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.

  • Food Hygiene and Sanitation PDG presents: Effective Swabbing for ATP & AMP For Better Hygiene

    Quantifying Sanitation: The sensitivity of ATP+AMP detection , and its relation with patents to calculate RLU as reference for level of hygiene ( DIN 10124:2009-12), with comparisons to ATP only detection and other protein detection systems.

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    Presenters

    • Atef W. Idriss MEFOSA
    • Youmna Iskandarani MEFOSA
  • MMRA PDG presents Modeling in Foods: Kinetics and Tools

    Modeling kinetics in primary models, secondary models, and tertiary models involve microbiology, kinetics, mathematics, statistics, and tools. These aspects will be illustrated and examples of the tools IPMP and Baseline will be shown.

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    Presenters

    • Lihuan Huang USDA Agricultural Research Service
    • Antonio Valero Díaz University of Cordoba
  • The Food Hygiene and Sanitation PDG presents BIOFILM & FOOD SAFETY

    This presentation will discuss the nature of biofilm formation in general and the effects that growth in a biofilm can have on bacterial cells and their resistance to inactivation using traditional sanitation treatments. 

    Biofilm formation in food processing facilities enhances the ability of pathogens to survive harsh environments, to resist antimicrobial treatments, and to spread and persist in the food processing environment. Thus, the formation of biofilms is a food safety concern since persistent low-level contamination of foods can occur, and is reported to be one of the main factors in failure of sanitation treatments to remove or inactivate human pathogens on produce surfaces.



    Presenters

    • Dr. Bassam Annous United States Department of Agriculture, Agricultural Research ServiceEastern Regional Research Center (USDA-ARS-ERRC)
  • Applied Laboratory Methods PDG Presents: Complexity of Shiga toxin-producing Escherichia coli Strains in Flour – Implications on Testing Procedures

    Presenters

    • Peter Feng FDA CFSAN
    • Karen Jinneman FDA PRL-NW
    • June Wetherington FDA PRL-NW
  • Draft Listeria monocytogenes Guidance and Legal Implications

    Hosted by the
    Alliance for Listeriosis Prevention and the International Association for Food Protection

    Jenny Scott's Slides

    Maile Hermida's Slides

    Presenters

    • Jenny Scott FDA
    • Maile Hermida Hogan Lovells
  • Clean in Place- Addressing Key Principals of Design/Operation and Dispelling the Myths of CIP

    This webinar discussed key principles - Many of which are often overlooked such as sanitary design- components that are not CIPable and effective inspection technique.

    Slides

    Presenters

    • Evan Rosen, V.P. Food Safety and Quality Assurance PacMoore
  • Mycotoxin Prevention and Control: Food Processing Mitigation Strategies

    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.

    Speaker Abstracts

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    Webinar Slides

    Presenters

    • 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

    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.

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    Webinar Slides

    Presenters

    • Sofia Santillana Farakos
    • Regis Pouillot
    • Jenny Scott
  • Listeria monocytogenes: Are Current Industry Practices Meeting Existing and Future Challenges, Part 2.

    The GMA Science and Education Foundation and JIFSAN conducted a Workshop on Evaluation of Risk Factors for Foodborne Listeriosis in 2015. 

    Part 1 was recorded December 11, 2015 and is available in the Webinar Archives.

    Part 2 of this webinar series will focus on industry management practices. Presenters will share their experiences and strategies for managing Listeria monocytogenes, including:

    • Introduction/Industry challenges in management of Listeria
    • Open questions from risk managers
    • Understanding product risk
    • How we manage Listeria , Meat /Cheese, Frozen Products, Dry Products

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    Webinar Slides

    This webinar is sponsored by GMA Science and Education Foundation.

    Presenters

    • Jennifer McEntire, Ph.D. Vice President, Science Operations, Grocery Manufacturers Association
    • Tim Jackson, Ph.D. Director of Food Safety, Nestle North America
    • Reid Ivy, Ph.D. Manager Food Safety - Cheese and Dairy, The Kraft Heinz Company
    • Deann Akins-Lewenthal, Ph.D. Director of Microbiology & Food Safety, ConAgra Foods
    • Scott Hood, Ph.D. Director of Global Food Safety, General Mills
  • The Global Burden of Foodborne Disease - Results and perspectives of WHO’s Foodborne Disease Burden Epidemiology Reference Group (FERG)

    The WHO Foodborne Disease Burden Epidemiology Reference Group is providing estimates of the global burden of foodborne diseases, according to age, sex and region, for a defined list of causative agents of microbial, parasitic, and chemical origin, thereby strengthening the capacity of countries to assess the burden of foodborne disease and increasing awareness and commitment for the implementation of food safety standards. These estimates provide valuable information for food safety professionals.

