Tuesday - September, 9 2025

Frank Yiannas

The first offline workshop in Rosemont, IL

Explore proven, evidence-based ways to change or strengthen the food safety culture of an organization and influence employee behaviours.

Learn more

Environmental monitoring

Afraid of Recalls? Environmental monitoring can make you safe! (A vision for factory hygiene)

Mario Hupfeld

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Recall

3 Ways to Take the Crisis Out of Recalls

Stephanie Weinand

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Phages in Food Safety

Bacteriophages: a New Opportunity in Food Safety

Łukasz Richter

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HACCP

Unveiling Food Safety Excellence: Beyond HACCP - A Comprehensive Webinar

Stefania Cesarano

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Digitalization of QMS

Four steps to successful digitalization of quality management in the food industry

Philipp Osterwalder

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VBNC

The ability of L. monocytogenes to enter into a viable but non-culturable (VBNC) state

Patrick Mester

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Root Cause Analysis

Root Cause Analysis (RCA) and Recovery from Microbiology Incidents

Dr. Jeff Banks

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Foodborne Illness Litigation

Bill Marler

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Escherichia coli

Escherichia coli: A hygiene indicator underappreciated in food industry?

Dr. Julian Ihssen

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Incident management

Crisis Management and Incident Handling in the Food & Beverage Sector

Prof. Bizhan Pourkomailian

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HACCP

HACCP & Auditing Approaches

Nic Sharman

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Food Authenticity

Food Authenticity – Mitigating Emerging Risks and Threats (free)

Sterling Crew

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Compressed Air

Compressed Air: The risks, regulations and requirements to prevent contamination (free)

Sara Deckers

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Environmental Monitoring

Environmental Monitoring (EM): Opportunities and Challenges (free)

Anett Winkler

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Food Supply

Restoring Consumer Confidence in the Food Supply (free)

Brian Ronholm

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Old Age Pathogens

OAP’s (Old Age Pathogens) Finding New Homes (free)

John Donaghy

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Outbreaks

Recent Outbreaks and Their Implications for the Global Food System (free)

Dr. Melanie Firestone

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Food Safety

Food Safety Culture in Food Industry (free)

Houda Reggad

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Entering New Markets

Entering New Markets Using Improved Food Safety: The Case of Smallholder Farmers (free)

Misha Voronenko

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Recalls

Inside 2024’s Major Food Recalls: Expert Insights with Darin Detwiler (free)

Dr. Darin Detwiler
Dec 12,2024
17:00 (GMT+1)

Dry Floor Sanitizers

Revolutionizing Clean: The Science Behind Dry Floor Sanitizers (free)

Dr. Bruce Urtz

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Food Safety

Food Safety Culture (free)

Frank Yiannas

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Salmonella Contamination

Preventing Salmonella Contamination – Better Testing and Risk Management (free)

Dr. Byron Chaves

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Food Safety

CATALYSE: Catalysing scientific innovation into food safety action (free)

Edward Sliwinski

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Salmonella risk

How to Design a Resilient Supply Chain to Protect your Business in Case of a Salmonella Outbreak (free)

Dominique Walch

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Listeria monocytogenes

Challenges in Regulating Listeria monocytogenes in Food (free)

Dr. Lucia Anelich

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HACCP

Back to basics: HACCP & the law (free)

Sonia Andre

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Food Safety

Ensuring Food Safety Worldwide: Tackling Challenges and Paving the Way for a Safer Future

Francine Shaw & Matt Regusci

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Food Allergens

Food Allergens: Lessons learnt.The impact of food allergen culture and behavioral science (free)

Sterling Crew

Food Safety Leaders

Empowering Food Safety Leaders: Strategies for a Digital Age (free)

Prof. Bizhan Pourkomailian
May 7,2025
14:00 (GMT+1)

HACCP

Beyond Compliance: The True Purpose of HACCP (free)

Sara Mortimore
May 28,2025
16:00 (GMT+1)

Foodborne Outbreaks

Digging into the Dollars: The True Cost of Foodborne Outbreaks (free)

Bill Marler
Jun 11,2025
15:00 (GMT+1)

Food Safety Challenges

Combatting major food safety challenges through the 4th Industrial Revolution (free)

Prof. Chris Elliott
Jun 18,2025
16:00 (GMT+1)

CPD accredited course

Combined HACCP & Food Safety: Level 2

CPD accredited course combines HACCP and Food Safety Level 2 training into a single qualification, distinct from other providers who offer these separately.

