Cross Contamination Flow through the Food Supply Chain
This webinar focuses on potential cross contamination points from farm harvest bins, onto pallets and through load and unload operations and into truck trailers and shipping containers.
June 12, 2020
10:00 AM PDT | 01:00 PM EDT
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Product Id : 503159
Live: One Dial-in One Attendee
Corporate Live: Any number of participants
Recorded: Access recorded version, only for one participant unlimited viewing for 6 months ( Access information will be emailed 24 hours after the completion of live webinar)
Corporate Recorded: Access recorded version, Any number of participants unlimited viewing for 6 months ( Access information will be emailed 24 hours after the completion of live webinar)
Most information and training surrounding food cross contamination is focused primarily on bacteria in the kitchen and the need to separate utensils and work area of one type of food from another.
However, supply chain and food distribution flows provide much greater opportunities and dangers for cross contamination.
Cross contamination in the kitchen represents the tip of the iceberg and often ignores allergens, pesticides, glutens yeasts, molds and most other adulterants as food moves through distribution channels in shared loads, on dirty pallets and in poorly sanitized trucks.
A much more comprehensive approach that protects food from cross contamination and humans from illness and death is required.
The potential for cross contamination begins at the producer and includes all containers used to move food through the supply chain.
If chicken residue is left in a truck trailer and that trailer is not appropriately sanitized and tested prior to picking up a load of lettuce, the potential for salmonella to impact the health and lives of hundreds of people are at stake. Molds or yeast left over from one load can impact the next several loads.
With the proposed FSMA's rules on the sanitary transportation of human and animal foods, risk reduction and preventive planning become key factors.
New requirements for food transportation that include improved management practices covering sanitation, pre cool, temperature monitoring, training and record keeping.
Why should you Attend:
The food industry is in dire need of expanding proven cross contamination thinking and practices to a more comprehensive and preventive level.
This 1 hour session focuses on potential cross contamination points from farm harvest bins, onto pallets and through load and unload operations and into truck trailers and shipping containers.
A comprehensive, risk reducing preventive approach is presented along with a basic set of low cost tools covering temperature monitoring, sanitation, environmental protection, traceability, sampling and test, training, documentation and transporter certification and insurance coverage.
Areas Covered in the Session:
Who Will Benefit:
- Practices for preventing cross contamination in food distribution channels
- Product and services designed to establish a preventive program
- How to upgrade your sanitation, testing, temperature monitoring and record keeping procedures
- Points of potential cross contamination in distribution centers, pick and place operations, packing houses, trucks, pallets, bins, trays, and other food carrying containers
- FDA FSMA proposed rules on the sanitary transportation of human and animal foods
- Sanitation and temperature controls
- Traceability through logistics processes
- Proposed procedures for company use
- Cross contamination trainers and specialists
- Food Safety internal and external auditors and audit team members
- Shipper Supervisor and Managers
- Sanitation and temperature specialists
- Food carriers and their drivers
- Food retailer and restaurant chains
- Distribution center operations personnel
- Carrier and food transportation management
- Internal food safety and quality team members
- Food Buyers and Supply Chain Qualifiers
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.