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

  • Food Industry’s Response to COVID-19: Lessons Learned and Future Plans

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    Organized by the Georgia Association for Food Protection

    The COVID-19 pandemic has impacted all sectors of the food industry. During this challenging time, there has been incredible resiliency along the food supply chain with the implementation of novel infection control measures and rapid learning and adaptation to this fast-changing landscape with the goal of ultimately ensuring safe products to consumers and the health and safety of frontline food workers. The objective of this webinar is to hear perspectives from representatives of meat and poultry manufacturing, auditing, retail, food service, and supply chain sectors. Panelists will share key lessons learned in response to the COVID-19 pandemic across these different sectors. In addition, they will share future plans to protect these sectors against disruptions in the supply chain (minimizing manufacturing closures, etc.,), optimal infection control strategies, and other advances to continue to build resiliency against this and future epidemics.

    Presenters
    • Betsy Booren, Presenter Consumer Brand Association, USA
    • Kaci Foote Food Safety Net Services Certification & Audit, USA
    • Sean Leighton Cargill, USA
    • Steven Lyon Chick-fil-A, Inc, USA
    • Katie Murchison Georgia Association for Food Protection, USA
  • Process Validation to Meet FSMA Regulations Part 4: Other Types of Validation, Cold Filled Product, Meat Product and Sanitation of a Novel Technology

    Food safety is a day-to-day challenge for any food company worldwide. With the application of the FSMA regulation and the Codex Alimentarius, all food processors need to perform a process validation. It consists of obtaining scientific evidence that a control measure or a combination of them if correctly implemented, is capable of controlling the pathogen of concern. It is not always easy to understand where to start. What are the parameters that need to be considered, what is the best methodology?

    Presenters
    • Ashwini Wagh, Presenter The Clorox Company, USA
    • Peter Taormina, Presenter ETNA Consulting, USA
    • James Rush, Presenter Clean Beam, USA
    • Laure Pujol, Moderator Novolyze, France
  • Why Quantification? The Road to Revolutionizing Food Safety

    When speed-to-market is critical and safety cannot be compromised, how can food safety professionals help their poultry companies be more profitable? A rapid Salmonella quantitative test method is a game-changer to provide detailed insight to all stages of poultry production. The ability to respond immediately to CCP failures throughout your plant, or better yet, to prevent them altogether, can keep lines running and products moving out the door. Emerging technologies can help get your products to market quicker, to provide consumers with safe and wholesome products. Join this webinar to learn about the current and future state of regulatory standards and a case study of a true flock to final product application of Salmonella quantification.

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    Presenters
    • Mindy Brashears, Presenter Texas Tech University, United States
    • April Englishbey, Presenter Hygiena, United States
    • Julia Poroshkova, Moderator Hygiena, United States