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
  • Low Water-Activity Series: Part 1of 4 - Persistent Strains and Source Tracking Principles in Low aw Food Processing Environments

    Several factors in low water-activity manufacturing environments can result in the creation of microbial niches. Environmental niches have been correlated with product contamination. Consequently, environmental monitoring programs are an important part of food safety programs in food manufacturing facilities. Effective programs will find problematic areas from time to time. Sometimes environmental contamination can be the result of a persistent strain of an organism. Persistent strains are commonly interpreted as a failure of environmental controls and are viewed by regulators as more serious than transient strains. The factors that cause these strains to persist in low-moisture environments and evade detection and controls will be discussed. The appropriateness of sub-typing approaches will also be discussed in context of what approaches should be used and when to consider using them.

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    Presenters

    • Jeffrey L. Kornacki, Presenter Kornacki Microbiology Solutions, USA
    • Joshua Gurtler, Moderator USDA-ARS, USA
  • Covid-19 Interruptions to Workforce Emphasize the Need for Automation in Microbial Testing Laboratories

    Microbial safety for manufactured products is of critical importance in the prevention of outbreaks and recalls. Microbial challenge testing is used to assess the effectiveness of GMP’s and products cannot be released until microbial testing has been completed. Skilled workers are commonly used to carry out microbial testing, but in times of uncertain skilled labor availability, the testing output will be impacted and may result in a product that can be shipped or is unsafe. Microbial testing automation not only reduces skilled labor requirements but also provides improved throughput and cost savings. The typical time needed to recoup investment costs is around 6-8 months. In addition, automation eliminates common mistakes that occur when completing a repetitive task. The objective of this presentation is to introduce a range of lab automation options available for a microbial testing laboratory and discuss the benefits of creating an uninterrupted workflow.

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    Presenters

    • Kelsey Lamb, Presenter University of Kentucky, USA
    • Teresa Blakley, Presenter Oklahoma State University, USA
    • Brady P. Carter, Moderator Neutec Group, USA
  • Data Science in the Food Industry

    Food Safety is one of the main challenges of the agri-food industry expected to be addressed in an environment of tremendous technological progress, where consumers’ lifestyles and preferences are in a constant state of flux. Food chain transparency and trust are drivers for food integrity control and also for improvements in efficiency and economic growth. Similarly, the circular economy has great potential to reduce wastage and improve the efficiency of operations in multi-stakeholder ecosystems. Throughout the food chain cycle, all food commodities are exposed to multiple hazards, resulting in a high likelihood of contamination. Such biological and/or chemical hazards may be naturally present at any stage of the food production, accidentally introduced or fraudulently imposed, putting at risk consumers’ health and their faith in the food industry. Nowadays, a massive amount of data is generated not only from the next-generation's monitoring food safety systems and along the entire food chain (primary production included), but also from IoT, media and other devices, which should be used for the benefit of society. The scientific discipline of "Data Science" should be considered as the vital player of driving forces to make this possible.

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    Presenters

    • George Nychas, Presenter Professor, Agricultural University of Athens, Greece
    • Panagiotis Skandamis, Moderator Researcher, Agricultural University of Athens, Greece
  • Everyday Risks Every Time We Eat - Global Poll Findings of Perceived and Experienced Risks from Unsafe Foods

    Lloyd’s Register Foundation will share findings from the World Risk Poll, the first global study of worry & harm experienced by people from unsafe food & drink. The poll was conducted by Gallup, involving interviews with over 150,000 people in 142 countries

    Findings include:
    •17% of respondents – equivalent to one billion people worldwide – experienced serious harm, or know someone who experienced serious harm, caused by the food they ate in the two years prior to polling
    •The greatest levels of harm from food occur in East Africa (29% experienced harm) and the Middle East (27% experienced harm)
    •Over half of the world’s population, 60% of people worldwide, say they are worried about the food they eat

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    Presenters

    • Sarah Cumbers, Presenter Lloyd's Register Foundation, United Kingdom
    • Vincent Doumeizel, Panelist Senior Advisor, Ocean, United Nations, Global Compact, United Kingdom
    • Chris Elliott, Panelist Institute for Global Food Security at Queens University, United Kingdom
    • Steven Jaffee, Panelist Lecturer at the University of Maryland’s Agricultural and Resource Economics Department, United States
    • Beth Elliot, Moderator Lloyd's Register Foundation, United Kingdom
  • A Changing Environment: Impacts on Seafood Safety

    The constantly changing environment impacts food safety in many ways, particularly seafood safety and the seafood industry. Documented changes of the ocean's temperatures, pH, and salinity impact the marine and estuarine environments from which we harvest our seafood. In addition to these global trends, storm activity has increased the freshwater influx to certain estuarine areas (e.g, the United States Gulf Coast) in recent years. 
    While some of these changes may be transient, they have the potential to impact the resident bacteria and phytoplankton populations and species, which can affect human health. For example: pathogenic Vibrio species generally favor warm environments, so their areas of residence and levels may shift with changing water temperatures; and phytoplankton species, some responsible for toxic blooms, have the potential to increase in areas where freshwater influxes bring a heavier nutrient load. These environmental changes may be impacting seafood safety, both due to emerging hazards and geographic expansion of known hazards. This presents a challenge for the seafood industry as well as public health risk managers. 
    This session will provide examples of the impacts of the changing environment on seafood safety and include a perspective from industry.

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    Presenters

    • Craig Baker-Austin, Panelist Centre for Environment, Fisheries, and Aquaculture Science, UK
    • Angelo DePaola, Panelist DePaola Consulting, USA
    • Stacey McLeroy, Panelist U.S. Food and Drug Administration, USA
    • Mike Parsons, Panelist Florida Gulf Coast University, USA
    • Jessica Jones, Moderator U.S. Food and Drug Administration, Gulf Coast Seafood Laboratory, USA
    • Lorraine McIntyre, Moderator British Columbia Centre for Disease Control, Canada
  • FSMA Full Enforcement Impact on Food Safety - Data Analysis, Stats, Trends, Challenges

    With full implementation of the FSMA Preventive Controls for Human Foods and related regulations, is the nation’s food supply safer than pre-FSMA? Panelists will utilize data and information from the FDA Data Dashboard as well as CDC and private sources to provide observations on whether FSMA has really improved food safety for the American consumer.

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    Presenters

    • Glenn Bass, Presenter U.S. Food and Drug Administration, USA
    • Loralyn Ledenbach, Presenter Kraft Heinz Company, USA
    • William Marler, Presenter Marler Clark LLP PS, USA
    • Allen Sayler, Presenter & Moderator EAS Consulting Group, LLC, USA
  • Food Safety Culture - Part 7 of 7: Building Strong Food Safety Cultures with Effective Training Programs

    How does your food safety culture journey compare with your global colleagues?  Food Safety Professionals from over 5,000 plants worldwide shared their feedback in The Global Food Safety Training Survey 2020, an industry benchmarking tool for companies to assess their training programs and share their biggest food safety training challenges. Join us to dissect the insights from this valuable benchmarking tool to better understand the advances we are making in our collective food safety culture journey and the existing challenges identified that may be preventing us from achieving a truly robust food safety culture.    

    By attending this webinar, you will:

    • Receive the food safety culture data highlights and compare your own culture journey
    • Learn how your food safety training program can be a key tool to advance your food safety culture
    • Identify potential gaps in your training program and how other colleagues are overcoming those gaps

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    Presenters

    • Laura Nelson Alchemy Systems, USA
    • Bertrand Emond Campden BRI, UK
    • Lone Jespersen, Moderator Cultivate, Switzerland
  • COVID -19 & FOOD SAFETY GLOBAL SUMMIT

    In the wake of the COVID-19 pandemic, how is the safety of food and food handlers affected?
    This upcoming summit provides the global food industry an insight into the latest situation and research. Learn what are the significant risks and unique challenges of this rapidly evolving virus and how to successfully deal with them.

    Join the discussion and share knowledge.

    Please note: This is a paid webinar and will not be available to IAFP Members after the live event.

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  • Food Safety Culture - Part 6 of 7: Dynamic Leadership by Supervisors = Strong Organizational Cultures

    This is the sixth in a seven-part series organized by the Food Safety Culture PDG.

    Spending the time in leadership development of your supervisors and management team translates to a stronger culture and proven return in that investment to your organization. Against the current backdrop of the current COVID-19 pandemic, now more than ever leaders and emerging leaders must tap into skills of adaptability, managing vs. leading, building and maintaining trust, and increased engagement to successfully navigate these new challenges. Hear directly from industry leaders sharing their approaches to investing in their leaders to affect positive cultural change and bring added value to their organization.

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    Presenters

    • Kent Summers Daily's Premium Meats, USA
    • Laura Nelson Alchemy Systems, USA
    • Lone Jespersen, Moderator Cultivate, Switzerland
  • Food Safety Culture - Part 5 of 7: Evolving the Retailer Stand on Food Safety Audits; Culture and Behavioral Assessments

    This is the fifth in a seven-part series organized by the Food Safety Culture PDG.

