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.
You must have an active IAFP Membership to play the archived webinars in this section.
Clean in Place- Addressing Key Principals of Design/Operation and Dispelling the Myths of CIP
Jan 6, 2017
This webinar discussed key principles - Many of which are often overlooked such as sanitary design- components that are not CIPable and effective inspection technique.
- Evan Rosen, V.P. Food Safety and Quality Assurance PacMoore
Mycotoxin Prevention and Control: Food Processing Mitigation Strategies
Nov 29, 2016
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.
- 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
Jun 8, 2016
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.
- Sofia Santillana Farakos
- Regis Pouillot
- Jenny Scott