Food Safety Risk Communication

(Webinar length:  1h 20m)

Overview:

This webinar will focus on both the scientific and non-scientific factors that influence consumer perceptions of food safety risks.  Discussion will include identifying critical “outrage factors” such as risk controllability, voluntariness of risk, risk/benefit distributions, risk familiarity, and source credibility.  Best practices for communicating food safety risks will be presented and specific examples relating to issues such as microbiological food safety, pesticides, genetically modified foods, and organic foods will be provided. The goal of the session is to allow participants in all aspects of the agricultural/food sector to gain a better understanding of food safety risk communication and to develop strategies to allow them to appropriately address this topic with their clientele.
 

Areas covered in the webinar:

  • Food safety in perspective
  • Factors influencing perceptions of risk
  • How to communicate food safety risks appropriately
  • Personalizing food safety risk communication
  • Risk communication best practices
  • Risk communication examples – microbiological contamination, pesticide residues, organic foods, genetically modified organisms

Who will benefit from this webinar:

  • Food producers
  • Food processors
  • Food retailers
  • Food distributors
  • Food ingredient suppliers
  • Public health personnel
  • Food inspectors
  • Government regulators
  • Legislative staff involved with pesticide issues
  • Media representatives 

Presenter--Dr. Carl K. Winter


Dr. Carl Winter

Dr. Carl Winter is the Director of the FoodSafe Program and an Extension Food Toxicologist in the Department of Food Science and Technology at the University of California at Davis.  Prior to coming to Davis in 1991, he was an Extension Toxicologist at the University of California at Riverside from 1987-91, a science writer for the Richmond-Times Dispatch newspaper in 1985, and an Environmental Hazards Specialist with the California Department of Food and Agriculture from 1980-83.  He holds a Ph.D. in Agricultural and Environmental Chemistry and a B.S. in Environmental Toxicology, both from the University of California at Davis.  His research and outreach work focus upon pesticide residues and naturally-occurring toxins in foods.  He has frequently been invited to testify before the U.S. Congress on pesticide/food safety issues.  He was a member of the United Nations/World Health Organization’s Joint Expert Committee on Food Additives and the U.S. Food and Drug Administration’s Food Advisory Committee. He was recently announced as the 2012 recipient of the prestigious Borlaug Council of Agricultural Science and Technology Communication Award.


  • Item #: 0725dRisk
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