Michael Brodsky has been an Environmental Microbiologist for more than 47 years. He is a Past President of the Ontario Food Protection Association, the International Association for Food Protection and AOAC International. He serves as co-Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC Official Methods of Analysis and the AOAC Research Institute. He is a reviewer for Standard Methods for the Examination of Water and Wastewater and a chapter co-editor on QA for the Compendium of Methods in Microbiology. He is also a lead auditor/assessor in microbiology for the Canadian Association for Laboratory Accreditation.
The food safety landscape is changing and this presents a litany of challenges. Learn about the issues and how can they be addressed. Understand what responsibilities each of us must adopt to help ensure that our food supply is safe. This webinar will address ...
An Allergen Control Plan is a critical component in your product safety initiatives. Your Allergen Control Plan is your company’s written document regarding the storage, handling, processing, packaging, and identification of allergenic foods and ingredients. ...
Food Safety requires not only preventing contaminated food from reaching consumers but also effectively removing such products from the marketplace in a timely manner. Recall plans are an essential component of a company’s overall commitment to consumer protec ...
Microbiological issues of food safety have historically been considered the result of inadvertent contamination. Intentional contamination or adulteration of food is, however, also a reality. Traditional HACCP programs are designed to enhance food safety by ad ...
Method validation and method verification are two distinct procedures required to comply with ISO/IEC Standard 17025 for a microbiology laboratory accreditation. Unfortunately the two terms are often used interchangeably with serious consequences. The Webinar will di ...
Retaining analytical support in-house or using a contract laboratory is a corporate decision that should not be based on cost alone. This session will address factors that food companies need to consider before making decisions on outsourcing analytical food test ...
Developing a Quality Management System (QMS) as a prerequisite for getting accredited requires financial support, dedication and commitment. Maintaining the QMS to retain your accreditation status is the real challenge and a measure of the robustness of your Sys ...
Upon completion of this session, attendees will learn: To understand intrinsic and extrinsic factors which can affect the performance of culture media, test kits, reagents and other analytical materials To identify Control Points (CP) ...
This webinar will discuss the use of microbiological risk analysis in the development of HACCP programs for food production. We will discuss the changing landscape of microbial concerns and the importance of the team approach to assessing risk, identifying critical c ...
