Food Safety Week Webinar: RAW FOOD, Know the risk
Freshness is a quality attribute. Safety requires a control system
Raw foods continue to grow in popularity as consumer demand for fresh, natural, and minimally processed products increases. However, foods that are consumed raw lack a critical safety barrier, such as a cooking step, that eliminates pathogens, viruses, and parasites.
Consumers cannot smell, taste, or see pathogens that may contaminate raw foods. Hence ensuring the safety of high-risk raw and minimally processed foods depends on identifying and implementing robust preventive controls, effective traceability, and informed risk management along the entire food supply chain.
This webinar will provide an overview of the hazards that may be encountered in raw and minimally processed foods and provide advice on reducing the risks. With illustrations via selected case studies.
Our Speaker: Deon Mahoney
Deon Mahoney is a highly accomplished food safety expert with extensive experience in food science, food microbiology, risk assessment, and food regulation.
Over an extended career, Deon has worked for the World Health Organization, the Food and Agriculture Organization, Food Standards Australia New Zealand, Dairy Food Safety Victoria, the International Fresh Produce Association, and AIFST.
He has also worked across most sectors of the food industry, performing various roles including training and education, risk assessment, risk communication, and establishing food safety management programs. He has undertaken assignments in over 25 countries, providing high level policy and scientific advice on food safety matters to Governments.
