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eBook | Achieving Excellence in Food Safety Risk Management: Tackling Chemical and Microbiological Threats
To keep your plant in compliance with regulations and ensure that operations are running safely and smoothly, you need to ensure that your food safety and sanitation programs are being managed appropriately. This means keeping up with the equipment, resources, and processes needed to stay ahead of customer demands and regulatory compliance. It also means proper chemical handling to ensure food safety and worker safety. This eBook, Achieving Excellence in Food Safety Risk Management: Tackling Chemical and Microbiological Threats, will help you stay on track with your food safety program to eliminate risk and achieve excellence. Download your FREE copy today!
Learn from Industry Experts
Monitoring All Salmonella Serovars in Poultry Production by Applying an Integrated Approach of PCR and HTS
By Shu Chen, Ph.D., Senior Research Scientist and Manager, Analytical Biology Unit, Agriculture and Food Laboratory, Department of Food Science, University of Guelph; Carlos Leon-Velarde, Ph.D., Supervisor, Food Microbiology Unit, Agriculture and Food Laboratory, Department of Food Science, University of Guelph; and Nicola Linton, Ph.D., Molecular Assay Development Scientist, Molecular Biology Unit, Agriculture and Food Laboratory, Department of Food Science, University of Guelph
Plant Manager's Guide to Food Safety Intervention Strategy
By Jake Watts, Senior Vice President of Field Operations & Food Safety for PSSI Food Safety Solutions
Simplifying Sanitation Standard Operating Procedures
By Michael Cramer, CQA, PCQI, former Senior Director of Food Safety and Quality Assurance (retired) for Ajinomoto Foods North America
Prioritizing Chemical Handling Safety
By Dr. Todd Coleman, Director of Research and Development at Safe Foods Chemical Innovations
Building a Culture of Hygiene in the Food Processing Plant
By Richard F. Stier, M.S., Consulting Food Scientist
Safe Foods Partners with Category 3 Processing Plant to Address Salmonella Threat
By Lindsey Perry, Ph.D., Director of Technical Services for Safe Foods Chemical Innovations, a division of PSSI Food Safety Solutions
How to Create a Culture of Food Safety
By Jennifer Vincent, Consultant, Intellex
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