Water Requirements Under the Food Safety Modernization Act

Dr. Luke LaBorde from the Penn State Department of Food Science discusses water quality as it relates to food safety.
Water Requirements Under the Food Safety Modernization Act - Webinars
Skill Level: Beginner
Length: 1 hour
Language: English

Starting at FREE

Starting at FREE


Recorded: April 30, 2014, 12:00 PM - 1:00 PM

He also discusses Good Agricultural Practices, risk factors for water supplies and Food Safety Modernization Act.

Time Log

  • 1:46 - Introduction
  • 6:08 - Good Agricultural Practices (GAP)
  • 15:20 - Risk Factors for Water Supplies
  • 20:00 - How to Know the Microbial Safety of Water Supplies
  • 36:21 - Requirements Under the FSMA Legislation
  • 42:41 - Penn State GAP Testing Program
  • 46:16 - Questions and Answers
  • 55:18 - Webinar Ends


Tracking Listeria monocytogenes in produce production, packing, and processing environments Food safety validation of mushroom growing, packing, and processing procedures Farm food safety, Good Agricultural Practices (GAP) training Hazards Analysis and Risk Based Preventive Controls (HACCP) training Technical assistance to home and commercial food processors Food Safety Modernization Act (FSMA)

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