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

  • From “Because I Said So” to “Tell Me Why”: The Generational Shift in Food Safety Culture Oct 8, 2026

    This webinar explores the generational shift from a traditional “because I said so” approach to a workforce increasingly asking “tell me why.” Rather than viewing that shift as a challenge to authority, we’ll discuss how understanding the “why” can strengthen employee ownership, improve communication, and create a workforce that is more confident speaking up when something isn’t right.

    Presenters
    • Norberto Banda, Speaker FSQA Supervisor, Fiesta Tortillas
    • Debi Hawkes, Speaker Quality Manager, One Produce Company
    • Harmeet Kaur, Speaker Director of GFSI Training and Consulting, ASI KIWA
    • Andrea Griffiths, Moderator Consultant, Griffiths Compliance Solutions
    • Tia Glave, Moderator Co-Founder, Catalyst, LLC
  • Ultra-Pure Chlorine Dioxide in Food Protection: Superior Antimicrobial Performance Oct 6, 2026

    Ultra-pure chlorine dioxide (ClO₂) delivers verified, neutral-pH, broad-spectrum antimicrobial action against bacteria (E. coli, Salmonella, Listeria), viruses, fungi, and biofilms at low concentrations—without the inconsistent performance or by-products of stabilized chlorite solutions.

    This webinar examines FDA-approved uses (21 CFR 173.300 and Food Contact Notifications) for poultry processing water, fruit/vegetable washes, meat, seafood, and related applications (typically ≤3 ppm residual). In key approved applications, rinsing is not required. Topics include aqueous and gaseous ultra-pure ClO₂ for produce washing, process water treatment, equipment sanitation, CIP systems, and packaging; its advantages in pathogen reduction with minimal quality impact; generation methods; safety; and practical integration into food safety programs.

    Ideal for professionals seeking reliable, regulatory-compliant solutions to strengthen microbial control and extend shelf life.

    Learning Objectives: 

    To demystify ultra-pure chlorine dioxide and its many uses within the food protection industry. This will be achieved by discussing/presenting/answering the following:
    1) What is ultra-pure chlorine dioxide and what is not?
    2) What unique features and benefits does ultra-pure chlorine dioxide offer to the food protection industry?
    3) How is ultra-pure chlorine dioxide created and why is that important?
    4) What areas within food protection should consider using ultra-pure chlorine dioxide?
    5) What are the means of safely applying ultra-pure chlorine dioxide?

    Presenters
    • Patrick Schneider, Speaker CDG Environmental
    • Steve Flieder, Speaker IFC
    • Shamol Vyas, Speaker Gard'N Clean
    • Michael Bixler, Moderator CDG Environmental
  • Every Plate, Every Guest: Advancing Food Safety in Real-World Dining Sep 8, 2026


    Food safety is not only a manufacturing challenge—today’s most pressing issues extend across dining operations in universities, senior living communities, K-12 schools, and restaurant chains. These settings serve diverse and often vulnerable populations, where a single lapse can have far-reaching consequences. This session brings together food safety leaders from multiple sectors to share how they are addressing emerging risks and strengthening trust with their diners. Topics will include building a culture of safety, protecting high-risk populations, meeting rising consumer expectations around transparency, allergen safety and balancing operational realities with uncompromising safety standards.

    Attendees will gain actionable strategies, sector-specific insights, and tools to strengthen food safety in their own operations. This session will conclude with a moderated discussion on the future of food allergen safety leadership across all nonmanufacturing foodservice settings.

    Examine sector-specific risks in non-manufacturing foodservice (universities, restaurants, senior living, K-12 schools) and identify how these environments require tailored food safety strategies compared to manufacturing.

    Apply practical approaches shared by industry leaders—such as Texas Roadhouse, Aramark, and Vanderbilt University—to strengthen safety culture, mitigate risk, and protect vulnerable populations.

    Evaluate innovative practices for allergen management, transparency, and communication that build diner trust while balancing operational realities.

    Discover leadership strategies that empower teams, align safety with business goals, and advance a culture of accountability across diverse foodservice operations.

    Anticipate emerging challenges and explore the future of food safety leadership n non-manufacturing foodservice through interactive discussion with experienced practitioners.

    Presenters
    • Jaymin Patel, Speaker Aramark
    • Sharon Humphries, Speaker Texas Roadhouse, Inc.
    • Jess Weisinger, Speaker Vanderbilt University
    • Betsy Craig, Moderator Menutrinfo, LLC