Environmental Contamination of Ready-to-Eat (RTE) Foods and the Role of Environment

One of the three most critical food safety issues facing the food industry today is environmental contamination of ready-to-eat foods (RTEs). Ready-to-eat foods have no kill step applied between the sale of the product and consumption by consumers. Demand for such product is drastically increasing as consumers look for increasing levels of convenience.

Over the past several years, FDA recall investigations have repeatedly shown that most farms are impacted by a myriad of environmental bacterial contaminants, man applied chemicals and impossible to remove physical hazards. The FDA has failed to report these findings due to the inability of science and technology to quickly test for and verify such contaminants prior to shipment to market.

In other words, there is no lower tier solution available to protect the downstream supply chain or the consuming public.

Objectives :

• Understand the risks associated with Ready to Eat (RTE) foods
• Review farm level contamination bacterial and chemical levels (water and produce)
• Review risk levels for various bacteria and RTEs
• Review research related to environmental pathogens
• Understand the need for future preventive solutions

Areas Covered in the Session :

• Definitions (RTEs, etc.)
• Liability
• A study of farm level biological and chemical contaminants
• Recalls
• Research Findings
• Risk levels for various RTEs
• Some Available Resources

Who Will Benefit:

• Procurement Officers
• U.S. food processors, distributors, retailers and restaurant chains
• Restaurant and retail inventory control and buyers
• Foreign food producers, importers and exporters
• Food safety and quality specialists

Others Details

Venue:Online Speaker Name: John Ryan Price : $ 229 Wednesday, August 22, 2018 EST 13:00 Duration : 90 Minutes Tel: +1-844-216-5230 Email:[email protected]