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

Recorded Webinar | Dr. John Ryan | From: Mar 24, 2021 - To: Dec 31, 2021

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Recording
⊖   ⊕$249  
DVD
⊖   ⊕$259  
Recording + DVD
⊖   ⊕$399  
Transcript (Pdf)
⊖   ⊕$249  
Recording & Transcript (Pdf)
⊖   ⊕$389  
DVD & Transcript (Pdf)
⊖   ⊕$399  


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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.

Areas Covered:-

  • Summary of today’s food safety practices.
  • Food traceability, transportation, distribution, and controls.
  • Distributor, restaurant, and retail contributions to spreading problems.
  • Where is the foodservice 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 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?

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 business 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.

Who Will Benefit?

  • Foodservice 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

Dr. John Ryan

Dr. John Ryan is a certified Preventive Controls Qualified Individual (PQCI) specializing in food safety process control and food safety plan validation. He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations and he is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator.He currently operates two business divisions focused on food safety system validation (http://www.RyanSystems.com) and transportation controls (http://www.SanitaryColdChain.com).Hehas previously published books other covering food fraud, teams and teamwork and has recently completed a new book on validating preventive controls in food operations.