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Protecting the Food Supply from Terrorists: What the Food Industry Needs to Know

  July 01, 2008  
The Center for Professional Advancement, 90 Minute Accredited Online Training
October 30, 2008 at 11:00 a.m. - 12:30 p.m. (EST–New York time)

Who Should Attend
This course is designed for all food industry professionals who are interested in learning more about what they and their companies can do to protect the food supply from a terrorist attack.

Those supplying raw materials to the food industry will also benefit from the course

This 90-minute accredited online course provides an introduction to the topic of food terrorism. It provides the historical background and context which explain the current high degree of interest in the topic. The course also provides a comprehensive overview to both the FDA and USDA perspectives on the topic. The course concludes with an introduction to CARVER + shock, a risk assessment tool adapted from military offensive targeting prioritization to evaluate the vulnerabilities in any food processing system.

Module 1:
  • Why the topic of food terrorism?
  • Previous chemical attacks on the food supply
  • Previous biological attacks on the food supply

Module 2:
  • FDA advice to the food industry
  • FDA self-assessment tools
  • USDA advice to the food industry

Module 3:
  • CARVER + Shock background
  • CARVER + Shock software tool
  • Getting started with CARVER + Shock

Question and Answer Session

Organized by: The Center for Professional Advancement
Invited Speakers: Donald W. Schaffner, Ph.D.; Extension Specialist in Food Science and Professor at Rutgers, The State University of New Jersey

Donald W. Schaffner, Ph.D. is Extension Specialist in Food Science and Professor at Rutgers, The State University of New Jersey. Dr. Schaffner is currently serving as the Director of the Rutgers University Center for Advanced Food Technology. He also serves as a theme leader with the National Center for Food Protection and Defense, and is active in bioterrorism-prevention research. His research interests also include quantitative microbial risk assessment and predictive food microbiology. Dr. Schaffner has educated thousands of Food Industry professionals through numerous short courses and workshops in the United States and more than a dozen countries around the world. 
Deadline for Abstracts: n/a
Registration: Please click here for registration information.
E-mail: salbers@cfpa.com
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