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Understanding High Risk and High Care areas

in Food Safety Fridays Webinars
Added by Simon, 05 Jan 2020


Taking place 31 Jan 2020 03:00 PM - 04:00 PM (Single Day Event)

Simon


Webinar Description

Where a site handles product susceptible to pathogen contamination, it is vital to understand the risks and implement effective controls that minimise this potential contamination. The terms ‘high-risk’ and ‘high-care’ define areas where chilled or frozen foods, which are particularly vulnerable to microbiological contamination, are handled. ‘Ambient high-care’ areas to reflect the lessons learned from outbreaks associated with a range of ambient products that had not previously been considered a concern, such as chocolate. The guidelines for defining products to be considered for processing in high-risk, high-care or ambient high-care areas are principally based on:



• the ability of the finished product to support the growth of pathogens (e.g. Listeria species)

• the survival of pathogens on the finished product that could subsequently grow during the normal storage or use of the product

• the protection that a food may provide to a pathogen

Cost of Attendance: $Free



Webinar Presenter

Speaker Bio:
Souliotis Andreas is a business consultant, IFS recognized consultant and Lead Auditor concerning quality and food safety standards such as EN ISO 22000:2005, ISO 9001:2015, BRC Ver.8, IFS Ver.6.1 and FSSC 22000. He has eight product scopes in IFS Ver.6.1 (1,2,4,5,6,8,9,10) and thirteen categories in BRC Ver.8 (1,2,3,5,6,7,12,13,14,15,16,17,18).

He is a graduate of the TEI of Athens, Department of Food Technology. He holds an MSc in Quality Management University of West of Scotland and PhD in Food safety Benchmarking at Harokopio University of Athens, Department of Nutrition and Dietetics. Also, he is a postdoctoral researcher at Harokopio University of Athens, Department of Nutrition and Dietetics.

He has 7 scientific publications in international journals and 5 papers in international conferences. He is a member of the Panhellenic Union of Food Technologists and the Interdisciplinary Society of Food Hygiene Assurance. His research interests include food safety, legislation, total quality management, functional food technology.
Speaker Photo
Dr. Andreas Souliotis
Consultant
TUV Hellas

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