Water activity is more than a number—it can actually verify that your food is safe. That makes it an ideal measurement under FSMA’s new risk-based approach to food safety.
This 20 minute coffee break webinar shows how water activity works in HARPC risk-based preventive programs to prevent microbial growth.
-how water activity predicts microbial safety (and why moisture content doesn’t)
-why water activity is an ideal preventive control
-when and how to use water activity measurements
-where to find “scientific proof” for the validity of water activity as a preventive control
Dr. Brady Carter is a Research Scientist with METER Food, the world leader in water activity measurement. He specializes in water activity and moisture sorption applications. Dr. Carter has a Ph.D. and master’s degree in Cereal Chemistry and Crop Science from Washington State University and a bachelor’s degree in Botany from Weber State University, with 14 years of experience in research and development. He oversees development of new moisture analysis instrumentation and provides support for current instrumentation.