Conducting a vulnerability assessment for intentional contamination
Started by Simon, Dec 16 2016 05:44 PM
File Name: Conducting a vulnerability assessment for intentional contamination
File Submitter: Simon
File Submitted: 16 Dec 2016
File Category: Food Safety Fridays
Presentation slides and Certificate of Attendance from the Food Safety Fridays webinar conducted by Earl Arnold, Subject Matter Expert, Food Defense, AIB International on December 16, 2016. You can watch the recorded video here.
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Does anyone have a template or advice for conducting a shelf life study for ambient stir-fry sauces?
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How are you conducting and reviewing your Food Safety Culture on site?
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