Director of Engineering ADF Engineering Miamisburg, Ohio, United States
Abstract: Although food oils are considered low risk for microbial contamination, they are not zero risk. This attitude can lead to complacency in handling refined oils, which raises the risks of contamination and spoilage. Other common products, such as lecithin oils and meal carry their own risks from molds and other forms of contamination. The costs of just a single recall or foodborne incident can be devastating for a company and for the entire industry.
What are the appropriate design criteria for product storage, handling and transportation to mitigate these food safety risks? How does FSMA impact the oilseed industry? This presentation will address effective food safety risk control and best practices.