    This webinar is sponsored by Wageningen University, Marcel Zwietering, Leon Gorris, Arie Havelaar and an anonymous MMRA PDG Member.

    Webinar Slides

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    Presenters

    • Arie Hendrik Havelaar Emerging Pathogens Institute, University of Florida
    • Marcel Zwietering, Moderator Wageningen University
  • Listeria monocytogenes – Are Current Industry Practices Meeting Existing and Future Challenges?

    Presented include Dr. Robert Buchanan, JIFSAN, Dr. Martin Wiedmann, Cornell University, and Dr. Daniel Gallagher, Virginia Tech, Dr. Tim Jackson, Nestle, N.A. and Dr. Scott Hood, General Mills. The GMA Science and Education Foundation and JIFSAN conducted a Workshop on Evaluation of Risk Factors for Foodborne Listeriosis in June 2015.  This webinar will cover the highlights of the workshop in order to inform the food industry about current challenges regarding Listeria monocytogenes including the most recent advances in science, new thoughts about risk assessment, and what industry should be doing in order to address these challenges.

    Sponsored by GMA

    Presenters

    • Robert Buchanan, Ph.D. JIFSAN
    • Daniel Gallagher, Ph.D. Virginia Tech.
    • Scott Hood, Ph.D. General Mills
    • Tim Jackson, Ph.D. Nestle NA
    • Martin Wiedmann, Ph.D. Cornell University
    • Melinda Hayman, Moderator GMA
  • Relevance of End-Product Testing in Microbial Food Safety Management Webinar

    This webinar was organized jointly by the ILSI Europe Risk Analysis in Food Microbiology Task Force and the International Association for Food Protection. The purpose of this webinar is to offer a practical approach to food safety professionals in industry, academia and regulatory agencies on the “Relevance of microbial end-product testing in food safety management”. This webinar presents the findings from two recent publications on the topic and provides a platform for discussion (Zwietering et al., 2016) and (Buchanan & Schaffner, 2015). 

    Sponsored by ILSI Europe

    Program Brochure

    Webinar Slides

    Presenters

    • Dr. Jeanne-Marie Membré INRA
    • Dr. Mats Peterz Nestlé
    • Prof. Donald Schaffner Rutgers University
    • Lilou van Lieshout - Moderator ILSI Europe
    • Prof. Marcel Zwietering - Moderator Wageningen University
  • The FDA Food Safety Modernization Act: Discussion of the Final Rules on Preventive Controls for Human Food and Produce Safety

    Now that the rules for Preventive Controls for Human Food and Produce Safety have been finalized, this webinar answers questions about the farm definition and what has changed for both rules since they have become final.

    Organized by the Food Law PDG

    Webinar Slides (without audio recording)

    Presenters

    • Jenny Scott Senior Advisor, Office of Food Safety, FDA-CFSAN
    • Samir Assar Supervisory Consumer Safety, Office of Food Safety, FDA-CFSAN
  • Secure Milk Supply Plan: Dairy Industry Survival Strategies to Manage a Raw Milk Supply Crisis

    While foot-and-mouth disease (FMD) is not a public health issue, the disease’s economic, social and psychological impact on producers of cloven-hooved food animals and also on consumers would be catastrophic; and the negative effects on all components of the dairy production and consumption chain would persist for many years.

    The multi-billion-dollar U.S. dairy industry recognizes the need to maintain a strategic plan to address business continuity issues, supply-chain concerns, along with real and perceived food safety and public health implications should a serious animal health emergency, such as an outbreak of FMD, occur.

    This webinar showcases the Secure Milk Supply Plan (http://securemilksupply.org), a collaborative stakeholder initiative underway by the dairy industry to minimize the risks of, prepare for, and swiftly and efficiently deal with any possible supply chain crises, especially those that might arise from intentional biological contamination.

    Organized by the Dairy Safety and Quality PDG

    Presenters

    • Danelle Bickett-Weddle Assoc. Director, Center for Food Security and Public Health, Iowa State University
  • Eleven Listeria New Species and Counting: What do They Mean for Your Food Safety Testing and Environmental Monitoring?

    Testing for Listeria spp. is often used in environmental monitoring programs.  In the last few years 11 new Listeria species have been reported. This webinar will help in understanding the significance of new species for food processing industry and what exactly do they mean for day-to-day food laboratory testing and new assay developments.