    Learn how leading retailers are incorporating culture and behavioral assessments into their food safety audit.

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    Presenters

    • Andrew Clarke Loblaws, Canada
    • Ray Bowe Musgrave, Ireland
    • Dan Fone Walmart, USA
    • Lone Jespersen, Moderator Cultivate, Switzerland
  • Food Safety Culture - Part 4 of 7: SQF and Culture Improvements - Hear Practical Learnings From Two Companies

    This is the fourth in a seven-part series organized by the Food Safety Culture PDG.

    Food safety culture has been a way of life for some and a new approach for others. Learn from established companies on how they started on their journey and how they continue to keep promoting food safety culture in their organizations. 

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    Presenters

    • LeAnne Chuboff SQFI, USA
    • Michelle E. Anselment Night Hawk Frozen Foods, Inc., USA
    • Brian Perry Treehouse Foods, Inc., USA
    • Lone Jespersen, Moderator Cultivate, Switzerland
  • Validation of Innovative Tools to Assess and to Improve Microbiological Safety in the Food Chain

    This webinar we will focus on the acceleration of method validation. More specifically with the use of artificial intelligence (AI) it is possible to analyze data from existing official validation of alternative methods to generate tools which can use past evidence to revise and refine the validation criteria so that alternative methods can benefit from a more efficient validation. In this webinar, we will first present the potential of AI in the data analysis to produce models able to predict behaviors and outcomes, with a specific focus on microbiological systems. A critical review will then be presented on the rapid methods available in the market for the detection of foodborne pathogens, which will also underline pros and cons of these approaches. Lastly, a food producing company will report the potential benefits of such an approach, specifically regarding the faster validation of new rapid methods, such as “a lab-on-chip” device for the detection of foodborne pathogens.

    Sponsored by the IAFP Foundation

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    Presenters

    • Luca Cocolin, Moderator University of Turin, Italy
    • Pedro Lopez, Speaker Al Talentum, Spain
    • Trevor Phister, Speaker   PepsiCo, Switzerland
    • Pietro Cattaneo, Speaker   SwissDeCode, United Kingdom
  • Food Safety Culture - Part 3 of 6: Latest Food Safety Culture Research From Four Doctoral Researchers

    This is the third in a six part series organized by the Food Safety Culture PDG.

    Get four practical insights from four passionate researchers in the field of food safety culture. From the role of regulators, application of GFSI dimensions, impact of communication, to assessments in SMEs and processing facilities.

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    Presenters

    • Lone Jespersen, Moderator Cultivate, Switzerland
    • Sophie Tongyu Wu, Presenter Purdue University, USA
    • Emma Samuel, Presenter Cardiff Metropolitan University, United Kingdom
    • Rounaq Nayak, Presenter Harper Adams University, United Kingdom
    • Shingai Nyarugwe, Presenter Wageningen University & Research, The Netherlands
  • Cleaning Validation of Cleaning Tools

    The sanitary state of cleaning tools (when compared with that of food equipment or environmental surfaces) is often overlooked as a potential vector of product contamination. This may be because validation of sanitation preventive controls is still not a mandatory requirement in FSMA regulations, and that validation, monitoring and verification of cleaning tools seldom features in site sanitation programs. According to a UK Government funded study (Campden BRI), 47% of the cleaning equipment sampled in food production in facilities tested positive for L. monocytogenes. Moreover, cleaning tools and equipment of poor hygienic design may also harbor other pathogens, including viruses, and allergens and foreign material of food safety concern. This presentation focuses on the appropriate selection of hygienically designed cleaning tools, and the development of validated cleaning tool decontamination methods, and effective monitoring and verification programs.

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    Presenters

    • Jason White, Moderator National Frozen Foods, OR, USA
    • Amit Kheradia Remco Products, IN, USA
  • Food Safety Culture – Part 2 of 6: Food Safety Culture & Communication - It’s about People

    This is the second in a series of six webinars organized by the Food Safety Culture PDG:

    In 2019, FDA established priority areas of focus for internal working groups and stakeholders and they are 1) Tech Enabled Traceability and Foodborne Outbreak Response 2) Smarter Tools and Approaches for Prevention, 3) Adapting to New Business Models and Retail Food Safety Modernization and 4) Food Safety Culture. In spite of the release of GFSI’s position paper on Food Safety Culture, several food industry professionals are at a loss in terms of where to start. Those of us in quality and food safety often believe that food safety is our sole responsibility. But is it only our responsibility? Are we being too exclusive and not allowing open conversation with our peers in sanitation, HR, operations, marketing or business leaders? Perhaps we are not sure how best to communicate the importance of package integrity in preventing recontamination, or swabbing to seek the source of the problem as a topic of interest to our peers. How can we engage others, and have an influence on employees and companies to commit to food safety? We are very interested to help the audience walk away with a toolkit that they can use to connect with various stakeholders in their organization.

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    Presenters

    • Akhila Vasan, Moderator Institute for Food Safety and Health, Illinois, USA
    • Neil Coole, Presenter BSI Group, Virginia, USA
    • Lone Jespersen, Presenter Cultivate, Switzerland
    • Linda Smith, Presenter SmithCom, Ontario, Canada
  • Food Safety Culture - Part 1 of 6: How to get Buy-In, Develop Metrics, and Properly Implement

    Sponsored by: the IAFP Foundation

    Organized by: the Food Safety Culture PDG

    This the first in a series of six webinars organized by the Food Safety Culture PDG.

    Building a culture of food safety is important, but how do you do it? In this webinar, attendees will go through a three-part process corresponding to essential, practical measures for developing a culture of food safety: leveraging leadership support, identifying learning needs and corresponding metrics, and strategic roll-out of effective programs.

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    Presenters

    • Lone Jespersen, Moderator Cultivate, Switzerland
    • Austin Welch, Presenter Sage Media, Colorado, USA
    • Neil Coole, Presenter BSI, Virginia, USA
    • Richard Fleming, Presenter  Sage Media, Colorado, USA
    • Megan Kenjora, Presenter The Hershey Company, Pennsylvania, USA
  • Making the Most of The Time You Have: Communicating Technical Food Safety Science in a Short Amount of Time

    This webinar will cover how to communicate food safety science to a general audience in a short amount of time. Every scientist has to present complex concepts to a general audience, and understanding how to communicate these concepts clearly and concisely to the general public, a non-scientist co-worker, or even a supervisor is an invaluable skill. This skill is important especially in food safety where scientific discoveries can influence public policy, industry practices, and consumer food safety behaviors. Oral presentations and visuals can be effectively used to facilitate this communication. This webinar seeks to provide useful techniques and insights on how to use both forms of communication effectively to a non-technical audience.

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    Presenters

    • Katie Overbey, Moderator Johns Hopkins University, Maryland, USA
    • Benjamin Chapman, Speaker North Carolina State University, North Carolina, USA
    • Laura Strawn, Speaker Virginia Tech, Virginia, USA
    • Elizabeth Bradshaw, Speaker NC Department of Health, North Carolina, USA
    • Danielle Hennis, Speaker Make It Memorable, North Carolina, USA
  • Science Connections- Accessing Tools to Support Your Literature Review

    Recognizing the value of a well-written literature review is critical to food safety research.  USDA’s National Agriculture Library (NAL) and its Food Safety Research Information Office (FSRIO) supports students in food safety and food science, as well as the general public domestically and globally.  NAL also partners with the Agriculture Research Service (ARS), scientists and other food scientists to share their research and resources on their approaches and strategies using cutting edge tools to answer pressing research questions.  

    The USDA National Agriculture Library is one of the five national libraries across the United States.  It houses one of the world’s largest collections of agricultural data across eight (8) information centers. In addition, the digital resources include; DigiTop, AGRICOLA (AGRICultural On Line ­Access), NALDC (National Agricultural Library Digital Collections), PubAg, NALT (National Agricultural Library Thesaurus), NAL Internet Archive Collection, Special Collections, Ag Data Commons, Life Cycle Assessment, I5k Workspace @ NAL, VIVO, FoodData Central and the Dr. Dukes Phytochemical and Ethnobotanical Database among its key tools.

    The FSRIO is the information center that supports the food science community by collecting, organizing & disseminating data.  Its information products include a food safety research projects database, a food safety research publications feed, and highlights the work of various food scientists in action. The organization also receives guidance from a working group of federal partners with food safety expertise across the USDA. 

    This forum will bring an awareness about the information products available to scientists.  In addition, participants will learn how to utilize search tools and customize their searches to navigate the resources described above.  They will also identify and find research articles that will benefit their work.  Search strategies and customizable tools will be shared as an introduction to the systematic literature review process that can be performed through NAL and FSRIO.

