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Food Safety Audits: One Element in a Food Safety Program

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Food Safety Audits: One Element in a Food Safety Program with Dr. Douglas Powell, Professor, Food Safety, Dept. Diagnostic Medicine/Pathobiology, Kansas State University.

Doug Powell, food scientist and creator of an online repository of food-safety related information, joined K-State as an associate professor in the College of Veterinary Medicine's department of diagnostic medicine and pathobiology in May 2006. He was promoted to full professor in 2011.

Powell is among a collection of individuals who passionately care about reducing the burden of food-borne illness and who seek innovative ways to compel everyone in the farm-to-fork food safety system -- individual producers, retail employees and consumers, among others -- to acknowledge and adopt best practices to reduce the risk of food-borne illness. He has published more than 60 peer-reviewed papers and book chapters, and has served on national and international food safety advisory boards.

Agenda:
1.     Introduction.
2.     What is a food safety audit?
3.     Is a 3rd party audit or inspection enough to guard against pathogen contamination?
4.     What are verification of product and process systems?
5.     What other steps can food producers take to assure safe food?
6.     How to develop a food safety culture.
7.     Other projects and programs.

Contact:

Dr. Douglas Powell
Professor, Food Safety
Dept. Diagnostic Medicine/Pathobiology
Kansas State University
Manhattan, KS  66506
dpowell@ksu.edu

bites.ksu.edu
barfblog.com
Google voice: 1-785-289-8165
skype: dpowell29
ichat: ifoodsafety

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