An Integrated Approach to Controlling Food Safety Risks


Duration:60 minutes

The optimum approach to ensure effective food safety solutions involves an analysis of the risks associated with all possible vectors of contamination. For restaurants and food retailers, these include all food ingredients, equipment and utensils, food preparation and dining environments, coolers and freezers, serving sites, restrooms, and all surrounding areas. It also includes employees and customers. 

After a careful evaluation of these possible vectors of contamination, solutions must be identified that systematically eliminate risks. Some of the solutions that should be considered include pasteurization or sterilization of ingredients, effective handwashing and hand sanitation solutions, dish sanitizers, ice machine sanitation technologies, validated surface sanitation products, and antimicrobial air treatment systems that continually treat air surfaces throughout the environment. 

This webinar will discuss both the evaluation of risks and available solutions.

Attendees will learn:
  • Identification of food safety risks vectors
  • Systematic interventions to address all vectors of contamination
  • Emerging technologies to address viral hazards
  • Integrating technologies to control or eliminate microbiological contamination associated with food ingredients and environmental vectors 


James Marsden, Ph.D.


Food Safety Systems, LLC

Dr. James Marsden has over 40 years of experience in the food industry. He served as an official adviser to the U.S. Department of Agriculture during the development of the Hazard Analysis and Critical Control Point Food Safety Regulation and on issues relating to food imports, environmental safety, and transportation. He has served as the Vice President for Scientific Affairs at the American Meat Institute and President of the AMI Foundation. Dr. Marsden joined Chipotle in 2016 as the company’s Executive Director of Food Safety and was responsible for directing their food safety programs, including environmental safety in restaurants. He continues to serve on the company’s Food Safety Advisory Council. Currently, Dr. Marsden is the CEO of Food Safety Systems, LLC, providing scientific and technical support to the food industry. He also serves on Food Safety Advisory Boards for RGF Environmental, GOJO and WTI Ingredients.

(Moderator) Barbara VanRenterghem, Ph.D.

Editorial Director

Food Safety Magazine

Barbara VanRenterghem, Ph.D., is the editorial director of Food Safety Magazine, a position she has held since 2008. From 2005–2008, she was the chief editor of Controlled Environments Magazine and the science editor of Animal Lab News and Lab Manager Magazine at Vicon Publishing. At Eaton Publishing (1999–2005), she rose from the positions of assistant scientific editor for BioTechniques and acquisitions editor for BioTechniques Press to the editor of content development and acquisitions and director of commercial product development. While at Eaton (then acquired by Informa), she served as the chief editor of Preclinica. She received a B.Sc. in biology in 1989 from Bowling Green State University and a Ph.D. in Pharmacology in 1994 from the University of Colorado Health Sciences Center.




An Integrated Approach to Controlling Food Safety Risks
Registration Is Closed


A Food Safety Magazine Event. © Copyright 2021 Food Safety Magazine. All rights reserved.