Advanced Inspector Boot Camp
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Date
January 23, 2025
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Time
12:30 pm - 4:30 pm
About
In this 4-hour session, inspectors will hear live discussions on several topics. This stand-alone virtual training expands on information for experienced inspectors through interactive strategies that engage participants.
What You’ll Learn
- Describe the freeze-drying process and equipment.
- List advantages and disadvantages of freeze-drying over other dehydration methods.
- Describe best practices for food safety and quality when freeze-drying foods.
- Understand the basic regulatory pathways for food ingredients in the United States.
- Capture valuable facts on dietary supplement labeling and claims.
- Translate cGMPs into Hygienic Designs. Get insider knowledge for assessing design elements for equipment and facilities.
Who Should Attend
Manufactured and Retail food inspectors with more than two years of experience
Who will you learn from?
Mary Grace Danao
University of Nebraska
Research Associate Professor, Food Science and Technology, University of Nebraska – Food Processing Center. Expertise: food/bioprocess engineering, high-pressure processing, freeze drying, NIR spectroscopy. Coordinates HPP & Engineering Services Lab. Helps food manufacturers comply with USDA/FDA regulations. Teaches Pet Food Manufacturing and Unit Operations in Biological Processing. Focus on applied research and industry support.
Kaiping Deng
U.S. Food and Drug Administration
Regulatory Review Scientist/Microbiology Reviewer, FDA’s Human Foods Program, Division of Food Ingredients. Reviews safety of food additives. FDA liaison to industry stakeholders. Doctorate in biochemistry and molecular biology. Extensive experience in food safety research. Communicates FDA regulatory requirements and guidance to industry.
Siobhan Taylor
U.S. Food and Drug Administration
ORA National Expert for Dietary Supplements, FDA. Former FDA Investigator and Food Specialist. Provides training, guidance on inspections and policy for Human and Animal Foods Program. Liaison to state, international, and educational organizations. Consults on 21 CFR 111 application and scientific testing. BS in agricultural and food systems; MA in leadership.
Kara Scherer
Dennis Group
Food Safety Division lead, Dennis Group (largest North American food design firm). Oversees regulatory and hygienic design compliance for design-build projects. BS in microbiology, minor in biochemistry and molecular biology from Penn State. Career focused on improving industry food safety. Develops innovative, cost-effective programs balancing safety and quality across operations.
All attendees will earn CEU credits during this live discussion!