Virtually all processed foods use spices to enhance flavors. Most spices used in the United States are imported, often from unknown, unregistered and unregulated farms prior to moving to larger handling and packing centers in the U.S. Most spices are grown and imported from tropical environments and are hand harvested with little or no food safety controls.
Knowing where and how spices are harvested and handled and the basics of spice food safety will prepare your company to prevent outbreaks that can destroy your company.
If your company is involved with spices in any way, you need to assure that you have appropriate food safety controls in place. With new reports becoming public, it is obvious that in spite of being classified “generally regarded as safe” (GRAS), spices are not as safe as previously thought.
This session will cover outbreaks as well as basic microbial reduction techniques, drying, testing, preventive controls, sanitation operation procedures, water issues, pest controls, storage, facility controls (air/dust/humidity), and other basic spice handling food safety considerations.
Physical CD-DVD of recorded session will be despatched after 72 hrs on completion of payment
Recorded video session
Dr. John Ryan is the president of RyanSystems.com and holds a Ph.D. in research and statistical methods. For more than 25 years, he has implemented quality control systems for international corporations in the United States and around the world. He has recently retired from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. His latest book published is “Guide to Food Safety During Transportation: Controls, Standards and Practices” is now offered by Elsevier Press who will also soon publish his newest book on “Food Fraud”. Dr. Ryan’s company, RyanSystems.com, trains and consults with companies needing to establish and maintain high-performance food safety and quality systems
Dr. John Ryan holds a Ph.D. in research and statistical methods. He has been working on transportation food safety issues since 2011 after retiring from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. He has won awards for traceability technology for his visionary and pioneering work. He is the president of the Ryan Systems, Inc.
His latest book “Validating Preventative Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation”, January, 2017 is available on most book websites.