Chemical hazards—whether naturally occurring or introduced during food production and processing—can pose significant risks to consumers and result in costly recalls, regulatory action, and reputational damage for food producers.
This course provides a practical overview of chemical hazards in foods, grounded in toxicology principles and regulatory expectations. Participants will examine how chemical hazards affect the human body, how risks are evaluated, and how controls are applied across food production environments. Through practical case studies, participants will learn to recognize chemical hazards, conduct risk assessments, and apply risk-based controls effectively.
Participants will be able to:
To register for this course, please visit our training portal.
Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist.
During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several product development groups. Dr. Bartholomew then joined Smithfield Foods Packaged Meats. He started in the John Morrell Group as the corporate director of food safety for 7 meat processing and slaughter facilities and 1 spice plant. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants.
Throughout his 20-year career at Smithfield, he led HACCP plan design and validation, thermal processing, regulatory compliance, sanitation, allergen control and environmental pathogen monitoring. He also managed a corporate microbiology laboratory and its accreditation, and has certifications in HACCP training, BRC and SQF schemes, and is a Preventive Controls Qualified Individual. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.
SELF-PACED ELEARNING
1 HOUR
