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

  • 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.

    Presenters
    • Kang Zhou, Presenter FAO, Rome, Italy
    • Claus Heggum, Presenter International Dairy Federation, Denmark
    • Leon Gorris, Panelist & Moderator Food Safety Futures, The Netherlands
  • Bridging Cybersecurity and Food Protection: A Multidisciplinary Approach

    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 FSQ Consultant
    • Kristin Demoranville, Panelist AnzenSage
    • Tammie Van Buren, Panelist SQFI
    • Neil Coole, Moderator BSI Group
  • Lessons Learned When Employees Work Sick

    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

    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