The webinar covers experiences with the use of hydrogen as a carrier gas for ultra-trace analysis of dioxins using GC-MS/MS detection. It discusses the comparison of the 7000C and 7010 ion sources under He and H2, the development of a method for PCDD/F analysis and its performance on real food and feed sample extracts. The webinar is intended for analytical chemists and mass spectrometry users. Attendees will learn about the usability of hydrogen for dioxin analyses and the detector performance of the 7010 MS/MS ion source.
Webinar will look at the various elements that focus on the ability to connect with the supply chain, while maintaining an acceptable level of compliance. We will look at the risk management activities that organizations are employing to create greater visibility and control in supplier management, build better relationships, and encourage the supply chain to participate in the quality management process, while limiting risks along the way.
Detection tools are vital to control and deter food authenticity issues. With a need to test more samples and the challenge of ever more insightful fraudsters that look to outwit existing testing techniques, rapid tests that screen for a broad range of fraudulent activities are becoming more widely adopted. This webinar will focus on new technologies that enable samples to be tested in less than a minute and methodologies to demonstrate geographical origin.
In this webinar, we will look at the various elements that focus on the ability to connect with the supply chain, while maintaining an acceptable level of compliance. We will look at the risk management activities that organizations are employing to create greater visibility and control in supplier management, building better relationships, and encouraging the supply chain to participate in the quality management process, while limiting risks along the way.
An ongoing challenge for the food and beverage industry that increased with recent FSMA regulations is the oversight of suppliers’ ingredients, facilities, and production methods to ensure food safety protocols are in place. Working with third-party auditors to conduct supplier audits is an increasing trend as food and beverage companies seek to reduce costs and suppliers deal with more and more audit requirements.
There are many different ways to train food workers, so how can you best use all of the training tools available to you to produce effective results? How can we as leaders motivate food workers to implement their training in the workplace? While there are many forms and styles of training, our first priority should always be to address “The Why.” Reeling off morbidity and mortality statistics can be dry and ineffective. Trainers instead can use a variety of training formats to create a compelling story about why food safety is important. Please join us for part three in our webinar series where we address various engaging training techniques and offer solutions to the most common training challenges.
In recent years, phthalates from packaging have been found to migrate into food. In order to evidence regulatory compliance, the spirits industry has sought to employ robust irrefutable techniques for the quantification of such analytes in distilled beverages. The accurate and repeatable analysis of these compounds, however, has associated challenges due to the ubiquitous contamination of phthalates in the environment. This webinar will present a “dilute and shoot” method, recently accredited to ISO/IEC 17025:2005 for the accurate and reproducible quantification of seven phthalates in a variety of distilled spirits by liquid chromatography coupled to tandem quadrupole mass spectrometry.
We will discuss how to be audit and inspection ready at all times. It will include a discussion on the challenges and best practices around internal audits, customer audits, supplier audits and GFSI certification audits. We will also outline some of the ways you can leverage technology to provide better management of your audit program.
Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. Attendees will gain an appreciation for the usefulness of the RHc as a viable alternative to extensive texture studies for determining the critical water activity for crispness.