Risk Management of Source Water used in the Food Industry

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We tend to take the safety of our drinking sources for granted, but our assessment of potability is suspect. Learn what can be done to address the issue of source water protection and the potential impact on the food industry. We are dependent on water to sustain life, but groundwater sources of our potable supplies are under pressure by the demand for water in the food industry. The focus of this webinar will be to address the limitations of how potability is currently defined and examine options for mitigating the risks of waterborne/foodborne illness through the protection of source water using a multi-barrier approach.  

Learning Objectives:

1.            Understand the basis for current microbiological indicators for assessing water potability

2.            Recognize, the failure of traditional approaches for assessing water quality to protect    susceptible populations

3.            Be aware of some principles and recommendations for source water protection from a microbiological perspective

4.            Appreciate the potential implications of Source Water Protection Plans on the food industry

Areas Covered in the Webinar:

  1. Current criteria for determining water potability
  2. Alternative approaches to risk management of water used in food processing
  3. Principles and recommendations for source water protection from a food processing perspective

Target audience:

·         Food processors and producers,

·         regulatory authorities in environmental protection and public health,

·         water microbiologists

Webinar Events
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Training CD-DVD

Physical CD-DVD of recorded session will be despatched after 72 hrs on completion of payment

Recorded video

Recorded video session

Speaker: Michael Brodsky,

Michael has a post-graduate degree from the University of Toronto, School of Hygiene and Tropical Medicine. eHe has been an Environmental Microbiologist for more than 46 years, as a research scientist and Laboratory Director in both the public and private sectors. He currently operates as the President of Brodsky Consultants. He is a Past President of the International Association for Food Protection (IAFP), the Ontario Food Protection Association (OFPA) and AOAC International. He serves as Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC OMA and the AOAC Research Institute, as a reviewer for Standard Methods for the Examination of Water and Wastewater and as a chapter editor on QA for the Compendium of Methods in Microbiology. He is also a technical assessor in microbiology for the Standard Council of Canada and Certified by Exemplar Global as a lead auditor/assessor for the Canadian Association for Laboratory Accreditation (CALA).

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