Overcoming the COVID-19 challenges in the food industry – best practice and new solutions

Overcoming the COVID-19 challenges in the food industry – best practice and new solutions


27 April 2021

Member: £70 + VAT / Non-member: £110 + VAT

Group discounts available on request. Contact Training


Online event

Summary

What are the current challenges the food industry faces with COVID-19? The situation has evolved in recent months, but the threat of SARS-CoV-2 still remains. Understanding the challenges and ways to control the virus will help you keep your workplace a COVID-secure environment.

This is exactly what this upcoming seminar will help you with. Our experts, including virologist Dr Martin D’Agostino, will provide you with an in-depth understanding of the ways to control the virus that causes COVID-19 based on the common challenges the food sector currently faces.

Specifically, the seminar will look at the air transmission of the virus to determine whether air handling unit design is adequate to control the spread, the application of UVC to decontaminate surfaces that may harbour SARS-CoV-2, and much more.

Our experts have not only developed COVID-19 services that suit food businesses’ needs, but also work closely with the industry so they understand the potential COVID-19-related issues that these businesses face and the best way to overcome them. This means you can be safe in the knowledge that the seminar’s presentations are current, relevant and delivered by industry-leading experts.

Event Director

Martin D'Agostino

Programme

Time Presentation
09:30 Welcome and Chairman's introduction
Julia Jackson, Campden BRI
09:35 Update for the food industry – where are we now and what challenges do we still have to face?
An overview of the challenges faced so far, and those which are still at the forefront in the food industry with regards to COVID-19
Martin D'Agostino, Campden BRI
10:20 Covid – air transmission – control?
Looking at whether Air Handling Unit (AHU) design is adequate given the potential transmission of SARS-CoV-2 within the workplace. What possible solutions there are in the event that they need modifying. Introducing possible air control measures such as UVC and fogging, and in line air treatments.
Nigel Blitz, Campden BRI
11:00 Comfort break
11:15 The rise of UV-C for COVID control: safe use and applications
As businesses look for new ways to combat the virus that causes COVID-19, the application of ultraviolet light has seen an incredible uptake. Ultraviolet (UV) light technologies have been around for a long time, but only in the past few years has the food and drink industry really taken an interest in it. As this technology grows in popularity, it’s important to build your understanding of how it can be applied safely and how it can help you. This presentation will explore the applications for food businesses and where the technology could be best applied.
Danny Bayliss, Campden BRI
12:00 Verification of virus control strategies using surrogates
Procedures and strategies to eliminate infectious virus from the environment need to be verified to show that they are effective. This session will cover how the effectiveness various virus control strategies, including air and surface decontamination techniques, can be verified using surrogates.
Annette Sansom, Campden BRI
12:40 Lunch
13:25 China’s work plan on the inspection and preventive disinfection of imported high-risk non-cold chain container goods
To effectively prevent the transmission of COVID-19 through imported high-risk non-cold chain containers and the external packages of the goods they contain, China published this work plan in January 2021 to strengthen the COVID-19 inspection and preventive disinfection of imported container goods. This work plan sets out the objectives and principles, scope, responsibility, basic requirements, work process, implementation, etc. Should you play any role under those new requirements when exporting to China?
Xiangwen He, Campden BRI
14:10 Risk communication using BowTie – barrier risk management approach
Using the BowTie Tool Andrew Collins will demonstrate how the tool can be used to consider threats and consequences to a COVID incident in the workplace, and show which threat may have a more contributary impact. The tool will also consider the effectiveness of barriers to prevent or mitigate the incident, and how the results could be used to illustrate to stakeholders the importance of t heir part in managing the risk.
Andrew Collins, Campden BRI
14:50 Q&A and close

