Webinar Archive
Active IAFP Members can use our search below to find past 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.
World Food Safety Day will be celebrated on June 7, 2025 to draw attention and inspire action to help prevent, detect and manage foodborne risks. IAFP is proud to support this effort and provide free access to our full webinar archive for the month of June.
Archived Webinars
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From Detection to Decision: Managing Foreign Body Incidents and Physical Hazards in Human and Pet Food Jun 17, 2026
Foreign bodies-metal, glass, hard plastic, rubber, and other extraneous materials-remain a leading cause of physical hazard complaints and recalls across both human and pet food. Unlike inherent product characteristics, these hazards are preventable yet can be introduced at any point: incoming ingredients, processing equipment wear, packaging damage, or handling and distribution. This webinar provides a practical, end to end playbook for (1) anticipating foreign body risks through process and design hazard analysis, (2) selecting fit for purpose detection and removal controls (e.g., magnets, screens, metal detection, X ray, vision), and (3) responding when a suspect contaminant is found-containment, characterization, risk evaluation, disposition, and communication aligned with regulatory expectations. Attendees will leave with decision frameworks and cross functional roles to reduce incidents and protect consumers, pets, and brand trust.
Learning Objectives By the end of this webinar, participants will be able to:
1. Identify common foreign body types and typical points of entry across human and pet food supply chains.
2. Differentiate detection/removal technologies (e.g., magnets, screens, metal detection, X ray, vision) and describe key strengths and limitations for each.
3. Apply a structured incident response workflow to contain, characterize, and evaluate risk when foreign material is suspected or confirmed.
4. Define cross functional roles and communication triggers that support timely disposition decisions and external notifications when needed.
Presenters- Amanda Jones, Speaker AFB International
- Paula Swartz, Speaker Flex X-ray
- Aaron Cadotte, Speaker Engenium
- Sarah Smith-Simpson, Moderator Nestle
Hygienic Design in Legacy Food Manufacturing Facilities: Risk Evaluation, Prioritization, and Practical Compromises Jun 16, 2026Legacy food manufacturing facilities present unique challenges when balancing food safety, employee safety, production demands, and operational realities. Many plants operate with aging infrastructure and equipment designed before modern hygienic standards, and with decades of modifications that introduce hidden risks. This webinar will provide a practical framework for evaluating hygienic design risks in legacy facilities and prioritizing improvements using a risk-based approach. Attendees will explore how risks differ between dry, wet, and mixed-processing environments, including considerations for pathogens, allergens, spoilage organisms, and foreign material hazards. The session will also address the difficult compromises facilities face when shutdowns, budgets, and production pressures limit the availability of ideal solutions. Using industry’s best practices from leading Hygienic Design organizations, participants will learn practical strategies to reassess risk, justify capital improvements, and build more sustainable hygienic design programs for the future.
Learning Objectives:
1.Understand how to evaluate hygienic design risks in legacy food manufacturing facilities, infrastructure, and equipment using a practical risk-based approach.
2.Differentiate hygienic design risks associated with dry, wet, and mixed-processing environments, including considerations for pathogens, allergens, spoilage organisms, and foreign material hazards.
3.Apply prioritization strategies to balance food safety, employee safety, operational demands, and production realities when making hygienic design decisions and compromises.
4.Identify key triggers that should prompt reassessment of hygienic design risk, including facility modifications, environmental monitoring trends, operational changes, and maintenance challenges.
5.Recognize how hygienic design improvements can support broader business objectives through improved cleanability, reduced downtime, enhanced safety, spoilage red
Presenters- Paul Mitchell, Speaker PM Food Safety LLC
- Neil Bogart, Speaker Post Consumer Brands
- jason White, Moderator Fortrex
The State of Food Safety Professionals in a High-Risk World Jun 10, 2026Organized by IAFP and Partnership for Food Safety Education
The State of Food Safety Professionals in a High-Risk World brings together industry leaders and frontline experts to explore the evolving challenges facing today’s health and food safety professionals. This 60-minute webinar examines what’s changed and what’s ahead through a panel discussion. Hear real-world perspectives and practical insights on the state of food safety professionals. Join us to learn, connect, and engage with leaders committed to advancing and strengthening the food safety profession.
Webinar Goals
● Raise awareness of the co-hosting organizations as trusted leaders and advocates for health and food safety professionals, academics
● Highlight current challenges, trends, and pressures facing the profession
● Provide practical insights and peer validation for attendees
● Position the hosts as ongoing resources (education, tools, community, research)
Presenters- Kali Kniel, Speaker S.Hallock DuPont Chair, Microbial Food Safety Professor and Associate Chair, Department of Animal and Food Sciences·University of Delaware
- Yaohua (Betty) Feng, Speaker Associate Professor of Food Science·Purdue University
- David Fikes, Moderator Executive Director & VP, Communications and Community/Consumer Affairs·The FMI Foundation
- Steve Kenney, Speaker Good2Grow
