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DTSTART;TZID=America/Detroit:20261015T140000
DTEND;TZID=America/Detroit:20261015T143000
DTSTAMP:20260927T041402Z
CREATED:20260927T041402Z
LAST-MODIFIED:20260927T041402Z
UID:29771-1792072800-1792074600@foodindustryexecutive.com
SUMMARY:How to Prevent Physical Contamination in Food Production and Strengthen Compliance
DESCRIPTION:Register here \nPhysical contamination remains a critical challenge for food manufacturers\, with direct implications for product safety\, compliance\, and brand protection. In this live webinar\, inspection experts will explore how contamination detection technologies can help manufacturers reduce risk\, improve product quality\, and meet food safety requirements with confidence. \nSpeakers will discuss the role of metal detection and X-ray inspection systems in identifying physical contaminants in food production environments. They will also explain how manufacturers can choose the most suitable solution for their application\, whether that means metal detection\, X-ray inspection\, or a combination of both. In addition\, the session will cover how these technologies support compliance with industry standards and protect brands from the cost and reputational impact of recalls. \nKey takeaways: \n\nUnderstand why contamination detection is essential for product quality\, safety\, and compliance\nLearn how metal detection and X-ray inspection support physical contaminant detection\nIdentify which inspection solution is best suited to your application\nGain insight into how product inspection helps protect your brand\, reduce recall risk\, and support compliance
URL:https://foodindustryexecutive.com/food-industry-webinar/how-to-prevent-physical-contamination-in-food-production-and-strengthen-compliance/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20261014T110000
DTEND;TZID=America/Detroit:20261014T120000
DTSTAMP:20261006T123102Z
CREATED:20261006T123102Z
LAST-MODIFIED:20261006T123102Z
UID:29816-1791975600-1791979200@foodindustryexecutive.com
SUMMARY:From notebook to network: Automating food safety documentation
DESCRIPTION:Register here \n\nMany food safety teams still rely on paper forms\, spreadsheets and manual tracking to manage critical documentation. That makes it harder to access information in real time\, catch issues quickly and keep a clear view of what’s happening across a facility. \nThe day opens with a short overview from Rachel Anderson\, SQF VP of Business Development and a SmartBrief moderator\, setting the stage for what you’ll see. \nFrom there\, you’ll move through a series of individual company presentations\, each one focused on how that company’s tools support automated\, connected documentation. \nWho should attend\nQA/QC managers\, food safety practitioners and leaders evaluating a shift to automation \n\nJoin the Free Online\, Interactive Session to:\n\nWatch live product demonstrations and short sessions from providers specializing in digital food safety documentation and automation.\nGet a practical\, first-hand look at how peers are moving from manual to digital tracking\, real tools in action\, not just theory.\nCompare multiple approaches to automation in a single sitting\, from data capture to compliance reporting.\nAsk providers directly about implementation\, integration and fit for your facility.
URL:https://foodindustryexecutive.com/food-industry-webinar/from-notebook-to-network-automating-food-safety-documentation/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2026/10/SmartBrief.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20261014T090000
DTEND;TZID=America/Detroit:20261014T100000
DTSTAMP:20260904T155535Z
CREATED:20260904T155535Z
LAST-MODIFIED:20260904T155535Z
UID:29610-1791968400-1791972000@foodindustryexecutive.com
SUMMARY:A Novel Addition to Biosecurity: Proactive\, Continuous Pathogen Control Technology to Improve Poultry Operations
DESCRIPTION:Register here \nPathogen risk touches every stage of poultry production\, from hatchability and chick quality at the hatchery to Salmonella control in egg processing and beyond. Even small declines in hatchability\, chick quality\, or cull rate can compound quickly across a facility’s output\, driving real losses in performance and productivity. Elsewhere in operations\, a Salmonella event can trigger recalls and cost facilities millions in financial losses. Standard practices like formaldehyde and manual cleaning cycles leave gaps between cycles and struggle to reach airborne contamination in occupied spaces. That is why hatcheries worldwide are implementing proactive\, continuous\, pathogen control technology as an added layer of biosecurity. Julien Lenglet\, North America Poultry Consultant\, will present real-world applications and outcomes of DHP® technology and how the technology works 24/7 to reduce surface-level and airborne pathogens without disrupting operations or requiring area vacancy. \nThis webinar will broadcast at 8:00 AM CDT (Chicago) / 2:00 PM BST (London) / 9:00 PM CST (Beijing). \nWHAT YOU’LL LEARN: \n\nTypical applications of hatchery disinfectants\nPractical considerations for evaluating and integrating continuous pathogen control\nHow DHP technology works and is deployed to complement existing sanitation programs\nReal-world studies: effectiveness of DHP technology\, replacing formaldehyde\, ROI outcomes\n\nThis webinar is sponsored by Synexis and presented by WATTPoultry.
