Food safety culture, microbial risk assessment, testing and digitalization

Cesare Varallo · 2024-07-13T21:00:00.000Z

Food chat n. 2 is out with Francois Bourdichon, Ph. D.! Topics: 4:33 Foodsafety culture 20:25 Challenging your knowledge 21:22 We tested: now what? 22:05 On microbial riskassessment 28:52 Digitalization new frontiers 33:26 Timing is everything! 36:03 When it comes to food safety never "assume" 37:20 Workingfromhome or back to normal? 38:46 The importance of understanding food factories' functioning François holds a master’s degree in General Microbiology from Pasteur Institute, Paris, France, and a doctorate from Università Cattolica Del Sacro Cuore, in Piacenza and Cremona, Italy. After 15 years working for major dairy (Nestlé, Danone, Savencia) and confectionary (Barry Callebaut) food business companies, he now works as a principal consultant for Food Safety Microbiology Hygiene. François is a delegate of France at the International Dairy Federation since 2010. He is a member of the Standing Committees on Microbiological Hygiene (SCMH, presently elected Chair since 2018), on Harmonization of Microbiological Methods (SCHMM) and Analytical Methods for Dairy Microorganisms (SCAMDM). He represents IDF in different ISO TC34/SC9 and SC5 Working groups and at the Codex Alimentarius Committee on Food Hygiene (CCFH). https://youtu.be/agb8SfwAWVM

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