Even with a world-class food safety program, protecting your bottom line can be a challenge with the risk of pathogens present. Food processing facilities like yours can offer the perfect environment to harbor microscopic pathogens that can cause big consequences.
We discuss how pathogens like Listeria, Salmonella, and E. coli can impact your food safety program and what you can do now to prevent long downtimes or a crisis for your organization.
Steve Flieder, Business Manager, Bioremediation Division, IFC. Steve is an accomplished leader with experience in several industries including food safety and healthcare services. His previous roles include executive leadership positions with GE, Siemens, and DaVita. Steve holds bachelor’s degrees in biology and electrical engineering and an MBA from Kellogg. Steve is the Business Development Manager for IFC’s Chlorine Dioxide business division, specializing in food safety services designed to decontaminate food processing facilities from harmful pathogenic microorganisms.
We discuss how pathogens like Listeria, Salmonella, and E. coli can impact your food safety program and what you can do now to prevent long downtimes or a crisis for your organization.
From this webinar, attendees will learn:
- Pathogen risk factors to your facility
- How to identify and prevent microscopic pathogen risk zones
- When and how to utilize effective chlorine dioxide decontamination treatment options
Speaker:
Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine
Sponsored By: