Sanitary Food Packaging Concepts: Overview of Trends, Standards and Implications for Food On-Demand Webinar | Dr. John Ryan | From: Oct 30, 2020 - To: Dec 31, 2020 |
When you sit down to eat lunch or dinner today, like us, most people will check their plates and utensils for cleanliness. Once the food is cleaned, processed, and ready for transport, the packaging that carries the food through the supply chain should protect the food from Coronavirus contamination, be sanitized, and should protect the food from other types of adulteration. Clean food should be moved in sanitary packaging. No food industry member should package or transport clean food in uncontrolled dirty packages, trailers, or containers.
Objectives of the Session:-
Areas Covered in the Session:-
Why Should You Attend?
When not packaged properly, Covid-19 and other types of food adulteration and loss of shelf and perhaps human life are likely to occur. With so many types of packaging available today, how does a food supplier assure that the packaging used to protect the food is sanitized and not the source of adulterants, contamination, illness, or even death?
The production and use of safe and sanitary food packaging require the same controls as the food itself. However, this concept is often ignored by packaging suppliers or even the companies responsible for merging the food with the packaging. Packaging that is produced, stored, and used under unsanitary conditions is not sanitary.
This presentation will provide insights into sanitary food safety packaging concepts designed to help companies review and upgrade their handling and use of packaging materials. The legal and operational basis for sanitary food packaging, prevention of cross-contamination, facility, HACCP, and personnel requirements will be explored from the farm through transportation and distribution, into processing and retail.
Who Should Attend?
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.