Fresh produce businesses have the opportunity to enhance their understanding of food safety issues and of ways to add value to their business at a workshop being held in Hobart.
The workshop is a collaboration between the Tasmanian Institute of Agriculture (TIA) and the Fresh Produce Safety Centre Australia & New Zealand (FPSC).
TIA Associate Professor in Food Microbiology Tom Ross will deliver a presentation about salmonella risk management.
He said food safety is increasingly being recognised as a key part of business sustainability for primary producers.
“We have received strong interest in this workshop from the Tasmanian fresh food industry. This is a great reflection of the increasing importance of food safety and the value of the impact-driven research that TIA and other organisations are conducting in this space,” he said.
FPSC Technology Manager Richard Bennett said the workshop is an opportunity to showcase innovation and trends in the fresh food sector.
“Participants have an opportunity to hear from food safety experts about new and innovative techniques and products that support management practices in the Australian food industry,” he said.
“Presentations will cover a range of topics including food fraud, fermentation, new trends in adding value to fresh produce, managing foodborne pathogens in produce and risk management strategies.”
The workshop will be held at the University of Tasmania’s Sandy Bay Campus.
TIA is a joint venture between the Tasmanian Government and the University of Tasmania.