S17 Do You Know What You’re Getting?: Managing Chemical Hazards Associated with Imported Foods and Ingredients

Tuesday, August 5, 2014: 8:30 AM-10:00 AM
Room 116-117 (Indiana Convention Center)
Primary Contact: Tong-Jen Fu
Organizers: Tong-Jen Fu and Linda Leake
Convenors: Tong-Jen Fu and Linda Leake
Chemical contamination in foods can occur at any stage of the food chain. It can happen at the primary production stage due to environmental pollution, the presence of naturally occurring toxins, or the use of various chemicals during production. Harmful chemicals can also be introduced as a result of food processing or migration from packaging materials.

Managing the risk associated with chemical hazards can be complex because different foods or ingredients may be impacted by different types of chemical contaminants. The issue can be further complicated when dealing with import as the regions where the foods/ingredients are produced may have high levels of environmental contamination, may lack a basic understanding of food safety practices, or, in some cases, have different food safety standards.

In response to these challenges, government agencies and food importers have been vigilant in developing monitoring and supplier control programs to minimize the negative public health impact associated with chemical hazards in foods. This symposium will highlight current and emerging chemical food safety issues and showcase innovative tools and criteria that food companies are using to assess the potential risks that may be associated with imported foods/ingredients and to design risk-based supplier control programs. The symposium will also highlight how some companies have taken a more proactive approach to work in partnership with foreign suppliers to implement modern food safety management systems and ensure international standards are met.

Presentations

See more of: Symposia