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Webcast: Simplified screening and quantification of contaminants in food with high resolution accurate mass spectrometry

Increasing food safety concerns have led to tighter governmental regulations of pesticides and other contaminants in food globally combined with an exponential growth in numbers of samples to be analysed. There is a clear need for quick and simple screening and quantification methods for these residues. This webinar will demonstrate that analysis using mass spectrometry with high resolution and accurate mass makes it possible to screen and quantify in one chromatographic run with reliable results using one...

Webcast: Why Risk Management is Critical in Food Safety Compliance

With increasing regulatory/industry oversight and consumer demand, the need for effective Food Safety Management is at an all-time high. Maintaining efficiency at this new pace of business can be a challenge in many respects. How can companies implement systems that are able to provide a platform for streamlined operations, safer products, and better decision making, all while keeping up with the pace of demand?

Event: Implementing SQF Systems Training Course (Sacramento, Calif.)

This is a 2-day course that will give participants an understanding of the SQF Code (Version 7), how to implement these requirements in a food processing plant, as well as food ingredient and food packaging plants to ultimately achieve or maintain SQF Certification.

Event: Implementing SQF Systems Training Course (Chicago, Ill.)

This is a 2-day course that will give participants an understanding of the SQF Code (Version 7), how to implement these requirements in a food processing plant, as well as food ingredient and food packaging plants to ultimately achieve or maintain SQF Certification.

Event: International HACCP Certification Course (Sacramento, Calif.)

This HACCP Training course is designed for individuals that have responsibility for building, maintaining and updating plant HACCP programs that will meet customer, Safe Quality Foods (SQF), British Retail Consortium (BRC), International Food Standard (IFS), and Food Safety Standard Certification (FSSC) 22000 third party certification system requirements.

Event: International HACCP Certification Course (Chicago, Ill.)

This HACCP Training course is designed for individuals that have responsibility for building, maintaining and updating plant HACCP programs that will meet customer, Safe Quality Foods (SQF), British Retail Consortium (BRC), International Food Standard (IFS), and Food Safety Standard Certification (FSSC) 22000 third party certification system requirements.

Event: Dairy Technology Workshop (Birmingham, Ala.)

This is an in-depth training program for individuals having responsibilities in Processing, Sanitation, and Quality Control Practices in dairy operations. The objective is to provide the participants with basic knowledge regarding the properties of milk, principles of sanitation, and quality control.

Event: Food Micro Short Course (University Park, Pa.)

The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety.

Event: Mango Food Safety Conference (McAllen, Texas)

This conference is a free information sharing event and industry members of all levels of the mango supply chain are encouraged to join. Keynote speakers will provide information about food safety guidelines and standards, high risk areas and suggested solutions for the mango industry, and much more.

Whitepaper: Top 10 considerations for building a robust food safety management system

In this article, LRQA’s food safety expert, Vel Pillay, discusses the importance of looking beyond operational requirements to ensure food safety management systems are effective. You will learn the importance of having both a functioning management system and a robust HACCP program and gain insight from his step by step, simple and logical approach to building a robust food safety management system.

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April/May 2014

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