URL:https://foodindustryexecutive.com/food-industry-webinar/a-novel-addition-to-biosecurity-proactive-continuous-pathogen-control-technology-to-improve-poultry-operations/
CATEGORIES:Food Safety
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:20261006T140000
DTEND;TZID=America/Detroit:20261006T150000
DTSTAMP:20260927T040136Z
CREATED:20260927T040124Z
LAST-MODIFIED:20260927T040136Z
UID:29769-1791295200-1791298800@foodindustryexecutive.com
SUMMARY:Advances in Environmental Monitoring Science and Strategy
DESCRIPTION:Register here \nEnvironmental monitoring (EM) plays a critical role in verifying sanitation effectiveness and supporting robust food safety programs. This webinar will examine the latest advances in EM science and how validation and verification activities can strengthen preventive controls and corrective actions to build more resilient\, high-performing systems. \nExperts from Rutgers University and Post Consumer Brands will share insights into emerging EM technologies\, evolving sampling and assessment strategies\, and practical approaches for implementing advanced EM programs in food manufacturing environments. Attendees will learn how leading organizations are using data-driven EM strategies to support regulatory compliance\, improve sanitation performance\, and drive continuous improvement. \nKey takeaways: \n\nHow environmental monitoring science and EMP strategies support sanitation verification and the safe production of food\nRecent advances in EM technologies\, including new approaches for sampling\, testing\, and data assessment\nPractical guidance for applying advanced EM tools and strategies within food manufacturing facilities
URL:https://foodindustryexecutive.com/food-industry-webinar/advances-in-environmental-monitoring-science-and-strategy/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/10/food-safety.png
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20261005
DTEND;VALUE=DATE:20261008
DTSTAMP:20260820T145952Z
CREATED:20260820T145952Z
LAST-MODIFIED:20260820T145952Z
UID:29521-1791158400-1791417599@foodindustryexecutive.com
SUMMARY:FSPCA Preventive Controls for Human Food Participant Course Version 2.0 (hybrid)
DESCRIPTION:Register here \nNew Food Safety Modernization Act (FSMA) regulations require that certain food safety related activities\, such as the management of food safety plans\, must be completed by a “preventive controls qualified individual” (PCQI) who has “successfully completed training in the development and application of risk-based preventive controls”. \nThe Preventive Controls for Human Food regulation is intended to ensure safe manufacturing / processing\, packing and holding of food products for human consumption in the United States. \nThis course developed by the FSPCA is the “standardized curriculum” recognized by FDA and fulfills the FSMA requirement for a PCQI (Preventive Controls Qualified Individual). \nUnder the Preventive Controls for Human Food rule\, the responsibilities of a “preventive controls qualified individual” include to oversee or perform 1) preparation of the Food Safety Plan\, 2) validation of the preventive controls\, 3) records review\, 4) reanalysis of the Food Safety Plan\, and other activities as appropriate to the food. See § 117.180 and 507.53 for more details. \nParticipants will receive an official FSPCA Preventive Controls Qualified Individual certificate of completion after the class. \nCourse Outline\n\nIntroduction to Course\nFood Safety Plan Overview\nGood Manufacturing Practices and Other Prerequisite Programs\nBiological Food Safety Hazards\nChemical\, Physical\, and Economically Motivated Food Safety Hazards\nPreliminary Steps in Developing a Food Safety Plan\nHazard Analysis and Preventive Controls Determination\nProcess Preventive Controls\nFood Allergen Preventive Controls\nSanitation Preventive Controls\nSupply Chain Preventive Controls\nVerification and Validation Procedures\nRecord-keeping Procedures\nRecall Plan\nRegulation Overview—cGMP and Hazard Analysis and Risk Based\n\nWhat previous students are saying about this class:\n\n“Great ‘hands on’ approach – good applicable presentation of real life events and or experience.”\n“All information was relevant in understanding and implementing new\, changing regulations in the industry”\n“The class is very interactive and fun”\n\nPlease click the following for a downloadable flyer of the Food Safety class schedule: Food Safety Summer/Fall 2026 \n 
