This webinar will explore the importance of virus risk management. Food producers and risk managers must be aware of the potential for outbreaks. In the event of an outbreak, they should understand the need for complete cooperation with investigators in an effort to identify effective corrective actions and reduce the public health impact of the event.
Understanding how virus can affect the food supply chain either directly or indirectly has significant impact on the food security particularly if the virus cause pandemic. It is important note that risk management can only be done once the risk assessment is completed. This is the reason most of the emerging viruses should be monitored, particularly when new problems arise, in an effort to assess the potential for foodborne transmission. When the information about transmission methods are not complete the only possible solution is application of precautionary principles.
Optimize and standardize methods for detection of foodborne viruses and foodborne disease outbreaks;
Enhance laboratory-based surveillance to detect large common-source outbreaks at an early stage;
Develop quality control measures specifically for virus control;
Take into consideration the role of viruses as foodborne pathogens in the development of HACCP plans;
Why Should You Attend:
Most of the food industry will be puzzled how to react to any epidemic or in worst case pandemic issue and how this could affect their supply chain either backward or forward in the chain. A clear risk management policy resolves the issue in very efficient way. We will discuss some of the powerful risk management has already been applied in past for virus outbreak.Understanding how virus can affect the food supply chain either directly or indirectly has significant impact on the food security particularly if the virus cause pandemic. It is important note that risk management can only be done once the risk assessment is completed. This is the reason most of the emerging viruses should be monitored, particularly when new problems arise, in an effort to assess the potential for foodborne transmission. When the information about transmission methods are not complete the only possible solution is application of precautionary principles.
Areas Covered in the Webinar:
Increase awareness of the potential for transmission by infected food handlers;Optimize and standardize methods for detection of foodborne viruses and foodborne disease outbreaks;
Enhance laboratory-based surveillance to detect large common-source outbreaks at an early stage;
Develop quality control measures specifically for virus control;
Take into consideration the role of viruses as foodborne pathogens in the development of HACCP plans;
- Inform consumers of the risks presented by foodborne
- Trade aspects of commodities of concern
- Challenges of risk management
- Options of Risk Management
Who Will Benefit:
Food and beverage manufacturers, all international importers, suppliers, food authorities, General managers, owner of business, consultants, C suits, startups of food companies
- From the food and beverages industry
- Free Materials:
- Reference documents
- Presentation
- Rule documents or guidance
- Checklist
- Easy fill in forms
- Articles
Course Provider
Ben Marandi,
