Food Safety Briefing: 2020 and beyond: a new era for food standards is sponsored by RSSL and chaired by chief executive of Campden BRI Steven Walker. It will kick off with a presentation on the exclusive results of Food Manufacture’s Food Safety Survey on the food industry.
Lifting the lid on food safety practices lays bare responses from food and drink manufacturing staff, covering current food safety practices and challenges.
Brexit, terrorism, allergens
Topics covered in the survey include the impact of Brexit, the threat of terrorism and cyberterrorism, managing audits, issues raised by allergens, and the challenges posed to food safety from reformulating products to make them healthier.
Dr Gary Ridgewell, head of technical at Sleaford Quality Food, will then examine how food fraud is affecting the herbs and spices supply chain. Hidden surprises: the authenticity of herbs and spices will have wider implications for the whole food sector in an area that, while not often bearing directly on food safety, could easily raise food safety issues.
Ridgewell’s presentation will be followed by Deadly reaction: allergens and recalls in the wake of Natasha’s Law. In this presentation, Barbara Hirst, consultant, food safety & quality at RSSL, will look at the challenges posed to food processors by allergens.
Then, in Future shock: how science and technology can help improve food safety, Dr Roy Betts, head of microbiology at Campden BRI, will focus on how emerging science can combat threats from pathogens. Dr Betts’ presentation will consider developments in rapid in-line testing, whole genome sequencing and how to deal with biofilms at plant level.
Finally, in Being watched: fostering a food safety culture and managing audits, Dr Derek Watson from the University of Sunderland will address how to create a food safety culture in a factory environment.
Attendees can quiz all the speakers in a live Q&A session at the end of the webinar, which is also available to view via a playback facility after the live event.