Almond Quality and Food Safety Symposium Aug. 1, Visalia 1

Wednesday, August 1, 2012 • Visalia, CA

Past Event:

A lineup of distinguished speakers from the world of food quality and safety is scheduled to appear at the 14th annual Almond Quality and Food Safety Symposium, to be held Aug. 1 at the Visalia Convention Center. The symposium is presented by the Almond Board of California (ABC).

The agenda is still being filled out as of press time, but here are some highlights:

  • Pathogen migration through a processing facility and process validation — Jeff Kornacki, Ph.D., Kornacki Microbiology Solutions, Inc.
  • Pathogen growth in the orchard — Linda Harris, Ph.D., Dept. of Food Science & Technology, UC Davis
  • Global Food Safety Initiative and food safety audits — Tom Vogel, DFA of California
  • Food safety ‘must haves’ for cereal industry suppliers — Louise Huebschman, Kellogg Company
  • FDA 483 inspection warning letter; common issues and how to respond — Marc Sanchez, Food Court

Additional presentations, focusing on the Food Safety Modernization Act and Global Food Safety Initiative, are being planned. This symposium is a must-attend for managers and food safety officers in almond processing facilities.

Registration starts at 8:15 a.m., and the program begins at 9 a.m. with a welcome by Brian Dunning, chairman of the ABC Almond Quality and Food Safety Committee, and ends with a summary/wrap-up by Tim Birmingham, ABC’s director of quality assurance and industry services. Attendees and presenters are invited to a reception immediately following the program.

Please RSVP if you plan to attend, to Jayme Puthoff by email or phone at (209) 343-3279.

Location Details

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Visalia Convention Center

Visalia, California
United States

Discuss this Event 1

Mickey White (not verified)
on Jul 19, 2012

Question: Is there a varity of Almonds that will produce well in the Yuma, AZ area. I know Pecans need a cooler climate. I have heard there has been some interest in growing Almonds in the Yuma area. Any thoughts.
Thank you

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