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

by Guest Blogger |

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.

Participants are encouraged to engage in live discussion with these subject matter experts.

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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.