Live Webinar on Microbiological Safety of Low Water Activity Foods and Spices
SGS is delighted to announce the live webinar, aimed at all food quality and regulatory compliance professionals, which provides a deeper insight on the Validation of Microbial Reduction Processes for Spices & Low Aw Products.
02 Jul 2019, 16:30
02 Jul 2019, 17:30
With the implementation of the FSMA, there is an increased focus on the validation of preventive controls for all products regulated by the US Food and Drug Administration (FDA). This includes food production environments where traditionally concern about pathogenic organisms has been minimal because of the low aw of the products. The recalls caused by Salmonella have clearly shown businesses they cannot afford to be complacent and should now look to validate their control processes for products including nuts, spices, cereals, milling and dairy powder.
This exclusive 60-minute webinar aims to provide you a deeper insight about the need for Process Validation given the increased focus on the validation of preventive controls for all products regulated by the US Food and Drug Administration (FDA).
Pathogenic concerns in low-moisture foods
Regulations and Guidance
Process validation: What? Why? How?
SGS's Process Validation Solutions
The webinar would be hosted by Dr. Suman Laskar, Director of Operations at SGS, who has 15 years of experience in Food Safety and Quality Management. A highly skilled professional in Process Validation for Spice industries (using surrogate microorganisms), Suman has been part of SGS Global Process Validation Team. He has completed a significant number of validations related to spice in India which were part of SGS Global process validation projects.