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

  • Does Your Food Safety Culture Bridge the Multi-Cultural Challenges?

    Organized by: Food Safety Culture PDG

    While food safety culture may be defined by the values, beliefs, and policies of a business, success is determined by the applied behaviors of its people. How does a global food manufacturing or retail business bridge its peoples’ multi-cultural and diverse beliefs and behaviors to continue to grow an equitable and inclusive food safety culture within its facilities, across internationally located sites, and throughout its supply chains?

    To address these challenges, while continuing to successfully grow a cohesive food safety culture across regional and international sites, the expert panel will discuss best practices in diversity, equity, empowerment, and inclusion. Participants will gain insights on tools focusing on education, communication, and assessment of their food safety culture progress as well as practical examples of applied best practices.

    Through practical, real-life examples from the panel experts in the supply, manufacturing, and retail, participants will learn:

    -How to gain buy-in from and engage top-level management in the food safety culture journey
    -How to build employee commitment and retention from day one of hire
    -What tools can help in the implementation of a global, multi-cultural, multi-functional approach to food safety culture

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    Presenters
    • Austin Welch, Presenter Sage Media
    • Hugo Gutierrez, Presenter Kerry
    • Rolando Gonzalez, Presenter The Acheson Group (TAG)
    • Megan Kenjora, Presenter The Hershey Company
    • Dr. Liliana Casal-Wardle, Moderator The Acheson Group (TAG)
  • Foundations of Produce Safety in Hydroponic and Aquaponic Operations

    Organized by the Fruit and Vegetable Safety and Quality Professional Development Group

    Hydroponic and aquaponic crop production systems are growing in popularity, number, and scale. Many of these operations may be covered under the FSMA Produce Safety Rule or be subject to third-party audits, raising questions among growers, Extension professionals, researchers, and consultants about produce safety hazards, risk assessment, and other considerations in these operations. In this webinar, we will introduce the diversity of hydroponic and aquaponic operations, key concepts for produce safety risk assessment, and primary considerations for FSMA Produce Safety Rule compliance. We will also solicit feedback from the audience about their experiences and questions regarding produce safety in hydroponics and aquaponics.

    Learning Objectives:
    • Understand the diversity among hydroponic and aquaponic (HP/AP) operations and what these growing systems look like.
    • Gain awareness of key topic areas relevant to produce safety in HP/AP operations.
    • Understand the primary considerations relevant to FSMA Produce Safety Rule compliance in HP/AP operations.
    • Participants share experiences and perceived educational and research needs, contributing to future programming and materials development.

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    Presenters
    • Sean Fogarty, Presenter University of Vermont - Northeast Center to Advance Food Safety
    • Gretchen Wall, Moderator International Fresh Produce Association
  • Processing Environment Monitoring in Low Moisture Foods Production: Setting Up a Meaningful Program

    Organized by ILSI Europe

    Recent foodborne outbreaks involving low moisture foods highlight that a well-designed Processing environment monitoring (PEM) is increasingly important in the context of food safety management systems. However, PEM can only form an integral part of food safety systems when it is adequately designed and implemented: looking at the correct organisms of concern, at the right locations and times, using suitable and validated sampling and testing approaches, and being looked at / trended by trained personnel. Such a well-defined and implemented PEM can provide further assurance that the processing environment will not contribute to the contamination of products. In this webinar, experts with academic and industrial experience will unravel how to develop a risk-based approach to support setting up a meaningful program, how to react in case of potential findings, and why / what are the technologies to further characterize detected organisms.

    Learning Objectives:

    -How to set up a meaningful program and react in case of potential findings
    -Risk-based approach and its justification
    -Benefits of using technologies to further characterize findings

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    Presenters
    • Francois Bourdichon, Presenter Food Safety, Microbiology and Hygiene
    • Seamus Fanning, Presenter UCD-Centre for Food Safety, University College Dublin
    • Marcel Zwietering, Presenter Wageningen University and Research
    • Anett Winkler, Moderator Cargill Germany GmbH