On Demand Until September 26, 2024
Duration: 60 minutes
Abstract
Foreign object (FO) control in food processing and foodservice environments encompasses a large range of considerations, from ingredients to processes to facility environments. In food processing facilities, the operations team works closely with food safety/quality assurance and other teams to control FO risks like metal, plastic, and glass fragments. Foodservice operators, too, must have clear and effective protocols for addressing customer complaints regarding FOs. Both types of facilities should have a "roadmap" in place for FO response during food production that includes immediately assessing and addressing the problem, developing an action plan, implementing corrective actions, conducting a reanalysis of the food safety plan, and performing an after-action review. Strong corporate leadership and a mature food safety culture also play vital roles in mitigating the risk of FO contamination. From this webinar, attendees will gain insight into:
- Identifying and controlling common FO considerations and hazard pairs within food processing and foodservice environments
- Best practices for vetting ingredient and equipment suppliers to mitigate the risk of FOs
- Establishing redundant controls for high-risk FO hazards to increase overall reliability
- Implementing successful corrective actions after an FO incident
Danielle Richardson Director of Food Safety Conagra Brands Danielle Richardson has been in the food industry for over 28 years, working for both Dannon and Conagra. She started as a laboratory technician in a manufacturing plant, and has since worked in research and development, supplier quality, corporate quality, consumer affairs, and enterprise food safety and regulatory affairs. Her responsibilities over the years have included technical development and training, company-wide microbiology, product development, document management, data analysis and reporting, and system administration. She served as Conagra's foreign material subject matter expert, in which she developed foreign material risk mitigation programs and provided technical support and education to enhance existing foreign material control programs for both internal and external manufacturing plants and suppliers. In her current position as Director of Food Safety, Danielle leads a team responsible for recall management, regulatory relationships and compliance, food safety plans, food safety culture and training, and toxicology. She holds a B.S. degree in Microbiology from Ohio State University.
Hal King, Ph.D. Managing Partner Active Food Safety LLC Dr. Hal King is Managing Partner at Active Food Safety, an advisory services company for the foodservice industry, and Founder/CEO of Public Health Innovations, a public health strategy and product design company. He is a public health professional who has worked in the investigation of respiratory, foodborne, and other disease outbreaks at the Centers for Disease Control and Prevention, performed federally funded research on the causation and prevention of infectious diseases at Emory University School of Medicine's Division of Infectious Diseases, and worked in the prevention of intentional adulteration of foods and food defense with the U.S. Army Reserves Consequence Management Unit, 20th CBRNE Command. Dr. King has published four books on food safety management, with the latest being Food Safety Leadership in the Business of Food Safety. He is also the co-author and author of numerous food business trade articles to help the food industry prevent foodborne disease outbreaks, several peer-reviewed scientific research articles, and book chapters on allergen prevention and other public health interventions. He holds several U.S. patents, copyrights, and trademarks related to food safety management. Dr. King is the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award.
Mark Seyfert FSQA Manager Taco Bell Mark Seyfert, M.Sc., has a 20-year career in the food industry that spans from farm to fork. He grew up on a cow/calf and grain crop operation in Kansas and attended Kansas State University. Following graduation, he managed the meat chemistry and color laboratories on campus and published both applied and basic research. From there, he joined the product research and development (R&D) team at Bob Evans Farms and transitioned into co-packer and supply chain FSQA for the food products division. He then joined Cargill, where he worked in plant process R&D for both pork harvest and finely textured beef. A switch back to FSQA was in order at Birchwood Foods, where he served as Director of FSQA and oversaw food safety efforts at the corporate level for the company and its four processing facilities. Mr. Seyfert instituted robust environmental pathogen monitoring programs, realizing that environmental pathogen control principles fit perfectly into foreign material control and were essentially synonymous. Today, he has completed his farm-to-fork journey as a supply chain FSQA Manager for Taco Bell, where he takes his industry learnings and applies them to his position to protect the end-customer experience. He believes in the structured use of data to predict and prevent issues involving environmental and foreign material control long before an impact is felt on plant operations, company profitability, or negative consumer experiences.
YALE LARY ADVISOR ACTIVE FOOD SAFETY Yale Lary, Jr. is an Expert Advisor at Active Food Safety. He completed his graduate studies at Texas A&M University, where his research was funded by the U.S. Department of Agriculture through the Animal Science Department. He has years of hands-on experiences across a wide variety of supply chains, food types, manufacturing processes, and cultures. He has expert knowledge of food microbiology, livestock and poultry production, biosecurity, and animal welfare. Yale has been actively associated with the International Association for Food Protection, the Food Research Institute, and the Professional Animal Auditor Certification Organization throughout his career. He has held leadership positions for several major corporations and midsized companies. His diverse work experiences combined with his passion for learning and working with teams to find creative solutions enable him to identify risks, troubleshoot, collaborate with teams, improve processes, train associates, and implement sustainable programs that add value and improve food safety.
Adrienne Blume (Moderator) Editorial Director Food Safety Magazine Adrienne Blume is Editorial Director of Food Safety Magazine, a BNP Media brand. She has 18+ years of experience in B2B technical media, including the food safety and quality (FSQ) and energy technology sectors. She manages the editorial content for Food Safety Magazine and its podcast, Food Safety Matters, and also serves on the Educational Advisory Board for the annual Food Safety Summit. She keeps a pulse on trends, issues, and regulatory developments in FSQA by attending and moderating sessions at food industry and food safety conferences worldwide.
Previously in her career, Ms. Blume launched and led two energy technology publications (H2Tech and Gas Processing & LNG) and a podcast (H2TechTalk) as Editor-in-Chief at Gulf Energy Information in Houston, Texas. She also worked as Managing Editor at Hydrocarbon Publishing Company in Philadelphia, Pennsylvania. She speaks and moderates at technical conferences around the world and is published in several industry journals. Ms. Blume holds an M.A. degree in English and Publishing from Rosemont College in Rosemont, Pennsylvania, as well as B.A. degrees (hons) in English and Anthropology from Webster University in St. Louis, Missouri.
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