The purpose of this two hour workshop is to provide EHOs with an overview of how to approach food safety risk assessments. Following a 5 slide primer on how to approach food assessments, four food safety topics will be covered: food fermentations, dairy foods, liquid nitrogen use in foods, and packaging and storage of foods. Each section will contain a brief overview of the subject, and then the audience will be asked to evaluate a food in that topic. A round-table question and answer period will follow each of the four sections with audience participation. By the end of the workshop, participants should be able to answer what types of information they need from an operator to answer if food is stable for room temperature storage, if it’s safe to put in reduced oxygen packaging, if the fermentation process is reasonably safe, or if room temperature processing increases risk.
Presentation slides: 2017-11-10 – Food Processing – CIPHI Workshop Nov 6 2017_finalV2