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    Presenters

    • Dawanna James-Holly, Moderator USDA, National Agriculture Library
    • Wendy Shaw, Presenter USDA, National Agriculture Library
    • Megan Kocher, Presenter University of Minnesota Libraries
  • What Do I Need to Know Before Submitting Samples for Microbiological Testing?

    Sponsored by the IAFP Foundation

    Food manufacturers, importers and consignees, retail establishments, and other food institutions often rely on third party private laboratories to test finished food, ingredients, in-process materials and/or pathogen and indicator environmental samples.  Samples are submitted for testing for various reasons – compliance with FSMA regulations, USDA-FSIS mandate, or as a requirement for domestic and international trade.  Test results can aid in the verification of the safety of a food product, in the establishment and monitoring of a product’s shelf-stability, and in the verification of the sanitary condition of the post-process production environment.  Every food establishment and food-related entity that is involved in microbiological food testing would need to become familiar with the critical food attributes and sampling techniques than can impact the validity and accuracy of testing results.  This webinar will help food industry professionals gain knowledge on important considerations prior to the submission of test samples for microbial analyses.

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    Presenters

    • Rocelle Clavero, Speaker Grab Food Safety Consulting LLC
    • Nancy Thiex, Speaker Thiex Laboratory Solutions LLC
  • Hygienic Sampling: Practical Considerations for the Food Industry

    Sponsored by the IAFP Foundation and Food Safety Microbiology Hygiene

    When one refers to sampling, there are either guidelines providing the statistical representation of the unit sampled vs. the global batch, or consideration for the proper analytical method to be done, its validation and verification process.

    The sample itself is not considered in the process: Who takes the sample? Where along the production process (equipment) is it taken? When during the production shift? How is it done practically?

    Considering the present committee ISO TC34 / SC9 on microbiology: out of the 78 published and 25 under development standards, only one, ISO18593:2018 – “Horizontal methods for surface sampling” provides practical guidelines.

    Most of the QA/QC operations receive samples from the factory and operational teams. They base crucial decisions upon the results. How can we be sure that the putative analytical bias does not come from the sample itself?

    The present webinar will address those points and open discussion, how can we focus more on those practical considerations?

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    Presenters

    • François Bourdichon, Speaker & Moderator Food Safety Microbiology Hygiene, France
    • Roy Betts, Speaker Campden BRI, UK
    • Anne Bigalke, Speaker QualiTru, Norway
  • Foodborne Viruses: Detection, Risk Assessment, and Control Options in Food Processing

    Sponsored by: The IAFP Foundation

    Organized by: ILSI Europe and the IAFP Viral and Parasitic Foodborne Disease Professional Development Group

    Description: This webinar will be a presentation of the current science on epidemiology, public health burden and risk assessment for viruses in food processing environments. Current technologies for viral detection and control as well future perspectives on the application, along with suggestions on how the food industry could implement effective control strategies and management options for viruses in foods will be introduced.

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    Presenters

    • Elissavet Gkogka, Presenter Arla Foods, Denmark
    • Fabienne Hamon, Presenter bioMérieux, France
    • Sophie Zuber, Presenter Nestlé Research Center, Switzerland
    • Alvin Lee, Moderator Institute for Food Safety and Health, Illinois Institute of Technology, United States
  • The Challenge of Conducting Challenge Tests

    It is the responsibility of food business operators to take measures to ensure that food safety criteria are applicable throughout food production processes, food storage conditions and food preparation. In the case of ready-to-eat and/or perishable food which supports microbial growth, predictive microbiology, literature data or challenge test studies are performed to prove compliance to regulation. In the case a challenge test is deemed necessary, the webinar will provide guidance on how to conduct it properly, based on the recently published standard on challenge testing and the European technical guidance document. This will lead to greater confidence in the control of Listeria monocytogenes and thus to safer food.

    Sponsored by the IAFP Foundation

    Organized by the IAFP

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    Presenters

    • Hélène Bergis, Presenter ANSES: French Food Safety Agency
    • Paul in 't Veld, Presenter Netherlands Food and Consumer Product Safety Authority
    • Florence Postollec, Presenter ADRIA
    • Mariem Ellouze, Moderator Nestlé Research Center
  • Handling Food Fraud in e-Commerce - Food Fraud Series Part 5 of 5 

    • This session explores ways of dealing with the risks and intelligence offered by e-Commerce.
    • E-commerce exposes brand owners and retailers to various risks coming with online trading, from misinformation about products to authenticity, parallel trading, and counterfeiting. At the same time, e-commerce is an open and transparent marketplace which can also provide a source of intelligence to manage risks across various supply chains. 
    • The webinar will offer insights about international legal frameworks, different types of risks and explore how technologies help identify and/or allow to massively scan e-retailers and international transactions to intelligently supervise product information which triggers actions to prevent such risks.

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    Presenters

    • Lara Miller, Speaker International Anticounterfeiting Coalition
    • Axel Hein, Speaker Apirasol
    • Nicola Colombo, Speaker SGS
  • Emerging Food Categories - Food Fraud Series Part 4 of 5 

    This is fourth in a series of five webinars on implementation of food fraud control systems and best practices. This session explores emerging food categories and markets with a focus on the latest research relating to packaging technology understanding the benefits of anti-counterfeiting techniques. Finally, we will discuss how to manage food fraud risk information for knowledge sharing and traceability with specialized tools and systems.

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    Presenters

    • Caroline Francis, Researcher Melbourne University Centre Food Value Chain
    • Nicola Colombo, Global Head SGS Digicomply
    • David Psomiadis, Lab Lead Imprint Analytics
  • Food Safety Practices on U.S. Produce Farms Before FSMA

    Before FSMA's Produce Rule was implemented, USDA’s Economic Research Service and National Agricultural Statistics Service surveyed produce growers about their food safety practices. These survey data provide USDA’s first update of national food safety practices since 1999 and since microbial contamination of produce became widely recognized and researched. At the time of the survey, many growers who would be covered by the FSMA Produce Safety Rule (PSR) already had some food safety practices in place. Of these, larger growers had adopted food safety practices at higher rates than smaller growers, and small farms required more changes to meet the PSR standards than large farms.

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    Supplemental Documents

    Changes in U.S. produce grower food safety practices from 1999 to 2016

    Food Safety Requirements for Produce Growers: Retailer Demands and the Food Safety Modernization ActEconomic Information Bulletin No. 206

    Presenters

    • Gregory Astill, Speaker USDA Economic Research Service
    • Travis Minor, Speaker USDA Economic Research Service
    • Suzanne Thornsbury, Speaker USDA Economic Research Service
    • Gretchen Wall, Moderator Produce Safety Alliance Coordinator, Cornell University
  • Understanding Types of Food Fraud Risk - Food Fraud Series Part 3 of 5

    Sponsored by the IAFP Foundation

    Organized by the IAFP Food Fraud Professional Development Group

    Food fraud represents a significant potential risk for food firms that is similar to, but different than, traditional food safety or quality risks.  As an intentional act, it does not follow the probabilistic aspects of food safety failures, its deterministic nature represents a different challenge.  It also changes the nature of the scale of risk it represents.  Given new regulations like the Preventive Control Rule, it can represent regulatory risk.  If identified prior to reaching the consumer, it can be more of an operational risk.  If it is not discovered until after it reaches customers or consumers, it can scale from brand/reputational risk to enterprise risk differently than a food safety or quality failure.  This webinar will cover the different types of risk, including examples and provide an overview of risk management strategies to mitigate those risks.

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    Presenters

    • Shaun Kennedy, Director and Adjunct Associate Professor The Food System Institute and the University of Minnesota
    • Melanie Neumann, Executive Vice President and General Counsel Neumann Risk Services, A Matrix Sciences Company
  • Applying Behavioral Economics to Model the Threat of Food Fraud

    Sponsored by: Battelle 

    Organized by: IAFP's Microbial Modelling and Risk Analysis PDG 

    Description: The food protection community is well-versed in applying mathematical modeling to estimate microbiological growth as part of assessing food safety hazards or estimating shelf life. In contrast, the application of mathematical modeling to estimate threat based on the behavioral trends is a less familiar, yet very relevant concept in food protection as food fraud incidents perpetrated by people rather than microbes impact both consumers and producers. 

    Behavioral economics' Utility theory, which has been used to predict trends ranging from consumer preference to terrorist threat, can be applied to proactively quantity the threat of food fraud to a supply chain based on a range of measurable ingredient characteristics. The concept of modeling human behavior and its application to food protection will be discussed and the specific use case of estimating food fraud will be presented in detail.

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    Presenters

    • Dr. Brian Hawkins, Presenter Research Leader and Program Manager, Battelle
    • Dr. Bala Kottapalli, Moderator Senior Principal Microbiologist, Conagra
  • Challenges Identified with Food Fraud Implementation - Part 2 of 5: Risk Mitigation Strategies

    Organized by: Food Fraud PDG

    This is the second in a series of webinars on implementation of food fraud control systems and best practices. This session will focus on three important areas of risk mitigation, beginning with an update on a global project by AOAC to advance the development of analytical methods specific to food fraud. This webinar will also present strategies for effectively managing supplier relationships to reduce the risk of fraud in your supply chain. Finally, new and emerging technologies for traceability and knowledge sharing will be discussed, based on the problem you are trying to solve.

