A Culinary Chocolate Tour and Food Safety Seminar
A Culinary Chocolate Tour and Food Safety Seminar Networking Event
July 23, 2013
RCA – Northern California
A Culinary Chocolate Tour and Food Safety Seminar Networking Event!
Join Melissa Hughes, QA Manager & Training at Aemtek Laboratories and Chuck Siegel – owner of Charles Chocolates, for a night of networking, artisan chocolates, and a food safety seminar! Chuck will give a tour of his new San Francisco facility and provide samples of some of his amazing confections. Melissa Hughes will give an educational seminar on how to make confections safely.
Foodborne pathogens, such as Salmonella, continue to be a difficult challenge for manufacturers of confectionery products. There have been a number of outbreaks of salmonellosis over the last several decades from ready-to-eat, low-water activity foods, including chocolate. The presence of Salmonella in food-processing facilities can lead to costly product recalls, putting consumers at risk for foodborne illness and resulting in revenue loss and negative brand perception.
Mycotoxins are another critical aspect to consider when addressing food safety in the confectionery industry. These toxic substances produced by certain molds can contaminate food products, posing potential health risks to consumers. Detecting and monitoring mycotoxin levels is crucial for ensuring the safety and quality of confectionery items. Advanced tools such as mycotoxin test strips provide a reliable and efficient means of testing for the presence of these harmful compounds. By implementing rigorous testing protocols and utilizing technologies like mycotoxin test strips, manufacturers can proactively identify and mitigate the risk of mycotoxin contamination, safeguarding both their products and the well-being of consumers. Understanding and addressing the complexities of food safety, including the control of Salmonella and mycotoxins, is essential for the confectionery industry to maintain high standards and uphold the trust of its customers.
In order to effectively control Salmonella, one must first understand what it is, where it is coming from, how it enters the production environment, and why it continues to persist in low-water activity products. A selected case study will be presented by Melissa Hughes.
Please note space is limited – register today to hold your spot!
Time: 5:30-8:30 p.m.
Cost: RCA Members $30 / Non-Members $35 / *Students $10 (*Students please contact Eric Skates, (678) 303-2957 to register)
Location: Charles Chocolates
Address: 535 Florida Street
San Francisco, CA 94110
Contact Rachel Zemser, or RCA Regional Liaison, Eric Skates, or (678) 303-2957
About RCA Regional Events Designed to create a means for members to share their knowledge and expertise on a local level, RCA Regional Events provide a way to stimulate professional development, networking, association involvement and enjoyment for members.