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.

  • 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