Foreign Bodies in Foods - Available Techniques for Their Prevention, Control and Detection

Duration: 90 Minutes
Foreign bodies are the most obvious evidence of a contaminated product, its presence in foods is among the biggest source of complaint and prosecution in the food industry. To the food processor or manufacturer, foreign body contamination can be costly and may include the cost of a product recall, legal expenses and ultimately, the costs of lost reputation and consumer confidence.
Due Diligence Defence
Instructor: Rotimi Toki
Product ID: 500255

Therefore, it is essential that the food supply and allied industries act in line with the anticipated Food Safety Modernization Act (FSMA) that mandates all processing facilities implement comprehensive, science based preventive controls that are appropriate for their operations. This webinar will provide in-depth information on the currently available approaches to the prevention, control and detection of foreign bodies in foods.

Why Should you Attend:
Attend this webinar to understand all reasonable precautions necessary for the prevention and control of foreign bodies in food. The training will focus on how to use the due diligence defence and what is required to demonstrate this defence. This training will assists participants or companies of all sizes in the selection of relevant methods used to prevent, detect and control foreign bodies in foods.

This session will discuss what to do when a foreign body incident has occurred. This will include useful and relevant example scenarios. On completion of the training, the participants would gain enough knowledge to select detecting point and assess which approaches are appropriate to the challenges presented by the nature and scale of their operations.

Objectives of the Presentation:
  • Major sources of foreign bodies in foods
  • Due diligence plan
  • How to manage foreign bodies incidents
  • The role of HACCP system
  • Devices most effective at reducing and detecting foreign contaminants
  • Factors to be considered when selecting detection and rejection systems
  • Position of Food Safety Modernization Act on foreign bodies
Who can Benefit:
  • Food Processors and Manufacturers
  • Owners of SME’s
  • Food Safety Management Team Members
  • VPs of Operation and Quality in Food Companies
  • Hygiene Managers
  • Catering Managers / Chefs Who Supervise Food Handlers
  • Retail Fresh Food Managers
  • Local Authority Personnel (EHO)
$300
Recorded Session for one participant
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Live Session - How it works
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  • Presentation handouts in Downloadable PDF format will be updated on your OCP Account 24 hours prior to the live session
  • Login to the audio conference on the scheduled date and time
  • Get answers to your queries through interactive Q&A sessions via chat at the end of the session
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account 24 hours after the completion of the session
  • Please let us know your thoughts and views at the end of the webinar, your valuable feedback will help us improve
Recorded Session - How it works
  • Login to onlinecompliancepanel with your registered username and password https://www.onlinecompliancepanel.com/login
  • Upon purchase of the recorded session a link will be updated on your OCP Account within 24 hours
  • Please click on the link to access the Recorded Session
  • Presentation handouts in downloadable PDF format will be updated on your OCP Account within 24 hours of the purchase of the product
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account after 48 hours of the product Purchase
  • Please share your valuable Feedback at the end of the session
Instructor Profile:
Rotimi Toki, is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.

He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.
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