Quality issues or product failures can cause manufacturing shut-downs, customer complaints, regulatory issues or even legal disputes. Common problems include contamination, off-flavors/colors/odors, toxic substances, migration/leaching or packaging failures.
This course covers:
- Possible causes of quality failures
- Specific case studies illustrating solutions
- Product recall/risk management
- How to get your food safety system back on track after a quality failure
We will also examine how analytical data is used to resolve food safety issues. Finally, we will explore reasons that a manufacturer may need to use an outside laboratory and important questions to ask when choosing an independent lab. This includes questions about routine vs. non-routine testing, quality, communication, turnaround time, cost and final deliverables.
Rachel Linck, Ph.D., Director-Technology, Chemir Analytical Services
Dr. Linck is a Director – Technical Services at Chemir Analytical Services. In this role, she uses her knowledge of chemistry and analytical procedures to work with clients and design investigations that meet their individual needs. Dr. Linck joined Chemir in 2006 as a Senior Analytical Chemist where she executed experiments using a variety of methodologies and instruments including NMR, HPLC, FT-IR, LC/MS, SEM/EDXA and UV-Vis.
While at Chemir, Dr. Linck has worked on a variety of investigative studies related to the food and beverage industry. She has participated in the analysis of meat for toxic substances, the identification of an off-odor in processed potatoes, and investigated packaging leaching in frozen foods. Dr. Linck has also spoken and presented posters at industry events such as Pittcon 2009 and the Food Safety Summit 2009.
Dr. Linck completed her doctoral research in the lab of Professor Thomas B. Rauchfuss at the University of Illinois at Urbana-Champaign where she specialized in inorganic chemistry. While a student, she excelled at organometallic chemistry and spectroscopy and has published several papers and posters regarding her investigations. Rachel finished her academic career with many awards and accolades, including the T.S. Piper Award for Outstanding Contributions to Inorganic Chemistry. After earning her Ph.D., Dr. Linck worked as a postdoctoral research associate in the laboratory of Professor Judith N. Burstyn at the University of Wisconsin where she specialized in bioinorganic spectroscopy.
Dr. Linck is a member of the American Chemical Society, the International Association for Food Protection, and the National Meat Association.
Steve Saunders, Ph.D., D.A.B.T., Managing Scientist, Exponent
Dr. Saunders is a Managing Scientist in Exponent’s Food Safety and Regulatory practice. This practice is dedicated to providing clients with support in issue management, food toxicology including safety assurance of ingredients, and turn-key assistance in the development of food safety and regulatory programs.
Dr. Saunders has more than 20 years of experience in the consumer packaged goods industry, most recently serving as Vice-President for Food Safety and Nutrition (FSN) in Frito-Lay’s Research and Development department. His group ensured that products were safe and complied with regulations, provided nutritional strategies to product developers and developed leading edge research to aid in the design of next generation foods. Dr. Saunders also has extensive experience in acrylamide mitigation strategies.
Dr. Saunders received his Ph.D. in Pharmacology from the University of North Carolina, and after completion of a post-doctoral fellowship began his career as a Research Assistant Professor in the Department of Medicine at the University Of North Carolina School Of Medicine. Prior to joining Frito-Lay he also held positions at the US Environmental Protection Agency as a toxicologist and Program Manager in the Office of Pesticides, and at RJR-Nabisco as a toxicologist in the Scientific Affairs Division. Dr. Saunders served previously as a Temporary Advisor to the World Health Organization Joint Meeting on Pesticide Residues (WHO/FAO JMPR) and other WHO consultations, and was an ad hoc member of the USEPA FIFRA Science Review Board. He is an Adjunct Professor of Biology at Lees-McRae College, and was certified in 1989 by the American Board of Toxicology. Dr. Saunders is a full member of the Society of Toxicology and the American College of Toxicology.
Who Should Attend?
VPs, Directors, Managers of:
- Food Safety
- Food Security
- Regulatory Compliance
- Quality Assurance
Chemir Analytical Services
Chemir Analytical Services provides non-routine, investigative analytical testing to the food and beverage industry. We solve difficult problems such as unknown materials or contaminants, off-colors, off-flavors or off-odors, and leaching packaging.
Our highly trained scientists utilize multiple methods of analysis with state-of-the-art instrumentation such as SEM/EDXA, FT-IR, LC/MS, GC/MS, NMR and more.
- Contaminant identification
- Material analysis
- Failure analysis
- Toxicity risk assessment
- Packaging testing
- Litigation support, including expert witness testimony
When unforeseen quality issues occur, our scientists are available 24/7 to solve complex problems using a customized approach. We specialize in emergency and rush projects that relate to product recalls, food contamination, packaging issues and other problems.
Our laboratory is FDA registered, cGMP/GLP compliant, and ISO 9001 certified.
Call 800-659-7659 to speak with one of our Technical Directors. For more information about our services, to request a quote, or to read related case studies, visit www.chemir.com.
Canadian Food Exporters Association
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