URL:https://foodindustryexecutive.com/food-industry-webinar/fspca-preventive-controls-for-human-food-participant-course-version-2-0-hybrid/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260930T140000
DTEND;TZID=America/Detroit:20260930T143000
DTSTAMP:20260923T132440Z
CREATED:20260923T132440Z
LAST-MODIFIED:20260923T132440Z
UID:29743-1790776800-1790778600@foodindustryexecutive.com
SUMMARY:Beyond Compliance: Building a Culture of Food Safety with GFSI's 2026 Framework
DESCRIPTION:Register here \nFood safety culture is more than a soft concept; it is a critical driver of food safety performance. This webinar explores GFSI’s 2026 Position Paper\, “A Culture of Food Safety\,” and its updated\, five-dimension framework connecting organizational foundations such as values\, leadership\, people\, accountability\, and communication with the daily practices that make food safety visible. Participants will consider how risk awareness\, consistency\, work environment\, adaptability\, and continuous improvement influence outcomes\, and how these ideas can support GFSI-recognized certification programs. \nThis session should prepare attendees to: \n\nConnect company values\, leadership messages\, and resources to what the organization actually does to promote food safety\nEvaluate their company culture across GFSI-approved scheme frameworks\nTurn culture into continuous improvement within their food safety management system
URL:https://foodindustryexecutive.com/food-industry-webinar/beyond-compliance-building-a-culture-of-food-safety-with-gfsis-2026-framework/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/10/food-safety.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260929T110000
DTEND;TZID=America/Detroit:20260929T120000
DTSTAMP:20260923T133637Z
CREATED:20260923T133637Z
LAST-MODIFIED:20260923T133637Z
UID:29745-1790679600-1790683200@foodindustryexecutive.com
SUMMARY:How to Talk to Your Board of Directors About Food Safety
DESCRIPTION:Register here \nThis webinar will examine how food safety leaders can effectively communicate food safety risk\, performance\, and business impact to Boards of Directors. Drawing on the authors’ experience in senior executive and board roles\, the session will focus on why food safety must be treated as an enterprise-level risk\, and how its implications for financial performance\, brand protection\, and business continuity can be clearly articulated to non-technical decision-makers. \nThe discussion will also outline practical approaches for aligning food safety with governance structures\, including the role of Board committees\, enterprise risk management (ERM) frameworks\, and risk-based metrics. Attendees will gain insight into how to translate technical food safety concepts into language that resonates at the Board level\, and how to ensure that food safety is consistently embedded in strategic oversight\, culture\, and performance monitoring. \nKey takeaways: \n\nHow to position food safety as a material enterprise risk with measurable financial\, operational\, and reputational impacts relevant to Board-level decision-making\nKey elements of effective food safety governance\, including Board roles\, risk oversight structures\, and alignment with enterprise risk management frameworks\nPractical strategies for translating technical food safety data into clear\, actionable metrics and KPIs that resonate with executives and directors\nHow to balance leading and lagging indicators to provide meaningful\, risk-based reporting that supports Board oversight and accountability
URL:https://foodindustryexecutive.com/food-industry-webinar/how-to-talk-to-your-board-of-directors-about-food-safety/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Denver:20260929T080000
DTEND;TZID=America/Denver:20260929T170000
DTSTAMP:20260927T025935Z
CREATED:20260927T025935Z
LAST-MODIFIED:20260927T025935Z
UID:29765-1790668800-1790701200@foodindustryexecutive.com
SUMMARY:Food Safety Execution and Your Bottom Line
