What: Free Webinar
Where: Online
When: On Demand Until March 4, 2022
Environmental Pathogen Management: Working Toward a Preventive Model
Environmental pathogen management (EPM) is an increasingly important food safety prerequisite program as regulatory bodies move toward more preventive controls in food manufacturing. A large number of international guidance documents for EPM have been developed, but there is currently no clear, globally accepted framework for implementation; the result is significant variability in the application of EPM.
This webinar will present a risk-based model for an EPM program, which aligns with international guidelines and expectations. The model offers a pathway for the standardized implementation of EPM in any food company.
Learning Objectives:
- Why environmental monitoring is so important.
- Key considerations for the development of your program.
- How to design a risk-based program.
- What to do in the event of a positive pathogen result.
Speaker:
Jack van der Sanden, Senior Food Safety Advisor, bioMérieux
Jack van der Sanden has worked in the global food industry for 35 years. With a strong cross-functional background, he has led production, technical, supply chain, and food safety and quality teams. He is currently a senior food safety advisor with bioMérieux, helping food manufacturers around the world with food safety and quality challenges. Previously, Jack was the General Manager of food safety and quality assurance at Fonterra, a multinational dairy cooperative based in New Zealand. During this time, he led a company-wide food safety review of Fonterra’s manufacturing base and redesigned the company’s food safety and quality standards for Hazard Analysis and Critical Control Points and environmental pathogen management. Jack has advised many local and international food businesses and managed consultancy projects and training in the U.S., Europe, and Asia. He has a food technology degree from The Netherlands and a postgraduate diploma in dairy science and technology from Massey University in New Zealand.
Moderator
Barbara VanRenterghem, Ph.D., Editorial Director, Food Safety Magazine
Sponsored By:
