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PNN brings you a discussion of FOOD SAFETY
Tune in as News Director Rick Spisak interviews these guests:
Michael Hansen PHd. - Sr. Scientist Consumer Union/Reports Jeane Economos - Farmworker Pesticide Safety Winona Hauter - Exec. Director Food and Water Watch Jeffrey Brooks - Public Employees for Environmental Responsibility Zack Kaldveer - Organic Consumer Organization
Tune in Sunday 7/28/13 - Live at 7pm
1. To reduce and/or prevent child sexual exploitation and victimization
2.To help raise awareness in bringing child safety education/training in these areas:
Missing Exploited Children
Sexual Assault against children
Child Sex Trafficking
Internet crimes against children
Aggravated Physical Abuse
Impropert and Proper Parental Supervision
FAIMS: An Emerging Technique for Food & Beverage Safety with Billy Boyle, Co-Founder and President, Operations of Owlstone.
Since co-founding Owlstone, Billy has been overseeing the development and implementation of the detection technology with nanotechnology foundry partners. He is also active in business development, demonstrating to partners how the Owlstone technology can used to realise a paradigm shift in detection applications and deployment scenarios. Billy is heavily involved in the creation and realisation of new technologies and IP. Prior to joining Owlstone Billy was a Research Associate in the Microsystems and Nanotech group at Cambridge University. In an academic / industry consortium he designed and developed silicon-opto hybrid devices for next generation telecoms systems.
Agenda: 1. Introduction. 2. What is FAIMS (Field Asymmetric Ion Mobility Spectrometry)? 3. How does the FAIMS specificity and sensitivity compare with other technologies? 4. What kinds of food samples can the FAIMS technology be used to analyze? 5. How can Food Freshness and Odour Detection be performed? 6. How can the spoilage of meat during storage and transportation be detected? 7. How can the detection of potato storage diseases be quantified in less than 5 minutes? 8. Conclusion.
Contact: Phone Billy Boyle Co-Founder and President, Operations Owlstone Ltd 127 Cambridge Science Park Milton Road Cambridge CB4 0GD Phones: UK +44 (0)1223 96 8189 USA +1 415 992 6671 http://www.owlstonenanotech.com Billy.Boyle@owlstone.co.uk LinkedIn: http://www.linkedin.com/in/billyboyle Twitter @Bily_Boyle Skype billy.boyle4
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 ind
Employment Issues in the Food Safety Business with Craig Overlock.
Came | Sweeney is a Chicago-based recruiting firm. Craig is located in Southern California and serves clients on a national basis, and specializes in the food industry. Over the last 20 years, Craig has recruited technical and nontechnical management people up to the Senior Vice President level for some of America’s best known food companies including Coca-Cola, Kraft Foods, ConAgra, Dole Foods, and Welch’s. He and his colleagues at Came | Sweeney have also handled senior recruiting assignments for research and advocacy organizations including the National Center for Food Safety and Technology, the International Life Sciences Institute and the Food Products Association. Craig holds a Master of Science degree in Organizational Development from Loyola University of Chicago and remains a strong proponent of internal people development in all types of employers. He is also a member of the Southern California Institute of Food Technologists, and is the Vice President of the Southern California Association for Food Protection.
Agenda: 1. Introduction. 2. What should individuals should do to enhance their personal stature in the business? 3. What can external recruiters do better? 4. Why can’t a company create and present that value proposition THEMSELVES? 5. What CAN hiring organizations do better? 6. Conclusion.
Craig Overlock Senior Partner Came|Sweeney 790 Frontage Road Northfield, Illinois 60093 Direct to Office: 949.364.2995 Cell: 818.730.8137 http://www.camesweeney.com firstname.lastname@example.org
On-Line Food Safety Training with Russell Parry, FRSPH, Director, Advanced Food Safety Limited.Click: http://www.blogtalkradio.com/ame-foodtestingshow/2013/01/12/on-line-food-safety-training-with-russell-parry-frsph-1Duration: 34 minutes, 42 seconds.On-Line Food Safety Training with Russell Parry, FRSPH, Director, Advanced Food Safety Limited.Russell Parry set up Advanced Food Safety Limited in 1995, the company specialises in BRC standard / ISO22000 consultancy and provides a wide range of foo
Food Safety Liability in Restaurants with Howard CannonHoward Cannon is America's most visible Restaurant Expert Witness. He has authored four books, given hundreds of seminars and speeches, been published in dozens of magazines and newspapers across the country and around the globe; he has been featured and interviewed on Anderson Cooper, The Wall Street Journal, Reader's Digest, Fox News, MSNBC, Canadian Public Radio, and countless others. Since 1987, his firm has been called upon by
Join Partners in Health talk show host Gail Dixon and her special guests as we share information about National Food Safety month.
Find out what foods have been recently recalled.
Learn what you should do if you discover that the food you recently purchased, is on the recalled list?
Do you love to eat out as much as we do? Have you ever gotten sick after eating out? Did you know people are hospitalized and some die every day from food poisoning?
In this episode, we discuss with Dr. Harlan Stueven, a Medical Doctor specializing in Emergency Medicine and Medical Toxicology and Founder of DiningGrades.com, the issue of food poisoning and specific steps you can take to avoid it when eating out.
For those who eat out regularly, we also share how you can become a part of the solution through rating the restaurants you patronize, and in doing so, how you could sometimes eat out for free!
Visit our blog here for the two clips we had to cut from the interview, in the interest of time.
At the beginning of the show, I referenced a previous show about how healthy foods sometimes make us sick if we have food sensitivities. You can listen to the replay of that episode here!
Food Operator Permits in California and Food Safety with Mel Knight, REHS, President of the National Environmental Health Association (NEHA). Mel has brings more than 35 years’ experience to his presidency of the NEHA. His previous positions include stints with the Sacramento County Environmental Management Department, the State of California Department of Public Health and Department of Toxic Substances Control in Sacramento, Berkeley, and Los Angeles. His undergraduate deg
One Forward/One Back: Food Safety Traceability with Pamela Sweeten She is the owner of P. Sweeten Consulting and Representative for Advanced Traceability Solutions & ScoringAg and Advocate for Safe Food. Pamela attended CSU Stanislaus as a Communication Major, then in 1992, began her career with the almond industry. Her experience began with transportation, logistics, and shipping of almonds. She has actively promoted food safety and quality in almond processing. She is active
"A Food Safety Auditor's Observations" with Roy Costa, R.S., M.S.(M.B.A.), Public Health Sanitarian and Consultant, Environ Health Associates, Inc. Agenda: 1. Roy's background. 2. 30 audits in the last 90 days. 3. Observations of 'Good' practices. 4. Observations of 'Bad' practices. 5. Why good food Production operations improve. 6. Why poor operations improve at a slower pace. 7. Environ Health Associates' products and services. Contact: Roy E Costa
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