Ready-to-eat Foods: Pathogens of Concern and Intervention Controls 2015 covers topics such as:
- Identification of sources of contamination
- follow-up action as a result of detection of pathogenic organism. Specific food sector issues would also be discussed
- General operation issues
- Recognizing and reducing risks of contamination
- Measures to verify control of pathogens
- Elimination of niche environments
- Assessment of individual production lines
- Environmental monitoring programs
- Issues specific to particular sectors
- Shelf-Life
Ready-to-eat Foods: Pathogens of Concern and Intervention Controls 2015 brings together attendees from:
- Food Processors and Manufacturers
- Production Managers
- Owners of SMEs
- HACCP Coordinators
- QA & QC Managers
- Food Scientists and Technologists
- Microbiologist and Food Processing Engineers
- Catering Managers
- Hygiene Managers
- Government Food Inspectors
