solutions. Angeline approaches her client’s issues with results oriented from strategic, tactical and operational perspective. Her objective is to provide food safety risk management and quality assurance solutions to clients in the food industry who have the vision for quality and risk management as part of a strategic plan. Angeline has been involved in the quality assurance and food safety businesses for over 27 years.

Angeline began her quality assurance career at Hunt-Wesson Foods. She then worked for Denny’s, Carnation and lastly Taco Bell, which is part of Yum Brands group that includes KFC, Pizza Hut, Long John Silvers and A&W. Angeline held different positions when she was with Yum Brands but all of them involved Crisis Management, Food Safety and Regulatory Affairs.

Follow us :