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.

  • COVID-19 and Food Safety

    There is no known evidence that COVID-19 is a foodborne disease. The World Health Organization (WHO) has determined that COVID-19 originated from an animal source and spreads person-to-person mainly through respiratory droplets or close contact. Some COVID-19 outbreaks reported in China in late 2020 suggested another possible transmission, known as ‘fomite transmission’, through the frozen food chain and particularly on packaging surfaces. However, data obtained by Chinese officials indicate the possibility of fomite transmission is relatively insignificant. Dr. Junshi Chen, China National Center for Food Safety Risk Assessment, and Dr. Samuel Godefroy, University of Laval Department of Food Safety, will provide information to better understand the impact and challenges to the food industry, including latest developments and mitigation strategies, to help reduce such risks to the food supply chain and its workforce.

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    Presenters

    • Junshi Chen, Presenter China National Center for Food Safety Risk Assessment/Shanghai JS Life Science Institute, China
    • Samuel Godefroy, Presenter University of Laval Department of Food Safety, Canada
    • Yifan Zhang, Moderator Wayne State University, United States
    • Zhinong Yan, Moderator Walmart Food Safety Collaboration Center (WFSCC), United States
  • Low Water Activity Food Safety Series: Part 2 of 4 - Microbiological Safety of Nuts and Nut Products

    Worldwide nut production has expanded rapidly over the past 20 years with a corresponding increase in consumption. At the same time, outbreaks of foodborne illness have been associated with the consumption of nuts and their products which resulted in a major shift in the approach used to process these products. Almond, pistachio, and walnut production, harvest and postharvest handling examples will be used to 1) illustrate the underlying intrinsic similarities that impact the persistence of foodborne pathogens in these products; and 2) highlight significant differences in production and harvest, and postharvest handling practices that may influence routes of contamination and potential risk mitigation strategies.

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    Presenters

    • Linda Harris, Presenter University of California-Davis, Department of Food Science and Technology, USA
    • Joshua Gurtler, Moderator USDA-ARS, USA
  • Surviving and Thriving During the Pandemic: Perspectives from Research and the Seafood Industry

    Organized by: Seafood Safety and Quality PDG

    Protecting food safety has always relied on the practices of trained workers and the management of product, packaging, and environmental hazards. More than ever, the management of the safety and well-being of workers has become a critical component to sustaining a safe, secure food supply chain.

    Attendees will hear about the challenges and experiences of a diverse panel representing research, domestic food processing, laboratory and management, and an international public-private partnership from a vital harvest industry. This webinar will focus on real-world examples and present tangible actions that had and will have a substantial global impact on both food safety and worker safety.

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    Presenters

    • Lorenzo De Santis, Presenter SGS Peru, Peru
    • Douglas Marshall, Presenter Eurofins Scientific Inc., USA
    • Tracy McConnell, Presenter King and Prince Seafood Corp., USA
    • Reza Ovissipour, Presenter Virginia Tech University, USA
    • Kevin Edwards, Moderator SGS North America, USA
    • Jessica Jones, Moderator Center for Food Safety and Applied Nutrition Office of Food Safety, USDA, USA