    Organized by the Applied Laboratory Methods PDG

    Presenters

    • Martin Wiedmann, Ph.D. Gellert Family Professor in Food Safety, Cornell University
  • Sanitation in Low Water Activity Environments: New Technologies and Verification/Validation of Processes

    Processors of low water activity foods face unique challenges with water control, effectiveness of sanitation methods, as well as verification of those processes. This webinar discusses methods of addressing those challenges, including novel technologies, and what you need to know on verification of your sanitation processes.​

    Organized by the Low Water Activity Foods PDG

    Presenters

    • Richard Nixon MOM Brands
    • Amie Lijewski Ecolab
    • Dr. Kristen Hunt Deibel Labs
  • The application of the Appropriate Level of Protection (ALOP) and Food Safety Objective (FSO) Risk-based Metrics in Food Safety Management

    Risk-based metrics such as the ALOP and FSO have been formally adopted by Codex Alimentarius as a means of establishing a link between governmental public health policy and the management of safety in the food chain. Although this link is very much desirable for making food safety management transparent and quantifiable, the ALOP and FSO are not yet actively used as such by competent authorities, maybe due to difficulties to operationalize the metrics.

    Organized by the Microbial Modelling and Risk Analysis PDG

    Presenters

    • Dr. Leon Gorris Unilever Research, The Netherlands
    • Dr. Elissavet Gkogka Arla Foods, Denmark
  • Waterborne Pathogens: Issues from Fields to Table

    This webinar will discuss how waterborne pathogens are introduced into water, their dissemination and persistence. Case studies, including restaurants, will be presented.

    Organized by the Water Safety and Quality PDG

    Presenters

    • Sharon C. Long University of Wisconsin
  • Environmental Control Strategies at Retail:  Background, Approach and Execution

    Recent risk assessments have increased the focus on the control of harmful bacteria in the retail foodservice and retail deli environment. Environmental control strategies are discussed. Background information on state of the art research, proven approaches, guidance on execution and fielding of questions from the industry are included.

    Organized by the Retail and Foodservice PDG

    Presenters

    • Dr. Hilary Thesmar Food Marketing Institute
    • Dr. Haley Oliver Purdue University
  • HACCP and Risk Management Group Accomplishments

    The HACCP Utilization and Food Safety Systems PDG introduces its mission, its accomplishments since its establishment in July 2013, and discusses what to expect from the group at the 2014 annual meeting including the roundtable “HACCP – Clear as Mud.”

    Organized by the HACCP Utilization and Food Safety Systems PDG

    Presenters

    • Neil Bogart Red Diamond
    • Laura Dunn Nelson Alchemy Systems
    • Jean Anderson General Mills
    • Lone Jespersen Maple Leaf Foods
    • Carol Wallace University of Central Lancashire
  • FSMA Proposed Rule for Sanitary Transportation of Human and Animal Food

    This presentation describes the proposed rule for Sanitary Transportation of Human and Animal Food that was developed in response to the Food Safety Modernization Act of 2011. When finalized, the rule will establish requirements for certain shippers, carriers and receivers engaged in the transportation of food to prevent contamination of foods during transportation.

    Organized by the Food Law PDG

    Presenters

    • Dr. Michael Kashtock Consumer Safety Officer, Office of Food Safety, FDA/CFSAN
  • Towards Harmonization of Food Safety Risk Modelling and its Resources

    This webinar addresses the need for harmonization within food safety risk modelling that can be achieved by sharing resources and linking tools. On the basis of an analysis of the current status-quo this webinar introduces initiatives and technical solutions that could support the global risk assessment community in achieving this.

    Organized by the Microbial Modelling and Risk Analysis PDG

    Presenters

    • Dr. Maarten Nauta Technical University of Denmark, National Food Institute
    • Mr. Matthias Filter Federal Institute for Risk Assessment, Germany
  • Cyclospora: It’s Not Just for Parasitologists Anymore!

    This webinar provides information on basic challenges associated with learning more about the protozoan parasite Cyclospora and about the investigation of the 2013 outbreaks of Cyclospora cayetanensis associated with fresh produce.

    Organized by the Fruit & Vegetable Safety & Quality PDG

    Presenters

    • Dr. Ynes Ortega Center for Food Safety, University of Georgia
    • Ms. Kari Irvin FDA-CORE
  • FSMA and FSPCA Update for the Peanut Industry

    Understanding new regulations required under the Food Safety Modernization Act is critical for organizations in the peanut industry to prepare their operations for the increased demands from regulatory agencies, customers, and consumers. This program provides a discussion of the proposed rules published by the FDA as they apply to the peanut industry, including preventive controls, produce safety, foreign supplier verification, third party accreditation, GMPs and preventive controls for animal food, intentional adulteration, and sanitary transportation. A model food safety plan for peanut butter is presented. Also included is a discussion of the Food Safety and Preventive Controls Alliance organization’s activities regarding development of a standard curriculum for training the industry in implementing the new preventive controls requirements. This short webinar only provides an overview on these topics so detailed resources for further learning are provided.

