As a collaborative session organized by Product Development Division and Quality Assurance Division, we have worked diligently to bring in speakers from industry and academia who are at the front lines of implementing FSMA: product developers, quality assurance, regulatory, consultants, food industry professionals, and academics.
*NOTE: This Short Course begins on Friday, 6/23/17 at 1:00 PM. The new federal regulations coming out of the Food Safety Modernization Act (FSMA) require that all companies producing food (not currently under regulatory-required HACCP) have a written Food Safety Plan as well as a Preventive Controls Qualified Individual (PCQI) to create, implement and oversee that Food Safety Plan. This two-and-a-half-day short course will satisfy both requirements to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. You will gain the knowledge needed to create a Food Safety Plan and meet the FDA’s training requirement to become your company’s PCQI. The course provides advice from industry professionals, hands-on group activity sessions and documentation to help you develop and implement a preventive controls Food Safety Plan. Medium-sized companies will need to be in compliance with the preventive controls rules by the Fall of 2017. Get started now to ensure that you are ready!
Designed by the Food Safety Preventive Controls Alliance (FSPCA), this is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI.
IFT Members: $865
Student Members: $350
All rates to increase $100 after May 12, 2017.
Course registration includes continental breakfast, lunch, afternoon beverages, training workbook, and certificate designating you as a PCQI upon successful completion of the exam at the end of the course.
Due to the limitation of resources and capabilities, analytical labs across the food industry often focus food-forensics investigations on specific areas, such as foreign material ID. The broad definition of food forensics covers most of the unexpected, unusual, and urgent safety and quality issues in food production. This symposium aims to bring scientists and experts from both the food industry and academia together to share learnings and experiences on food forensics. The invited presentations will focus on the development of new tools, methodologies, and investigation processes to solve forensic problems such as foreign materials/contaminations, off color, off odor, loss of functionality, etc. Discussions on food forensic investigation strategy and the application of criminology forensic science to food problems will also be covered. The session will benefit those who work in food production, food safety, quality control, and technical services, as well as regular food consumers.
This symposium will first familiarize the audience with basic photophysical principles and explain how the photophysical properties of lumiphores respond to, and potentially report on, specific chemical and physical properties of a food matrix.
Second, it will discuss the use of noninvasive edible luminescent probes as sensors of food quality, stability and safety in real time. Particular emphasis will be given to molecular rotors since these edible fluorescent compounds offer a non-disruptive and highly sensitive alternative to conventional mechanical methodologies to evaluate the physical properties of foods.
Third, it will provide an overview on the use of optical techniques to measure interfacial processes in food systems and how they can assist in the design and development of novel colloidal carriers. Optical spectroscopy can help to elucidate formation and disintegration mechanisms of delivery systems, especially those of protein based nanoparticles using intrinsic and extrinsic optical probes. Significance of the results and applicability of the proposed measurements will also be covered.
Finally, advances on the use of optical edible compounds as photosensitizers for in situ microbial inactivation will be presented. The recent identification of edible and effective photosensitizers offers a promising alternative to current antimicrobials, particularly for fresh produce applications, due to their GRAS status and the lack of harmful residues.
We expect the audience to gain an overall understanding of the new advances on optical measurements pertinent to the food industry. The combination of the inherent advantages of luminescence spectroscopy—site specific, versatile, non-invasive, rapid, sensitive, and inexpensive—with the attraction of safe and environmentally friendly green molecules that enable measurements in-line during manufacturing or in situ during distribution and use can be of particular importance within the food, medical, and pharmaceutical arenas. Additionally, the implementation of advanced optical techniques will generate insights on the important mechanisms in food processes and help in their optimization and monitoring.
Dr. Fadi Aramouni from Kansas State University will give an overview of training and engaging activities for small and medium size processors organized by the Food Science Institute at KSU. Dr. Peyman Fatemi will offer the industrial perspective on how the preventative controls for human food rule has really changed the game of prevention of hazards, and finally, Dr. Melinda Hayman will report the stakeholder perspective and commitment to FSMA rules for produce safety, foreign supplier verification, and third-party accreditation.