How to Develop, Document, Implement and Maintain a Foreign Material Contamination Prevention Program

Duration: 60 Minutes
"Foreign material" is extraneous matter found in food that may render the food unfit for human consumption. Strictly speaking, foreign material is not biological, but metal, paper, paint, glass or other materials. Legally, the term also refers to all contamination of a non-microbial source, including human hair, parts of insects, cleaning fluids and even particles of the wrong food, such as meat in a vegetarian product.
Foreign Material Contamination Prevention Program
Product ID: 502598
All food manufacturers risk potential foreign object hazards. Many of these hazards exist and can cause severe injury to customers with costly recalls. Identifying, training, and preventing these hazards have to be an important part of every manufacturer's operation.

Objectives of the Presentation
Attendees will leave with knowledge of the topic, resources within the government websites, and reference presentation to use. This webinar will give you a clear understanding about the hazards that exist and how it can cause severe injury to a customer and costly recalls. This webinar will also give you a clear understanding about the internal foreign material inspection programs and the measurements taken to reduce complaints.

Why Should you Attend
The bottom line is that foreign materials have no place in foods, and food manufacturers need to develop, document, implement and maintain programs to ensure that such materials remain out of their products and processes. This fast-paced, high-content webinar with expert speaker Natasha Rowley-Phipps will offer information on foreign objects, provide in-the-news case studies, and creative ways to engage your team in a robust foreign object prevention program.

Areas Covered
  • Statistics on foreign material prevalence
  • Case studies of foreign object contamination
  • Understand foreign material - what is it?
  • Creating an internal foreign material inspection program
  • Integrating foreign object reduction into the company culture for success
  • New products and equipment considerations
  • Foreign object reduction teams
  • Measurements - complaint reduction
Who will Benefit
  • Food quality and all operations personnel
  • Research and engineering groups
  • Legal and risk department
  • Food Safety and Quality Assurance Coordinators and Managers
  • Food Safety and Quality Assurance Supervisors
  • Directors of Food Safety and Quality
  • Owners of small food businesses
  • Students currently enrolled in Food Safety and Quality Assurance Studies
Topic Background
Customer complaints and product recalls due to contamination from foreign material continue to be a common occurrence. There is no "silver bullet" when it comes to prevention and detection of foreign material. It is important to understand the various methods and what advantages and disadvantages each method has. This presentation will provide information regarding various methods to control, detect and remove products that have been contaminated with foreign material.
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  • Please click on the link to access the Recorded Session
  • Presentation handouts in downloadable PDF format will be updated on your OCP Account within 24 hours of the purchase of the product
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account after 48 hours of the product Purchase
  • Please share your valuable Feedback at the end of the session
Instructor Profile:
Natasha Rowley-Phipps has more than 20 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in Bakery Science Management with further studies in a master's program of Cereal Chemistry. Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality assurance with several top quick service restaurant chains. During this time her primary responsibilities were nutrition labeling, vendor audit programs, and restaurant food safety management. After this she took a position within manufacturing quality with a top gluten free producer of baked products. Her responsibilities within this role included retail product labeling, developing all quality and safety programs, analytical laboratory management, and sanitation program management. Natasha is now a consultant providing services to food manufacturers, retailers, and brand owners in all areas of food safety, quality and regulatory compliance.
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