This is a webinar that has occured in the past. The recorded lectures are available to NCA members for free (just click on each link below).
This informative webinar series explores the microbial risks inherent to nuts and how to manage and minimize those risks through HACCP and various processing options. This series was followed by a second series - Nut Handling and Processing for Confectioners and Small Nut Processors Part II. For more information contact Laura Shumow
Microbiology of Nuts
Dr. Michael Doyle, Professor of Food Science at University of Georgia
Learn about the microbiological characteristics of nuts as well as unique characteristics of pathogens and how to determine their presence. Learn how pathogens cause food borne illness. Gain an understanding of the terminology and principles used in controlling microbial risks.
HACCP Principles Overview and Application to Nuts
Dr. Bill Hurst, Professor of Food Science at University of Georgia
Understand the principles of HACCP and their application to nut processing including material receipt and storage requirements, testing of raw materials, and the importance of the process environment. Learn about pathogen reduction as a critical control point (CCP) in a HACCP program and the expectations of FDA which have been articulated in recent agency guidance.
Reducing Pathogens and Validating Nut Roasters
Dr. Steve Goodfellow, Deibel Labs
Various options available for reducing the microbial and pathogen load on nuts will be discussed along with their relative benefits and efficacy. Learn about the process to validate individual nut roasting operations. Validations generally involve conducting challenge studies using surrogate organisms on actual processing equipment.
Confounding factors in validation studies will be highlighted. Costs and timeframes for validating roasters will also be shared.
Role of Food Safety Programs in Assuring Safe Use of Nuts
Tom Mackie, Consultant to National Confectioners Association
Steve Calhoun, Consultant to American Peanut Council
This session will address general food safety programs that impact the overall safety of your food production systems and finished products. Topics to be addressed include supplier assurance programs and the value of supplier audit, specifications for incoming nuts as well as the role of QA testing of finished products. Cleaning and sanitation programs will also be covered.
Dr. Michael Doyle
Dr. Mike Doyle is a Regents Professor of Food Microbiology and Director of the Center for Food Safety at the University of Georgia. He is an active researcher in the area of foodborne bacterial pathogens and has served as a scientific advisor to the World Health Organization, the Institute of Medicine, and the Food and Drug Administration.
Dr. William (Bill) Hurst
Dr. Bill Hurst is a professor in the Food Science and Technology Department at the University of Georgia. Dr. Hurst is an accredited HACCP instructor and specializes in setting up educational food safety programs for various food commodity groups.
Dr. Steve Goodfellow
Dr. Goodfellow has over forty years of experience working with the food industry on microbiological issues involving pathogrens such as psychrophilic anaerobes, Listeria, E.coli O157:H7 and Salmonella. Dr. Goodfellow is a HACCP Certified Lead Instructor and consults on HACCP plan validations, process validations, and inoculated pack studies.
Mr. Mackie is recently retired from a 37-year career with Mars, Inc. A microbiologist by training, Mr. Mackie established corporate microbiological control programs at Mars and held various other leadership positions in manufacturing, food safety and quality assurance. He is now a private consultant to the food industry and for the National Confectioners Association.