About the webinar
Recent foodborne outbreaks involving low moisture foods highlight that a well-designed Processing environment monitoring (PEM) is increasingly important in the context of food safety management systems. However, PEM can only form an integral part of food safety systems when it is adequately designed and implemented: looking at the correct organisms of concern, at the right locations and times, using suitable and validated sampling and testing approaches, and being looked at / trended by trained personnel. Such a well-defined and implemented PEM can provide further assurance that the processing environment will not contribute to contamination of products. In this webinar, experts with academic and industrial experience will unravel how to develop a risk-based approach to support setting up a meaningful program, how to react in case of potential findings and why / what are the technologies to further characterize detected organisms.
Mr François Bourdichon, Food Safety, Microbiology and Hygiene, FR
Prof. Séamus Fanning, UCD – Centre for Food Safety, University College Dublin, IE
Prof. Marcel Zwietering, Wageningen University and Research, NL
Dr Anett Winkler, Cargill, DE
4:00 pm – 5:00 pm