Certificates of Achievement are issued via email within 48 hours of successful exam completion.

Tuesday - September, 9 2025

Frank Yiannas

Food Safety Culture Workshop in Chicago

Join our one-day workshop with Frank Yiannas former US Food and Drug Administration (FDA) Deputy Commissioner for Food Policy and Response.

Explore proven, evidence-based ways to change or strengthen the food safety culture of an organization and influence employee behaviors.

Regular ticket VIP ticket

Frank Yiannas

The first offline workshop in Rosemont, IL

Combined HACCP & Food Safety: Level 2

with Sonia Andre

Afraid of Recalls? Environmental monitoring can make you safe! (A vision for factory hygiene)

3 Ways to Take the Crisis Out of Recalls

Bacteriophages: a New Opportunity in Food Safety

Unveiling Food Safety Excellence: Beyond HACCP - A Comprehensive Webinar

Four steps to successful digitalization of quality management in the food industry

The ability of L. monocytogenes to enter into a viable but non-culturable (VBNC) state

Root Cause Analysis (RCA) and Recovery from Microbiology Incidents

Foodborne Illness Litigation

Escherichia coli: A hygiene indicator underappreciated in food industry?

Crisis Management and Incident Handling in the Food & Beverage Sector

HACCP & Auditing Approaches

Food Authenticity – Mitigating Emerging Risks and Threats (free)

Compressed Air: The risks, regulations and requirements to prevent contamination (free)

Environmental Monitoring (EM): Opportunities and Challenges (free)

Restoring Consumer Confidence in the Food Supply (free)

OAP’s (Old Age Pathogens) Finding New Homes (free)

Recent Outbreaks and Their Implications for the Global Food System (free)

Food Safety Culture in Food Industry (free)

Entering New Markets Using Improved Food Safety: The Case of Smallholder Farmers (free)

Inside 2024’s Major Food Recalls: Expert Insights with Darin Detwiler (free)

Revolutionizing Clean: The Science Behind Dry Floor Sanitizers (free)

Food Safety Culture (free)

Preventing Salmonella Contamination – Better Testing and Risk Management (free)

CATALYSE: Catalysing scientific innovation into food safety action (free)

How to Design a Resilient Supply Chain to Protect your Business in Case of a Salmonella Outbreak (free)

Challenges in Regulating Listeria monocytogenes in Food (free)

Back to basics: HACCP & the law (free)

Ensuring Food Safety Worldwide: Tackling Challenges and Paving the Way for a Safer Future

Food Allergens: Lessons learnt.The impact of food allergen culture and behavioral science (free)

Empowering Food Safety Leaders: Strategies for a Digital Age (free)

Beyond Compliance: The True Purpose of HACCP (free)

Digging into the Dollars: The True Cost of Foodborne Outbreaks (free)

Combatting major food safety challenges through the 4th Industrial Revolution (free)

Combined HACCP & Food Safety: Level 2

Frank Yiannas

Food Safety Culture Workshop in Chicago

Your Hub for Advanced Training Resources

What’s the difference between an Environmental Monitoring Program and a Hygiene Monitoring

The Importance of Environmental Monitoring and Assessment in the Entire Dairy Product Production Chain. Pathogen Contamination Routes and Ways to Reduce Risks.

IS LISTERIA MONOCYTOGENES IN FOOD A RISK FOR THE YOPI-GROUP, AND WHAT HAS ALL THAT TO DO WITH HACCP?

NEMIS Academy Food Safety Community

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