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.

Archived Webinars

  • Produce Safety Landscape in the Southern Region for Small Farmers

    Organized by: USDA National Agricultural Library, Food Safety Research Information Office (FSRIO)

    This webinar will provide insight about the implementation of the Food Safety Modernization Act (FSMA) in the southern region of the U.S. and its reach as a source of fresh and processed produce across the United States. The Southern Regional Research Center (SRRC) at the University of Florida expands across the largest area of the U.S. territory, in which produce farmers and producers grow fruits and vegetables across the United States. In addition, the USDA NAL is one of five national libraries across the United States and has a unique information center for the food science community entitled the Food Safety Research Information Office (FSRIO). FSRIO will share information products on the topic of produce safety and resources across the Food Safety webpage, the Research Projects Database, the Research Publication Feed, and the Meet the Experts key information products. Updated tools and resources will be shared with researchers, small and medium sized farmers, students, and federal government partners reaching a target audience of various food safety professionals who are members of the International Association of Food Protection (IAFP).
    Learning Objectives:
    • To learn about the USDA National Agricultural Library’s Food Safety Research Information Office and its key information products on product safety.
    •To learn about the Southern Regional Research Center at the University of Florida and the implementation of the Food Safety Modernization Act.
    •To learn how to identify tools and resources that are available in the U.S. at the National Agricultural Library that meet the needs of growers and processors of fresh and processed fruits and/or vegetables.

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    Presenters
    • Michelle Danyluk, Presenter U. of Florida, IFAS CREC and IAFP President
    • Dawanna James-Holly, Presenter USDA NAL, FSRIO
    • Kristin Woods, Presenter Auburn University
    • Zeynep Diker, Moderator USDA NAL, FSRIO
  • Cronobacter in the Spotlight: New Insights Into a Known Organism

    Organized by: ILSI Europe, the Low Water Activity Foods PDG, Microbial Modelling and Risk Analysis PDG, and the International Food Protection Issues PDG

    Description: Cronobacter spp. is generally known to survive for long times in dry environments and can also form biofilms. Due to these characteristics the genus is ubiquitous in the environment, and has been isolated from different sources: water, soil, dust, cereals, animal products, herbs, spices and others. Cronobacter spp. (formerly known as Enterobacter sakazakii) was also identified as causative agent in foodborne outbreaks, esp. leading to severe infections, and even death, in infants. Since the majority of cases are in neonates and even premature neonates, the main food product involved is powdered infant formula for babies of 0-6 months. The organism is very robust in surviving dry conditions and is even more difficult to control in dry factory environments than Salmonella. The persistence of these organisms also led to re-occurring outbreaks, fortunately not frequently, but consistent. In this webinar, we will start with a short introduction to the organism and then discuss more details, which are relevant for Cronobacter spp. controls, with an expert panel on subjects like: epidemiology, ecology, persistence, sampling, detection and identification methods, microbiological criteria, and preventive measures. The audience is invited to send in questions beforehand.

    Learning Objectives:

    • Epidemiology, Ecology, Persistence, Sampling, Detection and Identification Methods
    • Microbiological Criteria
    • Preventive measures

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    Presenters
    • Seamus Fanning , Presenter University of Dublin, Ireland
    • Roy Betts, Presenter Campden BRI Group, UK
    • Marcel Zwietering, Presenter University of Wageningen, The Netherlands
    • Francois Bourdichon, Presenter Università Cattolica Del Sacro Cuore, France
    • Stephen Forsythe, Presenter Guest lecturer at the University of Hong Kong and Advisor Center for Food Safety, South Africa
    • Anett Winkler, Moderator Cargill, Germany
  • 7-Steps of Sanitation (Spanish)

    Organized by the Sanitary Equipment and Facility Design PDG

    During this webinar, you will learn about the 7-step sanitation process used in the food industry to ensure effective sanitation. The steps of the process are explained by experts in the field of sanitation. The purpose of each step and key concepts will be discussed with emphasis on optimizing efficiency and consistency of outcome. Details about various cleaning methods including when and how to use them are also shared with participants. The latest automated and manual cleaning methods for wet and dry plants will be compared and described on how and when to use each method. The session concludes with examples from the field and a question-and-answer exchange with our experts.

    Learning Objectives:
    • Provide Spanish-speaking attendees an understanding of the optimal sequence of events in sanitation to generate a clean and safe surface in an efficient manner.
    • Gain the ability to identify differences in wet and dry sanitation procedures and their influence on the selection of sanitation tools.
    • Describe how cleaning and disinfection are different and when to apply each method.

    Presenters
    • Alejandro Rojas, Presenter Ecolab
    • Charles Giambrone, Presenter Rochester Midland Corporation
    • Ileana Richards, Presenter Ecolab
    • Rick Stokes, Moderator Ecolab