This webinar will discuss the use of microbiological risk analysis in the development of HACCP programs for food production. We will discuss the changing landscape of microbial concerns and the importance of the team approach to assessing risk, identifying critical control points in the production process, as well as provide insight into HACCP implementation for risk management. The webinar will also address the implications to food companies of the FSMA requirement of FDA to designate which foods are high risk.
Food production can be a high-risk activity and is becoming more complex from a microbiological food safety perspective. New regulations are being developed Draft Methodological Approach to Identifying High-Risk Foods under Section 204(d)(2) of the FSMA. Learn about the evolving microbial challenges and what actions you should take to help mitigate and manage the risk and meet FSMA requirements.
- HACCP Principles
- The Changing Microbiological Landscape
- Critical Control Points
- Risk Assessments to develop CCPs
- Implementing a HACCP program
- Risk Management
- Risk Communication
- FSMA requirements for high-risk foods
- Quality Assurance Departments
- Quality Control Departments
- Food Production Managers/Supervisors
- Food Plant Sanitation Managers/Supervisor
- Food Plant Microbiologists