Speaker Profile


Rotimi Toki

Principal & Senior Consultant, Food Safety Management Consultants Limited

Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.

He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.

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  • Recorded
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  • 90 Minutes
  • ¤149.00
Foreign Bodies in Foods - Effective Techniques for Prevention, Control and Detection

Foreign bodies are the most obvious evidence of a contaminated product, its presence in foods is among the biggest source of complaint and prosecution in the food industry. To the food processor or manufacturer, foreign body contamination can be costly and may include the cost of a product recall, legal expenses and ultimately, the costs of lost reputation and consumer confidence.

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  • ¤149.00
Food Labelling: A Practical Guide for Unambiguous Labelling Information & Compliance with Regulatory Requirements

Attend this webinar to have a clear understanding of what information should be on a label.The training session will dwell extensively on the ten legally bound things on the list of information which labelling laws say must be included on most foods. Participants would be shown with practical examples how to calculate Quantitative Ingredient Declaration (QUID), when to apply it and when it is inappropriate for use.

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  • ¤149.00
Gluten - Free Product: How to Prove & Display It Correctly

The gluten-free market is one of the fastest growing markets worldwide. For the 18 million Americans who suffer from gluten intolerance, gluten sensitivity or celiac disease, gluten - free products are a necessity. To help assure customer confidence, the FDA issued a final rule in August 5, 2014 that defines gluten - free claims across the food industry. To enforce the final rule FDA may use its full range of routine post- market monitoring activities, including periodic inspections of manufacturer's facilities, food label reviews and gluten analyses of food samples.

  • Recorded
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  • ¤149.00
Proven Cleaning and Sanitation Techniques for Food Processors

Cleaning and sanitation programme are essential to control the hazards of microbiological and physical contamination of foods in the foodservice and food manufacturing facilities. To ensure that a facility and equipment are clean, sanitised and suitable for their intended use, management of the food business must draw up and operate a written sanitation programme and suitable cleaning procedure for all equipment surfaces and structures within the facility.

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