DESCRIPTION:Register here \nFood Safety is everyone’s concern\, from facility associates up to the CEO. The concept of Food Safety is often conflated with the idea of “cleaning”. While cleaning is a part of Food Safety and Sanitation execution it does not by itself\, get to the bottom line of mitigating risk to your operations\, profits\, and customers. It is paramount that an effective food safety program address food safety planning\, execution\, and tracking because without one of these pieces an operation is not completely risk averse. We will explore the ways in which food safety can be optimized and discuss some of the common shortcomings operations face. \nLearning Objectives: \n\nDocument everything affecting or intending to affect food safety\nDiscover trends in reported data for definitive action\nStandardize procedures across facilities & meeting corporate initiatives\nAchieve information driven continuous improvement
URL:https://foodindustryexecutive.com/food-industry-webinar/food-safety-execution-and-your-bottom-line/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/10/food-engineering.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260925T120000
DTEND;TZID=America/Detroit:20260925T130000
DTSTAMP:20260903T142433Z
CREATED:20260903T142433Z
LAST-MODIFIED:20260903T142433Z
UID:29604-1790337600-1790341200@foodindustryexecutive.com
SUMMARY:Frontline Preparedness for SQF Edition 10
DESCRIPTION:Register here \nSQF Edition 10 introduces several important changes that require sites to move beyond updating procedures and consider how new expectations will be implemented\, demonstrated\, and sustained in day-to-day operations. Preparing effectively requires understanding not only what has changed from Edition 9\, but also what those changes mean in practice. \nThis FSMA Friday session will focus on selected SQF Edition 10 requirements that may require additional preparation\, including Food Safety Culture\, Change Management\, Management Review\, Environmental Monitoring\, CAPA – Corrective & Preventative action and Audit readiness. Using practical examples\, the presentation will explore how sites can translate these requirements into workable programs and objective evidence. \nExamples will include developing a measurable Food Safety Culture Plan\, establishing a structured Change Management process\, strengthening corrective & preventative action with effectiveness verification\, and using risk assessment to ensure an Environmental Monitoring Program is scientifically justified and appropriate for the facility and its hazards. \nThe session is intended to help food manufacturers identify where their existing SQF systems may already meet the intent of Edition 10\, where additional work may be needed\, and how to prioritize readiness activities ahead of their next SQF audit.
URL:https://foodindustryexecutive.com/food-industry-webinar/frontline-preparedness-for-sqf-edition-10/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260924T140000
DTEND;TZID=America/Detroit:20260924T143000
DTSTAMP:20260923T131457Z
CREATED:20260923T131457Z
LAST-MODIFIED:20260923T131457Z
UID:29741-1790258400-1790260200@foodindustryexecutive.com
SUMMARY:Benchmarking Foreign Material Contamination in 2026: What the Data Shows
DESCRIPTION:Register here \nForeign material contamination remains one of the most persistent challenges in food and beverage manufacturing. Yet many plants are unaware of how they stack up—on everything from frequency to prevention to response programs. \nJoin us as we review the results from surveying over 170 FSQA and operations leaders on foreign material challenges. We will walk through the full results of the 2026 Foreign Material Contamination Benchmark Survey\, including: \n\nHow often FM events are really happening\, and how that compares to what plants report up the chain\nWhere contamination is coming from\, such as equipment wear\, packaging\, ingredients\, and the sources leaders flag most\nThe real maturity of detection programs and where the gap is between “in place” and “working well”\nWhat is driving investment decisions\, and the factors FSQA and ops leaders weigh when making the case for new prevention technology\nHow to benchmark your own contamination rates and detection maturity against industry peers\n\nWhether you are building a budget case or just want to know where your program stands against the rest of the industry\, this session will give you the data to back it up.
