Toll free: +1-800-447-9407 support@gcplearning.com Cart 0 items

 Speaker Profile

Rotimi Toki

Principal & Senior Consultant, Food Safety Management Consultants Limited

Rotimi Toki , is principal of Rottoks Food Safety Management Consulting Services Limited. He has provided services to some of the top brands in food service and manufacturing sectors. Rotimi specializes in Quality Systems Audit, developing an integrated food safety management system based on HACCP principles. He has more than 20 years of experience. He works with industry in applying the principles of quality and food safety management. He has been an integral part of raising industry standard and helping manufacturers achieving Quality certifications.

He has worked at many senior Technical, Operational and Quality levels within the Food Industry in Ireland , Nigeria and the UK, namely, Brian Munro, Cuisine de France, Tesco and Marks & Spencer gaining valuable hands on experience which he bring seamlessly into every training course. Rotimi, is a Food Technologist, a certified food safety trainer and Safefood360 certified partner. He has a Master degree in Food Safety Management from Dublin Institute of Technology.


  • Recorded Webinars

Speakers
  •   Recorded
  •   View Anytime
  •     ¤10.00
Food Allergen Programs: Management of Allergen Cross-Contamination and Validation of Cleaning Procedures to Ensure Effective Removal

Attend this webinar to understand the purpose of cleaning validation. The training session will focus on how to develop a cleaning validation plan related to food allergens, including the sequence of events likely to proceed in a cleaning validation plan, which can be tailored for specific situations. Participants will understand what to consider when choosing sampling and testing methods.

View Details

Speakers
  •   Recorded
  •   View Anytime
  •     ¤10.00
Foreign Bodies in Foods - Effective Techniques for Prevention, Control and Detection

Foreign bodies are the most obvious evidence of a contaminated product, its presence in foods is among the biggest source of complaint and prosecution in the food industry. To the food processor or manufacturer, foreign body contamination can be costly and may include the cost of a product recall, legal expenses and ultimately, the costs of lost reputation and consumer confidence.

View Details

Speakers
  •   Recorded
  •   View Anytime
  •     ¤10.00
Proven Cleaning and Sanitation Techniques for Food Processor

Cleaning and sanitation programme are essential to control the hazards of microbiological and physical contamination of foods in the foodservice and food manufacturing facilities. As a business owner, the last thing you need to worry about is a pest infestation upsetting your employees, creating unexpected costs and damaging your image to you customers and visitors. To ensure that a facility and equipment are clean, sanitised and suitable for their intended use, management of the food business must draw up and operate a written sanitation programme and suitable cleaning procedure for all equipment surfaces and structures within the facility.

View Details

Speakers
  •   Recorded
  •   View Anytime
  •     ¤10.00
Ready- to-eat Foods: Pathogens of Concern and Intervention Controls

Consumer demand for minimally processed products with a longer shelf-life has resulted in the mass production and distribution of chilled convenience RTE foods. However, RTE foods remain a significant vehicle for foodborne pathogens such as Listeria monocytogenes. The challenges are enormous because production of RTE foods frequently involves extensive processing and packaging. Therefore, this webinar is designed to review current knowledge on the pathogens of concern, sources and intervention controls.

View Details

More

Sign Up for Our Newsletter