Skip to main content

Environmental Pathogen Management

Session 1: A Risk-Based Design

November 24, 2021

 

In this webinar, you’ll discover a risk-based model for an EPM program, which aligns with international guidelines and expectations. This model offers a pathway for the standardized implementation of an EPM program in any food company that can help set an effective pre-determined response plan and get answers to your most pressing questions, like “What makes a good sample point?”, “How frequently should I monitor?” and “What are swabbing best practices?”

Free Webinar

WRITTEN BY

Jack

International Food Safety Advisor

Jack van der Sanden is an international food safety advisor. He has been part of the global food industry for over 30 years.

After obtaining a food technology degree in the Netherlands, Jack joined the food industry as production supervisor. He later moved to New Zealand in 1990, where he obtained a post-graduate diploma in dairy science and technology at Massey University.

Jack has managed production, technical, and food safety & quality teams. This cross-functional exposure enabled him to find pragmatic solutions that strengthened food safety and quality systems in different multinational organizations.

During his career, he has not only advised small and medium-sized businesses in the food industry in New Zealand, but he has also managed international consultancy projects in the United States, Europe, and China. His expertise has opened many doors for him, from leading training in food safety and quality to mentoring many professionals in the food industry around the world.

During the last 10 years, he has specialized in Environmental Pathogen Management (EPM) and advised food industries in the design of preventive and effective EPM programs.

Read More