The list below shows upcoming webinars held by IAFP and IAFP’s Professional Development Groups (PDGs). Please note that all opinions and statements are those of the individual making the presentations and not necessarily the opinion or view of IAFP.

Upcoming Webinars

  • Food Safety Culture PDG: Food Safety Culture – Yesterday, Today, Tomorrow

    Organized by: Food Safety Culture PDG

    It has been over 30 years since the awareness of food safety was raised officially. Throughout the journey, we have made many achievements such as the regulatory awareness of E. Coli, Listeria spp. and Salmonella contaminations; implementation of FSMA and many others. In 2020, Food Safety Culture was mandated by GFSI; at the same year, Smarter Food Safety Era was launched by FDA. Certainly, we have come a long way on this journey. How did we do compare to 30 years ago? What can we do to continue driving the food safety culture? Technology is evolving, environment is changing, what will we stand and focus regarding food safety? Culture is a collaboration, it takes a joint effort among government, auditors, agencies, labs, logistics, manufacturers and many others who are in the food industry or provide services to the food industry. In this webinar, we have invited an expert, Jorge Hernandez, who has worked in different cultures, stakeholders during different period of times. Let’s have a discussion together on the past, present and future of food safety culture!

    Jorge Hernandez is the Vice President of Quality Assurance for the Wendy’s Company. As such, he is responsible for the design, implementation and leadership of the Food Safety, Quality Assurance and Regulatory Compliance Programs that impact suppliers, distribution centers and 7250 restaurants in 33 Countries.

    • Jorge Hernandez, Presenter Wendy's
    • Melody Ge, Moderator Starkist
  • Lessons Learned When Employees Work Sick

    This webinar will address the critical issue of employees working while sick in the retail and food service industry. Our expert panel will analyze the multifaceted impacts of employees working sick on businesses. Our aim is to shed light on the underlying reasons employees choose to work while unwell, explore best practices for effectively managing employee sick calls, and delve into crucial steps for a plan to address ill employees. Our discussion will highlight the legal risks associated with permitting sick employees to work and draw insights from our experts on lessons learned during their experiences with ill employees. By examining these critical aspects from clinical, operational, regulatory, and legal perspectives, attendees will gain actionable strategies to mitigate risks and foster a healthier, more resilient workplace environment while building a food safety culture that entrusts employees with responsibility for not working when sick.

    Learning Objectives:
    Understand the underlying reasons employees choose to work while unwell
    Learn best practices for effectively managing employee sick calls
    Understand the crucial steps that are part of a plan to address ill employees

    • Kerry Bridges, Presenter Chipotle
    • Julian Graham, Presenter Sodexo Live
    • Shawn K. Stevens, Presenter Food Industry Counsel, LLC
    • Eric Martin, Presenter Texas Roadhouse
    • Roslyn Stone, Moderator Zero Hour Health
  • Impact of Water Use and Reuse in Food Production and Processing on Food Safety at the Consumer Phase: Focus on the Dairy Products Sector

    Organized by: Water Safety and Quality PDG, International Food Protection Issues PDG and Dairy Quality and Safety PDG

    Part Three: Water is essential for the production, handling and processing of dairy products. Consumer safety can be affected by physical, chemical and microbiological hazards introduced into food products through water (re)use. Hazards and hazardous events need to be continuously monitored and may require targeted interventions to reduce consumer risks to acceptable levels.

    The background to this webinar is the work of Codex Alimentarius on risk management guidance for water (re)use in the production, handling and processing of food commodities. Codex has asked the FAO/WHO Joint Expert Meeting in Microbiological Risk Assessment (JEMRA) for advice on this.

    JEMRA established a science- and risk-based framework on fit-for-purpose water (re)use as input to the Codex work. JEMRA experts have discussed the principles of this framework and the underlying scientific and technical principles. Case studies will be provide demonstrating how practical interventions can mitigate product safety risks to consumers in the case of milk and milk products.

    Learning Objectives:

    The participants will learn about the following aspects of water (re)use in the dairy products sector:
    •The efforts of JEMRA and Codex Alimentarius to develop a risk- and science-based framework for managing the safe use and reuse of water in the production, handling and processing of dairy products by following a "fit-for-purpose" approach.
    •The microbiological hazards potentially associated with water (re)use in this sector and interventions to mitigate food safety risks at the consumer stage.
    •Practical examples and case studies regarding current water (re)use in the dairy products sector.

    • Kang Zhou, Presenter FAO, Rome, Italy
    • Claus Heggum, Presenter International Dairy Federation, Denmark
    • Leon Gorris, Panelist & Moderator Food Safety Futures, The Netherlands
  • How Can We Effectively Reuse Water End-To-End: Creating Equitable Future

    Organized by: Beverages and Acid/Acidified Foods PDG

    Water supplies are coming under increasing pressure as climate change and pollution growth affect water supplies.

    Water reuse is a process to treat and reuse water as potable and non-potable water supplies. Reuse water can provide alternative supplies to enhance water security, sustainability, and resilience.

    Bacterial and viral pathogens, chemical contaminants such as nitrogen and phosphorus compounds, pharmaceuticals, endocrine-disrupting chemicals, cleaning and disinfecting chemicals, metals, salts, byproducts formed during processing, and mineral oils are commonly found in wastewater.

    Our panel of leaders will discuss how water reuse can be a critical tool in promoting sustainability and water security. The panel will provide insights on the current regulatory landscape, microbiological and chemical hazards, risk mitigation, information and experiences in water treatment programs, targeted and non-targeted compounds in treated water for validation and verification of safety of reuse water.

    Learning Objectives:
    Bacterial and chemical contaminants found in waste water, risk associated with reuse water as an ingredient or potable water, and mitigation technologies will be discussed.

    • Anett Winkler, Presenter Cargill
    • Walter Brandl, Presenter Merieux NutriSciences
    • Theresa Mazure, Presenter PepsiCo
    • Yuqian Lou, Presenter PepsiCo
    • Erdogan Ceylan, Moderator Merieux NutriSciences