In a pandemic situation, the most urgent concern for food processors is communicable disease, and the controls instituted to protect the workforce, the product, and the customer. But it’s important to remember conventional hazards. This session will review primary hazards – physical, chemical, and biological – and review how conventional control plans integrate with pandemic-response plans.
Alvin Lee, Director of the Center for Processing Innovation, Illinois Institute of Technology, School of Applied Technology
Brendan Niemira, Research Leader, U.S. Dept. Agriculture, Agricultural Research Service