    Organized in collaboration with the American Peanut Council.

    Presenters

    • Steve Calhoun Technical Consultant, American Peanut Council
    • Purnendu (PC) Vasavada FSPCA Outreach Program Manager and PCV and Associates, LLC
  • How do we Move to Risk-based HACCP?

    This webinar explores how the techniques of microbial risk management metrics, risk assessment, risk ranking, systems thinking and statistical process control can be used to enhance the ability of facility specific HACCP plans to better consider the highly complex supply chains that are becoming typical of today's global food markets.

    Organized by the Microbial Modelling and Risk Analysis and the HACCP Utilization and Food Safety Systems PDGs.

    Presenters

    • Dr. Robert L. Buchanan University of Maryland
  • Overview of the Safe Food for Canadians Act: CFIA Food Safety Regulatory Modernization

    The Canadian Food Inspection Agency is developing new food regulations to fully support the new inspection approach and bring the Safe Food for Canadians Act into force. New food regulations will aim to better prevent food safety issues, emphasize better food safety outcomes and allow more consistent oversight. This session provides an overview of key elements of the new federal food inspection regulations.

    Organized by the Food Law PDG.

    Presenters

    • Lyzette Johnston Director, Agrifood Division, Canadian Food Inspection Agency
  • From Challenges Come Opportunities

    Good Agricultural Programs have been widely implemented since the mid-1990’s, specific details of “how often, how many, how far” necessary to assure the safety of fresh produce continue to elude the fresh produce industry. This knowledge gap has resulted in food safety specifications based on opinion and speculation rather than scientific data. This webinar discusses the research needs identified during development of the California and Arizona LGMA food safety practices, and how recent research has been targeted to addressing those needs, providing the science to validate or revise the LGMA “metrics”.

    Organized by the Fruit and Vegetable Safety and Quality PDG.

    Presenters

    • Michelle Smith Senior Policy Analyst, US FDA, Office of Food Safety
    • Tracy Vanderpool Fruit and Vegetable Section chief, Colorado Dept. of Ag.
    • Randy Worobo Professor of Food Science, Cornell University
    • Bonnie Fernandez-Fenaroli Executive Director, Center for Produce Safety
    • Michael Roosevelt FDA Office of Compliance, Acting Director
  • Finished Product Testing for the Peanut Industry

    Two important potential hazards to consider in processing of peanuts are Salmonella bacteria and aflatoxin, a naturally occurring mycotoxin produced by a fungus. This webinar covers statistical aspects of microbiological analysis in finished products, the importance of positive lot identification and product coding, and plans of action when positive results are encountered. Testing procedures discussed include the FDA BAM protocol and rapid Salmonella testing methods. Similar aspects for the analysis of aflatoxin are presented.

    Organized in collaboration with the American Peanut Council.

    Presenters

    • David J. Evanson Technical Consultant, Silliker, Inc.
    • Philip H. Elliott Senior Food Safety Scientist, Kellogg
  • Risk Based Microbiological Criteria for Campylobacter

    This Webinar discusses how quantitative microbiological risk assessment has recently been applied to develop "risk based" Microbiological Criteria (MCs) for Campylobacter in broiler meat and illustrate how these MCs may offer a tool for Campylobacter control and risk management.

    Organized by the Microbial Modelling and Risk Analysis PDG.

    Please note that Slides #43 and 44 are incorrect. Please click here to see the correct slides.

    Presenters

    • Dr. Maarten Nauta Senior Scientist, Epidemiology and Molecular Genomics, National Food Institute, Technical University of Denmark (DTU Food)
  • Peanut Traceability and Recall

    Participants learn how to maintain required records to assure that manufactured products can be tracked from raw materials and packaging to shipment and acceptance by a customer.  The components of an effective product recall plan will also be discussed, including establishment of a recall team, mock recalls to test the plan and both internal and external communications plans.

    Organized in collaboration with the American Peanut Council.

    Presenters

    • Tom Mackie Quality & Food Safety Consulting, LLC
    • Scott Johnson Global Research & Development Manager, Specialty Raw Materials, Mars Global Chocolate
  • Environmental Testing & Interpretation of Results

    This webinar covers aspects of an effective environmental testing program including risk evaluation, monitoring programs, evaluation of results, corrective and preventive actions, and special circumstances.  Monitoring program features discussed  include testing site selection, frequency, sampling methods, sample handling and testing methods.  Verification and validation of the environmental monitoring program are also discussed.

    Organized in collaboration with the American Peanut Council.

