Return-Path: <172fa.11293afc@vmail13.newsletters.email> Received: from vps.transocean.com by vps.transocean.com with LMTP id wMERK+kdqVodIgAAInt2oQ ; Wed, 14 Mar 2018 06:04:41 -0700 Return-path: <172fa.11293afc@vmail13.newsletters.email> Envelope-to: JOHN@TRANSOCEAN.COM Delivery-date: Wed, 14 Mar 2018 06:04:41 -0700 Received: from vmail13.newsletters.email ([67.23.183.227]:16948) by vps.transocean.com with esmtp (Exim 4.89_1) (envelope-from <172fa.11293afc@vmail13.newsletters.email>) id 1ew650-0002FV-3u for JOHN@TRANSOCEAN.COM; Wed, 14 Mar 2018 06:04:41 -0700 DKIM-Signature: v=1; a=rsa-sha1; c=simple/simple; d=newsletters.email; s=dknewsletter; t=1521032631; bh=Y+Yu7nOlkJDcgoz2FulnmkIwlfs=; h=Date:From:Reply-To:To:Subject:List-Unsubscribe; b=PP3225w7gpHfQKqnhvobRIBm3sOJVq/tRJfJ4Wt4vUHG2PE/TNEId6zrz2DcA4IPL QQ5F+1hi5Wxd/k8CnvryCU/mof34/7W+SNN9YQkDQ0vPLxvjHji8GbcvMXmCIHCGJw xDBZ0AEfJVuWcMN4jAt6AQbtfJvPKL2D3S4J84o8= Date: Wed, 14 Mar 2018 09:03:51 -0400 From: "FDA Food Safety Processes" Reply-To: "FDA Food Safety Processes" To: Subject: Mar 15: Strategies to Detect and Control Salmonella in Food Products Message-ID: <172fa.11293afc.3cceda8e@vmail13.newsletters.email> X-MNB-TRACKING: Y29kZXJzd2ViIDogSk9ITkBUUkFOU09DRUFOLkNPTSA6IDVhYTkxZGI1ZmJiZGViM2MxNDE2YTZkZg== X-MNB-SENDID: 5aa91db5fbbdeb3c1416a6df List-Unsubscribe: Feedback-ID: 2281582:2207340:newsletter:massmail Content-Type: multipart/alternative; boundary="=_5aa91db73CCEDA8E7f2abc17e2e07F2ABC07ACF011293afc172FA" MIME-Version: 1.0 X-Spam-Status: No, score=-1.7 X-Spam-Score: -16 X-Spam-Bar: - X-Ham-Report: Spam detection software, running on the system "vps.transocean.com", has NOT identified this incoming email as spam. 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Audio Educator - 2222 Sedwick Rd - Durham - NC - 27713 Subscribe to this newsletter: https://www.newsletters.email/tools/subscription.php?username=3Dcodersweb&s= end_id=3D5aa91db5fbbdeb3c1416a6df&l=3Ds&newsletter_id=3D1413385674 Unsubscribe JOHN@TRANSOCEAN.COM: https://www.newsletters.email/tools/subscription.php?username=3Dcodersweb&s= end_id=3D5aa91db5fbbdeb3c1416a6df&l=3Du&email=3DJOHN@TRANSOCEAN.COM Change your preferences: https://www.newsletters.email/tools/subscription.php?username=3Dcodersweb&s= end_id=3D5aa91db5fbbdeb3c1416a6df&l=3Dp&email=3DJOHN@TRANSOCEAN.COM Forward to a friend: https://www.newsletters.email/tools/forward.php?username=3Dcodersweb&newsle= tter_id=3D1413385674&send_id=3D5aa91db5fbbdeb3c1416a6df Report this email as spam: https://www.newsletters.email/tools/abuse_report.php?username=3Dcodersweb&s= end_id=3D5aa91db5fbbdeb3c1416a6df&email=3DJOHN@TRANSOCEAN.COM This email was sent using MyNewsletterBuilder.com. --=_5aa91db73CCEDA8E7f2abc17e2e07F2ABC07ACF011293afc172FA Content-Type: text/html; charset=UTF-8 Content-Transfer-Encoding: quoted-printable Content-Disposition: inline
Strategies to Detect and Control Salmonella in Foo= d Products
Presented By: Dr. Angela Bazigos
Live Webinar | Date: Thursday, March 15, 2018 | Time: 1 pm ET | Duration= : 60 minutes
Apply code 'WED50' = and get $50 off (Val= id only for today)
Register Now
Learn How to Mitigate the Hazard of Sa= lmonella in Food Safety Processes

Salmonella is = the most common food borne illness and costs thousands of lives and million= s of dollars each year in the U.S. While many of us think salmonella is onl= y contracted from raw or undercooked eggs, poultry, or meat—it can al= so be contracted from a range of other products, including fruit, vegetable= s, nut butters, and even processed foods. However, with proper food safety = planning and documentation in place, you can prevent salmonella in almost a= ll cases.

Often, we think that we’re controlling for salm= onella in our supply chain and in production processes, but how do we know = for sure? You can spènd a lot of time, money, and effort on detectio= n and still not be sure you are doing it right. Ensuring you and your produ= cts are protected from this widespread bacteria with proper food safety pra= ctices means you can be sure your products, your customers, and your busine= ss is safe. Because the good news is that salmonella is controllable and do= ing so will not only help you sleep at night, but also protèct your = business.

Join this session, where food safety expert A= ngela Bazigos will cover how salmonella becomes present in food pr= oducts and what you can do to control it. This is a must-attend session for= an established food producer, as mitigating the hazard of salmonella is a = cornerstone of most food safety processes. This session will help you under= stand when and where in your process you need to test, as well as what reas= onable detection strategies are, and when to deploy them in your process. <= br />
Session Highlights
  • What is salmonella,= and how is the hazard present in
    • Meat/poultry=
    • Eggs
    • Fruits/veggies
    • Nuts/seeds legumes<= /font>
  • How do we control s= almonella in foods
    • Not ready-to-eat fo= ods
    • Ready-to-eat foods<= /font>
  • What are we expecti= ng to see in regulations coming forth
    • Performance standar= ds for foods
  • What are the testin= g options out there and which ones are best for your business
Exclusive Q&A session following the li= ve event to get advice unique to your situation.
<= u>CLICK HERE TO REGISTER
For any queries, call us at = 1-866-458-2965 or email us at customerservice@audioeducator.com (Refe= rence codè: EFOOKD0B_MNB)
Looking forward to your participation.
Thanks,
AudioEducator
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Audio Educator  •  2222 S= edwick Rd  •  Durham, NC 27713

http://www.audioeducator= .com
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