While zero defects is the ultimate goal, nearly every food business will experience a foreign body incident at some point. Most businesses focus on microbiological hazards as they are the most well-known food safety risk, but foreign bodies also pose a risk and should not be ignored. A good food defense program is key to preventing foreign body intrusions, but once an object is discovered, what happens next?

This webinar discusses foreign body principles and introduces two fast and effective tools, FTIR and XRF, which are used to assist in the root-cause investigation and identification.

Key learning objectives:

• Food safety impact of foreign bodies
• Foreign body principles: build awareness, promote best practices and develop prevention plans
• Analytical tools with a focus on XRF and FTIR to assist in root cause investigations
• Real factory-level case study examples

Speakers:

Brian Schaefer, Operations Manager, Microbiology, Biochemistry & Special Investigations, Nestle Quality Assurance Center Dublin
Brian Schaefer currently Microbiology & Technical Services Manager for the Nestle Quality Assurance Center located in Dublin, Ohio. He has worked for Nestlé for 10 years, dedicated to quality and food safety testing and innovation. His past positions within Nestlé have included Interim Factory QA Manger, Microbiology Lab Manager, and Microbiologist. Brian is a graduate of The Ohio State University, where he earned his bachelors of science.

 

Daniel Smieszek, Operations Supervisor, Biochemistry & Special Investigations,
Nestle Quality Assurance Center Dublin
Daniel is an analytical expert in Foreign Bodies, Microbiology, Allergens & GMO. He has over 17 years’ experience in various roles for analytical food testing laboratories and obtained PCQI certification. His current role focuses on supervising laboratory operations for Foreign Body Identification & technical support for the Nestlé Quality Assurance Center. He has been with Nestlé for the past 7 years with a focus on Foreign Body identification for the past 3 years. Daniel holds a Bachelor of Science Degree with a major in Molecular Genetics from The Ohio State University.

 

Moderator

Barbara VanRenterghem, Ph.D., Editorial Director, Food Safety Magazine

 

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