    Presenters

    • Laurie Post Sr. Manager Microbiology and Food Safety, Mars Global Chocolate
    • Nancy Bontempo Principal Scientist, Mondelez International
  • Sanitation for Peanut and Dry Food Processors

    This webinar discusses the cleaning and sanitation processes necessary to address the needs of peanut and other dry food product manufacturers.  You will learn about both dry and wet cleaning techniques and when each is appropriate.  Effective tools, cleaners and sanitizers are also be discussed.

    Organized in collaboration with the American Peanut Council.

    Presenters

    • David Blomquist Executive Technical Support Specialist, Ecolab
    • Jeff Kornacki President and Senior Technical Director, Kornacki Microbiology Solutions, Inc.
  • FDA's Proposed FSMA Preventive Controls for Human Food Rule

    This webinar provides details about the FDA’s proposed Preventive Controls rule under the FDA Food Safety Modernization Act (FSMA). The speakers offer insight and analysis of this draft FSMA rule.

    Organized by the Food Law PDG

    Presenters

    • Ms. Jenny Scott Senior Advisor, FDA Center for Food Safety and Applied Nutrition
    • Mr. Joseph Levitt Partner, Hogan Lovells Law Office
    • Dr. Timothy Jackson Director of Food Safety, Nestle USA, Inc.
  • "FDA’s Proposed FSMA Produce Rule" Webinar - Learn from the Experts

    International Association for Food Protection teamed up with the United Fresh Produce Association to bring together this webinar providing details about the FDA’s proposed Produce Rule under the FDA Food Safety Modernization Act (FSMA). The webinar offers insights and analysis of the draft FSMA rules from the FDA, university experts, food safety leaders and legal counsel.

    Co-hosted by the International Association for Food Protection and United Fresh Produce Association

    Organized by the Fruit and Vegetable Safety and Quality PDG

    Presenters

    • Dr. James Gorny Senior Advisor, Office of Food Safety, FDA Center for Food Safety and Applied Nutrition (CFSAN)
    • David Durkin Legal Counsel, OFW Law
  • Distributions of microorganisms in food and their impact on food safety

    Not much is known about how microorganisms are actually physically distributed in foods, yet these distributions determine the likelihood of a foodstuff to cause illness and the consequential public health burden. When food is sampled in an effort to reduce the risk of causing illness, the effectiveness of the sampling programme is also related to the spatial distribution of the microorganisms that are being sampled for.

    Organized by the Microbial Modelling and Risk Analysis PDG

    Presenters

    • Dr. Marcel Zwietering Wageningen University, The Netherlands
  • Best Practices in Peanut Butter and Peanut Production

    The FDA, the CDC and state and local public health officials are currently investigating a multi-state outbreak of Salmonella Bredeney infections linked to peanut butter.  Prior to this outbreak, peanuts and peanut-containing products were  linked to at least seven salmonellosis outbreaks worldwide over the past two decades.  While best practices are known by FDA and by some in the food industry, those best practices may not be know by everyone in all sectors of the peanut and peanut butter production industries.  This webinar shares those best practices with anyone interested in improving the safety of peanuts and peanut butter.

    Organized in collaboration with the American Peanut Council.

    Presenters

    • Don Zink U.S. Food and Drug Administration-CFSAN
    • Joan Menke-Schaenzer ConAgra
    • Don Schaffner Rutgers University
  • Best Practices in Training for Effective Food Safety Management in the Processing Sector

    Organized by the Food Safety Education PDG.

    Presenters

    • Carol Wallace University of Central Lancashire, UK
  • Effective Behavior-change Strategies: Where do We Need to Go, What Should be Measured?

    Organized by the Food Safety Education PDG.

    Presenters

    • Lone Jespersen Maple Leaf Foods
  • FDA-EPA Airline Water Ruling

    Passenger airlines now must take steps to assure that water is taken from FDA approved watering points that meet the EPA drinking water standards. The speakers present the finer points of  the FDA/EPA Airline Water Ruling.

    Organized by the Water Safety and Quality PDG.

    Presenters

    • Cindy Mack Environmental Health Scientist, US EPA
    • Bruce Kummer Interstate Travel Program, US FDA
  • Making the Most of Your IAFP Annual Meeting: Tips for Students and First-Timers

    Scientific conferences can be overwhelming, especially for individuals attending for their first time. With all of the opportunities for learning, networking, and socializing available at IAFP 2012, how can anyone make sense of it all?

    This webinar shares tips on how to make the most out of the IAFP annual meeting for students and new attendees. Topics include tips on getting involved with committees and professional development groups, social hours and informal networking, and choosing which symposia to attend. After viewing this webinar, students and new IAFP attendees will be well equipped to make the IAFP annual meeting experience as rewarding as possible.

