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From: "Marry Marina" <m.marina@send.onlineaudiowebinarupdate.com>
To: <altaweel@saraya.world>
Subject: Controlling Hazards in Spices
Date: Mon, 21 Aug 2023 05:23:30 -0600
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With the finalization of the FDA&rsquo;s FSMA Preventive Control Rules, new FDA outbreak testing technologies, and increasingly complex supply chain controls, spices and other low-moisture foods are becoming increasingly identified as outbreak contributors. Knowing where and how spices are harvested and handled and the basics of spice food safety will prepare your company to prevent outbreaks that can destroy your company.

Meet Dr. John Ryan in a Live Webinar

Controlling Hazards in Spices

Date: Sep 13, 2023, | Time: 01: 00 PM EST | Duration: 60 Minutes

http://click.info.mailssenders.com/?qs=83f42ed324864b93145f29481d424c503fada1f90a93cb53a5d6a6c2be0ddec0554072c5a2e036462546b2a0d679a2f5f7606986394f0967 
Save Your Spot Now

Session Highlight:

- Identify spices as allergens
	- Define your spice supply chain and your operational weak points
	- Review spice recall data
	- Use the Spice Operation Food Safety Planning Questionnaire
	- Establishing Valid Preventive Controls
	- Learn about new spice testing for Salmonella:  Whole Genome Sequencing (WGS)
	- Control humidity, air handling, dust, pests, sanitation, and processing zones
	- Include spices in preventive control plansWhy You Should Attend:

If your company is involved with spices in any way, you need to ensure that you have appropriate food safety controls in place.  With new reports becoming public, it is obvious that in spite of being classified &ldquo;generally regarded as safe&rdquo; (GRAS), spices are not as safe as previously thought.
This session will cover outbreaks as well as basic microbial reduction techniques, drying, testing, preventive controls, sanitation operation procedures, water issues, pest controls, storage, facility controls (air/dust/humidity), and other basic spice handling food safety considerations.

Want to know more? Contact us at +1-866-823-1483 or
Mail at cs@onlineaudiowebinar.com
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<div class="preheader" style="font-size: 1px; display: none !important;">Acknowledge FDA’s FSMA Preventive Control Rules</div>
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With the finalization of the FDA&rsquo;s FSMA Preventive Control Rules, new FDA outbreak testing technologies, and increasingly complex supply chain controls, spices and other low-moisture foods are becoming increasingly identified as outbreak contributors. Knowing where and how spices are harvested and handled and the basics of spice food safety will prepare your company to prevent outbreaks that can destroy your company. 
 
Meet Dr. John Ryan in a Live Webinar 
 
Controlling Hazards in Spices 
 
Date: Sep 13, 2023, | Time: 01: 00 PM EST | Duration: 60 Minutes 
 
<a href="http://click.info.mailssenders.com/?qs=83f42ed324864b93145f29481d424c503fada1f90a93cb53a5d6a6c2be0ddec0554072c5a2e036462546b2a0d679a2f5f7606986394f0967">Save Your Spot Now</a> 
 
Session Highlight: 
&nbsp;<ul>
	<li style="margin-left:8px">
		Identify spices as allergens</li><li style="margin-left:8px">
		Define your spice supply chain and your operational weak points</li><li style="margin-left:8px">
		Review spice recall data</li><li style="margin-left:8px">
		Use the Spice Operation Food Safety Planning Questionnaire</li><li style="margin-left:8px">
		Establishing Valid Preventive Controls</li><li style="margin-left:8px">
		Learn about new spice testing for Salmonella:&nbsp; Whole Genome Sequencing (WGS)</li><li style="margin-left:8px">
		Control humidity, air handling, dust, pests, sanitation, and processing zones</li><li style="margin-bottom:11px; margin-left:8px">
		Include spices in preventive control plans</li></ul>Why You Should Attend: 
 
 
If your company is involved with spices in any way, you need to ensure that you have appropriate food safety controls in place.&nbsp; With new reports becoming public, it is obvious that in spite of being classified &ldquo;generally regarded as safe&rdquo; (GRAS), spices are not as safe as previously thought. 
This session will cover outbreaks as well as basic microbial reduction techniques, drying, testing, preventive controls, sanitation operation procedures, water issues, pest controls, storage, facility controls (air/dust/humidity), and other basic spice handling food safety considerations. 
 
Want to know more? Contact us at +1-866-823-1483 or 
Mail at cs@onlineaudiowebinar.com</td></tr></table><table cellpadding="0" cellspacing="0" width="100%" role="presentation" style="min-width: 100%; " class="stylingblock-content-wrapper"><tr><td class="stylingblock-content-wrapper camarker-inner"><div style="text-align: center;">
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	&nbsp;Email sent by: OnlineWebinar 
	440 N BARRANCA AVE #9306 COVINA, CA 91723
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