Return-Path: Received: from vps.transocean.com by vps.transocean.com with LMTP id 0DXmCSGvr1ouYQAAInt2oQ ; Mon, 19 Mar 2018 05:37:53 -0700 Return-path: Envelope-to: JOHN@TRANSOCEAN.COM Delivery-date: Mon, 19 Mar 2018 05:37:53 -0700 Received: from mx.newscpt19.de ([185.11.253.153]:53597) by vps.transocean.com with esmtps (TLSv1.2:ECDHE-RSA-AES256-GCM-SHA384:256) (Exim 4.89_1) (envelope-from ) id 1exu2p-0006UJ-Fo for JOHN@TRANSOCEAN.COM; Mon, 19 Mar 2018 05:37:53 -0700 Content-Type: multipart/mixed; boundary="===============1388176736374205153==" DKIM-Signature: v=1; a=rsa-sha256; c=relaxed/relaxed; d=newscpt19.de; s=default; t=1521462787; bh=IcPTDDLF6Qb02/9wNbsck0UJlDPrZN+mlyyVSJiK7Io=; h=X-CSA-Complaints:Reply-To:Subject:From:To:List-Id: List-Unsubscribe:Date:Reply-To:From:Subject:Date:To: List-Unsubscribe:List-Id:X-CSA-Complaints; b=m76Pk+b5bloJeiZDwejJ1FPFCwmE+y84zvQk6dGI5fgFlWDNSSHJc4l90WZ8Ep+Wi v/QM9VTacI1m+ulizAmQ7HRSH7OH5Vh6vNQREp3aqCUqTDsD7g803cGhU2mXLs3Y4R tXF4errr0HIXxpYpIq7fPYqGQRnpGQXDtPeOqP5E= MIME-Version: 1.0 X-CSA-Complaints: Reply-To: FSMA Regulations Subject: Food Production Facility: Eliminating Microbial Organisms From: FSMA Regulations To: BOUNCED_id_tdat_newsletter: 3567090 List-Id: <475626380> BOUNCED_id_tdat_nl_subscriber: 475626380 bounced_nl: true BOUNCED_tdat_nl_subscriber_pw: a2fbbf1269b6e082d34a526d26fed577 List-Unsubscribe: hermes_uid: 23b30dd1cf3abd32bef8ba15b942bc60 Date: Mon, 19 Mar 2018 12:33:00 -0000 Message-Id: <20180319123307.620D5243681@mx.newscpt19.de> X-Spam-Status: No, score=2.4 X-Spam-Score: 24 X-Spam-Bar: ++ X-Ham-Report: Spam detection software, running on the system "vps.transocean.com", has NOT identified this incoming email as spam. The original message has been attached to this so you can view it or label similar future email. If you have any questions, see root\@localhost for details. Content preview: Sie können diesen HTML Newsletter nicht sehen? Dann verpassen Sie wirklich etwas. Rufen Sie folgende URL auf, um den Newsletter anzuzeigen: http://ea.newscpt19.de/_ns/233365dad041133371a6a3413af851da.html [...] Content analysis details: (2.4 points, 3.0 required) pts rule name description ---- ---------------------- -------------------------------------------------- 0.0 URIBL_BLOCKED ADMINISTRATOR NOTICE: The query to URIBL was blocked. See http://wiki.apache.org/spamassassin/DnsBlocklists#dnsbl-block for more information. [URIs: audioeducator.com] -0.0 SPF_PASS SPF: sender matches SPF record 0.2 HEADER_FROM_DIFFERENT_DOMAINS From and EnvelopeFrom 2nd level mail domains are different -0.0 T_RP_MATCHES_RCVD Envelope sender domain matches handover relay domain 0.0 HTML_FONT_LOW_CONTRAST BODY: HTML font color similar or identical to background 0.8 MPART_ALT_DIFF BODY: HTML and text parts are different 0.8 BAYES_50 BODY: Bayes spam probability is 40 to 60% [score: 0.5000] 0.0 HTML_MESSAGE BODY: HTML included in message 0.6 KAM_ADVERT2 RAW: This is probably an unwanted commercial email... 0.1 DKIM_SIGNED Message has a DKIM or DK signature, not necessarily valid -0.1 DKIM_VALID Message has at least one valid DKIM or DK signature 0.0 T_HTML_TAG_BALANCE_CENTER Malformatted HTML X-Spam-Flag: NO --===============1388176736374205153== Content-Type: multipart/alternative; boundary="===============5685441109924136596==" MIME-Version: 1.0 --===============5685441109924136596== MIME-Version: 1.0 Content-Transfer-Encoding: 8bit Content-Type: text/plain; charset="utf-8" Sie können diesen HTML Newsletter nicht sehen? Dann verpassen Sie wirklich etwas. Rufen Sie folgende URL auf, um den Newsletter anzuzeigen: http://ea.newscpt19.de/_ns/233365dad041133371a6a3413af851da.html Um sich von diesem Newsletter abzumelden, rufen Sie folgende URL auf: http://ea.newscpt19.de/_u/233365dad041133371a6a3413af851da.html /// Can't see this html newsletter? You're really missing out. Visit this URL to view the newsletter: http://ea.newscpt19.de/_ns/233365dad041133371a6a3413af851da.html To instantly unsubscribe from our newsletter, visit this URL: http://ea.newscpt19.de/_u/233365dad041133371a6a3413af851da.html --===============5685441109924136596== MIME-Version: 1.0 Content-Transfer-Encoding: 8bit Content-Type: text/html; charset="utf-8" Eliminating Microbial Organisms in a Food Production Facility
Eliminating Microbial Organisms in a Food Production Facility
Presented By: Paul Lorcheim
Live Webinar
Date: Thursday, March 29, 2018 | Duration: 60 minutes
Time: 1 pm ET | 12 pm CT | 11 am MT | 10 am PT
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Eliminate Microbial Organisms and Ensure Compliance with the FDA’s Food Safety Modernization Act
As per the FDA, there are about 48 million cases of foodborne illness annually, which is 1 in 6 Americans each year. Food production facilities frequently have issues with Listeria or Salmonella contamination. These facilities are facing greater scrutiny from both the public and the government to provide safe foods.

