Mission to Mitigate: Preventing recalls and outbreaks by design

Why Should You Attend:

Regardless of the type of food produced, one can recognize that various elements act as system inputs, such as energy, design, testing, maintenance, resources (including money,) and even training. Today’s reality is that companies must include packaging, distribution, and even retail on the list of inputs for their system. The desired outputs include wholesomeness, safety, accuracy in labeling, and elements such as brand trust and even loyalty.

The three key risks for defective food products include Food Safety (outbreaks and recalls), Food Allergens, and Food Fraud. Though labeling has overtaken contaminants as a top reason for recalls, allergens and pathogens are still critical concerns.

This course is designed to bring food industry leaders up to speed with the latest in related policy characteristics. The goal is to enable industry leaders to better understand the food policy landscape.

Learning Objectives:

Participants will be able to:

• Summarize the key mission of FSMA as well as the FDA’s seven rules pertaining to the Act
• Analyze data pertaining to outbreaks, recalls, allergens, labeling, and food fraud issues.
• Differentiate between types of contaminants.
• Identify types of allergens.
• Predict types of recalls
• Analyze case studies on a spectrum of food fraud types

Areas Covered in the Webinar:

• The new age of food safety awareness
• Causes of defective food products
• Food Safety (outbreaks and recalls)
• Food Allergens
• Food Fraud
• The spectrum from accidental to intentional and ‘economically motivated’ crimes
• Food systems, economics of failure, true burden of disease
• Case studies from industry, and regulatory agencies

Who Will Benefit:

• Quality professionals
• Regulatory professionals
• Compliance professionals
• Production supervisors
• Manufacturing engineers
• Production engineers
• Design engineers
• Process owners
• Quality auditors
• Document control specialists

Darin Detwiler
Founder, Detwiler Consulting Group, LLC

Dr. Darin Detwiler is the Director of the MS in Regulatory Affairs of Food and Food Industry and Professor of Food Policy at Northeastern University in Boston, MA. He serves on numerous committees and advisory panels related to food science, nutrition, fraud, and policy. Prior to this position, Detwiler was the Senior Policy Coordinator for STOP Foodborne Illness. In 2004, the Secretary of Agriculture appointed him to two terms on the USDA’s National Advisory Committee for Meat and Poultry Inspection. Detwiler went on to support the FDA’s progress towards implementation of FSMA by bringing forward the true burden of disease to various federal, state, and industry audiences. Dr. Detwiler is a sought-after speaker and has addressed key issues in food safety at corporate and regulatory training events, as well as national and international events in Spain, Dubai, and the UK. He has been featured as a speaker before VTEC, STEC CAP, Food Safety Consortium, Food Safety Summit, AFDO regional events, FDA regional seminars, and multiple state public and environmental health conferences. He is a contributing writer to numerous food industry publications and is quoted frequently by journalists across the country. A consumer food safety advocate since 1993, Detwiler has been featured in a variety of national news stories on food safety with media such as The New York Times, Food Safety News, CNN, NPR, PBS’s Frontline, and ABC’s Good Morning America. A Navy submarine veteran, Detwiler holds a Doctorate in Law and Policy at Northeastern University with his research on state food regulatory capacity and alignment with federal policy.

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