BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Food Industry Executive - ECPv6.17.5//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Food Industry Executive
X-ORIGINAL-URL:https://foodindustryexecutive.com
X-WR-CALDESC:Events for Food Industry Executive
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Detroit
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20240310T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20241103T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20260308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20261101T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20251118T100000
DTEND;TZID=America/Detroit:20251118T110000
DTSTAMP:20251105T115420Z
CREATED:20251105T115420Z
LAST-MODIFIED:20251105T115420Z
UID:27763-1763460000-1763463600@foodindustryexecutive.com
SUMMARY:In Ovo Vaccination Myths Exposed: Case Studies From Global Hatcheries
DESCRIPTION:Register here \nJoin us in separating in ovo facts from fiction with real-world case studies that challenge common industry misconceptions. Leading poultry health experts Dr. Nicky Love and Dr. Josh Deines will guide this evidence-based conversation\, examining persistent myths about transfer cracks\, late deads\, cutting vaccine dosage\, and AM/PM device cycles. See what the data reveals about in ovo vaccination performance and gain practical insights for your hatchery operations. \nThis webinar will broadcast at 9:00 AM CST (Chicago) / 3:00 PM GMT (London) / 11:00 PM CST (Beijing). \nWHAT YOU’LL LEARN: \n\nIdentify common causes of hatch decreases and late deads\, plus the impact of stopping in ovo vaccination.\nRecognize and resolve probable sources of egg cracks.\nUnderstand proper vaccine dosing protocols based on scientific data and recognize the measurable impact of dosage modifications.\nOptimize device management by identifying the unique roles of AM and PM cycles.\n\nThis webinar is sponsored by Zoetis and presented by WATTPoultry.
URL:https://foodindustryexecutive.com/food-industry-webinar/in-ovo-vaccination-myths-exposed-case-studies-from-global-hatcheries/
CATEGORIES:Industry News and Analysis
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/04/WATT-Poultry-logo-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20251118T120000
DTEND;TZID=America/Detroit:20251118T130000
DTSTAMP:20251105T142826Z
CREATED:20251105T142826Z
LAST-MODIFIED:20251105T142826Z
UID:27767-1763467200-1763470800@foodindustryexecutive.com
SUMMARY:Dry Sanitation and Cleaning Techniques for Facilities and Equipment
DESCRIPTION:Register here \nFacility sanitation\, including equipment cleaning and decontamination\, must be approached differently in dry and low-moisture food processing plants. Water use in these facilities can promote microbial growth\, especially for pathogens like Salmonella that persist in dry environments. Processors must rely on alternative methods such as vacuuming\, brushing\, dry steam\, compressed air\, and low-moisture/no-rinse sanitizers to ensure a safe environment for producing food. Furthermore\, facility personnel must follow strict protocols for donning and doffing PPE to avoid introducing water residue\, and sanitation teams must follow a systematic\, top-down approach for equipment disassembly and cleaning. Environmental monitoring programs help confirm the efficacy of dry sanitation and equipment cleaning. \nIn this webinar\, experts from the International Dairy Foods Association (IDFA)\, industry\, and academia will conduct a deep dive into the science\, industry guidance\, and practice of dry sanitation and equipment cleaning. Attendees will gain an understanding of the unique considerations for dry/low-moisture facility sanitation\, the hazards posed by improper or inadequate sanitation in these facilities\, and the techniques and best practices employed by dry/low-moisture food processors to ensure a clean facility environment for the production of safe food. \nFrom this webinar\, attendees will learn:  \n\nThe unique considerations and techniques for dry/low-moisture facility sanitation and equipment cleaning\nThe hazards posed by improper or inadequate sanitation\, including pathogenic contamination of food products and resident bacterial strains\nThe best practices employed by dry/low-moisture food processors for dry sanitation and equipment cleaning
URL:https://foodindustryexecutive.com/food-industry-webinar/dry-sanitation-and-cleaning-techniques-for-facilities-and-equipment/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/10/food-safety.png
END:VEVENT
END:VCALENDAR