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

  • Process Validation to Meet FSMA Regulations Part 3: Validation Report

    This is Part 3 of the Process Validation webinar series. Food safety is a day-to-day challenge for any food company worldwide. With the application of the FSMA regulation and the Codex Alimentarius, all food processors need to perform a process validation. It consists of obtaining scientific evidence that a control measure or a combination of them, if correctly implemented, is capable of controlling the pathogen of concern. It is not always easy to understand where to start. What are the parameters that need to be considered, what is the best methodology?

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    • Anett WInkler Cargill, Germany
    • Michiel Kokken Olam Food Ingredients, The Netherlands
    • Laure Pujol Novolyze, France
  • Exploring Non-Invasive Instruments to Assess the Microbiological Quality and Authenticity of Meat and Meat Products

    Currently, meat protection relies heavily on regulatory inspection and sampling regimes. In this context, a wide range of chemical, microbiological and immunological analyses have been proposed as means of evaluating various meat protection issues (i.e. quality, safety, and integrity) pertinent to both raw/processed materials and end products.
    Nonetheless, the currently applied analytical techniques are invasive, laborious, and usually provide retrospective information limiting their applicability in or online.
    Hence, it has been acknowledged that new approaches should be designed and implemented if competent management of food protection issues is to be ensured. The ultimate goal of such a concept is the development of a modern food quality and safety management system which, by being based on prevention rather than inspection, will allow for the efficient control of food-related issues throughout the food supply chain. The utilization of rapid, non-invasive methods, capable of providing automated monitoring of meat processes and identified critical parameters, is expected to be of vital importance in this framework.

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    • George-John Nychas, Presenter Agricultural University of Athens, Greece
    • Panos Skandamis, Moderator Agricultural University of Athens, Greece
  • Sanitation Steps: When Digital Transformation Streamlines Monitoring of CIP and Open Cleaning Procedures

    The CDC estimates that each year 1 in 6 Americans or 48 million people get sick from foodborne illness, 128,000 are hospitalized and 3,000 die. The joint mission between the food industry, academia, and regulatory agencies is to reduce the number of foodborne illnesses. Digitalization is a critical step in improving food safety, traceability, and quality programs to decrease the room for error.

    Many companies are in various phases of digitalization at their companies and are test driving digitalization in areas such as environmental monitoring, process, and sanitation controls, recalls, supplier management, and verification systems. They are seeing benefits in traceability, speed, efficiency, centralized data management, and compliance.

    Several open questions remain: What tools exist today and what are missing? How does digitalization actually bridge gaps and how does it work in plants? How does it increase return on investment (ROI) while maintaining regulatory compliance and enhancing the quality of the product?

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    • Ruth Petran, Presenter The Acheson Group and Ruth Petran Consulting, LLC.
    • John Donaghy, Presenter Nestle SA
    • Anika Bansal, Presenter Bonduelle Fresh Americas
    • Vidya Ananth, Moderator Novolyze