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.
Emerging Food Categories - Food Fraud Series Part 4 of 5
Jun 11, 2019
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.
- 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
Jun 3, 2019
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.
- 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
May 28, 2019
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.
- 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