The core of the roundtable discussion will be weighing the answer to this question: What’s the best way to minimize risk of exposure from foodborne illness outbreaks?
Participants will drill down into the specifics of that crucial question, including:
• Determining what a safety manager’s top priorities should be including preventative, sanitation programs and employee training
• Tools that can provide a layer of protection (testing technologies, electronic training programs, HACCP plans, etc)
• Important regulatory developments on the horizon
• Crucial first steps in the event of an outbreak
• How has reaction to foodborne outbreaks changed over the years and what does the future hold?
This event is suited for plant managers, safety officers, quality assurance personnel or anyone working in a food production environment—because outbreak prevention is everyone’s job.
Senior Officer, Department/Unit: Biological Hazards and Contaminants Unit
European Food Safety Authority
The European Association for Food Safety, SAFE consortium
Kathleen F. Gensheimer
Chief Medical Officer, Director CORE,
FDA/Office of Foods and Veterinary Medicine
Purnendu C. Vasavada
Professor emeritus of Food Science
University of Wisconsin-River Falls