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.
Exploring Non-Invasive Instruments to Assess the Microbiological Quality and Authenticity of Meat and Meat Products Nov 30, 2021 (9:00 A.M.-10:00 A.M. Eastern Time)
Currently, meat protection relies heavily on regulatory inspection and sampling regimes. In this context, a wide range of chemical, microbiological and immunological analyses have been proposed as means of evaluating various meat protection issues (i.e. quality, safety, and integrity) pertinent to both raw/processed materials and end products.
Nonetheless, the currently applied analytical techniques are invasive, laborious, and usually provide retrospective information limiting their applicability in or online.
Hence, it has been acknowledged that new approaches should be designed and implemented if competent management of food protection issues is to be ensured. The ultimate goal of such a concept is the development of a modern food quality and safety management system which, by being based on prevention rather than inspection, will allow for the efficient control of food-related issues throughout the food supply chain. The utilization of rapid, non-invasive methods, capable of providing automated monitoring of meat processes and identified critical parameters, is expected to be of vital importance in this framework.Presenters
- George-John Nychas, Presenter Agricultural University of Athens, Greece
- Panos Skandamis, Moderator Agricultural University of Athens, Greece
Process Validation to Meet FSMA Regulations Part 3: Validation Report Dec 1, 2021 (10:30 AM - 11:30 AM Eastern Time)
This is Part 3 of the Process Validation webinar series. Food safety is a day-to-day challenge for any food company worldwide. With the application of the FSMA regulation and the Codex Alimentarius, all food processors need to perform a process validation. It consists of obtaining scientific evidence that a control measure or a combination of them, if correctly implemented, is capable of controlling the pathogen of concern. It is not always easy to understand where to start. What are the parameters that need to be considered, what is the best methodology?Presenters
- Anett WInkler Cargill, Germany
- Michiel Kokken Olam Food Ingredients, The Netherlands
- Laure Pujol Novolyze, France
Why Quantification? The Road to Revolutionizing Food Safety Dec 8, 2021 (12:00 PM - 1:00 PM Eastern Time)
When speed-to-market is critical and safety cannot be compromised, how can food safety professionals help their poultry companies be more profitable? A rapid Salmonella quantitative test method is a game-changer to provide detailed insight to all stages of poultry production. The ability to respond immediately to CCP failures throughout your plant, or better yet, to prevent them altogether, can keep lines running and products moving out the door. Emerging technologies can help get your products to market quicker, to provide consumers with safe and wholesome products. Join this webinar to learn about the current and future state of regulatory standards and a case study of a true flock to final product application of Salmonella quantification.Presenters
- Mindy Brashears, Presenter Texas Tech University, United States
- April Englishbey, Presenter Hygiena, United States
- Julia Poroshkova, Moderator Hygiena, United States
Practical Guidance for Validation Studies: From Start to Finish Jan 26, 2022 (10:00 AM - 11:00 AM Eastern Time)
Food business operators (FBOs) are required to implement a food safety management plan and document that their control measures are effective to control the identified hazards. The effectiveness of control measures must be validated prior to the implementation of the food safety management plan. Validation studies provide evidence that control measures are capable of effectively controlling the identified hazards and therefore meet the process control objective. Determining key requirements for validation of control measures involves significant challenges such as hazard(s) identification, setting critical control parameters, understanding the interactions between the hazard and the food, and collecting adequate scientific, technical, and/or experimental evidence. Recently, an international, multidisciplinary expert group, convened under the aegis of the European Branch of the International Life Science Institute (ILSI Europe), generated a guidance document on validation studies for lethal control measures for foodborne pathogens. In this webinar, expert group members from industry and academia will demonstrate how in practice to plan and perform a validation study, and to analyze the data in order to establish effective control measures.Presenters
- Heidy den Besten, Presenter Wageningen University Food Microbiolgy
- Anett Winkler, Presenter Cargill Germany GmbH
- Roy Betts, Presenter Campden BRI Group
- Erdogan Ceylan, Moderator Merieux NutriSciences