Advances in environmental monitoring and microbial sampling have brought to light the shortcomings of the food industry’s sanitation methods. While there are many reasons for recurring contamination by a persistent pathogen, insufficient cleaning and decontamination is the most common. Recurring contaminations are caused by microorganisms that were never fully eradicated from the facility.

Traditional cleaning methods, such as isopropyl alcohol, peracetic acids, quaternary compounds, bleach and ozone, are incapable of reaching all surfaces and crevices. Liquids, fogs and mists all have difficulty achieving an even distribution throughout an area, with surfaces closer or easier to reach, receiving a higher dosage than those further away or in hard-to-reach areas, like the bottom, back or insides of equipment, crevices, pipe threads, screws, and other harbor locations, which allow the pathogens time to reproduce and re-contaminate. Chlorine dioxide gas is able to overcome the inherent difficulties of other sanitation methods. By eliminating the ability for pathogens to “hide,” chlorine dioxide gas is able to leave food processing environments cleaner and safer than ever before.

Recent years have seen a rapid increase in the number of pathogen-related product recalls. On an average, each recall costs a full quarter’s worth of profits in addition to the value of the recalled product. The cost of these recalls has risen in this age of instant communication as well, where the news of a food product being recalled spreads quickly and has a greater impact on the brand and its sales. In addition to the monetary cost of the recall, the Department of Justice is also raising the stakes by getting involved with foodborne illness investigation in order to determine whether any criminal liability exists within the processor’s management team. If so, criminal charges and potential jail time are possible for those who “knowingly put consumers at risk.”

The Food Safety Modernization Act (FSMA) has arrived, and food processors have entered a new age in terms of product liability and consumer responsibility. With FSMA regulations taking place and better methods of detections, there is a greater priority to rid facilities of harmful organisms. The FDA will be aggressive in its environmental monitoring and sampling under the food safety guidelines and regulations required by FSMA. Facilities will be closely monitored and tracked using the national laboratory network PulseNet, allowing foodborne illness cases to be traced back to the contaminated production facility or field of origin. With increased scrutiny and liability, more food processors have been reevaluating their entire food safety programs in order to close any gaps that exist, many starting with their environmental monitoring and sanitation programs. With scientific advances allowing for enhanced environmental monitoring, food processors are learning more about their environment and how successful their sanitation program really is.

Join this session, where professional engineer Paul Lorcheim will discuss the new regulations for the FDA’s Food Safety Modernization Act. Paul will cover the shortcomings of the food industry’s sanitation methods and will discuss the new techniques to help prevent sanitation issues. Read more
Session Highlights
This session will cover:
  • New regulations
  • How to identify hard to disinfect areas
  • What disinfection methods are available
  • The pros and cons of traditional methods
  • The new techniques to help prevent issues
  • And more
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About Our Speaker
Paul Lorcheim, P.E. is a licensed professional engineer and had worked in the pharmaceutical industry for over 20 years. He has been with ClorDiSys Solutions, Inc. since 2001 as Director of Operations directing the operation, validation and commercialization of various decontaminating and sterilization equipment for the pharmaceutical, life science and food industry. Read more
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