Available On-Demand - Free
Original Program aired on March 18, 2014
This webinar will discuss the key reasons that we have EMS Programs and then move into some projections on changes on the regulatory horizon that will strongly impact EMS Programs in food processing companies. We will review two case studies on companies who seemed to be doing everything right with HACCP and EMS programs but discovered after a recall that there were some missing pieces in their food safety management programs, particular in their EMS Programs. We will discuss the cost of reoccurring EMS positives and some tools that can be used to effectively diagnose, correct and prevent environmental contamination of food during processing such as Trend Analysis and Root Cause Analysis.
Ann Draughon: Emeritus Professor of Food Microbiology & Toxicology, University of Tennessee
Kevin Habas: Global Technical Services & Regulatory Affairs Manager, 3M Food Safety
John Wadie: U.S. Market Development Manager, 3M Food Safety