Stay informed about the latest webinars and workshops

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

This webinar explores in very simple calculations on return of investment  (independent of methods used), how a stringent environmental monitoring program can reduce risk and make quality managers feel at ease with their processes. It also shows how the advent of new molecular and digital methods has even made it possible to take control of your own risk management lowering the dependence on external partners.

• Mario Hupfeld

3 Ways to Take the Crisis Out of Recalls

Discover 3 effective strategies to handle recalls smoothly and protect your business. Learn about proactive communication, recall simulations, and streamlined processes using technology. Join our upcoming webinar for free.

• Stephanie Weinand

Bacteriophages: a New Opportunity in Food Safety

This presentation aims to provide food safety professionals, researchers, and industry stakeholders with valuable insights into the promising role of phages in transforming the landscape of bacterial detection and control and strengthening overall food safety measures. As the food industry continually seeks innovative solutions to ensure the safety of food products, understanding the applications and benefits of phages becomes crucial.

• Łukasz Richter

Unveiling Food Safety Excellence: Beyond HACCP - A Comprehensive Webinar

The primary objective of HACCP is to identify, evaluate, and control hazards throughout the food production process, aiming to prevent, reduce, or eliminate potential risks. Integrating additional elements, such as Good Manufacturing Practices (GMP), traceability, and data management, enhances the comprehensiveness of a food safety program. Emphasizes the importance of viewing food safety as a holistic and dynamic process, requiring ongoing commitment and adaptability for effective risk identification, prevention, and response. 

• Stefania Cesarano

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

The webinar outlines a four-step approach to successful digitalization: First, conducting a detailed assessment and planning based on a deep analysis of current processes. Second, selecting and integrating the right technology to enhance efficiency and reduce errors. Third, emphasizing the importance of employee training and change management for smooth implementation and high adoption. Finally, the necessity of continuous monitoring and optimization to adapt and improve digital systems and structures for lasting success.

• Philipp Osterwalder

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

The webinar focuses on the critical need for effective monitoring of microbial pathogens in food safety and hygiene, highlighting the limitations of growth-based tests in detecting bacteria in the viable but non-culturable (VBNC) state. It explores the under-researched impact of VBNC state bacteria on public health and food safety, emphasizing the need for better detection, risk assessment, and inactivation strategies. The discussion includes an overview of current knowledge and recent findings on Listeria monocytogenes in the VBNC state, analytical methods for detecting dormant bacteria, the induction of dormancy in food production environments, and effective measures against VBNC pathogens. 

• Patrick Mester

Root Cause Analysis (RCA) and Recovery from Microbiology Incidents

This presentation will outline the difference between an incident and a crisis and suggest how to manage the former and prevent escalation to the latter. It will describe, using real examples drawn from the speaker's own professional experience over the past 40 years, instances where root cause analyses were successful and, conversely, where the RCA was confounded and confused. For example, the RCAs from the world’s deadliest outbreak of listeriosis in South Africa; the Europe-wide frozen vegetable and UK butter listeria recalls; the salmonella in milk and yeast extract powders, chocolate and lecithin; the E. coli in frozen pizza; and botulinum toxin in hazelnut puree will be dissected. incidents before consumers were put at risk.

• Dr. Jeff Banks

Foodborne Illness Litigation

Bill Marler is a lawyer best known for his work in food safety and foodborne illness litigation. He is the founder of Marler Clark, a law firm based in Seattle, Washington, that specializes in representing victims of foodborne illness outbreaks. Marler has represented clients in some of the most high-profile foodborne illness cases in the United States, including the 1993 Jack in the Box E. coli outbreak, the 2006 Dole spinach E. coli outbreak, the 2011 Listeria outbreak linked to cantaloupes from Jensen Farms and the 2018 Romaine E. coli outbreak.

Bill has also been a strong advocate for food safety reform and has worked with government agencies and industry leaders to improve food safety standards to prevent future outbreaks. Bill has been recognized for his work with numerous awards and accolades, including both the Seattle University Distinguished Law Graduate and Professional Achievement Awards, the Washington State Public Justice and Outstanding Lawyer Awards. Bill’s work has been profiled in the book “Poisoned” and in the Netflix documentary of the same name.

• Bill Marler

Escherichia coli: A hygiene indicator underappreciated in food industry?

This presentation will outline how and why Escherichia coli is used in the assessment of the microbiological quality of drinking water and recreational waters. The most common methods for detection of E. coli will be described, as well as existing regulations for drinking water and food with respect to this indicator. The (bio-)chemical principle behind the novel NEMIS N-Light^TM Escherichia coli test will be explained and examples given how the test can be used even in the presence of high amounts of food matrix. Finally, the question will be discussed whether this test could be a useful tool for environmental monitoring of food factories, indicating the the risk of fecal contamination and the potential presence of pathogens transmitted via the fecal-oral route such as enterohemorrhagic E. coli (EHEC), Campylobacter jejuni and enteroviruses, thereby complementing the widely used Enterobacteriaceae tests.