URL:https://foodindustryexecutive.com/food-industry-webinar/benchmarking-foreign-material-contamination-in-2026-what-the-data-shows/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260922T110000
DTEND;TZID=America/Detroit:20260922T120000
DTSTAMP:20260921T141955Z
CREATED:20260921T141955Z
LAST-MODIFIED:20260921T141955Z
UID:29731-1790074800-1790078400@foodindustryexecutive.com
SUMMARY:From EFSA to Enforcement: Managing the Growing Complexity of EU MRLs
DESCRIPTION:Register here \nThe European Union remains one of the world’s most complex and closely monitored regulatory markets for pesticide residues. Frequent regulatory updates\, evolving Maximum Residue Levels (MRLs)\, extensive testing programs\, and increasing scrutiny from regulators create significant compliance challenges for companies involved in agricultural production\, food manufacturing\, and international trade. \nThis webinar will provide a practical overview of the EU MRL-setting process\, explain recent regulatory developments that are increasing compliance complexity\, and demonstrate how organizations can leverage regulatory intelligence technology to stay informed and reduce risk. \nAttendees will gain insight into how MRLs are established and implemented within the EU\, understand emerging challenges related to Member State-level residue standards\, and learn how our MRL database helps organizations monitor regulatory changes\, identify market risks\, and support decision-making and compliance. \nKey takeaways: \n\nUnderstand how MRLs move from EFSA assessment through regulatory implementation\, and how to plan compliance around those timelines\nRecognize the operational challenges associated with managing EU residue compliance and identify risks created by emerging Member State-level MRL requirements\nEvaluate best practices for monitoring regulatory changes and protecting market access\nUnderstand how automated regulatory intelligence tools can improve compliance efficiency and reduce risk exposure
URL:https://foodindustryexecutive.com/food-industry-webinar/from-efsa-to-enforcement-managing-the-growing-complexity-of-eu-mrls/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260910T140000
DTEND;TZID=America/Detroit:20260910T143000
DTSTAMP:20260728T135128Z
CREATED:20260728T135128Z
LAST-MODIFIED:20260728T135128Z
UID:29366-1789048800-1789050600@foodindustryexecutive.com
SUMMARY:Stop Rodents in Their Tracks!
DESCRIPTION:Register here \nNo matter what industry you are in\, rodents can throw a wrench into your operations. For the food industry\, they are more than just a nuisance—and they are a year-round issue. Rodents are not tolerated in or around food processing and distribution facilities\, so it is essential to have a well-designed\, proactive integrated pest management (IPM) program to help reduce the risks associated with rodents. \nJoin Pam Peckman\, Technical Director and Staff Entomologist at IFC\, to learn more about rodents\, their behavior\, the signs of rodent presence\, and ultimately\, the most effective methods for keeping rodents out of your food facility. \nKey takeaways: \n\nUnderstanding rodent behavior\nIPM strategies for rodents\nSpotting early signs of rodent activity\nInnovative strategies for rodent management
URL:https://foodindustryexecutive.com/food-industry-webinar/stop-rodents-in-their-tracks/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/10/food-safety.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260902T140000
DTEND;TZID=America/Detroit:20260902T150000
DTSTAMP:20260717T153801Z
CREATED:20260717T153801Z
LAST-MODIFIED:20260717T153801Z
UID:29291-1788357600-1788361200@foodindustryexecutive.com
SUMMARY:From Crisis to Control: A Listeria Elimination Journey in Food Manufacturing
DESCRIPTION:Register here \nThis webinar presents a real-world case study from a food processing facility facing a critical and persistent Listeria challenge—with near-100-percent detection rates on a machine that standard protocols had consistently failed to resolve. The session will walk through how sensitive Listeria detection (down to <1 cfu/g) revealed established contamination niches previously missed by conventional sampling\, and how a targeted closed-cleaning engineering intervention reduced per-machine cleaning time from 1.5–2 hours to just 10 minutes while achieving more than a 5-log Listeria reduction. It will also examine how results were immediate—machines went from near-100-percent positive to effectively zero from the first cleaning cycle. \nThe session will also demonstrate how digital trending of microbiological data—with full historical records and automatic\, ongoing laboratory integration—gave the producer a complete and actionable picture of their Listeria status and history\, for the first time. \nKey takeaways for attendees: \n\nValidated in-house Listeria testing reveals contamination niches\nAutomated closed cleaning reduces time\, energy\, water\, and chemicals\nImmediate elimination: 5-log Listeria reduction from the first cleaning cycle\nDigitized data and real-time monitoring enable better control of food safety and quality
URL:https://foodindustryexecutive.com/food-industry-webinar/from-crisis-to-control-a-listeria-elimination-journey-in-food-manufacturing/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260902T130000
DTEND;TZID=America/Detroit:20260902T140000
DTSTAMP:20260817T131022Z
CREATED:20260817T131022Z
LAST-MODIFIED:20260817T131022Z
UID:29463-1788354000-1788357600@foodindustryexecutive.com
SUMMARY:How to prepare for your SQF Edition 10 audit (Hint: it's not the code that will trip you up)
DESCRIPTION:Register here \nMost SQF sites are treating Edition 10 as a documentation update: new clauses\, revised language\, a culture requirement to meet. But they’re missing a key part. \nThe bigger change is how the audit itself is run. Auditors are moving to vertically integrated audit paths\, real-time traceability checks\, and a format that demands more from your team on audit day than sites have had to prepare for in the past. \nIn this session\, we’ll walk through what’s actually changing in how the audit is conducted\, and share a real-world\, head-to-head comparison of an Edition 9 audit and an Edition 10 pre-assessment at the same facility\, so you can see the risk points before you’re standing in front of an auditor. \nLive Q&A included: Bring your questions. The final segment is dedicated to answering them on the spot.