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    Presenters

    • Jennifer Lott, Presenter Food Safety and Auditing Technical Manager, SGS North America
    • Amanda Manolis, Presenter Associate Director of Global Brand Marketing, Thermo Fisher Scientific
    • Dr. John Szpylka, Presenter Scientific Affairs Director of Chemistry North America, Merieux NutriSciences
    • Karen Everstine, Moderator Senior Manager of Scientific Affairs, Decernis
  • The Integration of Omics in Microbiological Risk Assessment

    Sponsored by: ILSI Europe

    Organized by: Microbial Modelling and Risk Analysis PDG

    Description: Currently, with the possibilities to investigate microorganisms at molecular level, we are experiencing an exciting momentum in which we can exploit this information to better understand the ecology and physiology of foodborne pathogens. Even more intriguing is the possibility to integrate omics data into risk assessment schemes. It is expected that in the next future this will be used to better control pathogenic microorganisms in the food chain.

    After a discussion forum (IAFP Europe 2015), a workshop at IAFP Europe 2016 (co-organized by ILSI Europe, IAFP and ICFMH) a special issue resulted:
    Omics in MRA - the integration of omics in microbiological risk assessment
    International Journal of Food Microbiology 287, Pages 1-40 (20 December 2018)
    https://www.sciencedirect.com/journal/international-journal-of-food-microbiology/vol/287/suppl/C

    These papers have the goal to describe the state of the art and create the foundation for a constructive discussion on how to best use, integrate and exploit omics data in MRA. In this webinar the outcome of these paper will be presented.

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    Presenters

    • Dr. Heidy den Besten, Presenter Wageningen University
    • Prof. Luca Cocolin, Presenter University of Turin
    • Dr. Annemarie Pielaat, Presenter Unilever
    • Dr. Alejandro Amezquita, Moderator Unilever
  • Challenges Identified with Food Fraud Implementation - Part 1 of 5: A Strategic Approach to Operationalize Food Fraud Mitigation

    Organized by: Food Fraud PDG 

    Description: Part one of a five-part series on "Challenges Identified Over the Past Year with Food Fraud Implementation & Best Practices" - Part 1 of 5: A Strategic Approach to Operationalize Food Fraud Mitigation 


    Food fraud risks are increasing as global supply networks continue to grow in complexity. Concurrently, companies are being inundated with a plethora of publications, resources and recommendations which can be confusing in their application to supply chain management systems. This webinar will capture the current state of food fraud resources, guidance documents and technology solutions. Speakers will also address methods to evaluate the various solutions, review the steps to an effective food fraud mitigation strategy for ingredient supply chains and provide case studies. 

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    Presenters

    • Zoe Shuttlewood, Presenter McCormick & Company, EMEA Food Safety & Quality Systems Lead
    • John Spink, Presenter Michigan State University, Food Fraud Initiative, Director & Assistant Professor
    • Brian Bedard, Moderator GMA Science and Education Foundation, Executive Director
  • Selection and Use of Target "Pertinent Pathogen" for Process Validations

    Sponsored by: Low Moisture Foods Pasteurization Alliance 

    Organized by: Low Water Activity Foods PDG

    Description: The speaker will provide an overview of selection and use of target "pertinent pathogen" in process validations.

    1. Describe the important considerations in the selection of pertinent pathogen(s)
    2. Identify key aims in inoculum preparation and inoculation
    3. List variables that affect use of target pathogen(s)
    4. Describe the importance of written detailed standard operating protocols

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    Presenters

    • Dr. Elizabeth Grasso-Kelley, Presenter Illinois Institute of Technology
    • Harshavardhan Thippareddi, Moderator University of Georgia
  • Validation of Pathogen Control Technologies for Low-Moisture Foods: Product and Process Considerations

    Sponsored by: Low Moisture Foods Pasteurization Alliance 

    Organized by: Low Water Activity Foods PDG 

    Description: The speakers will provide an overview of product and process parameters to consider when conducting validations for antimicrobial technologies for low moisture (water activity) foods. 

    At the completion of this webinar attendees will be able to…

    • describe the essential steps for a pasteurization validation
    • describe approaches to process validation
    • outline a process validation plan
    • identify critical process and product factors that must be understood, controlled, measured, recorded and documented in a validation report

    Presenters

    • Dr. Nathan Anderson, Presenter FDA
    • Dr. Lisa Lucore, Presenter Shearer's Snacks
    • Harshavardhan Thippareddi, Moderator University of Georgia
  • What's Next Regarding Validation and Verification: Overview of ISO 16140 Series

    Sponsored by: Bruker Daltonics and Q Laboratories

    Organized by: Methods Validation & Verification Interest Group within the Applied Laboratory Methods PDG

    Description: The ISO 16140 series of standards comprise in total 6 different parts. These standards form a network of validation/verification procedures that offer a complete package for different validation needs.

    ISO 16140 consists of the following parts, under the general title Microbiology of the food chain —
    Method validation:
    — Part 1: Vocabulary
    — Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method
    The following parts are under preparation:
    — Part 3: Protocol for the verification of reference and validated alternative methods implemented in a single laboratory
    — Part 4: Protocol for single-laboratory (in-house) method validation
    — Part 5: Protocol for factorial interlaboratory validation of non-proprietary methods
    — Part 6: Protocol for the validation of alternative (proprietary) methods for microbiological confirmation and typing.

    The links between the different parts are discussed as well as two of almost finalized standards on method verification and validation of confirmation methods and their impact on laboratories.

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    Questions and Answers

    Presenters

    • DeAnn Benesh, Presenter 3M Food Safety, USA
    • Paul in't Veld, Presenter Food and Consumer Product Safety Authority, Netherlands
    • Daniele Sohier, Presenter Bruker Daltonics, Germany
    • Stephanie Pollard, Moderator Clear Labs
  • Outcomes and Future Work of the AOAC ISPAM Harmonization Project

    Sponsored by: AOAC INTERNATIONAL and Microbiologics

    Organized by: Methods Validation & Verification Interest Group within the Applied Laboratory Methods PDG

    Description: AOAC INTERNATIONAL formed the International Stakeholder Panel on Alternative Methods (ISPAM) to develop harmonized, internationally accepted standard validation guidelines for alternative (rapid) chemical and microbiological methods by leveraging global networks of experts to reach consensus on an analytical validation protocol. The goal is to achieve optimal efficiency and avoid duplication of efforts in order to meet regulatory and product safety testing requirements. ISPAM as a whole is made up of 60+ member stakeholders comprised of a vetted balanced group and representative stakeholders from industry, government, academia and international organizations, demonstrate stakeholder consensus to approve or not the recommendations of the working groups.

    The global marketplace has put significant pressure on Method Developers to validate their new technologies via several different certification organizations, all of which have their own unique components to consider in a study design, there continues to be a wealth of support across the industry to harmonize across several reference methods, validation guidelines and procedures.

    This session will present the evolution of Harmonized validation guidelines through the ISPAM initiatives, where we are currently aligned and where we need to go from here. Perspectives on what potential activities can be achieved through ISPAM collaborations through global interlaboratory studies and verifications for a more globally representative set of food commodities will also be discussed.

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    Presenters

    • DeAnn L. Benesh, Presenter Global Regulatory Affairs Manager, 3M Food Safety
    • Erin Crowley, Presenter Chief Scientific Officer, Q Laboratories
    • Stephanie Pollard, Moderator Clear Labs
  • Low Moisture (Low Water Activity) Foods: Microbiological Safety and Current Regulatory Requirements

    Sponsored by 3M Food Safety

    Organized by the IAFP Low Water Activity Foods Professional Development Group 

    This webinar is part of CAP project funded by USDA NIFA

    The speakers will provide an overview of current food safety issues with low moisture (low water activity) foods and the evolving regulatory requirements for these products in view of the Food Safety Modernization Act. 

    At the completion of this webinar participants will be able to:

    1. Explain the importance of pathogen control for low-moisture foods
    2. Describe regulatory/FSMA requirements
    3. Provide examples of validation pitfalls
    4. Understand how to make a validation acceptable to a regulator

    Presenters

    • Dr. Bradley Marks, Presenter Michigan State University
    • Dr. Nathan Anderson, Presenter FDA
    • Dr. Harshavardhan Thippareddi, Moderator University of Georgia - Professor, Dept. of Poultry Science
  • Are You Fit Enough: What Does "Fit for Purpose" Mean to Me?

