Thursday 11th November 2021
With the public recalls earlier this year of raw breaded poultry products due to Salmonella contamination in mind, we look at how to assess the significance of pathogens in products which are ready to cook and which will receive a microbiological kill step as part of the validated cooking or washing instructions.
The fact that nearly 500 people have become ill in the current outbreak shows that there can be food safety concerns even when a product is sold as ready to cook. Between 2015-2018 there were 54 cases of Listeriosis and 10 fatalities from the consumption of frozen raw sweetcorn which consumers had mistakenly assumed had been processed and was safe to eat without further cooking.
This webinar explains how to perform a Microbiological Risk Assessment and to determine the food safety significance of pathogen detections in a wide range of products which are intended to be cooked or washed by the consumer. Most microbiological specification guidelines acknowledge that pathogens may occasionally be present in raw unprocessed materials but EU legislation requires absence of some pathogens in certain food matrices, so we discuss how to assess results against both food safety and legislative requirements.
» Date: 16th November 2021
» Duration: 60 minutes including Q&A
» Speaker: Andy Muirhead - ALS Company Microbiologist
» Cost: £30
Places are limited and will be allocated on a first come first served basis, so don't delay!
For more information or to book your place now email: [email protected]