Food Safety Magazine, October/November 2011

9-11 International Food and Nutrition Conference, Tuskegee, AL. Contact: Tuskegee University, Adelia Bovell-Benjamin; (334) 727-8717; ifnc2011@gmail.com; www.IFNC2011.info

16-19 AACC International Annual Meeting, Palm Springs, CA. Contact: American Association of Cereal Chemists (AACC); (651) 454-7250; http://meeting.aaccnet.org.

January 31 & February 1, 2012

SacramentoConventionCenter

NOVEMBER

1-4 Process Expo, Chicago, IL. Contact: Food Processing Suppliers Association (FPSA), (703) 761-2600; info@fpsa.org; www.myprocessexpo.org.

4 GFTC’s State of the Industry Symposium, Brampton, ON, Canada. Contact: Guelph Food Technology Centre, Denise Horseman, 519-821-1246 ext. 5068; dhorseman@gftc.ca; www.gftc.ca.

7-9 Implementing and Auditing ISO14001 and OHSAS 18001 Workshop, Orlando, FL. Contact: D.L. Newslow & Associates, (407) 290-2754; www.newslow.com.

8-9 Annual Food Safety & Sanitation Workshop & Exhibit Show, Portland, OR. Contact: Washington State University: School of Food Science, Cathy Blood; (509) 335-2845; blood@wsu.edu; http://sfs.wsu.edu.

FOCUS (continued from page 15)

to identify these resources and include their contact information in the manual prior to the crisis. In addition, you can identify proper sampling techniques for the raw materials handled in your facility as well as traceability issues for products that represent particular challenges, such as materials received and stored in bulk. Change-control procedures in your facility should include a risk assessment process of any new ingredients, sourcing and processing methods and new sanitizing compounds to help identify new potential sources of chemical contamination. Although there is no way to predict the source of the next incident, having this information will help you navigate the uncertain waters of chemical contamination. n

Rebeca López-García, Ph.D., is the Principal at Logre International Food Science Consulting, based in Mexico City. Her work involves the implementation of food safety programs and international standards in multicultural environments, regulatory compliance for exporting companies, mycotoxin control programs, auditing and development of suppliers and creation of bilingual education programs and materials. She is actively involved in teaching workshops on Hazard Analysis and Critical Control Points, basic sanitation and food legislation to the food processing, retail and foodservice industries as well as at universities in several countries.