    Organized by the Student PDG

    Presenters

    • Don Schaffner IAFP Vice President and Professor, Rutgers University
  • Overview of the New Public Health Information System

    The Food Safety and Inspection Service of the U.S. Department of Agriculture are implementing its new Public Health Information System, a user-friendly, Web-based application that will replace existing applications such as the Performance Based Inspection System.

    OPEER Assistant Administrator Bill Smith provides a presentation on the Public Health Information System, to include an overview of the system, its components and capabilities, as well as a current status update on implementation.

    Organized by the Meat and Poultry Safety and Quality PDG.

    Presenters

    • William C. "Bill" Smith Assistant Administrator, Office of Program Evaluation, Enforcement & Review (OPEER), USDA-FSIS
  • What’s on Your Tabletop?

    Tabletop Exercises can help identify, refine and validate roles and procedures for key food safety stakeholders.  Tabletop exercises advance understanding, cooperation and synergy between private sector entities and government organizations in preventing and mitigating the risks & effects of foodborne disease/illness/contamination events.  Tabletop exercises help identify & remediate gaps and shortfalls in a non-threatening environment via scenario-driven, facilitated, face-to-face discussions.

    Organized by the Retail and Foodservice PDG

    Presenters

    • Rick White Battelle Memorial Institute
    • Dr. Alok Chaturvedi Krannert School of Management, Purdue University
  • Food Fraud and Economically Motivated Adulteration: Criminology is the New Challenge for Food Scientists

    The Food Safety Modernization Act has 11 mentions of ‘intentional adulteration’ but the term is not defined. ‘Intentional adulteration,’ regardless of the source or cause, is a food safety and quality issue. Food science and food safety professionals are being held accountable for not only detecting, but deterring these risks. This presentation introduces the Food Fraud and Economically Motivated Adulteration topics that are being researched by Michigan State University and the National Center for Food Protection and Defense.

    Organized by the Food Defense PDG

    Presenters

    • John Spink Associate Director & Assistant Professor, Anti-Counterfeiting and Product Protection Program, Michigan State University
  • Control of Pathogens in Wet and Dry Dairy Product Processing Equipment and Environments

    This webinar describes the microbiological risks associated with dry and high moisture dairy foods, the impact of enhanced surveillance on the food industry in general, and highlight the importance of environmental cross contamination to dairy processing equipment and products. A number of practical examples (as illustrations and as plant photos) of where microbes can become entrapped grow and contaminate foods from the plant environment and equipment will be provided. Practical suggestions for microbiological monitoring and control will be provided.

    Organized by the Dairy Quality & Safety PDG

    Presenters

    • Dr. Jeff Kornacki President and Senior Technical Director, Kornacki Microbiology Solutions, Inc.
  • How to Assess Water-related Risks and Some Prevention Strategies for the Food Safety Professional

    Every food safety professional wants to reduce the risk of waterborne contamination, whether using municipal water or a private water supply. This webinar, “How to assess water-related risks and some prevention strategies for the food safety professional,” shows how to assess your water-related risk and protect from waterborne contamination, with advanced UV technology and disinfection strategies. Dr. Gerba addresses the threats and risks, particularly of pathogens that have higher tolerance to chemicals and Phyllis Posy suggests possible solutions and explain when and how to measure and use UV technologies to improve your water safety.

    Organized by the Water Safety and Quality PDG.

    Presenters

    • 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

    Speakers present on their respective efforts to develop harmonized and/or standardized methods for detection of enteric viruses in food products. The European perspective discusses the efforts of the European Committee for Standardisation TAG4 group (comprising scientists from 13 European countries) to develop a standard method for detection of viruses (including norovirus) in a number of food matrices (bivalve shellfish, soft fruit, salad vegetables, bottled water, food surfaces). The method will be published this year as an ISO Technical Specification – in addition the European Union is currently funding TAG4 to conduct a validation project which will enable the method to be re-published as a validated International Standard within the next few years. The US perspective focuses on the recent development of a rapid and sensitive method for the extraction and detection of hepatitis A virus and norovirus from green onions and bivalve shellfish.

    This presentation discusses progress made on validation of these methods and how these are being incorporated into FDA’s regulatory mission. The Canadian perspective focuses on the successful collaboration of several federal and provincial laboratories that resulted in the development and validation of a norovirus detection method in oysters. By 2006, the method designated as OPFLP-01 was published in the Health Canada (HC) Compendium of Methods following validation and approval by the Microbiology Methods Committee (MMC). The method has performed well in the EU Ring Trials and has been used to aid in the investigations of various foodborne illnesses.

