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Food
Safety and Quality Related Slides
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Food Safety Presentation
- by William Marler
As of last
week, over 691 persons infected with the outbreak strains of ... safer
food. Food Safety Laws and Regulations - violations can result in fines,
product-
recalls, plant-closures or criminal ...
Source from: www.marlerblog.com
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CDC perspective on non-O157 Shiga toxin-producing E. coli
source from : http://www.fsis.usda.gov/PPT/Non-0157_STEC_Griffin.ppt
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Papaya
Salmonella Outbreak Information From Salmonella Lawyer
source from : http://gloogle.com
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Human to human spread of deadly E coli detected in Germany Source from:NoteworthyNews
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E. coli O157:H7 Source from: meat.tamu.edu/
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Released 4/5/2011 Food Safety Modernization Act Part 1-6
FDA Import Requirements and Compliance: Part 2
FDA Import Requirements and Compliance: Part 3
FDA Import Requirements and Compliance: Part 4
FDA Import Requirements and Compliance: Part 5
FDA Import Requirements and Compliance: Part 6
GAPs Awareness to Action: Pre-Harvest
Water
Source from: www.ucce.ucdavis.edu
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Condition and Cleanliness of Food Contact
Surfaces
Source from: www.stream.ucanr.og
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Spoilage Organisms in the Citrus Industry:
Methods, Challenges and Prevention
Source from: www.bcnlabs.com
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Sanitation Training Module
Source from: www.mda.state.mn.us/news/publications/food/safety
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GMO and Food Safety (Regulation point)
Source from: Dr. Ted Labuza
Department of Food Science and Nutrition, Univ. Of Minnesota
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EMERGING FOODBORNE PATHOGENS Slide source from Prof. Dr. Irfan Erol, DVM Click here to see the slides
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Food Safety Is In Your Hands
Slide source from www.dec.state.ak.us
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Intergrated
Food Safety Systems ISO22000
Slide source from tradestandards.org/
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Manure
and Water: Produce Safety Implications
Slide source from http://ucgaps.ucdavis.edu/
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Food
Safety Policy - State of the Industry
by David E. Gombas - United Fresh Produce Association
and Tom Stenzel, President of United Fresh Produce Association
Slide source from http://www.unitedfresh.org
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Salmonella
by Praveen Rao, Sophia W. Riccardi, Danielle Birrer
Slide source from http://www.columbia.edu
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Avian
Flu: The Next Pandermic of the 21st century?
Lesilie Beale, Ed.D.
from: education.eastwestcenter.org
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Prevention
of Cross-Contamination
- VIDEO
Dr. Thomas Rippen
Seafood Technology Specialist with the Maryland Sea Grant Program
the University of Maryland Eastern Shore
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Food
Safety at Christmas
Dr. Deryck D. Pattron, Ph.D.
FDI, Ministry of Health
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Avian
Influenza (Highly Pathogenic)
Souce from: The center for food security and public health
Iowa State University
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Significance
of ISO 22000 to the Food Industry
Dr. Deryck D. Pattron, Ph.D.
FDI, Ministry of Health
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Food
Safety Matters
Queensland health
source from foodsafetymatters.gov.au
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Foodborne Illness CSI: Cracking the Legal Code
by Marler Clark Attorneys at Law LLP source from www.marlerclark.com
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Shiga
Toxin-producing E. coli (STEC), O157 and Non-O157
source from http://www.slh.wisc.edu
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Salmonella
pathogenesis
source from http://microvet.arizona.edu
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ENTEROBACTERIACEAE,
VIBRIO, CAMPYLOBACTER AND HELICOBACTER
Dr. Alvin Fox from med.sc.edu
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Defending
food against biofilms
Virgina Deibel CEO Brain Wave Technologies, Inc
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Stay
healthy with Food Safety
University of Georgia Cooperative Extension Service
http://www.fcs.uga.edu/
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HACCP
Training Tips
by Ken Gall
NY Sea Grant and Cornell University
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Current
Marketing and use of Powdered Infant Formula in the United States
Dr. Sue Ann Anderson, PhD, FDA
Dr. LE Chase Department of Animal Science Cornell University
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DNA-based
assays used in food microbiology
source from:Source: http://foodsafety.cas.psu.edu,
Speaker: Bhushan Jayarao, PSU
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Video-
Conducting Food Allergen Inspections Part 1 - Allergen Sources
source from: FDA, Speaker: Kathy Gombas, Deputy Director Division of
HACCP Programs
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Changes
in Consumer Knowledge, Behavior, and Confidence
Since the 1996 PR/HACCP Final Rule
source from: Presented by - Sheryl Cates
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Genetically Modified Food: What we should know? source from http://www.cfs.purdue.edu/
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Spanish
HACCP Video Made by Dr. M. Brashears
file connected to University of Nebraska
Introduction
to the Principles of HACCP (Spanish, 15:10)
Beginning:
Introduction to HACCP (4:10)
Goal of HACCP and the Seven Principles (0:54)
Principles 1 & 2: Conducting a Hazard Analysis and Identifying Critical
Control Points (0:47)
Principle 3: Establishing Critical Limits (0:19)
Principle 4: Establishing Monitoring Procedures (0:36)
Principle 5: Establishing Corrective Action (0:26)
Principle 6: Establishing Record Keeping (0:29)
Principle 7: Verification (0:53)
HACCP Example Plan (5:04)
Summary of HACCP (2:20) (Wait
for 40-50 sec. after click)
Communicable Disease: Electronic Surveillance in the UK and EU (Salmonella)
by Dr. Mike Catchpole CDSC, London, UK
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Ameria moves forward to protect public health
by Michelle Torno RD, LD. Director of Nutrition & Consumer Information
Ronald F. Eustice Executive Director Minnesota Beef Council
Source: http://foodsafety.cas.psu.edu
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Food Security, Preventive Measures Guidance
Wendy Fanaselle, FDA
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Science/Technology of Irradiation
Source: http://foodsafety.cas.psu.edu (by Dr. C. Cutter)
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Preharvest water and Food Safety
obtained from UC Davis (UCgaps) - http://ucgaps.ucdavis.edu
(Trevor V. Suslow, Ph.D.)
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Mushroom Sanitation Workshop Review obtained from PSU Food Safety website
- http://foodsafety.cas.psu.edu
Presentations:
Cold
Storage Sanitation - Trevor Suslow, UCDavis
Hand
Sanitation - Trevor Suslow, UCDavis
ORP
Basics Mushroom Workshop - Trevor Suslow, UCDavis
Basic
Microbiology - Linda Harris, UCDavis
Pathogen
Testing - Linda Harris, UCDavis
Food
Safety Systems - Luke LaBorde, Penn State
Key Sanitation Areas - Luke LaBorde, Penn State
1.
Safety of Water
2.
Cleaning and Sanitizing Food Contact Surfaces
3.
Cross-Contamination
4.
Maintenance of Handwashing, Hand Sanitizing, and Toilet Facilities
5.
Protection from Adulterants
6.
Proper Labeling, Storage, and Use of Toxic Compounds
7.
Employee Health Conditions
8.
Pest Control
-
HACCP for Food Service Employees
- HACCP Video
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