    Sponsored by: Eurofins Food Integrity and Innovation (formerly Covance Food Solutions)

    Organized by: The Methods Validation & Verification Interest sub-group of IAFP's Applied Laboratory Methods Professional Development Group (PDG)

    "Fit for purpose" is defined by ISO as the "degree to which data produced by a measurement process enables a user to make technically and administratively correct decisions for a stated purpose". Deciding whether a method is "fit for purpose" for your particular use can be tricky. In this webinar, we will explore what "fit for purpose" means in the real world from three different perspectives: product development, end user, and third-party testing lab.

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    Presenters

    • Evan Henke, Presenter 3M
    • Larry Cohen, Presenter TreeHouse Foods
    • David Legan, Presenter Eurofins Food Integrity & Innovation
    • Megan Brown, Moderator Eurofins Food Integrity & Innovation
    • Stephanie Pollard, Moderator Clear Labs
  • ​IAFP Annual Meeting:  How to Develop a Strong Symposium, Roundtable, Workshop, or Abstract Submission

    Organized by the IAFP Program Committee

    Prior to each annual meeting the IAFP Program Committee has the privilege of reviewing and approving proposed symposia, roundtable, workshop and technical abstracts. Following this process, the annual meeting technical content is determined and organized into sessions across the five day meeting.  Along with growth of membership has been a rise in the number of submissions to the Program Committee of which there are defined number which can be accepted.  To enable submitters to maximize their chances of content being accepted, the Program Committee is conducting a webinar describing the review process and the criteria used to accept submissions. 

    View Webinar

    Presenters

    • Renee Boyer Ph.D., Presenter Virginia Tech
    • Heidy den Besten Ph.D., Presenter Wageningen University
    • Mark Moorman Ph.D., Presenter Kellogg Company
    • Manpreet Singh Ph.D., Presenter University of Georgia
  • Overview and Comparison of Global Method Validation Schemes

    Sponsored by Q Laboratories, Inc. and Clear Labs

    Organized by the IAFP Applied Laboratory Methods Professional Development Group

    The development of novel food safety testing methods is a global effort, and as such those methods must conform to a globally diverse set of standards. Choosing a standard is a function of target geographical markets, opportunity, and market demands. This webinar is the 3rd of the webinar series on method validation and verification and will provide an overview of the major global method validation schemes, how they are conducted, if/where they’re harmonizable, and what method developers can do to be ready for them.

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    Presenters

    • Patrick M. Bird, Presenter Q Laboratories, Inc.
    • Christopher Haney, Presenter Clear Labs
    • Stephanie Pollard, Moderator Clear Labs
    • Omar Oyarzabal, Moderator University of Vermont
  • Starting Bioinformatics from Zero as a Biologist

    Sponsored by IEH Laboratories & Consulting and the IAFP Student Professional Development Group

    Help! You're a food microbiologist embarking on an RNA or DNA-sequencing project for the first time. Where do you start? What tools should you use? What do all these new terms mean? Can you do this on your laptop? What is Linux, anyway? We'll answer these questions and more in this one-hour webinar meant to provide you with some of the vocabulary and resources you will need to develop a game plan for learning bioinformatics.

    Google drive folder with helpful information: 

    https://drive.google.com/open?id=1BlCbje6QsSWqm6TjU3h5MCbLKoVoPoSM

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    Presenters

    • Andrea Etter, Presenter Assistant Professor of Food Science and Nutrition, University of Vermont
    • Jessica Chen, Presenter Microbiologist, IHRC Inc.
    • Peter Cook, Presenter Post-Doctoral Researcher, Center for Food Safety, University of Georgia - Griffin
    • Lee Katz, Presenter Enteric Diseases Laboratory Branch, Centers for Disease Control and Prevention
    • Stephanie Brown, Moderator Graduate Research Assistant, University of Connecticut
  • Recommendations for Designing and Conducting Cold-Fill- Hold Challenge Studies for Acidified Foods

    Sponsored by the University of Wisconsin and IAFP's Beverages and Acid/Acidified Foods Professional Development Group

    Safe manufacture of acidified canned foods requires a minimum 5-log reduction in the target pathogen to ensure that public health is protected and to meet FDA guidelines for manufactured foods. 

    Overview:

    This 1-hour webinar will provide an overview of factors to consider when designing and conducting microbial challenge studies to validate a 5-log pathogen inactivation for COLD-FILL HOLD shelf-stable acidified foods in hermetically sealed containers. The research basis for these proposed components for challenge studies will be reviewed. Procedures for challenge testing such as selection of bacteria and strains, inoculation levels, pH and environmental controls, and data points needed for a killing curve will be discussed. Suggestions components for the Challenge Study Report to be submitted to FDA will also be presented. Questions will be addressed at the end of the presentation.

    Who Will Benefit:

    • Thermal processing specialists/authorities
    • University food science and food microbiology faculty, especially those serving as process authorities
    • Regulatory affairs professionals
    • Scientific testing labs
    • Consultants
    • Producers of acidified foods

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    Presenters

    • Fred Breidt, Presenter USDA-ARS, Raleigh, NC
    • Barbara H. Ingham, Presenter Professor and Food Safety Extension Specialist, Department of Food Science, University of Wisconsin-Madison
    • Elizabeth L. Andress, Moderator Professor and Extension Food Safety Specialist, University of Georgia-Athens
  • Listeriosis in South Africa - Lessons Learned

    Listeria monocytogenes outbreak with ready-to-eat meat products in South Africa has been recognized as the largest among the recorded Listeria outbreaks worldwide, with more than 1000 laboratory-confirmed cases (as of May 10) including approximately 200 deaths since the beginning of 2017. Speakers will review the Listeria outbreak in South Africa and share lessons learned in order to mitigate against future outbreaks.

    This webinar is sponsored by Ecolab and hosted by the GMA Science and Education Foundation and the GMA Science and Regulatory Affairs division

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    Questions & Answers

    Presenters

    • Peter K. Ben Embarek, Speaker International Food Safety Authorities Network (INFOSAN) Management, Department of Food Safety and Zoonoses, World Health Organization (WHO)
    • Henk C. den Bakker, Speaker Center for Food Safety, University of Georgia
    • Scott Burnett, Moderator Director of Food Safety and Quality, Global Food and Beverage Division, Ecolab
  • The Role of Water Quality in Food Safety: Does Water Matter? - Part 3: Does Water Quality Matter to My Food Company?

    An initiative of the Water Quality and Safety PDG of the International Association for Food Protection - where people who know and care about what water safety means to food safety gather and share their expertise.

    Part 1 gave the basics of EPA rules, drinking water monitoring, and disinfection.

    Part 2 described what hazards could be in compliant municipal drinking water. 

    Now In Part 3, learn what to do about it!

    First, University of Arizona’s Dr. Chuck Gerba explains the basics of Quantitative  Microbial Risk Assessment (QMRA) and how to determine your risk profile. EPA’s Ken Rotert highlights which EPA Rules and standards might impact food processing, and how to get information on your water supplier; Dr. Vince Hill of the CDC explains why we don’t hear much about water causing food contamination. Finally, hear valuable advice from Will Daniels, President, Produce Division, IEH Laboratories, with practical approaches to control your risk.

    This webinar is sponsored by the IAFP's Water Safety and Quality PDG, the Microbial Modeling & Risk Analysis PDG & Atlantium Technologies

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    Presenters

    • Chuck Gerba, Presenter Professor, Microbiology & Environmental Sciences, Epidemiology and Biostatistics Dept., University of Arizona
    • Kenneth Rotert, Presenter Physical Scientist, U.S. Environmental Protection Agency (EPA)
    • Vincent Hill, Presenter Chief, Waterborne Disease Prevention Branch, Centers for Disease Control and Prevention (CDC)
    • Will Daniels, Presenter President, Produce Division, IEH Laboratories and Consulting Group
    • Phyllis Butler Posy, Moderator Vice President, Strategic & Regulatory Affairs, Atlantium Technologies
  • Practical Applications of Microbial Modeling Webinar Series: Part III of III

    Sponsored by 
    Microbial Modelling and Risk Analysis and Meat and Poultry Safety and Quality PDGs 

    Applications of microbial modeling and risk assessment are critically important to the food industry. This is part III in a webinar series that aims for a deeper-dive into practical considerations in applying modeling tools to inform decisions. Structured around specific food matrices (such as meat and poultry, multi-component foods, and fresh produce), the webinars will focus on examples that may be of practical applications in day-to-day problem-solving.

    Speaker's and Moderator Biographies

    Webinar Slides

    Additional Answers to Questions

    Presenters

    • Betsy Booren Olsson Frank Weeda Terman Matz PC
    • Yuhuan Chen FDA CFSAN
    • Tom Ross University of Tasmania.
    • Peter Taormina Etna Consulting Group
    • Marcel Zwietering Wageningen University
    • Bala Kottapalli, Moderator Conagra Brands
  • What are the “Standard Methods” and What Makes Them So Special?

    Sponsored by the University of Vermont and the Applied Laboratory Methods PDG

    This 60-minute FREE webinar will review the process for the development and revisions of standards by the Food and Drug Administration (Bacteriological Analytical Manual) of the USA and the International Organization for Standardization (ISO) and Comité Européen de Normalisation.

