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

  • Lessons Learned When Employees Work Sick Apr 23, 2024

    This webinar will address the critical issue of employees working while sick in the retail and food service industry. Our expert panel will analyze the multifaceted impacts of employees working sick on businesses. Our aim is to shed light on the underlying reasons employees choose to work while unwell, explore best practices for effectively managing employee sick calls, and delve into crucial steps for a plan to address ill employees. Our discussion will highlight the legal risks associated with permitting sick employees to work and draw insights from our experts on lessons learned during their experiences with ill employees. By examining these critical aspects from clinical, operational, regulatory, and legal perspectives, attendees will gain actionable strategies to mitigate risks and foster a healthier, more resilient workplace environment while building a food safety culture that entrusts employees with responsibility for not working when sick.

    Learning Objectives:
    Understand the underlying reasons employees choose to work while unwell
    Learn best practices for effectively managing employee sick calls
    Understand the crucial steps that are part of a plan to address ill employees

    Presenters
    • Kerry Bridges, Presenter Chipotle
    • Eric Martin, Presenter Texas Roadhouse
    • Shawn K. Stevens, Presenter Food Industry Counsel, LLC
    • Paula Herald, Co-Moderator Steritech
    • Roslyn Stone, Co-Moderator Zero Hour Health
  • Food Safety Culture PDG: Food Safety Culture – Yesterday, Today, Tomorrow Mar 28, 2024

    Organized by: Food Safety Culture PDG

    It has been over 30 years since the awareness of food safety was raised officially. Throughout the journey, we have made many achievements such as the regulatory awareness of E. Coli, Listeria spp. and Salmonella contaminations; implementation of FSMA and many others. In 2020, Food Safety Culture was mandated by GFSI; at the same year, Smarter Food Safety Era was launched by FDA. Certainly, we have come a long way on this journey. How did we do compare to 30 years ago? What can we do to continue driving the food safety culture? Technology is evolving, environment is changing, what will we stand and focus regarding food safety? Culture is a collaboration, it takes a joint effort among government, auditors, agencies, labs, logistics, manufacturers and many others who are in the food industry or provide services to the food industry. In this webinar, we have invited an expert, Jorge Hernandez, who has worked in different cultures, stakeholders during different period of times. Let’s have a discussion together on the past, present and future of food safety culture!

    Jorge Hernandez is the Vice President of Quality Assurance for the Wendy’s Company. As such, he is responsible for the design, implementation and leadership of the Food Safety, Quality Assurance and Regulatory Compliance Programs that impact suppliers, distribution centers and 7250 restaurants in 33 Countries.

    Presenters
    • Jorge Hernandez, Presenter Wendy's
    • Melody Ge, Moderator Starkist
  • From Farm to Fork: Ranking Food Safety Priorities in the Fresh Produce Industry Mar 4, 2024

    Organized by: IAFP's: Fruit and Vegetable Safety and Quality PDG

    A broad understanding of food safety priorities in the fresh produce supply chain is essential to improve food safety knowledge and practices effectively and efficiently throughout the fresh produce industry. The goal of this study was to identify and rank community produce safety priorities in the United States. Survey questions were designed and approved by food safety experts for participants to rank 24 fresh produce safety priorities. The anonymous survey was distributed online via Qualtrics™ to fresh produce community members from November 2020 to May 2021. A total of 281 respondents represented fourteen different roles in the fresh produce industry, with most identified as growers (39.5%). These findings provide insight into community member priorities in fresh produce safety and can be used to inform intervention efforts, ranging from specialized training for produce growers and packers, industry-driven research projects, and gaps in risk communication strategies.

    Learning Objectives:
    1. Describe the food safety priorities of fresh produce commodity members.
    2. Identify emerging concerns in the fresh produce supply chain landscape.

    Presenters
    • Bashiru Charles Bakin, Presenter Ohio State University, Ph. D. Student
    • Alexis Hamilton, Presenter Virginia Tech, Assistant Professor and Extension Specialist
    • Kristin Esch, Moderator FDA and Fruit and Vegetable Safety and Quality Chair