Join us TOMORROW for a free educational webinar.
If you are having trouble reading this email, read the online version | | | | Food Safety: Teeny bacteria, big problems
Listeria, salmonella, and norovirus—oh my! |
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| | As food-borne illnesses continue to make their way into the world and on the covers of newspapers, consumers are becoming more and more wary of where their food comes from and how it’s prepared. With all this in mind, we’ll talk about noteworthy incidents and implementing the manufacturing practices to avoid them.
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Cassie Smith
Senior Editorial Content Director
SupplySide | | Heather Fairman
CEO
DF Guardian Consulting, Inc. | | Annie Church
Food Safety & Compliance Manager
Farmer’s Fridge |
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Mark Daeschel, Ph.D.
Professor Emeritus
Oregon State University | | Joyce Watford
Vice President Food Safety, Quality, Regulatory
Eli's Cheescake Company |
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