• Dr. Julian Ihssen

Crisis Management and Incident Handling in the Food & Beverage Sector

This informative webinar is designed to equip professionals in the Food & Beverage sector with essential strategies for managing crises and handling incidents, focusing specifically on food safety events. Participants will gain valuable insights into the entire crisis management lifecycle, encompassing preparation, response, and recovery phases. The session highlights the importance of a holistic approach to incident management, emphasizing that successful resolution requires the active involvement of all organizational departments and external resources.

Prof. Bizhan Pourkomailian specializes in food safety management systems with extensive experience in developing, implementing, auditing, training, presenting and consulting the food & beverage sector across Europe, the Middle East, Asia and the USA. The scope of his work reaches across the supply chain, with hands-on experience in farms/fields, slaughter/deboning, production, transportation/warehousing, and restaurants for food and its packaging. Involved in developing and deploying food safety and quality system verification standards in these sectors. Developed McDonald's global supply chain incident management standards and its external verification protocol. Prof. Bizhan Pourkomailian is focused on the third part of the restaurant audit program, digitalisation, and enhancing hygiene standards and distribution of food safety standards.

• Prof. Bizhan Pourkomailian

HACCP & Auditing Approaches

Key take aways:

• HACCP how it all started with NASA
• What is required by CODEX and GFSI/BRCGS
• Prerequisites programme management linking to what is required by BRCGS standards
• Understanding Risks and Hazards in the Hazard Analysis
• Validation and Verification clarification of terminology and how it can be demonstrated
• Auditing approaches to HACCP:

1. Benefits of using the process flow diagram and CCP summary sheet when auditing HACCP in the factory
2. Key documentation to see to support the HACCP plan

• Nic Sharman

Food Authenticity – Mitigating Emerging Risks and Threats

Food fraud is an age old problem that reoccurs periodically in the global supply network. The prevention of food fraud is paramount to protect the trust of our consumers and to maintain fair, sustainable business practices. No process can guarantee that food and food supply are not the target of criminal activity. The purpose of this presentation is to act as a guide through approaches and processes to improve the resilience of supply networks to food fraud.

Food fraud costs the global food industry an estimated US$40 billion a year, in addition to the loss of confidence and economic disadvantage to the consumer.

Food fraud can harm consumers, causing illness and even death in some cases. This was true in 2008 when melamine was used as a nitrogen source to fraudulently increase the measured protein content of milk, resulting in more than 50,000 babies hospitalised and six deaths after having consumed contaminated infant formula.

Since the 2013 issue of the fraudulent replacement of horsemeat in UK beef products, there is world-wide consensus that as well as being better at detecting food fraud, more needs to be done to prevent food fraud from happening in the first place.

• Sterling Crew

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

Join us for an insightful webinar led by Sara Deckers, a seasoned expert with 15 years of experience in compressed air treatment and quality management. Specializing in the food and beverage industry, Sara has dedicated her career to helping manufacturers identify and mitigate risks associated with compressed air contamination.

Key Takeaways:
- Understanding Definitions and Quality Classes: Gain clarity on the key terms and classifications crucial for maintaining compressed air quality.
- Identifying Potential Risks: Learn how to pinpoint potential contamination risks within your production processes.
- Implementing Risk Reduction Solutions: Discover practical solutions to minimize contamination risks and enhance product safety.
- Defining Clear Protocols: Develop comprehensive protocols for analyzing and addressing points of contact with compressed air in your operations.

• Sara Deckers-Milsom
• Sep 3,2024
• 45 minutes

Environmental Monitoring (EM): Opportunities and Challenges

Key takeaways:

• Different purposes of EM
• Risk change in EM due to new technologies
• Elements of an EM risk assessment
• How to set up a risk-based EM plan

• Anett Winkler

Restoring Consumer Confidence in the Food Supply

Join us for an insightful webinar on food safety in the wake of recent regulatory changes and a new administration. Titled Restoring Consumer Confidence in the Food Supply, this session will delve into the most effective regulatory and legislative strategies to enhance the food safety system and protect public health.

• Brian Ronholm

OAP’s (Old Age Pathogens) Finding New Homes

Key Takeaways:
- Evolving Transmission Vehicles: Learn how traditional pathogens are finding new ways to spread in our increasingly complex food supply chain.
- Microbiological Challenges of Plant-Based Diets: Explore the unique food safety challenges presented by the growing popularity of plant-based diets, and what this means for consumers and producers alike.
- Cutting-Edge Analytical Tools: Discover the latest advancements in food safety technology, including Whole Genome Sequencing and metagenomics, that are revolutionizing our ability to detect and combat pathogens.

• John Donaghy

Recent Outbreaks and Their Implications for the Global Food System

In this talk, Dr. Firestone will examine three major outbreaks from the last two years, exploring how these incidents highlight vulnerabilities in our globalized food system. With expertise in infectious diseases and environmental health, Dr. Firestone will discuss how environmental factors—including the role of restaurants—contribute to foodborne disease transmission, offering crucial insights into public health surveillance and prevention.

