webinar_mxns_inform.jpg

Our webinars dive into important, timely topics with insight on today’s most relevant food safety, quality and supply chain issues.

Webinar recordings & presentations

You want to control Salmonella risk in your dry products? We have the right solutions for your plants!
- Why Salmonella is a real danger for your dry products?  
- What are the risks for your manufacturing sites?
- How to prevent contamination by Salmonella?
- Which product control plan and environmental monitoring program to better monitor possible contaminations?

With concrete examples and piece of strategic advice, our experts will present to you possible solutions to improve the efficiency of your global monitoring program. This free webinar was managed by Christophe Dufour, our Scientific Director for Microbiology in Europe.

  • Why Multiple Methods for Each Test?
  • Moisture
  • Ash
  • Protein
  • Fat
  • Dietary Fiber
  • Calculation of Carbohydrates and Energy
  • Introduction to Shelf life testing
  • Regulatory Requirements in Australia
  • Accelerated vs Real-Time
  • Shelf life process at MXNS
  • FSANZ Compendium
  • Introduction
  • Advantages and Limitations
  • Listeria
  • Salmonella
  • What you need to know
  • What is an allergy?
  • Food protein and other allergens
  • Declarable allergens in Australia
  • Recommended approach to allergen labelling
  • Voluntary Incidental Trace Allergen Labelling (VITAL)
  • Introduction to APVMA process
  • What are disinfectants for veterinary use?
  • Efficacy Criteria
  • Efficacy Tests
  • TGA Disinfectant Test
  • When is an ingredient or component ‘characterising’?
  • When is an ingredient shown on the label not an ‘emphasised’ ingredient?
  • Percentage Labelling Exemptions
  • Permitted locations for percentage labelling
  • When to declare both: Characterising Ingredients & Components
  • Calculation Methods
  • Tips & Tricks
  • What are Endotoxins?
  • What are their significance to humans?
  • How do we test for Endotoxins?
  • Motivations to test for Endotoxins
  • Regulations concerning Endotoxins in Australia
  • Background and purpose
  • Commencement & transition period
  • Key changes
  • Applicable products
  • Non Priority Foods
  • Key features of required information
  • Design requirements
  • Options available for different origin products
  • Current versus future state
  • Food recalls in Australia
  • Microbial contamination control
  • Food safety history
  • Environmental microbiological monitoring
  • Sampling guidelines
  • Why Multiple Methods for Each Test?
  • Moisture
  • Ash
  • Protein
  • Fat
  • Dietary Fiber
  • Calculation of Carbohydrates and Energy
  • Introduction to Shelf life testing
  • Regulatory Requirements in Australia
  • Accelerated vs Real-Time
  • Shelf life process at MXNS
  • FSANZ Compendium
  • Brief History of Sunscreens
  • Therapeutic or Cosmetic?
  • Mandatory Labelling Requirements
  • Legislation
  • SPF Requirements
  • Information for consumers
  • Why Certification?
  • What is Food Safety Auditing
  • What does an Audit cover
  • Program selection – what is right for me?
  • Overview of the Programs Available
  • Introduction
  • Advantages and Limitations
  • Listeria
  • Salmonella
  • What you need to know