    More than 70 International Organization for Standardization (ISO) and Comité Européen de Normalisation (CEN) standard methods for specific food organisms have been published. This webinar will review the process for the development and revisions of standards by the ISO and CEN. In the United States, unlike the EU where ISO/CEN methods serve as standard reference methods, the Food and Drug Administration’s (FDA) Bacteriological Analytical Manual (BAM) serves as the repository of standard reference methods for the microbiological analysis of all foods other than meat and egg products. This presentation will include a brief history of the BAM, an overview of the methods that it contains, and a description of how methods get into the BAM.

    Paul in’t Veld is working as a food microbiologist for the competent authority in the Netherlands. Active in the standardization of methods at ISO (worldwide) and CEN (European) level. He is the Chair of ISO WG3 on method validation standards (ISO 16140 series).

    Thomas Hammack is a Supervisory Research Microbiologist at FDA’s Center for Food Safety and Applied Nutrition. Chair of FDA’s Microbiology Methods Validation Subcommittee, past Chair of FDA’s Bacteriological Analytical Manual (BAM) Council, and a current member of BAM Council. He is active in ISO and AOAC International.

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    Presenters

    • Thomas Hammack Food and Drug Administration, USA
    • Paul in’t Veld Netherlands Food and Consumer Product Safety Authority
    • Omar Oyarzabal, Moderator University of Vermont
  • The Role Of Water Quality In Food Safety: Does Water - Part 2: What Could be in Municipal Water?

    Sponsored by Atlantium Technologies and IAFP's Water Safety and Quality PDG 

    This webinar builds upon the regulatory and technological information covered in Part 1, and lays the foundation for how food processors can assess and mitigate risk, covered in Part 3.

    Hear from Dr. Shay Fout, recently retired EPA research microbiologist, about what indicators do and do not indicate, from Arizona State University’s leading researcher Prof. Paul Westerhoff about de-facto reuse, and how wet weather and variability can impact the quality of water used in food production, and from University of Calgary Prof.Norman Neumann for the latest on heat-resistant microbes and what they could mean to food processors.

    This webinar will provide an overview of emerging waterborne hazards that could impact food safety. We will specifically look at data and trends on microbial water quality, from the point of view of food processors that use water in their production processes. Issues addressed include:

    • What microbial hazards could be in incoming water (municipal water or private sources)?
    • What do indicators really indicate? Do they predict presence/absence of microbes of significance to food safety?
    • De facto reuse- when and where does it occur? How does wet weather impact municipal water and what can that mean for organisms of food safety significance?
    • What guarantees do we get from municipal treatment and monitoring?
    • Emerging issues: resistant and viable-but-not-culturable (VBNC) bacteria - what might they mean to food processors? 

    This webinar builds upon the regulatory and technological information covered in Part 1, and lays the foundation for how food processors can assess and mitigate risk, covered in Part 3.

    Hear from Dr. Shay Fout, recently retired EPA research microbiologist, about what indicators do and do not indicate, from Arizona State University’s leading researcher Prof. Paul Westerhoff about de-facto reuse, and how wet weather and variability can impact the quality of water used in food production, and from University of Calgary Prof.Norman Neumann for the latest on heat-resistant microbes and what they could mean to food processors.

    Slides

    Presenters

    • Elisabetta Lambertini. Moderator RTI International
    • Norman Neumann School of Public Health, University of Alberta
    • G. Shay Fout U.S. EPA, National Exposure Research Laboratory
    • Paul Westerhoff Arizona State University
  • The Role Of Water Quality In Food Safety: Does Water Matter? Part 1:  Drinking Water Treatment 2018 Update: Regulations and Technology

    Sponsored by Atlantium Technologies and IAFP's Water Safety and Quality PDG

    Heard lots of conflicting information about how safe your water supply is for use in food processing? Now hear it from the people who know: Ken Rotert of the EPA; Vincent Hill of the CDC; Nicholas Ashbolt of the University of Alberta and hear the industry perspective from Rajendra Gursahaney, Pepsi’s water engineering maven.

    Is all water is treated the same way? Is it always disinfected? What are the compliance standards and do all municipal water suppliers comply? Given the sampling frequency and locations, what do current sampling requirements actually provide? Where do chlorine CT's come from and what log reduction is provided in practice? What do leading companies do?

    This is a great opportunity to hear the straight story about water regulations and what they could mean to your food processing practices. 

    Speaker Biographies

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    Presenters

    • Nicholas Ashbolt School of Public Health, University of Alberta
    • Rajendra Gursahaney Pepsi Beverages Company
    • Vincent R. Hill Centers for Disease Control and Prevention
    • Kenneth Rotert United States Environmental Protection Agency
    • Phyllis Butler Posy, Moderator Atlantium Technologies
  • Validation, Verification or Just Semantics?

    Sponsored by the University of Vermont and the IAFP Applied Laboratory Methods Professional Development Group.

    Method validation and method verification are two distinct procedures required to comply with ISO/IEC Standard 17025 for a microbiology laboratory accreditation. Unfortunately, the two terms are often used interchangeably with serious consequences. This webinar will not only address the semantics but will also discuss the appropriate analytical and statistical approaches to achieving successful validation and verification studies.

    Presenters

    • Michael Brodsky Consultant
    • DeAnn Benesh 3M Food Safety Department
    • Stephanie Pollard Clear Labs
  • Practical Applications of Microbial Modeling Webinar Series: Part II of III

    Applications of microbial modeling and risk assessment are critically important to the food industry. This is part II in a webinar series that aims for a deeper-dive into practical considerations in applying modeling tools to inform decisions. Structured around specific food matrices (such as meat and poultry, multi-component foods, and fresh produce), the webinars will focus on examples that may be of practical applications in day-to-day problem-solving.

    Sponsored by Q Laboratories
    and
    IAFP Microbial Modelling and Risk Analysis and Meat and Poultry Safety and Quality Professional Development Groups

    Speaker and Moderator Biographies

    Webinar Slides

    Questions and Answers

    Presenters

    • Marcel Zwietering Professor, Wageningen University
    • Betsy Booren Senior Policy Advisor, Olsson Frank Weeda Terman Matz PC
    • Peter Taormina, Moderator President, Etna Consulting Group
  • Cleaning, Sanitizing and the Seven Steps of Sanitation Webinar - SPANISH VERSION

    Este webinar gratuito de una hora es patrocinado por Ecolab. Los participantes DEBEN registrarse con anticipación. El saneamiento efectivo es fundamental para garantizar la inocuidad de los alimentos, sin embargo, los fundamentos a menudo no son bien comprendidos por los equipos encargados del trabajo y, por lo tanto, la ejecución de los aspectos básicos puede ser un desafío. Empoderar a las brigadas de saneamiento con el conocimiento aplicado necesario para limpiar y desinfectar la planta para que comience la producción es un objetivo clave de la gestión comprometida. El objetivo de este seminario web, con una audiencia específica de equipos de saneamiento en toda la industria, es revisar los conceptos básicos con un enfoque en la diferencia entre la limpieza y la desinfección y los siete pasos del saneamiento húmedo.

    This free one-hour webinar is sponsored by Ecolab. Participants MUST register in advance. Effective sanitation is foundational to ensuring food safety, yet the fundamentals are often not well understood by the teams tasked with the job and therefore executing the basics can be a challenge. Empowering sanitation crews with the applied knowledge needed to clean and sanitize the plant for production to commence is a key goal of engaged management. The aim of this webinar, with a targeted audience of sanitation teams across the industry, is to review the basics with a focus on the difference between cleaning and sanitizing and the seven steps of wet sanitation. This Webinar presentation will be given in Spanish.

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    Presenters

    • Frank De La Guardia Venzal, Presenter Ecolab
    • Andrea Ray, Moderator Purdue University
  • Cleaning, Sanitizing and the Seven Steps of Sanitation Webinar

    This free one-hour webinar is sponsored by Ecolab. Participants MUST register in advance.

    Effective sanitation is foundational to ensuring food safety, yet the fundamentals are often not well understood by the teams tasked with the job and therefore executing the basics can be a challenge. Empowering sanitation crews with the applied knowledge needed to clean and sanitize the plant for production to commence is a key goal of engaged management. The aim of this webinar, with a targeted audience of sanitation teams across the industry, is to review the basics with a focus on the difference between cleaning and sanitizing and the seven steps of wet sanitation.

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    Presenters

    • Scott Burnett, Presenter Ecolab, Inc.
    • Vanessa Cranford, Moderator U.S. Food and Drug Administration (FDA)
  • Practical Applications of Microbial Modeling Webinar Series: Part I of III

    Applications of microbial modeling and risk assessment are critically important to the food industry. This webinar series aims for a deeper-dive into practical considerations in applying modeling tools to inform decisions. Structured around specific food matrices (such as meat and poultry, multi-component foods, and fresh produce), the webinars will focus on examples that may be of practical applications in day-to-day problem-solving.

