Intentional contamination or adulteration of food is a reality. We will review some examples of the dire consequences of adulteration ostensibly for economic gain. This webinar will also discuss the potential threats of using food as biological weapon and the actions food companies can take to mitigate and minimize the risks of food bioterrorism attacks.
Why Should You Attend
Traditional HACCP programs are designed to enhance US food security by addressing the risk of inadvertent contamination of food during production and processing. Mitigating the intentional contamination of food requires an approach beyond HACCP.
Areas Covered in this Webinar
Thwarting food bioterrorism is critical to minimizing not only the health risk appraisal, but also the economic risk. Beyond the illness that can occur as a result of the intentional contamination of food, the economic impact on brand name and product type can also be significant. Learn how to enhance food safety production programs to thwart intentional food contamination and the risk of food bioterrorism.
Who Will Benefit
Michael has been an Environmental Microbiologist for more than 42 years. He is a Past President of the Ontario Food Protection Association (OFPA), the International Association for Food Protection (IAFP) and AOAC International. He serves as Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC OMA and the AOAC Research Institute, as a reviewer for Standard Method for the Examination of Water and Wastewater and as a chapter editor on QA for the Compendium of Methods in Microbiology. He is also a lead auditor/assessor in microbiology for the Canadian Association for Laboratory Accreditation (CALA) and is Vice-chair of the CALA Board of Directors.View all trainings by this speaker