Thursday, June 16, 2005
12:30 — 1:30 pm
OVC Learning Centre
Room 1715
University of Guelph
I will discuss why processors, ingredient suppliers, restaurant operators, and any operations involved in the growth, processing, and distribution of food products should understand the legal consequences and dangers of what may happen when foodborne illness strikes as a result of one of their products sold in the U.S. I will discuss issues such as liability and how it is determined, the discovery process, and the importance of open communications in the event of an outbreak.
For further information, please contact Doug Powell at 519-835-3015 or