URL:https://foodindustryexecutive.com/food-industry-webinar/how-to-prepare-for-your-sqf-edition-10-audit-hint-its-not-the-code-that-will-trip-you-up/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260902
DTEND;VALUE=DATE:20260904
DTSTAMP:20260820T144014Z
CREATED:20260820T144014Z
LAST-MODIFIED:20260820T144014Z
UID:29519-1788307200-1788479999@foodindustryexecutive.com
SUMMARY:Good Agricultural Practices Fieldworker – Train the Trainer
DESCRIPTION:Register here \n\n\nGood Agricultural Practices (GAPs) are critical to improve food safety with all produce. Great training skills will increase retention of the information so employees can consistently improve food safety. This program is designed to provide Fieldworker Food Safety Information and make the trainer aware of their presentation skills so they can become a more effective communicator. \n\nLearn how to effectively deliver Food Safety training\nReceive all the materials you need to deliver training in both Spanish and English\nLearn how GAPs fit into the Food Safety Plan\nLearn why Harvesters are the highest risk to Food Safety AND the number one defense as well\n\n\n\nWhat You’ll Learn\n\nBest practices of when\, where\, and how to train Food Safety GAPs\nFundamental Communication Principles\nKey elements of great communication and training failures\nEffective ways to communicate Food Safety information\nCombining informative\, persuasive\, and how-to approaches to increase retention\nGeneral Good Agricultural Practices\nFood Safety Requirements of the Grower and/or Farm Labor Contractor\n\nWho Should Attend\n\nGrowers\, Farm Labor Contractors\, Supervisors\, Safety Supervisors/Coordinators\, or anyone who will be delivering Food Safety Training to fieldworkers.\n\nPlease click the following for a downloadable flyer for these grant funded classes: Grant Funded PSA and TTT September 2026 \nPlease click the following for a downloadable flyer for the March trainings at Cuesta College: Grant Funded PSA and TTT March 2026
URL:https://foodindustryexecutive.com/food-industry-webinar/good-agricultural-practices-fieldworker-train-the-trainer/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260902
DTEND;VALUE=DATE:20260904
DTSTAMP:20260820T142846Z
CREATED:20260820T142846Z
LAST-MODIFIED:20260820T142846Z
UID:29517-1788307200-1788479999@foodindustryexecutive.com
SUMMARY:Produce Safety Rule Grower Training
DESCRIPTION:Register here \nThe Food Safety Modernization Act (FSMA) has established the Produce Safety Rule\, which forms\, for the first time\, science-based minimum standards for the safe growing\, harvesting\, packing\, and holding of fruits and vegetables grown for human consumption. \nWho should attend the grower training? Fruit and vegetable growers and others interested in learning about produce safety\, the Food Safety Modernization Act (FSMA) Produce Safety Rule\, Good Agricultural Practices (GAPs)\, and co-management of natural resources and food safety.  The PSA Grower Training Course is one way to satisfy the FSMA Produce Safety Rule requirement outlined in §112.22(c) that requires ‘At least one supervisor or responsible party for your farm must have successfully completed food safety training at least equivalent to that received under standardized curriculum recognized as adequate by the Food and Drug Administration.’ \nThe trainer will cover content contained in these seven modules: \n\nIntroduction to Produce Safety\nWorker Health\, Hygiene\, and Training\nSoil Amendments\nWildlife\, Domesticated Animals\, and Land Use\nAgricultural Water (Part I: Production Water; Part II: Postharvest Water)\nPostharvest Handling and Sanitation\nHow to Develop a Farm Food Safety Plan\n\nIn addition to learning about produce safety best practices\, key parts of the FSMA Produce Safety Rule requirements are outlined within each module. There will be time for questions and discussion\, so participants should come prepared to share their experiences and produce safety questions. \nBenefits of Attending the Course \nThe course will provide a foundation of Good Agricultural Practices (GAPs) and co-management information\, FSMA Produce Safety Rule requirements\, and details on how to develop a farm food safety plan. Individuals who participate in this course are expected to gain a basic understanding of: \n\nMicroorganisms relevant to produce safety and where they may be found on the farm\nHow to identify microbial risks\, practices that reduce risks\, and how to begin implementing produce safety practices on the farm\nParts of a farm food safety plan and how to begin writing one\nRequirements in the FSMA Produce Safety Rule and how to meet them.