• Dr. Melanie Firestone

Food Safety Culture in Food Industry

Houda Reggad is a strategic consultant and problem solver renowned for her accomplished and self-motivated approach. Her education and diverse work experiences have shaped her into a versatile professional with a profound impact across various industries, including Food industry.

With a solid background in Food Science, Houda has honed her expertise as a quality and food safety auditor. This specialized knowledge has enabled her to implement rigorous standards and practices that ensure the highest levels of food safety and quality within organizations.

• Houda Reggad

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

Key Takeaways:
- Practical Approaches for Smallholders: Learn how smallholder farmers can adopt GFSI-approved agricultural and postharvest practices, even in resource-constrained environments.
- Benefits of Improved Food Safety: Discover how enhanced food safety practices lead to better market access, increased efficiency, stronger brand reputation, and improved sustainability for smallholders.
- Real-World Examples: Misha will share insights from his work with smallholder women farmers and food SMEs worldwide, illustrating the tangible impacts of food safety on market success.

• Misha Voronenko

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

This is your chance to challenge the speaker and engage in live Q&A as Dr. Detwiler shares his expert insights into what went wrong in 2024 and what can be done to prevent future incidents. Attendees are encouraged to bring their questions and contribute to this open dialogue on food safety and recall prevention.

• Dr. Darin Detwiler
• Dec 12,2024
• 45 minutes

Revolutionizing Clean: The Science Behind Dry Floor Sanitizers

Key Presentation Takeaways
- Floors are a high-risk area for pathogen contamination, even dry floors.
- Dry floor sanitizers are dry powders/granules applied to floors that when activated exhibit antimicrobial activity in the surrounding environment and reduce the spread of microbial contamination. They are applied in various locations including foot pans, entry ways and adjacent to drains.
-Dry floor sanitizers are formulated products consisting of an active (e.g., PAA) along with co-formulants that can enhance stability, increase wetting, and boost efficacy.
- Like all sanitizers and disinfectants, dry floor sanitizers are regulated products and therefore need to pass various levels of efficacy testing. These test methods may not always accurately reflect how the product is used, and novel methods are being developed to demonstrate product efficacy and enhance regulatory assessment. - The performance observed in lab studies is also demonstrable in field trials conducted at various food production facilities.

• Dr. Bruce Urtz

Food Safety Culture (free)

Key Presentation Takeaways
- Understanding the importance of food safety culture and how it influences behavior.
- Exploring the integration of food science and behavioral science for risk management.
- Learning about systems-based approaches to improve food safety outcomes.
- Practical strategies for fostering a culture of safety within your organization.

• Frank Yiannas
• Jan 23,2025
• 45 minutes

Preventing Salmonella Contamination – Better Testing and Risk Management

Dr. Chaves’s research focuses on validating product and process parameters to enhance the effectiveness of antimicrobial interventions in meat and poultry, as well as understanding bacterial growth, inactivation parameters, and viral persistence on food and contact surfaces. His Extension programs provide essential technical assistance and training for food manufacturers in areas like food safety, sanitation, and regulatory compliance.

• Dr. Byron Chaves

CATALYSE: Catalysing scientific innovation into food safety action

🔹Discover the barriers preventing the uptake of inventions in food safety.
🔹 Learn how CATALYSE is supporting innovators to bring their ideas to life by engaging decision-makers and launching pilots.
🔹 Gain insights into fostering knowledge and innovative solutions across the food safety value chain.

• Edward Sliwinski

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

Salmonella risks are managed and controlled through HACCP combining the control of identified CCPs and implementing Prerequisite programs. This has dramatically improved the safety of food over the past decades.
Companies have also improved their response to identified Salmonella cases but are also becoming more vulnerable with globalization of sourcing, reduction of inventories and acceleration of supply chains. 
The presentation will build on a true Salmonella case and will share learnings to design a more robust Supply Chain in the eventuality of a Salmonella contamination. 

• Dominique Walch

Challenges in Regulating Listeria monocytogenes in Food

• Dr. Lucia Anelich

Back to basics: HACCP & the law (free)

• Sonia Andre

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

• Major Developments in Food Safety
• Cutting-Edge Technologies Shaping the Future
• Consumer Expectations Fueling Industry Change

• Francine Shaw & Matt Regusci
• Apr 16,2025
• 45 minutes

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

• Sterling Crew
• Apr 22,2025
• 45 minutes

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

• Prof. Bizhan Pourkomailian
• May 7,2025
• 45 minutes

Beyond Compliance: The True Purpose of HACCP (free)

• Sara Mortimore
• May 28,2025
• 45 minutes

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

• Bill Marler
• Jun 11,2025
• 45 minutes

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

• Prof. Chris Elliott
• Jun 18,2025
• 45 minutes