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Food Safety, Security And Fraud-are You Ready?


Microbiological issues of food safety have historically been considered the result of inadvertent contamination. Intentional contamination or adulteration of food is, however, also a reality. Traditional HACCP programs are designed to enhance foods safety by addressing the risk of inadvertent contamination of food during production and processing. Mitigating the intentional contamination of food requires an approach beyond HACCP. Thwarting food bioterrorism is critical to minimizing not only the health risk, but also the economic risk. Beyond the illness that can occur as a result of the intentional contamination of foods, the economic impact on brand name and product type can also be significant.


We will review some of the microbiological causes of foodborne infections and intoxications, as well as explore examples of the dire consequences of adulteration, ostensibly for economic gain. This webinar will also discuss the potential threats of using foods as biological weapon and the actions food companies can take to mitigate and minimize the risks of intentional food adulteration.


Underlying causes of microbial foodborne illness
Inadvertent vs. intentional contamination of foods
Threats and realities of using food as a biological weapon
Managing the risks
Food Safety Modernization Act

Risk Identification
Risk Mitigation
HACCP limitations
Added benefits of HARPC
Meeting FSMA Requirements
Food Safety Culture and Integrity

Foods Production Managers/Supervisors,
Foods Plant Microbiologists
QA/QC Personnel
Food plant owners/operators
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