With the finalization of the FDA’s FSMA Preventive Control Rules, new FDA outbreak testing technologies and increasingly complex supply chain controls, spices and other low moisture foods are becoming increasing identified as outbreak contributors.
Why Should You Attend
Virtually all processed foods use spices to enhance flavors. Most spices used in the United States are imported, often from unknown, unregistered and unregulated farms prior to moving to larger handling and packing centers in the U.S. Most spices are grown and imported from tropical environments and are hand harvested with little or no food safety controls.
Areas Covered in this Webinar
Identify spices as allergens
Define your spice supply chain and your operational weak points
Review spice recall data
Knowing where and how spices are harvested and handled and the basics of spice food safety will prepare your company to prevent outbreaks that can destroy your company.
Who Will Benefit
All registered food facilities involved with spices and dried herbs
Domestic spice receivers and foreign spice suppliers to U.S. markets
Spice growers, packers, handlers, transporters
Processing, carrier and distributor Facility owners and managers
Spice importers, handlers, growers, and packers,
Food Safety and Quality Personnel whose operations are involved with spices
Process and facility sanitation and maintenance personnel
Spice purchasing and supplier qualification personnel
Company compliance officers
Internal and External Auditors
All restaurant and food retail store owners and managers
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