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

  • 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
  • From Detection to Decision Part 2 - Lessons Learned: Managing & Preventing Foreign Material Incidents Sep 8, 2026

    Foreign material incidents remain a persistent challenge in food manufacturing, with the potential to impact consumer safety, disrupt operations, and damage brand trust. Physical hazards such as metal, plastic, glass, and rubber can be introduced at multiple points in the production process due to equipment failures, handling practices, or gaps in preventive controls. This webinar will share practical lessons learned from real foreign material incidents and outline effective strategies for prevention, detection, and response. Attendees will gain insight into strengthening physical hazard programs through improved equipment management, employee awareness, monitoring systems, and verification activities.

    Learning Objectives:

    Highlight best practices in managing physical hazards, including prevention, detection, and root cause analysis after incidents.

    Presenters
    • Jason Klein,Speaker Commercial Food Sanitation
    • Craig Lorei, Speaker Eriez Corporate
    • Paula Schwarz, Speaker Flex Xray
    • Maryam Blythe, Moderator Mars Inc.
  • What is a Culture of Hygienic Design, and How Can We Develop This Culture? Aug 26, 2026

    Even the most perfectly designed equipment is only as effective as the culture that operates and maintains it. This webinar explores what it truly means to build a culture of hygienic design — one that extends food safety ownership beyond quality teams to every role in the organization, including engineers, maintenance, warehouse staff, and frontline operators. Drawing on real-world case studies from legacy facility upgrades, participants will discover how organizations can use equipment installation and line expansion as cultural inflection points. Speakers will address the unique challenges of engaging multicultural and multilingual workforces, aligning organizational values with individual motivations, and communicating the business case for hygienic design to financial decision-makers. Through a conversational, roundtable format, attendees will leave with practical strategies to foster a proactive, shared hygienic design mindset across their entire organization.

    Learning Outcomes

    1. Identify the foundational leadership behaviors required to embed hygienic design as a shared organizational value — from the C-suite to the production floor.

    2. Apply practical strategies for engaging multicultural and multilingual workforces in hygienic design principles, including the use of visual communication, translation tools, and culturally responsive training approaches.

    3. Connect individual motivations to organizational hygienic design goals by developing a values alignment framework that links each employee’s personal “why” to the broader food safety culture.

    4. Leverage legacy facility upgrades and new equipment installations as strategic opportunities to implement and reinforce hygienic design culture, supported by real-world case study examples from the food industry.

    Presenters
    • John Boyce, Speaker Cultivate SA
    • Tia Glave, Speaker Catalyst Food Leaders
    • Gaurav Khatiwada, Speaker Joy Baking
    • Rob Kooijmans, Moderator Food Safety Experts