Pathogens present significant risks and challenges to food safety for food processors across industries. Understanding how pathogens enter and remain within a controlled processing environment is key to effective management of the associated risks.

Learning Objectives:

• Walk the shop floor and engage in identifying potential sources of how pathogens enter a protected space
• Learn how pathogens may continue to reside within the controlled processing environment
• Discuss examples of actions and best practices to mitigate risks associated with identified pathogen sources and harborages

Speakers:

• Sharon Birkett, M.B.A., Vice President, Global Food Safety and Quality Assurance, OSI Group LLC
• James Davis, Senior Director of Global Sanitation, OSI Group LLC
• Eric Ewert, FSQ Zone Lead, Laboratory and Technical Services Department, Kraft Heinz Company
• Scott Oakland, Corporate Staff Engineer, Food Safety and Quality, Hormel Foods Corporate Services LLC
• Martin Wiedmann, D.M.V., Ph.D., Gellert Family Professor in Food Safety, Cornell University

Sponsored by: