S05 - Practical Risk Assessment in the Food Industry

Glen 203-204
Organizers: John Bassett and Trish Desmarchelier
Convenors: John Bassett and Trish Desmarchelier

8:30 Opportunities Provided by Risk Assessment-A Dairy Industry View— Michael Donkin, Fonterra Co-operative Group Ltd., Palmerston North, New Zealand

9:00 Assessing Risk Industry Wide - The Meat Industry as an Example — John Sumner, Ian Jenson, Meat & Livestock Australia, North Sydney, NSW, Australia

9:30 Practical Tools for Achieving High Food Safety — Alejandro Mazzotta, McDonald's Corporation, Oak Brook, IL, USA

10:00 Break

10:30 Specific Product and Process Microbiological Risk Analysis — Roy P. Betts, Campden & Chorleywood Food Research Association, Gloucestershire, GL55 6LD, UK

11:00 Raw Material Risks and Specifications — Tim Jackson, Nestec Ltd., Vevey, Switzerland

11:30 Optimizing Thermal Processing Using Risk Assessment Techniques — John Bassett, Unilever Colworth, Sharnbrook, UK

Abstract
Microbiological risk assessment is a well recognized approach to food safety management, particularly amongst the regulatory community. As its use has widened, industrial risk managers have become interested in how risk assessment can help them understand and manage the food safety challenges they face. While there are proponents of the application of risk assessment in an industrial context, examples of this application are few and far between.This symposium will provide examples of the practical use of risk assessment concepts and techniques by industry, to optimize processes and understand and manage microbiological risks. The focus will be on the practical application of risk assessment that is accessible to all food companies, regardless of size.