Food safety never lets up from the farm to the table, whether it is your local producer or the conglomerate with a turnover of billions, keeping food safe has to be at the top of the agenda.
There is a constant threat from allergens such as nuts and milk, and pathogens like Listeria and Campylobacter, all of which claim human casualties every year.
Technologies such as nanoparticles, cold plasma, irradiation and High Pressure Processing (HPP) are some weapons used in targeting rapid detection and prevention of pathogen contamination.
X-ray and metal inspection and vision systems are also vital components in the constant vigil against contaminants or incorrect labeling forcing a recall.
The event is a chance for experts to offer tips and hear the thoughts of their peers on how to avoid miscommunication and how to establish a proactive, preventative approach by thinking outside the boxes, rather than just ticking them.
And if the worst happens, our high profile speakers from the worlds of manufacturing and scientific research give their professional advice on applying a strategy that limits the damage.
Who should attend?
Food Safety and Testing 2013 targets technical managers, food safety scientists, inspectors, auditors, quality assurance managers and technicians and compliance managers looking to keep up with food safety risks and equipment launches.
- Bert Popping: Director Scientific Development - Eurofins
- Richard Leathers: Quality Management Systems Specialist - Campden BRI
- Jeffrey T. Barach, PhD: Principal - Barach Enterprises LLC
- David J. Dausey PhD, FACE: Dean - School of Health Professions and Public Health – Mercyhurst University
- Joseph James Whitworth: Reporter – FoodProductionDaily.com – FoodQualityNews.com
- Jenni Spinner: Editor – FoodProductionDaily.com