Case Studies in Food Risk Assessments

The BCCDC/NCCEH Environmental Health Seminar Series provides an opportunity for learning and knowledge exchange on a variety of environmental health topics. The seminars can be attended in-person or online.

Speaker: Lorraine McIntyre, Environmental Health Services, BC Centre for Disease Control

Abstract: If you’ve ever wondered how long partially dried pasta can be refrigerated, the risks with carob or chocolate in raw food and baked desserts, or whether you can safely sous vide shell eggs, this presentation is for you.  Following a brief review of risk analysis, case studies derived from EHO field questions will be used to guide you through the process of a food safety risk assessment.