Food Safety: Challenges and Opportunities

Robert B. Gravani, PhD, Professor of Food Science at Cornell University and President of the Institute of Food Technologies. Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. Present projects include the following: Reducing microbial risks in fruits and vegetables with good agricultural practices; and Determining human pathogen survival in water and spray mixes applied to different produce commodities. Mr. Stephen Stich, Director of Food and Safety Inspection at the New York State Department of Agriculture and Markets and Past President of the Northeast Food & Drug Officials Association directs a staff of over 200 employees responsible for sampling, licensing and enforcement of food safety regulations.

September 29, 2011

At the conclusion of the presentation, the participants will be able to:

  1. Identify organisms involved in safety recalls of fresh produce
  2. Describe at least two measures (statewide and/or local) to ensure food safety and security
  3. Identify one mitigation strategy to reduce outbreaks

Participant Information
All fields in this section are required.
1. Work location?
2. Job position/role?
3. Type of organization/work setting?
4. Race/ethnicity?
5. Gender?
6. What format did you use?
Evaluation
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7. I was satisfied with the course overall.
8. This course enhanced my knowledge of the subject matter.
9. The course was relevant to what I might be expected to do to (prevent, prepare for, or respond to) an emergency.
10. The program content supported the objective(s).
11. This course provided content that is relevant to my daily job.
12. I would recommend this course to others.
Comments
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13. What was the most useful or important thing you learned during this program?
14. What suggestions do you have for improving the program?
15. Please offer other topics of interest you would like to learn more about in future Center for Public Health Preparedness educational activities.
Point of View
16. This program is fair, balanced, and free of commercial bias.
Continuing Education Credits

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