Webinars

Upcoming Webinars

• Lessons Learned When Employees Work Sick Apr 23, 2024 (2:00 PM - 3:00 PM Eastern Time)

  This webinar will address the critical issue of employees working while sick in the retail and food service industry. Our expert panel will analyze the multifaceted impacts of employees working sick on businesses. Our aim is to shed light on the underlying reasons employees choose to work while unwell, explore best practices for effectively managing employee sick calls, and delve into crucial steps for a plan to address ill employees. Our discussion will highlight the legal risks associated with permitting sick employees to work and draw insights from our experts on lessons learned during their experiences with ill employees. By examining these critical aspects from clinical, operational, regulatory, and legal perspectives, attendees will gain actionable strategies to mitigate risks and foster a healthier, more resilient workplace environment while building a food safety culture that entrusts employees with responsibility for not working when sick.

  Learning Objectives:
  Understand the underlying reasons employees choose to work while unwell
  Learn best practices for effectively managing employee sick calls
  Understand the crucial steps that are part of a plan to address ill employees

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  Presenters

  • Kerry Bridges, Presenter Chipotle
  • Eric Martin, Presenter Texas Roadhouse
  • Shawn K. Stevens, Presenter Food Industry Counsel, LLC
  • Paula Herald, Co-Moderator Steritech
  • Roslyn Stone, Co-Moderator Zero Hour Health
• Evidence for Updating Assessments of Listeriosis Risks Considering Codex Principles Webinar 1 of 3: Deliberating Evidence for Milkborne Risk Analysis  May 9, 2024 (2:00 PM - 3:00 PM Eastern Time)

  Deliberating Evidence for Milkborne Risk Analysis
  Webinar 1 Description:

  This first webinar in the series will offer evidence and assumptions on Exposure Assessment, Dose-Response Assessment, Risk Characterization, and Risk Management from a 2003 report on estimation of relative risks of severe listeriosis for 23 ready-to-eat foods including raw and pasteurized fluid milks. Evidence from subsequent studies on these topics plus Hazard Identification will be presented. Webinar participants will be invited to deliberate the evidence relative to Codex principles: 1) the need for re-assessment in light of subsequent epidemiologic data on foodborne disease (CDC dataset, 2005-2020); and 2) the need for re-evaluation based on advances in scientific knowledge. Questions raised in a recent publication on retrospective application of the SRA Risk Analysis Quality Test (RAQT; https://www.sra.org/resources/) to the listeriosis risk assessment will be considered. In closing, questions about the available evidence relating to the emerging pathogen HPAI (highly pathogenic avian influenza) in dairy cows in the US will be considered alongside risk communications messages.

  Webinar Series Description:

  Few risk analysis practitioners might argue that any food is risk-free. Even fewer might know that US government Agencies classified both raw and pasteurized bovine milks, as well as deli meats, as high risk for severe listeriosis. Scientific advances characterizing raw foods microbiology, particularly benefits and risks of the milk microbiota, motivates further consideration of the Codex Alimentarius Commission international consensus principles for microbial risk assessment, calling for re-assessments over time; and re-evaluation as new relevant scientific data become available. Speakers will introduce recent scientific advances that provide new lines of evidence and wider context for assessing risks of raw foods. The webinar series will address critical needs for deliberation of scientific evidence and analysis in light of misinformation or disinformation about risks and benefits. Participants will develop essential skills for deliberating evidence and assumptions, reducing bias and misinformation, and cultivating a culture of quality risk analysis and food safety.

  Learning Objectives:
  1. Expand knowledge and skills for deliberating evidence for conducting a microbial risk assessment for raw foods including fluid milks and deli meats.
  2. Gain knowledge of risk analysis quality for raw/ready-to-eat foods.
  3. Increase understanding of potential sources of bias, misinformation, and disinformation about science and risk analysis for raw foods.

  Presenters

  • Peg Coleman, Presenter Coleman Scientific Consulting
  • D.Warner North, Moderator Northworks
  • Isabel Walls, Moderator USDA/FSIS
• Bridging Cybersecurity and Food Protection: A Multidisciplinary Approach May 14, 2024 (1:00 PM - 2:00 PM Eastern Time)

  In the face of a rapidly evolving digital world, the fusion of cybersecurity and food protection has become crucial. This targeted webinar for food protection professionals will distill the complexities of digital and cyber-physical integration into actionable insights. Join industry-leading experts as they map the transformed landscape of food protection threats and fortify your strategies with cutting-edge cybersecurity knowledge. Together, we'll forge the path forward, integrating cybersecurity into the heart of food protection, a vital move to defend our food supply. Engage with us to stay ahead in ensuring the integrity and safety of the food industry.
  Learning Objectives
  1. Understand the Intersection: Participants will learn how digitalization in the food sector necessitates a cybersecurity-focused approach to food protection, highlighting the interconnected risks to food safety and cybersecurity.
  2. Identify Challenges and Solutions: Attendees will learn about the specific challenges posed by the cyber-physical nature of food protection and explore practical strategies for integrating cybersecurity measures into food safety practices.
  3. Foster Collaboration: The session aims to encourage a partnership between food protection and cybersecurity professionals, emphasizing the importance of a multidisciplinary strategy to safeguard the food supply chain.

  Presenters

  • April Bishop, Panelist Golden State Foods
  • Kristin Demoranville, Panelist AzenSage
  • Tammie Van Buren, Panelist SQFI
  • Neil Coole, Moderator BSI Group
• Impact of Water Use and Reuse in Food Production and Processing on Food Safety at the Consumer Phase: Focus on the Dairy Products Sector May 23, 2024 (11:00 AM - 12:00 PM Eastern Time)

  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.

  Presenters

  • Kang Zhou, Presenter FAO, Rome, Italy
  • Claus Heggum, Presenter International Dairy Federation, Denmark
  • Leon Gorris, Panelist & Moderator Food Safety Futures, The Netherlands
• How Can We Effectively Reuse Water End-To-End: Creating Equitable Future Jun 17, 2024 (12:00 PM -1:00 PM Eastern Time)

  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.

  Presenters

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