    Download Slides

    Questions and Answers

    Presenters

    • Dr. Tom Ross University of Tasmania
    • Dr. Peter Taormina Etna Consulting Group
    • Dr. Betsy Booren, Moderator Olsson, Frank, Weeda, Terman, and Matz
  • Contamination Control and Decontamination of Low Moisture Food Processing Facilities Using Chlorine Dioxide Gas

    This presentation will discuss the chlorine dioxide gas fumigation method of sanitation within low water activity food processing facilities. Chemical properties, disadvantages of traditional sanitation, and a case study will be presented.

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    Presenters

    • Kevin Lorcheim ClorDiSys Solutions, Inc.
  • Assessment of Microbial Risk for Fresh Produce

    The purpose of this webinar is to provide some background of the issues that growers of fresh produce face while doing a formal risk assessment and to offer a practical approach to assess the risk. This webinar presents the considerations from a recent ILSI Europe paper (Monaghan et al., 2017) that suggests an easy ‘Growers Risk Assessment’ tool and the practical application of assessment of the risk for fresh produce (Danyluk et al., unpublished). The webinar also provides a platform for discussion and serves as a basis for further round table discussions proposed at IAFP's European Symposium on Food Safety 2018 and IAFP’s Annual Meeting 2018.

    This webinar is sponsored by ILSI Europe

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    Presenters

    • Roy Betts Campden BRI
    • Michelle Danyluk University of Florida
    • Belén Márquez García International Life Sciences Institute, Europe (ILSI Europe)
    • Jim Monaghan Fresh Produce Research Centre at Harper Adams University (HAU)
    • Marcel Zwietering University of Wageningen
  • Combating Pests in Food Processing Environments: New Tools and Tactics

    This FREE 60-minute webinar features speakers Jerry Heath from the Industrial Fumigant Company and Dr. Jim Campbell from USDA-ARS, who will discuss the operational aspects of pest management monitoring and current research in the field, as well as new pest management tools and techniques.

    This webinar is sponsored by Industrial Fumigant Company (IFC).

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  • The Hygienic Design of Food Industry Cleaning Brushes

    This Webinar will present the finding of an investigation into the hygienic design of food industry cleaning brushware and the development of a new hygienically designed brushware option. (short description)

    Many food manufacturers appreciate the benefits of hygienically designed production equipment as it is quicker and easier to clean, and minimises the risk of product cross-contamination. However, when it comes to food industry cleaning equipment, very few are developed with good hygienic design in mind. Both the FSSC 22000 and BRC issue 7 Global food safety standards state that cleaning equipment should be 'hygienically designed', but what determines whether a piece of cleaning equipment meets this requirement? and what can be done to ensure that hygienic design is incorporated into cleaning equipment in the future? This Webinar will present the finding of an investigation into the hygienic design of food industry cleaning brushware and the development of a new hygienically designed brushware option.

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    Presenters

    • Debra Smith Global Hygiene Specialist at Vikan
  • Eliminate Harborage Sites and Growth Niches with Chlorine Dioxide Gas

    This presentation will discuss the chlorine dioxide gas fumigation method of sanitation. Chemical properties, disadvantages of traditional sanitation, and a case study will all be presented. Sponsored:

    This webinar is sponsored by ClorDiSys Solutions, Inc.

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    Presenters

    • Kevin Lorcheim ClorDiSys Solutions, Inc.
  • Environmental Monitoring "Best Practices"

    Environmental Monitoring is more than just sampling and reporting results. Its responsibility is to move the establishment along a journey from the “Awareness Stage” to the “Predictive Stage.” Food Safety Management must create and cultivate a company culture that promotes preventative action. The continuous improvement pathway is marked with proven best practices.

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    Presenters

    • Dr. John Butts President of Food Safety By Design, LLC and Advirsor to CEO at Land O'Frost
  • Dose-Response for Listeria monocytogenes presented by Microbial Modelling and Risk Analysis (MMRA) Professional Development Group (PDG)

    The relationship between the number of ingested Listeria monocytogenes cells in food and the likelihood of developing listeriosis is not well understood. Various dose-response models, based on animal models, outbreak data or epidemiological date are currently available. During this webinar, we’ll recall the specific difficulties in deriving a dose-response for Listeria monocytogenes and describing the various models that are currently developed and used. We’ll present the unique data FDA obtained from recent outbreaks and explain if and how they helped our knowledge of this dose-response.

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    Presenters

    • Régis Pouillot Visting Scientist, U.S. Food and Drug Administration
    • Fernando Perez Rodriguez Professor, University of Córdoba (Spain)
  • Food Hygiene and Sanitation PDG presents: China's Food Safety System In the Year Of The Rooster

    Dozens of Chinese food laws and regulations have been revised or newly adopted, and hundreds of mandatory national food safety standards have been amended and updated. (short description)
    2016 may have been the Year of the Monkey, but the Chinese authorities were not monkeying around with the food industry, as they continued to reshape and tighten the regulatory reins on China's food safety management system. As a result, dozens of food laws and regulations have been revised or newly adopted, and hundreds of mandatory national food safety standards have been amended and updated. This presentation will describe highlights of these. (extended description) 

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    Presenters

    • Dr. Zhinong Yan Food Safety Director for Ecolab AsiaPacific
  • Food Hygiene and Sanitation PDG presents: Effective Swabbing for ATP & AMP For Better Hygiene

    Quantifying Sanitation: The sensitivity of ATP+AMP detection , and its relation with patents to calculate RLU as reference for level of hygiene ( DIN 10124:2009-12), with comparisons to ATP only detection and other protein detection systems.

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    Presenters

    • Atef W. Idriss MEFOSA
    • Youmna Iskandarani MEFOSA
  • MMRA PDG presents Modeling in Foods: Kinetics and Tools

    Modeling kinetics in primary models, secondary models, and tertiary models involve microbiology, kinetics, mathematics, statistics, and tools. These aspects will be illustrated and examples of the tools IPMP and Baseline will be shown.

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    Presenters

    • Lihuan Huang USDA Agricultural Research Service
    • Antonio Valero Díaz University of Cordoba
  • The Food Hygiene and Sanitation PDG presents BIOFILM & FOOD SAFETY

    This presentation will discuss the nature of biofilm formation in general and the effects that growth in a biofilm can have on bacterial cells and their resistance to inactivation using traditional sanitation treatments. 

    Biofilm formation in food processing facilities enhances the ability of pathogens to survive harsh environments, to resist antimicrobial treatments, and to spread and persist in the food processing environment. Thus, the formation of biofilms is a food safety concern since persistent low-level contamination of foods can occur, and is reported to be one of the main factors in failure of sanitation treatments to remove or inactivate human pathogens on produce surfaces.



    Presenters

    • Dr. Bassam Annous United States Department of Agriculture, Agricultural Research ServiceEastern Regional Research Center (USDA-ARS-ERRC)
  • Applied Laboratory Methods PDG Presents: Complexity of Shiga toxin-producing Escherichia coli Strains in Flour – Implications on Testing Procedures

    Presenters

    • Peter Feng FDA CFSAN
    • Karen Jinneman FDA PRL-NW
    • June Wetherington FDA PRL-NW
  • Draft Listeria monocytogenes Guidance and Legal Implications

    Hosted by the
    Alliance for Listeriosis Prevention and the International Association for Food Protection

    Jenny Scott's Slides

    Maile Hermida's Slides

    Presenters

    • Jenny Scott FDA
    • Maile Hermida Hogan Lovells
  • Clean in Place- Addressing Key Principals of Design/Operation and Dispelling the Myths of CIP

    This webinar discussed key principles - Many of which are often overlooked such as sanitary design- components that are not CIPable and effective inspection technique.

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    Presenters

    • Evan Rosen, V.P. Food Safety and Quality Assurance PacMoore
  • Mycotoxin Prevention and Control: Food Processing Mitigation Strategies

    This webinar is organized by ILSI Europe and The International Association for Food Protection. Mycotoxins are toxic secondary metabolites produced by fungi that significantly affect the quality, safety and yield of important crops for food and feed. The webinar will introduce options to optimize food processing in order to reduce mycotoxin contamination of food and feed.

    Speaker Abstracts

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    Presenters

    • Michele Suman Barilla Spa, Food Safety & Sensomics Research Manager
    • Isabelle Oswald INRA, ToxAlim, Research Center in Food Toxicology
    • Johan De Meester Cargill, Senior Advisor Regulatory and Scientific Affairs, Corporate Food Safety, Quality and Regulatory team for Europe, the Middle East, & Africa
  • Modeling Variability and Uncertainty in Risk Assessment: a Case Study of Salmonella in Low-water Activity Foods and its Use in Decision Making

    Microbial Modelling and Risk Analysis Professional Development Group Presents: Modeling Variability and Uncertainty in Risk Assessment: a Case Study of Salmonella in Low Water Activity Foods and its Use in Decision Making. The presence, survival and heat resistance of Salmonella in low-water activity foods is affected by many factors including environmental, processing and those inherent to the pathogen. The estimated risk of salmonellosis from consumption of these products is influenced by these factors as well as consumption patterns, production volume and population numbers. Variability in the value of each factor affects the risk of illness whereas uncertainty in the knowledge of each factor affects the risk estimate. The aim of this webinar is to provide an overview of strategies for incorporating variability and uncertainty in quantitative risk assessment models for Salmonella in low-water activity foods and describe the utility of doing so for the decision maker.

