World Food Safety Day is June 7, 2024. In recognition of this day to increase awareness about food safety, IAFP will provide open access from June 1–30, 2024, to all recorded webinars in the IAFP archives for non-Members.

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: Measure What You Treasure – The power of qualitative culture assessments.

    Organized by: Food Safety Culture PDG

    John Boyce: Using Frontline Focus Groups, Management Interviews, Document Review, and In-plant Observations to Measure and Improve Food Safety Culture in Food Manufacturing Environments.

    Paola Lopez: Conscious Leadership: Why Qualitative Approaches are Important.

    Sophie Tongyu Wu: Helping Middle Managers Make Sense of and Give Meaning to Food Safety Changes: A Qualitative Systematic Literature Review.

    Moderator, Melody Ge, Food Safety Culture PDG Chair

    Presenters
  • Prioritizing Hazards in Infant Foods

    Organized by: : Modelling and Risk Analysis PDG & International Food Protection Issues PDG

    The webinar will address how food producers can prioritize hazards and rank risks in infant foods that differ in ingredients, process treatment and storage conditions. In addition, the consumer perception of risks associated with infant foods will be compared with experts’ opinion and outputs of science-based risks assessments. This webinar has been developed in the framework of the European project SAFFI. SAFFI aims at developing an integrated approach to enhance the identification, assessment, detection and mitigation of safety risks raised by microbial and chemical hazards along infant food chains.

    Learning Objectives:
    By attending this webinar, the participants will
    -be introduced to online available tools to identify microbial hazards and rank risks.
    -learn how different microorganisms can be grouped with respect to their resistance
    -understand how consumer perception differs from science-based risks assessment and experts’ opinions.

    Presenters
    • Kah Yen Claire Yeak, Presenter Wageningen University (NL)
    • Cristina Serra, Presenter Wageningen University (NL), IRTA (Spain)
    • Jeanne-Marie Membré, Presenter INRAE (France)
    • Marcel Zwietering, Moderator Wageningen University