Farm to Spork - Ensuring Food Safety and Protecting Consumers

Recorded Webinar

An overview of the food production process for large scale operations and the role of quality assurance and food safety. best practices from farms, to processing facilities to restaurants.

  • Release Date: July 17, 2019
  • SKU WEBFCPFTSEFSAPC0719
DPG Member Price
$0.00
Member Price
$24.00
Nonmember Price
$54.00

This product is free for FCP members.

This webinar was presented live on July 17, 2019.

Lettuce is one of the most common produce items in our meals in the U.S., yet few people know the different steps involved in getting it from “farm to spork.” In this webinar, Felice Arboisiere, Corporate Microbiologist / Food Safety and Quality Assurance Manager at Taco Bell, will provide an overview of the food production process for large scale operations and the role of quality assurance and food safety. She will take a deep dive into lettuce production, identifying growing regions and food safety practices on the farms, in processing facilities, and every step of the way to restaurants in your neighborhood. Felice will provide insights into government regulations around produce and what it takes to deliver fresh produce from the farm to your plate without compromising food quality or safety.

Sponsored by: Taco Bell

CPEU: 1.0
CPE Level: 2
Learning Need Codes: 8018, 8050, 8070, 8040
Performance Indicators: 11.1.4, 7.1.3, 8.4.3

Learning Objectives

  1. Identify, analyze and manage risk, adverse events and safety to self, staff, customer and public.
  2. Apply principles, standards, regulations and organization policies to reduce the risk of foodborne and waterborne illness outbreaks.
  3. Integrate policies and adhere to infection prevention and control measures.

Speaker

Felice Arboisiere, Microbiologist

Felice Arboisiere is the Corporate Microbiologist / Food Safety and Quality Assurance Manager for Taco Bell. Ms. Arboisiere joined Taco Bell in 2014 and is responsible for managing produce quality and food safety for the brand as well as microbiological work on all commodities. Prior to working at Taco Bell, Ms. Arboisiere worked as the senior microbiologist for Estee Lauder, where she managed the microbiology department on all new products and did product development work on fermentative bacteria for cosmetic products. Prior to her cosmetic work she managed food microbiology labs on the west coast. Ms. Arboisiere holds a triple B.S. in Food Microbiology, Chemistry and Spanish all from Arizona State University.

  • Release Date: July 17, 2019
  • SKU WEBFCPFTSEFSAPC0719