Speakers

  • Martin D'Agostino
    Martin D’Agostino joined Campden BRI in May 2016 as a food virologist after having worked at the Food and Environment Research Agency (DEFRA) since 1994. His microbiological career began with Kennerty Farm Dairies in Aberdeen (now Robert Wisemans) as a laboratory assistant, monitoring the microbiological quality of milk and milk products until he joined what was the Torry Food Science Laboratory (Central Science Laboratory, MAFF) in 1994 (now named Fera Science Limited).
    During this time he has been involved various projects funded by the UK FSA and EU Framework 5, 6 and 7 projects across many areas including Food PCR (FP5), Surveillance of Adenovirus and Norovirus in European Bathing waters (FP6) and was assistant coordinator of the FP7 project entitled “Integrated monitoring and Control of Foodborne Viruses in European Food Supply Chains”. Martin has experience of chairing and presenting scientific talks at national and international scientific meetings and has been author in over 30 publications including journal manuscripts, several reviews and book chapters related to the detection and implementation of rapid methods for foodborne and environmental human pathogens as well as being an editor for an Academic Press book on “Molecular Microbial Diagnostic Methods”.
    He is currently undertaking a part-time PhD at the University of Liverpool with the subject “Investigation of the Contribution of Fresh Produce to the Norovirus Burden”
  • Nigel Blitz
    Nigel Blitz joined Campden BRI as a food management systems specialist in 2019 following more than 20 years’ experience as a food, hygiene and quality manager across a broad range of food and beverage manufacturing environments.
    Nigel helps the industry by providing consultancy in environmental monitoring, internal factory design (to ensure it complies with BRCGS) and other factory hygiene-related issues. In addition to this, Nigel also teaches on food technology and microbiology courses and helps update guidance on the cleaning and disinfection of food factories.
  • Danny Bayliss
    Danny Bayliss is a New Technology Research Manager in the Processing and Production Research Department at Campden BRI.
    After finishing his PhD in cold plasma technology Danny joined Campden BRI where he has been in various new technology roles since 2012. Danny's main research interests have been in the field of emerging processing and preservation technologies for the food industry. He has knowledge in a range of emerging technologies including ohmic heating, power ultrasound, high pressure processing, Revtech processing, pulsed light, and ultraviolet light processing with a particular interest in cold plasma. Danny manages the new technologies research team that work on confidential project work focusing on the feasibility of emerging technologies, technology validation/challenge testing, technology scouting, training and consultancy on equipment process management. In addition to contract work Danny has active roles in innovative research projects funded through various funding schemes such as Innovate UK, FSA and European funded agencies.
    Danny sits on a BSI committee for UV C disinfection and is part of the Food and Beverage task force at the International UV association. Danny is an Industrial supervisor for a PhD focused on the development of cold plasma technology for continuous decontamination and manages a Campden BRI member funded research project "New technologies for food and drink manufacturing". This project monitors the latest developments with new food processing and preservation and conducts feasibility studies on suitable technologies.
  • Annette Sansom
    Annette Sansom joined Campden BRI in 1998 as a senior technician in the Microbiological Analytical Services group having graduated from the University of Bedfordshire with a BSc in Biology.
    She is currently a Senior Research Officer in the Safety and Spoilage group in the Microbiology department at Campden BRI. Annette’s key areas of responsibility include control of viruses, metagenomic analysis, challenge testing, shelf-life analyses, predictive microbiology, and fresh produce decontamination.
    Annette also lectures on food poisoning, food spoilage, and accelerated microbiological shelf life on the many Microbiology training c ourses that run at Campden BRI.
  • Xiangwen He
    Xiangwen joined the Regulatory Affairs Department at Campden BRI in November 2015. She is a Food Law Advisor, specialising in food legislation in China, Hong Kong and Taiwan. She is a native speaker of Chinese Mandarin and fluent in Cantonese and English.
    Xiangwen worked in the Information Service department in Campden BRI for 8.5 years. Apart from providing information services to clients, she also played an important role in liaison Chinese brewing member companies and Campden BRI, helping them solve technical and legislation enquiries. She is also involved in publications of regulatory updates in beer, malts and wine.
    Xiangwen has a Master’s degree in Management Science from Wuhan University and a Bachelor’s degree in Medical Informatics from Hunan Medical University, both in China
  • Andrew Collins
    Andrew joined Campden BRI at the beginning of 2009 and is currently a food safety management system lead. With over 30-years’ experience in a wide range of food businesses (including catering), his current role focusses on the practical application of food safety management and good hygiene principles, including HACCP. This involves consultancy, training and auditing.
    He is a certified BowTie XP practitioner, using BowTie methodology barrier risk-based thinking for food businesses to better communicate and understand risk.
    Andrew also works on supply chain management including raw material risk evaluations, agriculture, animal feed and traceability. He’s also part of the team that manages hygiene and allergen management.
    His experience has allowed him to become a published author, having written and contributed to several Campden Guideline documents including ‘HACCP: A practical guide - G42’, ‘Food safety plans: principles and basic system requirements - G76’ and ‘Risk evaluation and management of raw materials - G65’.
    He has been involved with training projects of competent authorities’ officials for the EU Better Training for Safer Food and FSA on HACCP Auditing. He was a member of the GFSI Technical Working Group for Food Service and is a Lead Instructor for Preventive Controls Qualified Individual (PCQI) training.

Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.

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