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    Presenters

    • Sofia Santillana Farakos
    • Regis Pouillot
    • Jenny Scott
  • Listeria monocytogenes: Are Current Industry Practices Meeting Existing and Future Challenges, Part 2.

    The GMA Science and Education Foundation and JIFSAN conducted a Workshop on Evaluation of Risk Factors for Foodborne Listeriosis in 2015. 

    Part 1 was recorded December 11, 2015 and is available in the Webinar Archives.

    Part 2 of this webinar series will focus on industry management practices. Presenters will share their experiences and strategies for managing Listeria monocytogenes, including:

    • Introduction/Industry challenges in management of Listeria
    • Open questions from risk managers
    • Understanding product risk
    • How we manage Listeria , Meat /Cheese, Frozen Products, Dry Products

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    This webinar is sponsored by GMA Science and Education Foundation.

    Presenters

    • Jennifer McEntire, Ph.D. Vice President, Science Operations, Grocery Manufacturers Association
    • Tim Jackson, Ph.D. Director of Food Safety, Nestle North America
    • Reid Ivy, Ph.D. Manager Food Safety - Cheese and Dairy, The Kraft Heinz Company
    • Deann Akins-Lewenthal, Ph.D. Director of Microbiology & Food Safety, ConAgra Foods
    • Scott Hood, Ph.D. Director of Global Food Safety, General Mills
  • The Global Burden of Foodborne Disease - Results and perspectives of WHO’s Foodborne Disease Burden Epidemiology Reference Group (FERG)

    The WHO Foodborne Disease Burden Epidemiology Reference Group is providing estimates of the global burden of foodborne diseases, according to age, sex and region, for a defined list of causative agents of microbial, parasitic, and chemical origin, thereby strengthening the capacity of countries to assess the burden of foodborne disease and increasing awareness and commitment for the implementation of food safety standards. These estimates provide valuable information for food safety professionals.

    This webinar is sponsored by Wageningen University, Marcel Zwietering, Leon Gorris, Arie Havelaar and an anonymous MMRA PDG Member.

    Webinar Slides

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    Presenters

    • Arie Hendrik Havelaar Emerging Pathogens Institute, University of Florida
    • Marcel Zwietering, Moderator Wageningen University
  • Listeria monocytogenes – Are Current Industry Practices Meeting Existing and Future Challenges?

    Presented include Dr. Robert Buchanan, JIFSAN, Dr. Martin Wiedmann, Cornell University, and Dr. Daniel Gallagher, Virginia Tech, Dr. Tim Jackson, Nestle, N.A. and Dr. Scott Hood, General Mills. The GMA Science and Education Foundation and JIFSAN conducted a Workshop on Evaluation of Risk Factors for Foodborne Listeriosis in June 2015.  This webinar will cover the highlights of the workshop in order to inform the food industry about current challenges regarding Listeria monocytogenes including the most recent advances in science, new thoughts about risk assessment, and what industry should be doing in order to address these challenges.

    Sponsored by GMA

    Presenters

    • Robert Buchanan, Ph.D. JIFSAN
    • Daniel Gallagher, Ph.D. Virginia Tech.
    • Scott Hood, Ph.D. General Mills
    • Tim Jackson, Ph.D. Nestle NA
    • Martin Wiedmann, Ph.D. Cornell University
    • Melinda Hayman, Moderator GMA
  • "FDA’s Proposed FSMA Produce Rule" Webinar - Learn from the Experts

    International Association for Food Protection teamed up with the United Fresh Produce Association to bring together this webinar providing details about the FDA’s proposed Produce Rule under the FDA Food Safety Modernization Act (FSMA). The webinar offers insights and analysis of the draft FSMA rules from the FDA, university experts, food safety leaders and legal counsel.

    Co-hosted by the International Association for Food Protection and United Fresh Produce Association

    Organized by the Fruit and Vegetable Safety and Quality PDG

    Presenters

    • Dr. James Gorny Senior Advisor, Office of Food Safety, FDA Center for Food Safety and Applied Nutrition (CFSAN)
    • David Durkin Legal Counsel, OFW Law
  • Cleaning and Sanitation Validation: What Does Clean Look Like?

    There are many different standards of clean and what is "clean" for one food operation may not be "clean" for another. This webinar presented empirical ways to measure the cleanliness of surfaces. Tests that can be used to evaluate soil and microbial levels on surfaces will be discussed. The strengths and weaknesses of the various tools available to evaluate the effectiveness of cleaning and sanitation programs will be presented. An adequately designed sampling program is as important as the methods used to test the surfaces, therefore this webinar will discussed the elements of a sound sampling program.

    Organized by the Food Hygiene & Sanitation PDG.

    Due to technical issues during the presentation, this webinar was not recorded. However, the presenter provided the slide presentation for those who are interested. Click below to view the slides.

    Presenters

    • Dr. P.C. Vasavada Professor of Food Science, University of Wisconsin River Falls
  • The Food Safety Modernization Act

    The FDA Food Safety Modernization Act has passed the US Congress and is expected to be signed by the President.  Caroline Smith DeWaal, who has spent years in working toward passage of a food safety bill, provides an overview of the bill

    Organized by the Food Law PDG.

    Presenters

    • Caroline Smith DeWaal Food Safety Director, Center for Science in the Public Interest
  • Infrared Spectroscopy and Imaging for the Classification of Whole Bacteria Cells and Detection of DNA Microarrays

    Organized by the Applied Laboratory Methods PDG

    Presenters

    • Magdi M. Mossoba
  • Detection of Food Allergens: Current Analytical Methods and Future Needs

    Organized by the Applied Laboratory Methods PDG

    Presenters

    • Lauren Jackson
  • Campylobacter spp. in Foods and Their Implications for Public Health

    Organized by the Applied Laboratory Methods PDG

    Presenters

    • Omar A. Oyarzabal
  • Challenges and Improvement Opportunities in the Cleaning and Sanitation of Equipment in Dry Food Processing Environments

    This webinar addresses conditions that favor microbial growth and dispersion in the processing environment with emphasis on sites of contamination associated with food processing equipment. Approaches to elimination of those conditions are described as well as approaches that have been or could be considered to eliminate or otherwise control microbes isolated from such sites.

    Organized by the Food Hygiene and Sanitation PDG.

    Presenters

    • Jeff Kornacki, Ph.D Kornacki Microbiology Solutions, Inc
  • Challenges with Wet Cleaning

    This presentation focuses on wet sanitation of equipment requiring disassembly. The Webinar is an overview of the process. Key points cover the critical factors of Sanitation Process Control. Principles of Sanitary Equipment Design as well as Sanitary Facility Design are covered. Investigative techniques such as the "Seek and Destroy Process," "Timed Studies" and "Swat Team" sampling are covered.

    Organized by the Food Hygiene and Sanitation PDG.

    Presenters

    • Dr. John Butts VP of Research Land O'Frost
  • Sanitation - Back to Basics

    It is well established that sanitation is the most critical part of any food safety program. Indeed, a significant proportion of high profile foodborne illness outbreaks can be linked to failures in sanitation. In this presentation the history of sanitation and evolution of regulations will be covered. An overview on how to develop a sanitation plan and approaches to verify the efficacy of sanitation is discussed. The range of sanitizing methods (physical, chemical and biological) available is described and how to select the most appropriate approach for specific applications outlined. Finally, future trends in plant sanitation and hand washing technologies are provided.

    Organized by the Food Hygiene and Sanitation PDG.

    Presenters

    • Dr Keith Warriner Assoc Prof. Dept of Food Science University of Guelph
  • Clostridium Perfringens

    Organized by the Applied Laboratory Methods PDG.

    Presenters

    • Dr. Keith Schneider Professor, University of Florida
    • Dr. Vijay Juneja Lead Scientist, USDA-ARS-ERRC
  • Assuring Safety of Imported Foods: Public and Private Roles in Risk-Based System - Food Safety Legislation

    Organized by the Food Law PDG.

    Presenters

    • Caroline Smith DeWaal Int'l Food Safety Policy Manager, FDA CFSAN
  • Use of Predictive Microbiology Information Portal, the USDA-Pathogen Modeling Program and ComBase

    Organized by the Applied Laboratory Methods PDG.

    Presenters

    • Dr. Vijay Juneja USDA-ARS-ERRC