Speaker Profile

Rotimi
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.

Upcoming Webinars Recorded Webinars
Rotimi Toki

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.

Speaker: Rotimi Toki | View Anytime | Duration: 90 Minutes | Price: $149.00 | View Details
Rotimi Toki

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.

Speaker: Rotimi Toki | View Anytime | Price: $149.00 | View Details
Rotimi Toki

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.

Speaker: Rotimi Toki | View Anytime | Price: $149.00 | View Details
Rotimi Toki

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.

Speaker: Rotimi Toki | View Anytime | Price: $149.00 | View Details
Rotimi Toki

Ready- to-eat Foods: Pathogens of Concern and Intervention Controls

Consumer demand for minimally processed products with a longer shelf-life has resulted in the mass production and distribution of chilled convenience RTE foods. However, RTE foods remain a significant vehicle for foodborne pathogens such as Listeria monocytogenes. The challenges are enormous because production of RTE foods frequently involves extensive processing and packaging. Therefore, this webinar is designed to review current knowledge on the pathogens of concern, sources and intervention controls.

Speaker: Rotimi Toki | View Anytime | Price: $149.00 | View Details
Rotimi Toki

HACCP in Foodservice Establishment - Practical Design & Implementation

Primary responsibility for food safety lies with the business operator. The increasing expectations from consumers' couple with the demand to detect hazards and sources of foodborne illness, together with implementation of FSMA have the potential of raising the bar in terms of food safety management. HACCP system allows you to predict risks to food safety and prevent them before they happen.

Speaker: Rotimi Toki | View Anytime | Duration: 90 Minutes | Price: $149.00 | View Details
Rotimi Toki

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.

Speaker: Rotimi Toki | View Anytime | Price: $149.00 | View Details
Rotimi Toki

Food Allergen Programs: Management of Allergen Cross-Contamination and Validation of Cleaning Procedures to Ensure Effective Removal

Attend this webinar to understand the purpose of cleaning validation. The training session will focus on how to develop a cleaning validation plan related to food allergens, including the sequence of events likely to proceed in a cleaning validation plan, which can be tailored for specific situations. Participants will understand what to consider when choosing sampling and testing methods.

Speaker: Rotimi Toki | View Anytime | Price: $189.00 | View Details
Rotimi Toki

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.

Speaker: Rotimi Toki | View Anytime | Price: $149.00 | View Details
Rotimi Toki

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.

Speaker: Rotimi Toki | View Anytime | Price: $149.00 | View Details
Rotimi Toki

Menu Labelling: Knowing The Requirements and Available Options for Achieving Compliance

Unlike packaged foods that are labelled with nutrition information, foods in restaurants, for the most part, do not have nutrition information that is readily available when ordered. Hence, the need for FDA nutrition - disclosure rules for restaurants to enable consumers make healthier food choices.

Speaker: Rotimi Toki | View Anytime | Price: $190.00 | View Details
Rotimi Toki

Menu Labelling: Knowing The Requirements and Available Options for Achieving Compliance

Unlike packaged foods that are labelled with nutrition information, foods in restaurants, for the most part, do not have nutrition information that is readily available when ordered. Hence, the need for FDA nutrition - disclosure rules for restaurants to enable consumers make healthier food choices. The compliance date for the new rule is December 1, 2016. This 90-minute webinar will simplify what you need to do to overcome the complex process involves in calculating calories in restaurant meals.

Speaker: Rotimi Toki | View Anytime | Duration: 90 Minutes | Price: $190.00 | View Details
Rotimi Toki

Combined HACCP Development & Risk- Based HACCP

Developing an effective HACCP plan requires a clear understanding of the principles and specific steps involved in a HACCP study. This webinar will teach you through step by step process detailing how the user can build a plan capable of identifying and controlling food safety hazards relevant to your products and processes.

Speaker: Rotimi Toki | View Anytime | Duration: 90 Minutes | Price: $190.00 | View Details
Rotimi Toki

Combined HACCP Development & Risk- Based HACCP

Developing an effective HACCP plan requires a clear understanding of the principles and specific steps involved in a HACCP study. This webinar will teach you through step by step process detailing how the user can build a plan capable of identifying and controlling food safety hazards relevant to your products and processes.

Speaker: Rotimi Toki | View Anytime | Duration: 90 Minutes | Price: $390.00 | View Details