Webinars

Upcoming Webinars

• Building Food Safety Culture: Practical Tools for Small and Medium-Sized Companies Aug 20, 2026 (1:00 PM - 2:00 PM Eastern Time)

  Building a strong food safety culture can be challenging, particularly for small and medium-sized food companies with limited resources. This session will explore practical approaches to assessing, strengthening, and sustaining food safety culture across an organization. Participants will receive an overview of the Alliance to Stop Foodborne Illness’s award-winning Food Safety Culture Toolkit, a free resource featuring assessments, educational modules, videos, games, and other ready-to-use tools designed to support culture improvement efforts. Speakers will also share insights from the Alliance’s Food Safety Culture Mentorship Program, highlighting how small and medium-sized companies have worked alongside industry leaders to turn culture concepts into measurable action.

  Learning Objectives:

  Identify key elements of a positive food safety culture and their role in supporting organizational performance and risk reduction.
  
  Describe practical tools and strategies that small and medium-sized food companies can use to assess and strengthen their food safety culture.
  
  Explore real-world examples of how organizations have leveraged assessments, training resources, and peer learning to drive meaningful culture change.

  Presenters

  • John Boyce, Speaker Cultivate SA
  • Adriana Santoya, Speaker Lakeside Foods
  • Monica Khoury, Speaker Nestlé
  • Lily Yasuda, Moderator Alliance to Stop Foodborne Illness
• What is a Culture of Hygienic Design, and How Can We Develop This Culture? Aug 26, 2026 (1:00 PM - 2:00 PM Eastern Time)

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

  Learning Outcomes

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

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

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

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

  Presenters

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