Risk Management of Source Water used in the Food Industry
12:00 PM ET | 09:00 AM PT | 11:00 AM CT Duration 60 Minutes
Webinar Includes : All the training handouts , certificate ,Q/A and 60 mins Live Webinar
"Michael Brodsky has been an Environmental Microbiologist for more than 47 years"
The limitations of how potability is currently defined and examine options for mitigating
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.
• Defining water potability
• Risks of water and foodborne illness
• Source water protection to mitigate risks
Who will Benefit
• Food processors and producers,
• Regulatory authorities in environmental protection and public health,
• Water microbiologists
Industries who can attend
This 60-minute online course is intended for professionals in the food industry