The list below shows upcoming 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.

Upcoming Webinars

  • Impact of Water Use and Reuse in Food Production and Processing on Food Safety at the Consumer Phase: Focus on the Dairy Products Sector

    Organized by: Water Safety and Quality PDG, International Food Protection Issues PDG and Dairy Quality and Safety PDG

    Part Three: Water is essential for the production, handling and processing of dairy products. Consumer safety can be affected by physical, chemical and microbiological hazards introduced into food products through water (re)use. Hazards and hazardous events need to be continuously monitored and may require targeted interventions to reduce consumer risks to acceptable levels.

    The background to this webinar is the work of Codex Alimentarius on risk management guidance for water (re)use in the production, handling and processing of food commodities. Codex has asked the FAO/WHO Joint Expert Meeting in Microbiological Risk Assessment (JEMRA) for advice on this.

    JEMRA established a science- and risk-based framework on fit-for-purpose water (re)use as input to the Codex work. JEMRA experts have discussed the principles of this framework and the underlying scientific and technical principles. Case studies will be provide demonstrating how practical interventions can mitigate product safety risks to consumers in the case of milk and milk products.

    Learning Objectives:

    The participants will learn about the following aspects of water (re)use in the dairy products sector:
    •The efforts of JEMRA and Codex Alimentarius to develop a risk- and science-based framework for managing the safe use and reuse of water in the production, handling and processing of dairy products by following a "fit-for-purpose" approach.
    •The microbiological hazards potentially associated with water (re)use in this sector and interventions to mitigate food safety risks at the consumer stage.
    •Practical examples and case studies regarding current water (re)use in the dairy products sector.

    • Kang Zhou, Presenter FAO, Rome, Italy
    • Claus Heggum, Presenter International Dairy Federation, Denmark
    • Leon Gorris, Panelist & Moderator Food Safety Futures, The Netherlands
  • Regulatory System Summary Project - Canada and Chile

    Organized by: IAFP's International Food Protection Issues Professional Development Group

    The International Food Protection Issues and Food Law Professional Development Groups (PDGs) initiated a project to create short summaries of the
    regulatory systems of select countries. These Regulatory System Summaries (RSS) were created to provide IAFP members with easy, short reads
    of the key components of country regulatory systems. A small working group within these PDGs has been focused on the creation of these RSSs for key
    countries that were determined by surveying members within these two PDGs.

    Please join this webinar to learn about:

    • How this project got started, how these RSSs may be of use to you, and what is the project plan forward
    • Overviews of the first completed RSSs for Canada and Chile
    • How you can become involved
    • Constanza Vergara Escobar, Presenter Trade Regulatory Affairs Division from the Ministry of Foreign Affairs, Chile
    • Jeff Farber, Presenter Department of Food Science at the University of Guelph, Ontario, Canada
    • DeAnn Benesh, Moderator Former Global Scientific Affairs Manager at 3M and Neogen
  • Root Cause Analysis: Adopting Standard Practices for the Food Industry

    Revolutionary inventor Sakichi Toyoda pioneered the concept of root cause analysis (RCA) by simply asking “why?”, and then asking it again and again. This “5 Whys” concept was first applied in the 1950s by the company that Mr. Toyoda founded: Toyota Motor Corporation. Since then, a variety of RCA techniques have been developed, standardized, and applied across the manufacturing, aviation, and healthcare sectors. In 2020, the FDA launched their “New Era of Smarter Food Safety” initiative which highlighted RCA as an important tool to prevent foodborne illness.
    The symposium starts with a basic introduction to the principles and practices of RCA. Next, current RCA practices in the food industry are explored with the results of an FDA-funded benchmark analysis, followed by a presentation on the implementation of RCA directly from a major food manufacturer. The symposium will conclude with an FDA review of the agency’s current efforts to standardize and invigorate RCA.

    Learning Objectives:
    By attending this webinar, participants will
    •Develop a general understanding of RCA.
    •A specific understanding of how RCA can, is, and will be applied to food safety.
    •Learn about FDA’s current and future plans for RCA in the regulated industry.

    • Mark Moorman, Presenter FDA
    • Tim King, Presenter Quality Matters, LLC
    • Karen Krueger, Presenter Kraft-Heinz
    • Vernon Guthrie, Presenter ABS Group
    • John Sheehan, Moderator FDA
  • How Can We Effectively Reuse Water End-To-End: Creating Equitable Future

    Organized by: Beverages and Acid/Acidified Foods PDG

    Water supplies are coming under increasing pressure as climate change and pollution growth affect water supplies.

    Water reuse is a process to treat and reuse water as potable and non-potable water supplies. Reuse water can provide alternative supplies to enhance water security, sustainability, and resilience.

    Bacterial and viral pathogens, chemical contaminants such as nitrogen and phosphorus compounds, pharmaceuticals, endocrine-disrupting chemicals, cleaning and disinfecting chemicals, metals, salts, byproducts formed during processing, and mineral oils are commonly found in wastewater.

    Our panel of leaders will discuss how water reuse can be a critical tool in promoting sustainability and water security. The panel will provide insights on the current regulatory landscape, microbiological and chemical hazards, risk mitigation, information and experiences in water treatment programs, targeted and non-targeted compounds in treated water for validation and verification of safety of reuse water.

    Learning Objectives:
    Bacterial and chemical contaminants found in waste water, risk associated with reuse water as an ingredient or potable water, and mitigation technologies will be discussed.

    • Anett Winkler, Presenter Cargill
    • Walter Brandl, Presenter Merieux NutriSciences
    • Theresa Mazure, Presenter PepsiCo
    • Yuqian Lou, Presenter PepsiCo
    • Erdogan Ceylan, Moderator Merieux NutriSciences