Overlaps in Food Quality Assurance and Food Safety Programs: A Webinar Series for Food Processors

Response times may be slow due to the wildfires affecting Santa Cruz County and Covid-19. Organic compliance deadlines and inspections will be delayed for businesses affected by these crises. Read the latest updates on the Northern California wildfires, and visit our Covid-19 webpage to find pandemic-specific information »

Los tiempos de respuesta serán lentos debido a los incendios forestales afectando al condado de Santa Cruz y COVID-19. Los plazos de cumplimiento orgánico y las inspecciones se retrasarán para los negocios afectados por estas crisis.  Lea las últimas actualizaciones sobre los incendios forestales del norte de California y visite nuestra página web de Covid-19 para encontrar información específica a la pandemia »

Developing and implementing food safety plans (required under the Food Safety Modernization Act) can be challenging. Knowledge related to the overall food quality assurance system can enhance the development and implementation of food safety plans by food processors. The goal of this webinar series is to connect concepts and components of food quality assurance programs to food safety. The webinars will be hosted live by Dr. Linda J. Harris, Dr. Erin DiCaprio, and Dr. Luxin Wang from the department of food science and technology at the University of California, Davis.
 
Four webinars will be presented on the following topic areas:
  • February 18, 2020: Introduction to Quality Assurance and Food Safety Programs, Presenter Dr. Luxin Wang
  • February 25, 2020: Microbiological Testing, Presenter Dr. Erin DiCaprio
  • March 3, 2020:  Environmental Monitoring, Presenter Dr. Linda J. Harris
  • March 10, 2020: Quality Control, Presenter Dr. Luxin Wang
 
Register for any or all of the webinars in this series.
 
 
* * *
 
Erin DiCaprio is an assistant specialist in cooperative extension in community food safety with University of California Cooperative Extension. Dr. DiCaprio’s area of expertise is in microbial food safety, with emphasis on foodborne viruses. Viruses are a leading cause of foodborne disease, and high-risk foods for viral contamination are fresh produce, shellfish, and ready-to-eat foods. Her research is focused on determining the mechanisms by which fresh produce is contaminated by foodborne viruses during production and processing and which biological and environmental factors influence viral persistence in these foods.
 

Tags: