The AME Food Testing Show

The AME Food Testing Show

By Andy MorenoEducation
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The AME Food Testing Show episodes

  • The Importance of Food Testing for a Food Production Company
    "The Importance of Food Testing for a Food Production Company" with Dan Fantz, Owner, California Organics of Hollister, California.
    1. History of California Organics (CO), a Food Production company.
    2. The philosophy behind CO’s Food Safety Program.
    3. CO’s Hazard Analysis Critical Control Point (HACCP) system.
    4. CO’s certification programs and approvals.
    5. CO’s surveillance program using DNA testing.
    6. The types of clients and products CO serves.
    Contact:
    Dan Fantz
    California Organics, LLC.
    1600 Citation Way Hollister CA 95023
    831-637-5591
    http://www.cal-farms.com/
    19 min
  • How a Food Production Facility Designs a Pest Control Plan
    Steven Graff is the Quality Assurance Manager for Abell Pest Control Inc.
    Abell Pest Control Inc. is a Canadian based company consisting of service branches located across Canada and the northern US for 85 years. Steven holds an Honours Biological Science degree from the University Of Guelph, Ontario, Canada with specialization in Wildlife Biology.  He has been an employee with Abell Pest Control for 15 years with 4 years work experience as a Service Technician and 11 years experience within the Quality Assurance Department.
    Steven’s main role is to ensure the quality of Abell’s services through directing his team of Auditors and Field Trainers, and developing company-training programs.  Technical development, Client training, assessing and developing Client pest management programs, and special projects in Integrated Pest Management are also part of Steven’s responsibilities.   Agenda:   1. Steven Graff’s education, training and background.
    2. Analyzing the potential for pest issues in a food production facility.
    3. The crafting of a pest control plan throughout a facility.
    4. How to assess the risk of pest control issues.
    5. Establishing critical limits through scientific methods and documentation.
    6. Validating the pest control service and team.
    7. Documenting the pest control policy, including training, mandatory review dates, and governmental requirements.
    8.  Abell Group’s products and services.    Steven Graff
    Quality Assurance Manager
    246 Attwell Drive, Etobicoke, Ontario, M9W 5B4
    (416) 675-3305 x3329
    F:(416) 675-6727
    www.abellpestcontrol.com
    34 min
  • The Best Alternatives to Improve Produce Safety & Audits
    "The Best Alternatives to Improve Produce Safety and the Third Party Audit Process"--Interview with a Food Auditor, Roy E. Costa, President, Environ Health Associates.
    Discussion points:
    -Buyer financing and coordination of the audit
    -Unannounced audits
    -FDA involvement in the third party audit process including training and oversight
    -Risk-based frequencies of regulatory compliance inspections, 2nd and 3rd party audits, and reassessments based on severity
    -Transparency of all audit and inspection findings by all concerned
    -Validated microbial standards
    -Expanded use of 1st and 2nd party audits
    For further information, contact:   Roy E Costa R.S., M.S.(M.B.A.)
    Public Health Sanitarian and Consultant
    Environ Health Associates, Inc.
    1.877.734.5187
    skype: environ.health.associates
    www.haccptraining.org
    www.safefoods.tv
    www.HACCPprinciples.com
    www.safefoodsblog.com
    35 min
  • Language Training for Primarily Spanish-Speaking Employees
    "Language Training for Primarily Spanish-Speaking Food Production Employees” with Isaac Botbol
    CEO and Founder, Training for Hispanics in the Workplace.
    For over 19 years Mr. Botbol has led his firm, Training for Hispanics in the Workplace in providing Bilingual Training leadership workshops. The workshops are specifically designed for the workplace learning needs of First Generation, non-English fluent Hispanic Team Leaders, Supervisors and Front Line employees.  He received his academic training at York University in Toronto, Canada. Agenda: 1. Learning styles and preferences of First Generation Hispanic front line food production employees.
    2. Educational needs and issues of English-speaking managers who supervise primarily Spanish-speaking workers.
    3. Safety and Hispanics in the workplace.
    4. Communication issues with their supervisors, pay and monetary bonus for good performance, and lack of training on safety, health, and skills.
    5. Increase the efficiency of Spanish-speaking workers
    6. Avoidance of discrimination/harassment issues.
    5. The firm’s products and services.   Contact:   Isaac Botbol
    CEO & Founder
    Training for Hispanics in the Workplace
    Dallas, TX
    972-991-7803
    www.trainingforhispanics.com
    40 min
  • Testing agricultural irrigation water: Bacterial pathogens?
    "The testing of agricultural irrigation water for bacterial pathogens" with Michael Casteel, Ph.D., President, Microbial Intelligence Group.
    Previously a Research Microbiologist San Francisco Public Utilities Commission. His responsibilities included biosafety and QA/QC programs. His research at the Univ. of North Carolina involved the development of methods for the isolation of human enteric pathogens on fruits and vegetables, in water, and in soil followed by detection using PCR and RT-PCR, in-vitro methods the detection of traditional (fecal coliforms; E. coli), microbial indicators in environmental media, and the development of methods for the chemical disinfection of enteric pathogens and microbial indicators on produce and in water. Dr. Casteel earned his PhD in Environmental health microbiology/ infectious disease epidemiology and a MSPH, Environmental health microbiology at the  Univ. of North Carolina at Chapel Hill.  He obtained a BSEH from Old Dominion University.
    Agenda:
    1.  Your introduction and background.
    2.  Why should agricultural irrigation water be tested for bacterial pathogens?
    3.  Which tests are traditionally performed?
    4.  What are the governmentally-required tests and reports?
    5.  Is there a difference between well water, canal water and rention pond water?
    6.  What products and services does the MICROBIAL INTELLIGENCE GROUP offer? 
    Contact:   Michael J. Casteel, Ph.D.
    President
    Microbial Intelligence Group, L.L.C.
    Tele: 650-863-3453
    Fax: 650-340-0391
    www.microbial-intelligence-group.us
    45 min
  • Will FSMA require food producers to test their products?
    "Will FSMA require food producers to test their products prior to shipment?" by Marc Sanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant wth Social Media, Privacy, Food/FSMA Compliance, Recalls, USDA Imports, FDA & CPSC Compliance issues.
    Marc's practice in Atlanta, Georgia, focuses on product recalls, regulatory compliance, and employment law. He has a special interest and knowledge of food law and social media privacy publishing several articles and presenting throughout Washington on the topics, including FDA compliance (food and medical device), recalls, import protocols, and employee privacy.
    1.       Introduction.
    2.       Food Safety Modernization Act of 2011 Legislative intent for FDA, DHS.
    3.       Enactment timeframes for testing requirements.
    4.       Regulation requirements for food testing.
    5.       Penalties for non-compliance.
    Contact:
    Marc C. Sanchez
    Attorney & Consultant
    PO Box 8292 | Atlanta, GA 31106
    404.895.4882
    http://www.curiouslaw.com
    25 min
  • "US Food Import Regulations and Inspections from Mexico"
    "US Food Import Regulations and Inspections from Mexico" with Maruricio Rouselon, Sr. QA Manager, The Hershey Company.
    He has studied at the University of California at Davis and the Instituto Tecnológico y de Estudios Superiores de Monterrey, earning and MBA.
    Mauricio is responsible for having the second largest plant in the HSY system exporting 30 to 50 truckloads a day - FDA inspected - of confectionary products to North America.
    Introduction and background Your experience with exporting food products into the US. How the Food Safety Modernization Act will affect those operations Recommendations and suggestions
    Contact:
    Mauricio Rousselon
    Sr. QA Manager
    THE HERSHEY COMPANY | Monterrey
    International calls : +52 81 8154 1380
    Mob. +521 81 1600 7815
    Local calls: (81) 8154 1380
    Mob. 04481 1600 7815
    20 min
  • Food Temperature and Monitoring with Timestrip's Dan Hafen
    Driving Awareness & Accountability: Timestrip® Plus™ irreversible indicators monitor the accumulated time that a product has been exposed to excessive temperature. The pressure-sensitive label is highly accurate, cost-effective, and easy to use throughout the supply chain.
    Agenda:
    1.  Introduction to the Timestrip® Smart Temperature Labels.
    2.  Tracking of temperature exposure of food in transit.
    3.  Tracking ambient air temperatures.
    4.  Temperature indicators in each food container.
    5.  End-user temperature data download.
    6.  Goal: Transparent accountability for safe food products.
     Contact:
     Dan Hafen
    Director of Sales & Marketing
    Timestrip
    11652 Custer Rd #110 Suite 252
    Frisco, TX 75035
    Phone: (214) 263-5793
    http://www.timestrip.com
    30 min
  • Trevor Suslow, Ph.D.: “Fresh Produce Wash Water GAPs”
    “Fresh Produce Wash Water Good Agricultural Practices GAPs” is discussed by Trevor Suslow, Ph.D., Extension Research Specialist, in the Plant Sciences Department at the University of California at Davis.
    Dr. Suslow's areas of speciality include: Postharvest Quality and Safety from Seed to Shelf: postharvest handling, pathology, and microbiology; quality and safety of fresh vegetables and fruits from production through distribution.
    Agenda:
    1. Introduction of Dr. Suslows' training and background.
    2. “Fresh Produce Wash Water GAPs.”
    3. Traditional methods and chemical additives.
    4. Advanced, scientific methods and chemical additives.
    5. Current production issues and human bacterial pathogen outbreaks and recalls.
    6. The future of fresh produce wash water GAPs.
    Contact:
    Trevor V. Suslow, Ph.D.
    Extension Research Specialist
    Preharvest to Postharvest Produce Safety
    One Shields Ave
    University of California, Davis
    Department of Plant Sciences
    Mann Lab Mail Stop 3
    Davis, CA  95616-8780
    530-754-8313 office
    530-752-4554 fax
    http://ucgaps.ucdavis.edu
    http://vric.ucdavis.edu
    http://postharvest.ucdavis.edu
    51 min
  • Environmental Monitoring: Signs of a Contamination Event
    "Environmental monitoring: Signs (Precursor) of a Contamination Event" with Karl Kolb, PhD., President of the High Sierra Chemical Company of Chippewa Falls, Wisconsin, USA.
    The High Sierra Group is a composite of companies offering a wide range of accredited and acclaimed services to the food industry.  It is a group of companies that are focused on the return of your hard earned investment. They are registered, accredited and accepted throughout the industry and have built a business on a long-standing reputation of hard work and tangible results.   1, What are the benefits of a routine environmental testing program? 2. How may some testing sites be designated for sampling on a regular basis based on the hazard analysis? 3. What is the potential cross-contamination from environmental sources? 4. What are some of the "Best Practice" or GMP protocols now being engaged by food producers with environmental testing?   Contact:
     
    Karl Kolb PhD.
    Chief, Science Officer
    The High Sierra Group
    715.723.4915 (office)
    715.723.4956 (fax)
    702.523.2068 (cell)
    http://www.highsierragroup.com
    32 min

About The AME Food Testing Show

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The AME Food Testing Show discusses topics of interest to Food Safety professionals committed to providing consumers with the safest food possible.