RCA : Food Safety

Domain Description

Knowledge of food safety includes: basic sanitation practices (ServSafe, HACCP); basic concepts and processes in food microbiology; control of pathogenic and spoilage microorganisms in food; methods of food preservation; process lethality and thermal death curves; challenges and solutions for food safety in the food production continuum; and ability to identify and categorize threats to the food system, and how each can be prevented, controlled, and/or mitigated in the food production system.

Competencies

Knowledge of Allergens and Food Intolerances
Knowledge of Appropriate Documentation (e.g., lab book, specs, process documentation)
Knowledge of Food Safety Practices and HACCP
Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
Knowledge of Government Food Regulations (e.g., FDA, USDA, NLEA, CFR, appropriate local/international regulations)
Knowledge of Menu Engineering
Knowledge of Multicultural Product Requirements (e.g., Kosher, Halal)

Knowledge of New Technologies
Knowledge of Occupational Safety and Health Rules and Regulations (e.g., OSHA)
Knowledge of Purchasing (e.g., finance management, vendor management)
Knowledge of Quality Assurance Systems (e.g., process control, lot traceability and recall, food testing: physical, chemical, microbiological, organoleptic)
Knowledge of Quality Issues and Troubleshooting (e.g., mold/yeast/microbial issues, effects of abuse)

Current Items

Opportunities and Challenges for Innovation with cannabis-infused products

By: Sarah Kelley | Apr 16

Speaker: Shehzad Hoosein (Cannabistry Labs)

Presents the unique set of opportunities and challenges within the Cannabis Industry.

Technomic: Beef & Pork Infographic

By: Rees Linville | Feb 18

Consumers are responding to lower pork prices and stabilizing beef prices. Understand the opportunities and challenges for beef and pork with the 2017 Center of the Plate: Beef & Pork Consumer Trend Report.

RCA 2018 Webinar - Discover the Truth Behind Agriculture

By: Katie King | Feb 1

Watch (or re-watch!) this engaging webinar where you will learn the similarities between organic, conventional and biotech food production and dispel myths between the various agriculture methods from Annette Maggi, MS, RDN, LD, FAND, the president of Annette Maggi & Associates, Inc.

Win-Win! Culinary Innovation

By: Megan French | Apr 5

Breakout session presented by Steven B. Steinborn, Partner, Hogan Lovells

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

The Current Food Labeling Landscape

By: Megan French | Apr 5

Breakout session presented by Lauren Swann, Nutritionist, Concept Nutrition, Inc.
Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Future of Food Labeling

By: Megan French | Mar 25

Speaker: Lauren Swann (Concept Nutrition)

Price:

Members $0
Non-Members $50

Entering The Era of Food Microbiomics

By: Megan French | Mar 22

Speaker: Douglas Marshall (Eurofins Microbiology Laboratories), Dave Horowitz (DuPont Nutrition & Health)

Food product recalls, possible contamination, spoilage – does this keep you up at night? It's critical to understand the microbial ecology in your production environment along with the impacts