Minimising risk, maximising control

Online event: Food Safety and Testing 2013

By Joseph James Whitworth

- Last updated on GMT

Food Safety and Testing 2013 online event
Food Safety and Testing 2013 online event

Related tags Food safety Hazard analysis and critical control points

Food safety and testing.

That should be all I need to say to grab the attention but being a journalist and being paid to write I feel maybe I should expand a little more [Don’t worry, I am not paid by the word so this won’t go on for too long].

The scope of food safety is extremely broad covering from farm to table, throughout the supply chain, which is why it is such an emotive subject for manufacturers, suppliers and consumers.

A recent report from MarketsandMarkets forecasted that the food safety testing market will reach $4.01bn by 2018.

Thursday online event

In our free online event Food Safety and Testing​ this Thursday (26 September), we will aim to address some of the key issues, ranging from the risk posed by allergens to how best to prepare for the Food Safety Modernization Act (FSMA).

For example, starting at 3pm Paris time (9am New York, Shanghai 9pm) we will hear from Dr Bert Popping, Director of Scientific Development at Eurofins and Richard Leathers, Quality Management Systems Specialist at Campden BRI.

Dr Popping will provide an overview of the risks to food safety from allergens, including industry samples for allergen risk management, where common technologies fail and the cost burden.

Mr Leathers will focus on using Threat Analysis and Critical Control Point (TACCP) based on HACCP principles to reduce product vulnerability across the food chain.

The session moves on to Paul A. Hall, president of AIV Microbiology and Food Safety Consultants, outlining how to manage the global food safety landscape in the world of FSMA and the adoption of new technologies to reduce the risk of product contamination.

Webinar topics - Shellfish toxins to FSMA and recalls

Ramesh Rao, Director, Food and Environmental Business Development, Waters Corporation will then describe a rapid, robust UPLC/MS/MS method for the analysis of both regulated and non-regulated lipophilic marine biotoxins in shellfish.

In the final webinar, Jeff Barach, Principal, Barach Enterprises LLC will look at building a fully connected supply chain – top tips for traceability, rapid reaction and damage limitation.

He will be followed by Dr David Dausey,Dean, School of Health Professions and Public Health at Mercyhurst University, talking about foodborne outbreaks and food recalls in the US with case study examples and a focus on food safety, recall and defense plans.

To register for the event and have the chance to pose questions to our speakers CLICK HERE​.

Related topics Food Safety & Quality

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