Awareness of Potential Food Safety Problems that May Occur During Food Transportation (2) 2016

Key Topics

• What prevention means
• Basic bacterial, chemical and physical hazards
• The impact of temperature variation on food safety and food quality
• How tools and equipment, pallets, trays, bins, gaskets, hoses, load and unload systems, vehicles, containers and trailers can contaminate foods
• Be able to prevent cross contamination
• What conditions occur in transportation operations that may cause bacterial growth
• What action to take if a reefer fails or a container is out of acceptable maintenance condition
• What missing records can mean
• Be able to participate in recalls
• Accident protocols

Who should Attend

• Interstate, Intrastate and Import Food Carrier Personnel
• Carrier Transportation Operations Employees of Foods
• Food Compliance Professionals
• Business Food Supply Chain Owners
• Food Transportation Supervisors
• Food Managers/Buyers
• Food Transportation Operations Load and Unload Personnel
• Internal Food Safety Audit Team Members
• Food Safety Employees
• Trailer, Container and Vehicle Maintenance Personnel
• Food Inspectors/Trainers
• Food Supply New Business Development, Sales and Marketing Specialists