    Organized by the Viral and Parasitic Foodborne Disease PDG

    Presenters

    • 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
  • ComBase Webinar

    The ComBase database of bacterial responses to food environments is a major international initiative to coordinate the collection and dissemination of data on bacterial responses of food-related environments. For academia, ComBase is an electronic repository of data and predictive models on microbial responses to food-environments. For industry and regulation, it is web-based decision support tool for food microbiology and quantitative risk assessment. Participants will hear about both the potentials and limitations of the ComBase database and its associated predictive models, see how to gain information from the database and how to use assigned modeling tool to develop predictive models of growth and survival of pathogens in the interest of better product formulation, experimental design & improved risk assessment.

    Organized by the Microbial Modelling and Risk Analysis PDG.

    Presenters

    • Dr. József Baranyi Institute of Food Research (UK)
  • Testing the Test Methods: User's Perspective on non-O157 STEC Methods

    Dr. Mick Bosilevac and Dr. Carol Iverson present their experiences with their evaluation and use of non-O157:H7 STEC testing methods in meat and other food matrices.

    Organized by the Applied Laboratory Methods PDG

    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.

    Presenters

    • Dr. Mick Bosilevac USDA/ARS
    • Dr. Carol Iverson Nestec SA
  • Quantitative Assessment of the Microbial Risk of Leafy Greens from Farm to Consumption: Preliminary Framework, Data, and Risk Estimates

    This presentation presents the findings from a project that was undertaken to relate what is known about the behavior of E. coli O157:H7 under laboratory conditions, and integrate this information to what is known regarding the 2006 E. coli O157:H7 spinach outbreak in the context of a Quantitative Microbial Risk Assessment (QMRA). The QMRA explicitly assumes that all contamination arises from exposure in the field, but the mechanism is unspecified.  This QMRA model represents a preliminary framework that identifies available data and provides initial risk estimates for pathogenic E. coli in leafy greens. Important data gaps that were identified include retail storage times, correlations between storage time and temperature, determining the importance of E. coli O157:H7 in leafy greens lag time models, and validation of the importance of cross-contamination during the washing process.

    Organized by the Fruit and Vegetable Safety and Quality PDG and the Microbial Modelling and Risk Analysis PDG

    Presenters

    • Dr. Don Schaffner Rutgers University
  • The Role of Product Testing in Assuring Food Safety: a Produce Perspective

    When is testing of produce useful, when can it be misleading, and what are the considerations and unknowns? This webinar address both the policy considerations and science issues related to produce microbiological testing, the science and statistics behind testing, and the benefits of product testing from a customer’s perspective.

    Organized by the Fruit and Vegetable Safety and Quality PDG.

    Presenters

    • Craig Wilson Costco
    • Don Schaffner Rutgers University
    • Don Zink FDA-CFSAN
  • Water of Appropriate Quality for Its Intended Purpose

    Agricultural water has been identified as a significant risk factor for produce contamination. How “clean” does it need to be, how does a grower know, what does a grower do when it’s not, and what are the research questions still out there?

    Organized by the Fruit and Vegetable Safety and Quality PDG.

    Presenters

    • Michelle Smith FDA
    • Rick Gelting CDC
    • Mike Villaneva California Leafy Green Handlers Marketing Agreement
    • Michelle Danyluk University of Florida
  • Optimization through Hygienic Design

    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.

    Organized by the Food Hygiene & Sanitation PDG.

    Presenters

    • Dennis Bogart Senior Associate, Randolph Associates
  • Cleaning and Sanitation Validation: What Does Clean Look Like?

    There are many different standards of clean and what is "clean" for one food operation may not be "clean" for another. This webinar presented 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 discussed the elements of a sound sampling program.

    Organized by the Food Hygiene & Sanitation PDG.

    Due to technical issues during the presentation, this webinar was not recorded. However, the presenter provided the slide presentation for those who are interested. Click below to view the slides.

    Presenters

    • Dr. P.C. Vasavada Professor of Food Science, University of Wisconsin River Falls
  • The Chemistry of Sanitizers

    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.

    Organized by the Food Hygiene & Sanitation PDG.

    Presenters

    • Dale Fredell Manager of Education & Training, Ecolab
  • Package Failures-Root Causes and Their Implications for Public Food Safety

    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.

    Organized by the Food Packaging and Food Chemical Hazards and Food Allergy PDGs.

    Presenters

    • Albert Elboudwarej, Ph.D. Adjunct Professor, Heald College
  • Reportable Food Registry and the Produce Safety Alliance

    The FDA began implementing the Reportable Food Registry in September of 2009. This presentation  describes why the registry was created, who it applies to and what the findings were for the first year of the program.

