Live Webinar Preventing economically motivated adulteration (EMA)

01:00 PM EDT | 10:00 AM PDT | 12:00 PM CDT Duration 60 Minute

Webinar Includes :All the training handouts,certificate,Q/A and 60 minutes live Webinar.

"Presented by Dr. Michele Pfannenstiel, who is a speaker, trainer, entrepreneur and the CEO of Dirigo Food Safety."

In this webinar you’ll learn what EMA is, why you should care, how it pertains to your regulated products


The FDA/USDA defines economically motivated adulteration (EMA) as the fraudulent, intentional substitution or addition of a substance in a product for the purpose of increasing the apparent value of the product or reducing the cost of its production, i.e., for economic gain. While you may think this doesn’t apply to you and your products or that your employees would never stoop to that level, that isn’t the case. For one, the headlines are heart stopping: food fraud, employee malfeasance, public health threat, terrorism. What can a company realistically do to prevent EMA in their products? And how can the food safety team actually go about doing that? In this webinar you’ll learn what EMA is, why you should care, how it pertains to your regulated products and how food fraud can put you, your customers and your company at danger--and how you can mitigate the risk. 

Why should you attend

Whether you’re a new food producer or a long established one, this webinar is a must. Understanding and being prepared to address EMA is crucial to protecting your products and your business. Worrying about your supply chain or employee commitment to your wholesome foods isn’t enough as threats can come from both inside and outside of your control. In this webinar you’ll learn that mitigating these threats is both necessary and possible. We’ll share with you examples and strategies to help you prevent EMA. You will leave this session feeling empowered to deal with this danger and with some of the tools you’ll need to prevent it.

Areas Covered

1) What is food fraud and EMA?
        a) How do we think about it?  How does the FDA/USDA see it?
        b) What are some examples?

2) Why do people/employees engage in this way?
        a) Employee disengagement at work
        b) Simple criminality and its intersection with food

3) How do we mitigate risk?
        a) STRIVE and employee engagement
        b) EMA mock recalls

Who will Benefit

•     Production and operations officers
•     Shift supervisors
•     Food Safety Practitioners
•     Compliance officers
•     Marketing/PR teams

Industries who can attend

This 60-minute online course is intended for professionals in the Foods companies covered by the FDA or the USDA. Although not presently stated in the draft , the same guide could be used by FDA Regulated Industries personnel.

Speaker Profile

Dr. Michele Pfannenstiel

Dr. Michele Pfannenstiel is a speaker, trainer, entrepreneur and the CEO of Dirigo Food Safety. Dr. P earned her BA in Economics and Geology from Wellesley College, after which she served in the Peace Corps. She went on to study Veterinary Medicine at the University of Georgia College where she was chosen for the prestigious Health Professions Scholarship Program through the US Army. Upon receiving her DVM, Dr. P was commissioned into the US Army Veterinary Corps, where she learned the food safety skills she now brings to producers and processors across the country. After fulfilling her active duty commitment, Dr. P settled with her family in Southern Maine, where they raise chickens and the occasional ruminant, experiment in the kitchen, and explore the woods around their home.

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