Aggressive Control Measures for a Wily Pathogen: Salmonella in Low-Moisture
Products
A two-part webinar designed to help food manufacturers prevent the contamination
of salmonella in low-moisture ready-to-eat products such as certain snack foods
will be held April 6 and April 7, 11 a.m. 12:30 p.m. both days.
Brought to you by SFA in cooperation with the Grocery Manufacturers of America (GMA),
the webinar is designed to serve as a medium for sharing the collective industry
expertise for the identification of risk factors associated with salmonella
contamination.
Webinar participants will hear from industry experts regarding:
Preventing ingress or spread of Salmonella in the processing facility;
Applying hygienic design principles to building and equipment design;
Enhancing stringency of hygiene practices and controls in the Primary
Salmonella Control Area;
Preventing or minimizing growth of Salmonella within the facility;
Establishing a raw materials/ingredients control program;
Validating control measures to inactivate Salmonella;
Establishing procedures for verification of Salmonella controls and corrective
actions.
For more information, please contact SFAs Chris Clark at 703-836-4500, ext.
218, or cclark@sfa.org.
Source: Snack Food
Association