    Organized by the Fruit and Vegetable Safety and Quality PDG.

    Presenters

    • Ted Elkin Director, Office of Food Defense, U.S. Food and Drug Administration
    • Elizabeth Bihn, Ph.D Cornell University
  • The Chemistry of Clean

    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.

    Organized by the Food Hygiene & Sanitation PDG.

    Presenters

    • Dr. Dale A. Grinstead Food Safety Technology Fellow, Diversey Inc.
  • The Cost of Cleaning - Knowing the Costs

    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.

    Organized by the Food Hygiene & Sanitation PDG.

    Presenters

    • Gerry Lang Training Manager, Food & Beverage Division, Diversey Inc., Americas
    • Dan Porter Senior Scientist, Global Application Expert, Food and Beverage, Diversey Inc.
  • Industry-Directed Food Safety Research

    While Good Agricultural Programs have been widely implemented since the mid-1990’s, specific details of “how often, how many, how far” necessary to assure the safety of fresh produce continue to elude the fresh produce industry.  This knowledge gap has resulted in food safety specifications based on opinion and speculation rather than scientific data.

    This presentation discusses the research needs identified during development of the California and Arizona Leafy Greens Handlers Marketing Agreement (LGMA) food safety practices, and how recent research has been targeted to addressing those needs, providing the science to validate or revise the LGMA “metrics”.

    Organized by the Fruit and Vegetable Safety and Quality PDG.

    Presenters

    • Bob Mills Director of Technical Services, Misionero Vegetables
    • Trevor Suslow Extension Research Specialist, University of California-Davis
  • The Food Safety Modernization Act

    The FDA Food Safety Modernization Act has passed the US Congress and is expected to be signed by the President.  Caroline Smith DeWaal, who has spent years in working toward passage of a food safety bill, provides an overview of the bill

    Organized by the Food Law PDG.

    Presenters

    • Caroline Smith DeWaal Food Safety Director, Center for Science in the Public Interest
  • Infrared Spectroscopy and Imaging for the Classification of Whole Bacteria Cells and Detection of DNA Microarrays

    Organized by the Applied Laboratory Methods PDG

    Presenters

    • Magdi M. Mossoba
  • Detection of Food Allergens: Current Analytical Methods and Future Needs

    Organized by the Applied Laboratory Methods PDG

    Presenters

    • Lauren Jackson
  • Campylobacter spp. in Foods and Their Implications for Public Health

    Organized by the Applied Laboratory Methods PDG

    Presenters

    • Omar A. Oyarzabal
  • Challenges and Improvement Opportunities in the Cleaning and Sanitation of Equipment in Dry Food Processing Environments

    This webinar addresses 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 are described as well as approaches that have been or could be considered to eliminate or otherwise control microbes isolated from such sites.

    Organized by the Food Hygiene and Sanitation PDG.

    Presenters

    • Jeff Kornacki, Ph.D Kornacki Microbiology Solutions, Inc
  • Challenges with Wet Cleaning

    This presentation focuses on wet sanitation of equipment requiring disassembly. The Webinar is an overview of the process. Key points cover the critical factors of Sanitation Process Control. Principles of Sanitary Equipment Design as well as Sanitary Facility Design are covered. Investigative techniques such as the "Seek and Destroy Process," "Timed Studies" and "Swat Team" sampling are covered.

    Organized by the Food Hygiene and Sanitation PDG.

    Presenters

    • Dr. John Butts VP of Research Land O'Frost
  • Sanitation - Back to Basics

    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 is discussed. The range of sanitizing methods (physical, chemical and biological) available is described and how to select the most appropriate approach for specific applications outlined. Finally, future trends in plant sanitation and hand washing technologies are provided.

    Organized by the Food Hygiene and Sanitation PDG.

    Presenters

    • Dr Keith Warriner Assoc Prof. Dept of Food Science University of Guelph
  • Clostridium Perfringens

    Organized by the Applied Laboratory Methods PDG.

    Presenters

    • Dr. Keith Schneider Professor, University of Florida
    • Dr. Vijay Juneja Lead Scientist, USDA-ARS-ERRC
  • Assuring Safety of Imported Foods: Public and Private Roles in Risk-Based System - Food Safety Legislation

    Organized by the Food Law PDG.

    Presenters

    • Caroline Smith DeWaal Int'l Food Safety Policy Manager, FDA CFSAN
  • Use of Predictive Microbiology Information Portal, the USDA-Pathogen Modeling Program and ComBase

    Organized by the Applied Laboratory Methods PDG.

    Presenters

    • Dr. Vijay Juneja USDA-ARS-ERRC