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From: "Marry Marina" <m.marina@send.onlineaudiowebinarupdate.com>
To: <abdulhameed@saraya.world>
Subject: Final Reminder for Spices and Safety: Strategies for Hazard Control
Date: Wed, 06 Sep 2023 08:36:33 -0600
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Controlling Hazards in Spices

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

http://click.info.mailssenders.com/?qs=65bbfbc50365d515823bfa6c4f299a8d824552e4d6455efb97782846c4279c75151569e67158cffabc763f8eba10afd3ef4c88d0197ff04b 
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Description

Spices are frequently found to carry salmonella, are full of physical adulterants, are often not identified as allergens, may be impacted by lead, and, when not carefully controlled throughout the supply chain, represent a bacterial growth potential that can end up in processed foods.

Spice handling operations are subject to environmental facility controls, environmental sampling, and testing, process validation, Good Agricultural Practices (GAP), current Good Manufacturing Practices (cGPM), sanitary transportation rules, as well as packaging, labeling, and other controls.

Learning Objectives:-

- 
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 plans
Why Should You Attend:-

Virtually all processed foods use spices to enhance flavors.  Most spices used in the United States are imported, often from unknown, unregistered, and unregulated farms prior to moving to larger handling and packing centers in the U.S.  Most spices are grown and imported from tropical environments and are hand harvested with little or no food safety controls.

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.

If your company is involved with spices in any way, you need to assure 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.

Who Will Benefit:-

- 
All registered food facilities involved with spices and dried herbs
	- 
Domestic spice receivers and foreign spice suppliers to U.S. markets
	- 
Spice growers, packers, handlers, transporters
	- 
Processing, carrier, and distributor Facility owners and managers
	- 
Spice importers, handlers, growers, and packers,
	- 
Food Safety and Quality Personnel whose operations are involved with spices
	- 
Process and facility sanitation and maintenance personnel
	- 
Spice purchasing and supplier qualification personnel
	- 
Company compliance officers
	- 
Internal and External Auditors
	- 
All restaurant and food retail store owners and managers
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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	<span style="font-size:18px;"><span style="line-height:normal"><span style="page-break-after:avoid"><span style="font-family:Arial,sans-serif"><b><u><span lang="EN"><span style="font-family:&quot;Times New Roman&quot;,serif">Controlling Hazards in Spices</span></span></u></b></span></span></span></span><br>
	<br>
	<span style="font-size:11pt"><span style="line-height:normal"><span style="page-break-after:avoid"><span style="font-family:Arial,sans-serif"><b><span lang="EN" style="font-size:12.0pt"><span style="background:white"><span style="font-family:&quot;Times New Roman&quot;,serif"><span style="color:#222222">Date: Sep 13, 2023, | Time: 01: 00 PM EST | Duration: 60 Minutes</span></span></span></span></b></span></span></span></span><br>
	<br>
	<span style="font-size:11pt"><span style="line-height:normal"><span style="page-break-after:avoid"><span style="font-family:Arial,sans-serif"><a href="http://click.info.mailssenders.com/?qs=65bbfbc50365d515823bfa6c4f299a8d824552e4d6455efb97782846c4279c75151569e67158cffabc763f8eba10afd3ef4c88d0197ff04b"><b><span style="font-size:12.0pt"><span style="background:white"><span style="font-family:&quot;Times New Roman&quot;,serif"><span style="color:#1155cc">Save Your Spot Now</span></span></span></span></b></a>&nbsp; and&nbsp;<b><span lang="EN" style="font-size:12.0pt"><span style="font-family:&quot;Times New Roman&quot;,serif">Meet <span style="background:white"><span style="color:#222222">Dr. John Ryan in a </span></span></span></span></b><span lang="EN" style="font-size:12.0pt"><span style="font-family:&quot;Times New Roman&quot;,serif"><span style="background:white">
<span style="color:#222222">Live Webinar</span></span></span></span></span></span></span></span><br>
	<br>
	Get&nbsp;<b>$49</b>&nbsp;off by using code&nbsp;<b>&quot;NEW49&quot;</b>&nbsp;on checkout page.<br>
	&nbsp;</div><br>
<b>Description</b><p>
	Spices are frequently found to carry salmonella, are full of physical adulterants, are often not identified as allergens, may be impacted by lead, and, when not carefully controlled throughout the supply chain, represent a bacterial growth potential that can end up in processed foods.</p><p>
	Spice handling operations are subject to environmental facility controls, environmental sampling, and testing, process validation, Good Agricultural Practices (GAP), current Good Manufacturing Practices (cGPM), sanitary transportation rules, as well as packaging, labeling, and other controls.</p><p>
	<strong>Learning Objectives:-</strong></p><ul>
	<li>
		Identify spices as allergens</li><li>
		Define your spice supply chain and your operational weak points</li><li>
		Review spice recall data</li><li>
		Use the Spice Operation Food Safety Planning Questionnaire</li><li>
		Establishing Valid Preventive Controls</li><li>
		Learn about new spice testing for Salmonella:&nbsp; Whole Genome Sequencing (WGS)</li><li>
		Control humidity, air handling, dust, pests, sanitation, and processing zones</li><li>
		Include spices in preventive control plans</li></ul><p>
	<strong>Why Should You Attend:-</strong></p><p>
	Virtually all processed foods use spices to enhance flavors.&nbsp; Most spices used in the United States are imported, often from unknown, unregistered, and unregulated farms prior to moving to larger handling and packing centers in the U.S.&nbsp; Most spices are grown and imported from tropical environments and are hand harvested with little or no food safety controls.</p><p>
	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.</p><p>
	If your company is involved with spices in any way, you need to assure 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.</p><p>
	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.</p><p>
	<strong>Who Will Benefit:-</strong></p><ul>
	<li>
		All registered food facilities involved with spices and dried herbs</li><li>
		Domestic spice receivers and foreign spice suppliers to U.S. markets</li><li>
		Spice growers, packers, handlers, transporters</li><li>
		Processing, carrier, and distributor Facility owners and managers</li><li>
		Spice importers, handlers, growers, and packers,</li><li>
		Food Safety and Quality Personnel whose operations are involved with spices</li><li>
		Process and facility sanitation and maintenance personnel</li><li>
		Spice purchasing and supplier qualification personnel</li><li>
		Company compliance officers</li><li>
		Internal and External Auditors</li><li>
		All restaurant and food retail store owners and managers</li></ul><br>
<span style="font-size:11pt"><span style="line-height:normal"><span style="page-break-after:avoid"><span style="font-family:Arial,sans-serif"><b><span lang="EN" style="font-size:12.0pt"><span style="font-family:&quot;Times New Roman&quot;,serif"><span style="color:#222222">Want to know more? Contact us </span></span></span></b><b><span lang="EN" style="font-size:12.0pt"><span style="font-family:&quot;Times New Roman&quot;,serif"><span style="color:#333333">at +1-866-823-1483 or</span></span></span></b></span></span></span></span><br>
<span style="font-size:11pt"><span style="line-height:normal"><span style="page-break-after:avoid"><span style="font-family:Arial,sans-serif"><b><span lang="EN" style="font-size:12.0pt"><span style="font-family:&quot;Times New Roman&quot;,serif"><span style="color:#333333">Mail at cs@onlineaudiowebinar.com</span></span></span></b></span></span></span></span></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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