Environmental Sampling

(Webinar length:  1h 17m)

Overview:

This webinar will address the justification for environmental sampling, fundamental aspects of designing and operating environmental sampling programs, and how plans can and should evolve over time. A primary focus will be on the interpretation of results based on the limitations of experimental design and methods.  This session is designed for food processors who have or are thinking about implementing an environmental sampling program.  The session will aid not only those directly involved in quality assurance, but also those who are required to make informed decisions based on the results of the program. 

In many cases, environmental sampling is an integral part of a processor’s food safety program. Environmental sampling is especially effective in addressing contaminants which may originate in the processing establishment (Listeria in ready-to-eat meats, salmonella in dry ingredients), as the low incidence and random nature of contamination usually makes meaningful finished product testing impractical. Properly designed and implemented, an environmental sampling program may allow a processor to react to a potential food safety issue before the product becomes contaminated—in almost all cases, providing a potential return many times the investment.

Areas covered in the webinar

  • Justification for environmental sampling
  • Design of sampling program
  • Investigation and routine sampling
  • Using the results
  • Program maintenance 

Who will benefit from this webinar:

  • Food processors and manufacturers
  • Quality assurance personnel
  • Directors/VPs of operations and quality in food companies

Presenter--Dr. James S. Dickson


Dr. Dickson is currently a Professor in the Department of Animal Science at Iowa State University and the Professor in Charge of the Iowa State Component of the Food Safety Consortium.  Dr. Dickson's research focuses on the control of bacteria of public health significance in foods of animal origin.  Prior to his appointment at Iowa State University in 1993, he was employed by USDA-ARS as a Research Food Technologist and lead scientist of the Meat Safety Assurance Program, located at the Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, NE. Dr. Dickson was employed in the food industry for three years before joining USDA-ARS.

He is a Fellow in the American Academy of Microbiology, and is a Past President of the International Association for Food Protection. He is also active in the American Society for Microbiology and the Institute of Food Technologists. 

  • Item #: 0122fSamp
  * Marked fields are required.
Qty*
Price $289.00