Webinars

Upcoming Webinars

• The State of Food Safety Professionals in a High-Risk World Jun 10, 2026 (1:00 PM - 2:00 PM Eastern Time)

  Organized by IAFP and Partnership for Food Safety Education

  The State of Food Safety Professionals in a High-Risk World brings together industry leaders and frontline experts to explore the evolving challenges facing today’s health and food safety professionals. This 60-minute webinar examines what’s changed and what’s ahead through a panel discussion. Hear real-world perspectives and practical insights on the state of food safety professionals. Join us to learn, connect, and engage with leaders committed to advancing and strengthening the food safety profession.

  Webinar Goals

  ● Raise awareness of the co-hosting organizations as trusted leaders and advocates for health and food safety professionals, academics

  ● Highlight current challenges, trends, and pressures facing the profession

  ● Provide practical insights and peer validation for attendees

  ● Position the hosts as ongoing resources (education, tools, community, research)

  Presenters

  • Kali Kniel, Speaker S.Hallock DuPont Chair, Microbial Food Safety Professor and Associate Chair, Department of Animal and Food Sciences·University of Delaware
  • Yaohua (Betty) Feng, Speaker Associate Professor of Food Science·Purdue University
  • David Fikes, Moderator Executive Director & VP, Communications and Community/Consumer Affairs·The FMI Foundation
  • Steve Kenney, Speaker Good2Grow
• Hygienic Design in Legacy Food Manufacturing Facilities: Risk Evaluation, Prioritization, and Practical Compromises Jun 16, 2026 (12:00 PM - 1:00 PM Eastern Time)

  Legacy food manufacturing facilities present unique challenges when balancing food safety, employee safety, production demands, and operational realities. Many plants operate with aging infrastructure and equipment designed before modern hygienic standards, and with decades of modifications that introduce hidden risks. This webinar will provide a practical framework for evaluating hygienic design risks in legacy facilities and prioritizing improvements using a risk-based approach. Attendees will explore how risks differ between dry, wet, and mixed-processing environments, including considerations for pathogens, allergens, spoilage organisms, and foreign material hazards. The session will also address the difficult compromises facilities face when shutdowns, budgets, and production pressures limit the availability of ideal solutions. Using industry’s best practices from leading Hygienic Design organizations, participants will learn practical strategies to reassess risk, justify capital improvements, and build more sustainable hygienic design programs for the future.

  Learning Objectives:

  1.Understand how to evaluate hygienic design risks in legacy food manufacturing facilities, infrastructure, and equipment using a practical risk-based approach.

  2.Differentiate hygienic design risks associated with dry, wet, and mixed-processing environments, including considerations for pathogens, allergens, spoilage organisms, and foreign material hazards.

  3.Apply prioritization strategies to balance food safety, employee safety, operational demands, and production realities when making hygienic design decisions and compromises.

  4.Identify key triggers that should prompt reassessment of hygienic design risk, including facility modifications, environmental monitoring trends, operational changes, and maintenance challenges.

  5.Recognize how hygienic design improvements can support broader business objectives through improved cleanability, reduced downtime, enhanced safety, spoilage red

  Presenters

  • Paul Mitchell, Speaker PM Food Safety LLC
  • Neil Bogart, Speaker Post Consumer Brands
  • jason White, Moderator Fortrex
• From Detection to Decision: Managing Foreign Body Incidents and Physical Hazards in Human and Pet Food Jun 17, 2026 (12:00 PM - 1:00 PM Eastern Time)

  Foreign bodies-metal, glass, hard plastic, rubber, and other extraneous materials-remain a leading cause of physical hazard complaints and recalls across both human and pet food. Unlike inherent product characteristics, these hazards are preventable yet can be introduced at any point: incoming ingredients, processing equipment wear, packaging damage, or handling and distribution. This webinar provides a practical, end to end playbook for (1) anticipating foreign body risks through process and design hazard analysis, (2) selecting fit for purpose detection and removal controls (e.g., magnets, screens, metal detection, X ray, vision), and (3) responding when a suspect contaminant is found-containment, characterization, risk evaluation, disposition, and communication aligned with regulatory expectations. Attendees will leave with decision frameworks and cross functional roles to reduce incidents and protect consumers, pets, and brand trust.

  Learning Objectives By the end of this webinar, participants will be able to:

  1. Identify common foreign body types and typical points of entry across human and pet food supply chains.

  2. Differentiate detection/removal technologies (e.g., magnets, screens, metal detection, X ray, vision) and describe key strengths and limitations for each.

  3. Apply a structured incident response workflow to contain, characterize, and evaluate risk when foreign material is suspected or confirmed.

  4. Define cross functional roles and communication triggers that support timely disposition decisions and external notifications when needed.

  Presenters

  • Amanda Jones, Speaker AFB International
  • Paula Swartz, Speaker Flex X-ray
  • Aaron Cadotte, Speaker Engenium
  • Sarah Smith-Simpson, Moderator Nestle
• Food Safety Culture at the Source: Leading Strong Practices in Primary Seafood Processing Jun 26, 2026 (1:00 PM - 2:00 PM eastern Time)

  Food safety culture in the seafood industry goes well beyond written programs and audit scores—it is built through daily actions, shared understanding, and visible leadership. This webinar brings together perspectives from processing plants, certification bodies, and vessels at sea to explore how food safety values are translated into consistent behavior across diverse, high risk environments. Speakers will discuss how recurring, vessel- plant wide training helps employees understand not just what is required, but why it matters; how auditors are trained to assess food safety culture and what organizations should be prepared to demonstrate; and how strong leadership at sea and shoreside combats complacency by reinforcing values during everyday operations. Together, these insights show how moving beyond “check the box” compliance toward continual engagement, accountability, and reinforcement creates a living food safety culture that supports product integrity, operational resilience, and long term business success.

  Learning Objectives:

  • Describe how effective food safety culture is built and sustained in seafood processing vessels and shore-side facilities through daily practices, recurring training, and consistent leadership behavior.

  • Identify practical methods for engaging processing plant employees—including production, sanitation, maintenance, and QA—in shared responsibility for seafood food safety.

  • Understand how auditors and certification bodies assess food safety culture in seafood operations and what processors should be prepared to demonstrate during audits.

  • Recognize seafood specific risks to food safety culture, such as operational pressures, repetitive tasks, and seasonal labor, and strategies to prevent complacency.

  • Apply leadership and communication practices that translate company food safety values into consistent behavior on the processing floor and throughout day to day operations.

  Presenters

  • Christina DeWitt, Speaker Oregon State University - Seafood Lab
  • Sarah Nayani, Speaker Arctic Storm Management Group
  • Shawna Wagner, Speaker AIB International
  • John Boyce, Moderator Cultivate SA