http://www.foodquality.com Webcast Section Rss http://www.foodquality.com/details/event/805985/Food_Safety_Certification_Get_the_Abridged_Version.html How do I get started with Food Safety Certification? What's the process? What are the GFSI benchmarked standards and which is best for my organization? Do these questions sound familiar? Do you have even more? Attend this information-packed webinar to get the answers to your questions and valuable details you need about Food Safety Certification. 2010-08-09T17:46:05Z http://www.foodquality.com/details/event/805983/The_Science_of_Food_Profiling.html With reports of 5 to 10% of global food trade involving counterfeit goods, regulatory agencies and food manufacturers are compelled to employ programs that help ensure consumer safety, protect trade markets, maintain product quality and preserve brand image. This webinar will demonstrate how the latest analytical instrumentation and data analysis software can assist food testing laboratories in the determination of food adulteration, authenticity and origin. 2010-08-09T17:43:30Z http://www.foodquality.com/details/event/805979/Food_Safety_Legislation_and_Regulation_-_Ready_or_Not.html The food & beverage industry is undergoing unprecedented change and increased scrutiny in light of recent high-profile quality and consumer food safety issues. Now the federal government is ready to pass legislation that will increase regulation and introduce penalties for non-compliance. Will your company be prepared if the FDA comes knocking? What lessons can food companies take from their counterparts in industries such as life sciences that have been more highly regulated for years? 2010-08-09T17:40:51Z http://www.foodquality.com/details/event/805977/Overcoming_Practical_Challenges_of_Pesticide_Residue_Analysis_.html One of the biggest challenges in ensuring the safety of our food supplies is the measurement of hazardous, ultra trace level components in the presence of a highly complex sample matrix. For the analysis of pesticides in food matrices the increased use of liquid chromatography systems coupled with tandem quadrupole mass spectrometers has allowed progress in reducing the problems caused by the sample matrix. This talk will focus on an integrated workflow for multi-residue pesticide analysis in complex... 2010-08-09T17:36:14Z http://www.foodquality.com/details/event/805965/Quality_Control_and_Flavor_Usage_in_Foods__.html This 90-minute accredited training is an in-depth analysis of the nature of flavors. Flavors are viewed by many as one of the most, if not the most, important aspect of a successful food product. When using flavors it is important to understand how they are made and how they are regulated so decisions that can affect a product's outcome can be made with intelligence and confidence. Issues that are crucial in today's market will be reviewed, including Natural, GMO, Organic, Allergens, Terrorism and NLEA... 2010-08-09T17:23:41Z http://www.foodquality.com/details/event/805961/Protecting_the_Food_Supply_from_Terrorists_What_the_Food_Industry_Needs_to_Know.html This 90-minute accredited online course provides an introduction to the topic of food terrorism. It provides the historical background and context which explain the current high degree of interest in the topic. The course also provides a comprehensive overview to both the FDA and USDA perspectives on the topic. The course concludes with an introduction to CARVER + shock, a risk assessment tool adapted from military offensive targeting prioritization to evaluate the vulnerabilities in any food processing... 2010-08-09T17:21:21Z http://www.foodquality.com/details/event/805959/Microbial_Challenge_and_Shelf_Life_Testing_for_Foods.html This 90-minute accredited online training course provides an introduction to microbial shelf life and challenge testing for foods. It will provide a comprehensive overview of the design of such tests covering the selection of organisms, inoculation procedures, data collection and interpretation of results. The course will also cover the use of computer models as alternatives to shelf life and challenge testing. This course is presented in conjunction with The Center for Professional Advancement (CfPA). 2010-08-09T17:20:02Z http://www.foodquality.com/details/event/805953/Managing_Multiple_Projects_Utilizing_Lean_Manufacturing_Techniques__.html This 90-minute accredited online course is designed to provide an introduction to the basic principles of managing multiple projects. Managing multiple projects is about managing resources in the face of constant change. We live in an environment where projects are no longer simple, slow, and certain, but are complex, quick, and uncertain. This course is presented in conjunction with The Center for Professional Advancement (CfPA). 2010-08-09T17:18:35Z http://www.foodquality.com/details/event/805947/History_Theory_and_Instrumentation_of_Near-Infrared_Spectroscopy.html This 90-minute accredited training course is intended as an introduction to Near-Infrared. Since the topic is not covered in colleges, many first-time users need to find information piecemeal. The topics in this course cover the basic theory and hardware used in NIR. Presented in conjunction with The Center for Professional Advancement (CfPA). 2010-08-09T17:17:05Z http://www.foodquality.com/details/event/805941/Critical_Limits_Monitoring_and_Corrective_ActionsA_HACCP_Review.html This course presents a step-by-step approach to food safety using the Hazard Analysis and Critical Control Point system. The material presented is consistent with both U.S. national HACCP documents prepared by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and the International HACCP documents developed by the Codex Alimentarius Committee of Food Hygiene. Presented in conjunction with The Center for Professional Advancement (CfPA) 2010-08-09T17:11:55Z