Webinar Archive
Food Fraud and Economically Motivated Adulteration: Criminology is the New Challenge for Food Scientists
May 18, 2012
How to Assess Water-related Risks and Some Prevention Strategies for the Food Safety Professional
May 16, 2012
Dr. Charles P. Gerba, Professor, Dept. of Soil Water and Environmental Science, University of Arizona. Phyllis Posy, Vice President for Strategic and Regulatory Affairs, Atlantium Technologies
Harmonization of Methods for the Extraction and Detection of Human Enteric Viruses from Foods
April 27, 2012
William Burkhardt III, CAPT, U.S. Public Health Service, Chief, Microbial Hazards Science Branch, U.S. Food and Drug Administration/CFSAN/ Office of Food Safety Dr. James Lowther, European Union Reference Laboratory for monitoring bacteriological and viral contamination of bivalve molluscs, Centre for Environment, Fisheries and Aquaculture Science Dr. Sabah Bidawid, Chief, Microbiology Research Division, Health Canada, Food Directorate, Bureau of Microbial Hazards
Testing the Test Methods: User's Perspective on non-O157 STEC Methods
April 3, 2012
Please note: The recorded presentation is clear and complete. However, technical problems were encountered during the Q & A section that occurred after the presentation concluded.
Quantitative Assessment of the Microbial Risk of Leafy Greens from Farm to Consumption: Preliminary Framework, Data, and Risk Estimates
January 17, 2012
The Role of Product Testing in Assuring Food Safety: a Produce Perspective
January 10, 2012
Optimization through Hygienic Design
October 12, 2011
This webinar presentation will focus on the need for proper hygienic design. The webinar will provide a general overview of what hygienic design is and how this critical factor can help ensure a lean operational environment. Topics covered in this webinar will include design of food processing environments, storage and equipment. Design principles and their rationale will be discussed in detail.
Cleaning and Sanitation Validation: What Does Clean Look Like?
September 7, 2011
There are many different standards of clean and what is "clean" for one food operation may not be "clean" for another. This webinar will present 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 also discuss the elements of a sound sampling program.
The Chemistry of Sanitizers
July 6, 2011
This presentation will discuss the various antimicrobial sanitizers that can be used in food processing and food service settings. Topics will include the various sanitizer chemistries in the marketplace, the strengths and weaknesses of some of the more common technologies, and how to properly use antimicrobial treatments. This presentation will also delve into some of the regulations around these products and the impact of those regulations on what is used as sanitizers, what sanitizers suppliers can cannot say about the products, as well as how and where antimicrobial treatments are used.
Package Failures-Root Causes and Their Implications for Public Food Safety
June 15, 2011
The role of a package is to protect product content from undesirable environmental factors surrounding it. In the field of food safety, protection is the most important function of a package. The purpose of this webinar is to outline specific types of package failures with the intent of providing a learning medium through which package failures can be better understood to better safeguard the public's well-being. Minimizing the risk of such failures is only possible by a proper analysis of how past failures occurred and what policies can help prevent them from happening again.
The Chemistry of Clean
June 1, 2011
Choosing the correct cleaner for a given task can be a difficult. There are literally thousands of different cleaner ingredients, formulations, and characteristics all of which will have different performance characteristics. Matching those characteristics to the cleaning task at hand is important to ensure optimum cleaner performance. This presentation will discuss the various ingredients commonly used in cleaners employed in food processing/service settings. The impacts of those ingredients on cleaning performance or other characteristics of cleaners will be discussed. The chemistry of soil will also be explained and several examples will be presented that describe how to match the cleaner to the soil in order to ensure optimum cleaning.
The Cost of Cleaning - Knowing the Costs
May 4, 2011
The positive tension between efficient operations and effective cleaning programs is a daily reality for all food producing facilities. Understanding all the costs associated with cleaning and sanitation is critical for lean management. In this presentation the cost of cleaning and sanitation will be covered. The costs of cleaning methods and various sanitizing agents will be described, providing knowledge to enable cost-benefit justifications for operational costs.
Infrared Spectroscopy and Imaging for the Classification of Whole Bacteria Cells and Detection of DNA Microarrays
December 1, 2010
Detection of Food Allergens: Current Analytical Methods and Future Needs
October 13, 2010
Challenges and Improvement Opportunities in the Cleaning and Sanitation of Equipment in Dry Food Processing Environments
June 2, 2010
This webinar will address 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 will be described as well as approaches that have been or could be considered to eliminate or otherwise control microbes isolated from such sites.
Challenges with Wet Cleaning
May 5, 2010
This presentation will focus on wet sanitation of equipment requiring disassembly. The Webinar will be an overview of the process. Key points will cover the critical factors of Sanitation Process Control. Principles of Sanitary Equipment Design as well as Sanitary Facility Design will be covered. Investigative techniques such as the "Seek and Destroy Process," "Timed Studies" and "Swat Team" sampling will be covered.
Sanitation - Back to Basics
April 7, 2010
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 will be discussed. The range of sanitizing methods (physical, chemical and biological) available will be described and how to select the most appropriate approach for specific applications outlined. Finally, future trends in plant sanitation and hand washing technologies will be provided.
Assuring Safety of Imported Foods: Public and Private Roles in Risk-Based System - Food Safety Legislation
March 18, 2010
Use of Predictive Microbiology Information Portal, the USDA-Pathogen Modeling Program and ComBase
December 4, 2009