Wednesday, April 17, 2019
Industry experts will give small, midsize, and large food producers, processors, and suppliers an overview of tools to effectively address sanitary condition of food manufacturing and handling facilities.
Instruction will include:
1) basics of cleaning and sanitation,
2) finding spoilage microorganisms in the environment before they affect product,
3) finding allergens in the environment before they affect product,
4) finding pathogens in the environment before they contaminate product,
5) assessing effectiveness of cleaning, sanitation, and employee hygiene practices,
6) how to remediate a contaminated facility.
A practical sanitation verification breakout session will include information on how to collect samples, tools for collection, and sample handling. Attendees will receive a workbook and two easy-to-use Environmental Monitoring Program guides, one on pathogens and one on allergens.
Eurofins Scientific is a world leader in food, environment and pharmaceutical products testing. With more than 400 laboratories across 44 countries, Eurofins offers a portfolio of over 150,000 analytical methods for evaluating the safety, identity, composition, authenticity, origin and purity of biological substances and products. The Eurofins objective is to provide its customers with high-quality services, accurate results on time and expert advice by its highly qualified staff.
University of Rhode Island, commonly referred to as URI, is the flagship public research as well as the land grant and sea grant university in the state of Rhode Island. It's main campus is located in the village of Kingston in sourthern Rhode Island.
Douglas L. Marshall, Ph.D
Dr. Doug Marshall is known for his engaging, energetic speaking power that he delivers to all attendees. Along with his dynamic personality, Dr. Marshall brings with him over 20 years' experience in the industry and currently serves as Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc. Dr. Marshall has written over 250 publications, including his completion of the 4 volume Handbook of Food Science, Technology and Engineering, which he Co-Edited.
Mike has over 30 years of Experience in Quality and Food Safety. His primary focus has been on Seafood Food Safety and Quality and he was the Director of Quality at two major Seafood Processors. Mike was a Quality Systems and Food Safety auditor with YUM! Brands and Long John Silver’s Restaurants and conducted numerous domestic and international audits. Training has been a big part of Mike’s career and he has done Food Safety training with FDA and several state health departments and universities.