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.

Webinar Access

You must have an active IAFP Membership to play the archived webinars in this section.

Archived Webinars

  • Neurodivergent Thinking in Food Safety: Implications for Practice, Performance, and Inclusion May 20, 2026

    Organized by the Diversity, Equity, and Inclusion Council

    Recent evidence in a 2021 literature review suggests that the reported prevalence of autism spectrum disorder (ASD) has risen globally since 2012, likely reflecting broader diagnostic criteria and increased public awareness. In addition, a 2023 review estimated that attention deficit hyperactivity disorder (ADHD) affects approximately 3.1% of adults worldwide. Although ASD and ADHD are associated with a wide variety of experiences and challenges, they are also characterized by distinctive cognitive and behavioral patterns that can offer valuable perspectives in safety-critical contexts such as food safety. Improving understanding of neurodivergence can help reduce barriers in the workplace, support professional development, and enable organizations to better recognize and value diverse ways of thinking.

    This webinar introduces neurodivergence in the context of food safety, supporting both employers and practitioners to create inclusive environments and helping neurodivergent IAFP members consider how their strengths can be applied across a range of food safety roles.

    Learning Objectives:

    1. Understand what causes the two most common types of neurodivergence, autism and ADHD, and how they impact people with them, including those working in the safety-critical sector.
    2.  Discover what interventions or support may help people with ADHD and/or autism achieve their full potential in the food industry.
    3. Explore how a wide range of food safety roles can align with, and benefit from, the strengths of people with ADHD and/or autism.

    Presenters
    • Andrea Brock, Speaker Thriveworks Counseling and Psychiatry
    • Deanna Zenger, Speaker Food Processing Skills Canada
    • Rounaq Nayak, Moderator University of West England, Bristol
    • John Boyce, Moderator Boyce Food Safety Consulting Ltd.
  • Clostridium botulinum in Dairy: Risk, Control, and Prevention Strategies – A Live Expert Roundtable May 4, 2026

    Organized by the Dairy Quality and Safety PDG

    Join us for a live, interactive roundtable discussion with industry experts as we explore where risk emerges in dairy systems (e.g., on dairy farms) and what practical control strategies work in real-world operations. This session will provide actionable insights for food manufacturing professionals and the larger food safety community.

    Topics to discuss will include understanding the hazard of Clostridium botulinum, the 2025-2026 outbreak of infant botulism in US, and managing risks in the dairy industry through prevention and control strategies. The webinar will have a specific focus on dairy powders but may cover other dry products.

    Learning Objectives:Explore how Clostridium botulinum risk emerges in dairy systems
    Review the 2025-2026 US outbreak
    Discuss practical strategies for managing Clostridium botulinum

    Presenters
    • Nicole Martin, Speaker Cornell University
    • Miquela Hanselman, Speaker NMPF
    • Kristin Schill, Speakers University of Wisconsin
    • Sarah Murphy, Moderator FDA
  • The Critical Role of Hygienic Engineering in Today’s Food Production Apr 30, 2026

    Organized by the Sanitary Equipment and Facility Design PDG

    Hygienic Design is often misunderstood and undervalued in food safety management systems within food manufacturing companies, leading to severe negative effects. Including microbiological and chemical contamination, foreign objects, and allergen management issues. In this webinar we will provide an introduction to and definition of Hygienic Design to build a foundation of understanding to work from when answering the second question, “Why is Hygienic Design important to the food industry?” We will answer this second question by explaining the importance of Hygienic Design to the food industry and how it fits into a holistic food safety management approach.

    Learning Objectives:

    Participants will learn what is meant by the term Hygienic Design. This will be done by posing and answering the Question "What is Hygienic Design?"

    Participants will learn why Hygienic Design is important to the food industry and the history behind Hygienic Design Standards. This will be done by posing and answering the Question “Why is Hygienic Design Important to the food industry?”

    Presenters
    • Patrick Wouters, Speaker EHEDG
    • Dan Erickson, Speaker 3-A
    • Jason White, Moderator Fortrex