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

  • Attain Better Culture: Food Safety Culture PDG Toolkit Launch Nov 14, 2024

    Organized by: IAFP's Food Safety Culture PDG

    Culture comes from the beginning of civilization which defines who we are as humans and where we are from. Food Safety culture has always been part of the industry but the importance and the impact of culture and behaviors driving food safety incidents and the science behind it has gained more momentum in recent years.

    Food safety professionals are actively seeking ways to enhance and foster a positive food safety culture within their organization or facility. The Attain Better Culture (ABC) Toolkit stands out as a resource that provides food safety professionals with the essential aspects of improving food safety culture within their area of focus. It includes information from government, academia, and industry resources that define, map, and discuss food safety culture. The IAFP Food Safety Culture PDG has curated a reference document with many of these resources within the A.B.C. Toolkit.

    Join us to dive deeper into the A.B.C. Toolkit and learn how we plan on expanding it in 2025 and beyond!

    Presenters
    • Melody Ge Treehouse Foods and Chair of the Food Safety Culture PDG
    • Tia Glave Catalyst, LLC and Vice Chair of the Food Safety Culture PDG
  • Modernizing the Ways of Traditional Smoking: Application of Liquid and Dry Smoke in Meat, Poultry and Pet Foods Sep 30, 2024

    Organized by: IAFP's Meat and Poultry Quality and Safety PDG and Animal and Pet Food Safety PDG

    Smoking of poultry, fish and red meat has been increasing in popularity. Liquid smoke is obtained by condensing wood smoke from combustion of hardwood. While traditional smoking of foods like meat produces harmful heterocyclic amines and polycyclic aromatic hydrocarbons, manufacturers purify liquid smoke via filtration resulting in a safe and natural food additive with antimicrobial, antioxidant, and flavor characteristics. The first presentation will discuss the background of liquid smoke as well as regulations pertaining to its commercial application in meat and poultry products. The next presentation will explore the role of designer smokes and multifunctional smoke systems for antimicrobial and antioxidant properties in food applications. The final presentation will cover some additional applications of liquid smoke in the mitigation of mold and mites in pet foods.

    Learning Objectives:
    -Learn about potential application of liquid smoke to meat and pet food products in preventing and inhibiting the growth and survival of foodborne pathogens and enhance overall food safety and shelf life.
    -Learn about multifaceted role of liquid smoke as an all-in-one additive to enhance food safety, sensory properties, and promote health with intrinsic antioxidants.
    -Learn about the dominance of liquid smoke over traditional smoking based on in its diverse applications, product uniformity, reproducibility in favorable sensory qualities, and in the fusion of environmental consciousness with effective functional properties.
    -Learn about liquid composition; carboxylic acids, carbonyls, and phenolic compounds, which act synergistically to impede microbial growth.

    Presenters
    • Joshua Gurtler, Presenter USDA-ARS
    • Aiswariya Deliephan, Presenter Kraft Heinz
    • Surabhi Wason, Presenter Kerry
    • Saurabh Kumar, Moderator Kerry
  • Enhancing Pet Food Safety from Farm to Fork Aug 12, 2024

    Organized by: Arkansas Association for Food Protection

    Join us for an insightful webinar exploring critical aspects of pet food safety, featuring industry experts discussing traceability, interventions for raw pet food, biofilm management, and regulatory impacts. This webinar provides a summary of the pet food safety session from the Arkansas Association for Food Protection 15th Annual Meeting. We will kick off the session with a talk on traceability within the pet food sector (Billie Johnson), followed by talks on interventions for raw pet food (Susy Tejayad) and preventing dry surface biofilms in the pet food processing environment (Michele Sayles). The session will end with a talk on impacts of regulations and customers on pet food safety (Jarrod Kersey), followed by brief Q&A.

    Learning Objectives:
    1) Understand the complexity of the supply chain and traceability solutions for pet food.
    2) Gain insight into processing techniques, such as high-pressure processing, to enhance the safety of raw pet foods.
    3) Examine different risks in pet food processing to prevent pathogen harborage.
    4) Learn how pet food safety and trends are impacted by regulations and customer expectations.

    Presenters
    • Billie Johnson, Presenter BHJ North America
    • Jarrod Kersey, Presenter Simmons Foods
    • Michele Sayles, Presenter Diamond Pet Food
    • Susy Tejayadi, Presenter
    • Jennifer Acuff, Moderator University of Arkansas, AAFP Past President