Controlling Hazards in Spices: Basic Supply Chain Food Safety Control Requirements


Tuesday, March 5, 2019   |   10:00 AM PST | 01:00 PM EST   |   Duration: 60 Minutes          

Live

One Dial-in One Attendee

Price: US$150.00


Corporate Live

Any number of participants

Price:US$290.00


  Duration: 60 Minutes  

Recorded

Access recorded version,
only for one participant ?

Price: US$190.00

Corporate Recorded

Access recorded version,
Any number of participants ?

Price: US$390.00

This session will cover outbreaks as well as basic microbial reduction techniques, drying, testing, preventive controls, sanitation operation procedures, water issues, pest controls, storage, facility controls (air/dust/humidity), and other basic spice handling food safety considerations.

John Ryan   Product Id : 502422
  Instructor : John Ryan

  More Trainings by this Expert


Overview:

With the finalization of the FDA's FSMA Preventive Control Rules, new FDA outbreak testing technologies and increasingly complex supply chain controls, spices and other low moisture foods are becoming increasingly identified as outbreak contributors.

Spices are frequently found to carry salmonella, are full of physical adulterants, are often not identified as allergens, may be impacted by lead and, when not carefully controlled throughout the supply chain, represent a bacterial growth potential that can end up in processed foods.

Spice handling operations are subject to environmental facility controls, environmental sampling and test, process validation, Good Agricultural Practices (GAP), current Good Manufacturing Practices (cGPM), sanitary transportation rules, as well as packaging, labelling and other controls.

Why should you Attend: Virtually all processed foods use spices to enhance flavors. Most spices used in the United States are imported, often from unknown, unregistered and unregulated farms prior to moving to larger handling and packing centres in the U.S. Most spices are grown and imported from tropical environments and are hand harvested with little or no food safety controls.

Knowing where and how spices are harvested and handled and the basics of spice food safety will prepare your company to prevent outbreaks that can destroy your company.

If your company is involved with spices in any way, you need to assure that you have appropriate food safety controls in place. With new reports becoming public, it is obvious that in spite of being classified "generally regarded as safe" (GRAS), spices are not as safe as previously thought.

This session will cover outbreaks as well as basic microbial reduction techniques, drying, testing, preventive controls, sanitation operation procedures, water issues, pest controls, storage, facility controls (air/dust/humidity), and other basic spice handling food safety considerations.

Areas Covered in the Session:

  • Identify spices as allergens
  • Define your spice supply chain and your operational weak points
  • Review spice recall data
  • Use the Spice Operation Food Safety Planning Questionnaire
  • Establishing Valid Preventive Controls
  • Learn about new spice testing for Salmonella: Whole Genome Sequencing (WGS)
  • Control humidity, air handling, dust, pests, sanitation, processing zones
  • Include spices in preventive control plans

Who Will Benefit:
  • All Registered food Facilities involved with spices and Dried Herbs
  • Domestic Spice Receivers and Foreign spice Suppliers to U.S. markets
  • Spice Growers, Packers, handlers, Transporters
  • Processing, Carrier and Distributor Facility owners and Managers
  • Spice importers, Handlers, growers, and Packers
  • Food Safety and Quality Personnel whose operations are involved with spices
  • Process and facility sanitation and maintenance personnel
  • Spice purchasing and supplier qualification personnel
  • Company Compliance Officers
  • Internal and External Auditors
  • All Restaurant and Food retail store Owners and Managers


Speaker Profile
Dr. John Ryan's quality system career has spanned the manufacturing, food, transportation and Internet industries over the past 30 years. He has worked and lived extensively throughout Asia and the U.S. at the corporate and facility levels for large and small companies as a turn-around specialist. His clients have included Seagate Technology, Read-Rite, Destron IDI, Intel, and GSS-Array. He has consulted, taught at the university graduate level, and is a retired quality assurance administrator from the Hawaii State Department of Agriculture. He holds a Ph.D. and has been involved in the quality profession for over 30 years on an international basis and in a variety of industries. He designed and piloted the United States first RFID enabled farm to retail traceability system in the nation while working with Motorola, Lowry Systems and other well-known industry companies. He has published over forty papers on quality systems and has recently published a book for Elsevier Press entitled "Guide to Food Safety and Quality During Transportation: Controls, Standards and Practices". He previously published "The Quality Team Concept in Total Quality Control" with the American Society for Quality. He began Ryan Systems over ten years ago.

Ryan Systems works with some of the world's leading equipment, hardware, software, training and integration companies in the business. We are closely connected with food safety and other audit activities and can begin an initial assessment of your capabilities and needs. Ryan Systems works with partners whose products have proven themselves to be positioned for future quality system needs.




Your Recently Viewed Webinars

Payment Methods

Contact Us

NetZealous LLC,
161 Mission Falls Lane, Suite 216,
Fremont, CA 94539, USA.

Information

  Refund Policy
  +1-800-447-9407
  Fax: 302 288 6884
  support@compliance4All.com