\n\nAfter attending the entire course\, participants will be eligible to receive a certificate from the Association of Food and Drug Officials (AFDO) that verifies they have completed the training course. To receive an AFDO certificate\, a participant must be present for the entire training and submit the appropriate paperwork to their trainer at the end of the course. \nAre you required to take the PSA Grower course? Click here to find out!\nFor more information about this rule\, please visit the Cornell webpage here: https://producesafetyalliance.cornell.edu/training/grower-training-courses \nFor information on PSA in Spanish click here: https://es.producesafetyalliance.cornell.edu/ \nImportant Note: The Produce Safety Alliance has informed COS that classes after 6/30/23 may not be approved for remote delivery. Stay tuned for more. \nPlease click the following for a downloadable flyer for these grant funded classes: Grant Funded PSA and TTT September 2026 \nPlease click the following for a downloadable flyer of the Food Safety class schedule: Food Safety Summer/Fall 2026
URL:https://foodindustryexecutive.com/food-industry-webinar/produce-safety-rule-grower-training-2/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260828T120000
DTEND;TZID=America/Detroit:20260828T130000
DTSTAMP:20260728T134333Z
CREATED:20260728T134333Z
LAST-MODIFIED:20260728T134333Z
UID:29361-1787918400-1787922000@foodindustryexecutive.com
SUMMARY:Inside CFIA: The Inspection Blitz and What Inspectors Actually Look For
DESCRIPTION:Register here \nAbout This Session \nAn unannounced CFIA visit doesn’t test what you know. It tests what you can prove\, on the spot\, with the systems you have running today. Cameron Prince\, who spent years as CFIA’s Vice President of Operations\, is walking through how inspectors actually approach a facility visit during the current blitz: what triggers heightened scrutiny\, how findings get escalated\, and what’s different this time versus previous inspection cycles. \nYou’ll leave with: \n\nThe specific documentation and system readiness gaps that drive CFIA findings\nA facility self-assessment framework modeled on actual CFIA inspection priorities\, so you can close your gaps before an inspector shows up
URL:https://foodindustryexecutive.com/food-industry-webinar/inside-cfia-the-inspection-blitz-and-what-inspectors-actually-look-for/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260826T120000
DTEND;TZID=America/Detroit:20260826T130000
DTSTAMP:20260820T140306Z
CREATED:20260820T140306Z
LAST-MODIFIED:20260820T140306Z
UID:29513-1787745600-1787749200@foodindustryexecutive.com
SUMMARY:Audit Ready 24/7: How to Manage Third-Party and Customer Audits Without the Scramble
DESCRIPTION:Register here \nA customer audit lands with 48 hours’ notice\, and your team scrambles for records that should already be organized. This session shows you how to close that gap\, whether the audit is internal\, a GFSI scheme\, or a customer’s own team walking your floor. You’ll watch a live\, in-app demo of centralized documentation\, real-time corrective actions\, and a self-building audit trail\, the approach that gets plants to 80% less audit prep time. Then hear firsthand from CJ De Luca\, Quality Assurance Manager at Death Wish Coffee\, on building an audit-ready program from scratch. \nWhat You’ll Learn \n\nWhy the scramble happens: Disconnected systems and manual recordkeeping turn every audit into a fire drill\, no matter how much your team already knows.\nFour tactical practices: Centralize documentation\, close corrective actions in real time\, maintain a living audit trail\, and compress prep to 48 hours or less.\nA live\, in-app demo: Watch centralized documentation\, a self-building audit trail\, and real-time CAPA tracking\, live in the platform.\nProof from the field: How Death Wish Coffee built an audit-ready SQF program from scratch\, with no prior certification experience and three facilities to standardize.
URL:https://foodindustryexecutive.com/food-industry-webinar/audit-ready-24-7-how-to-manage-third-party-and-customer-audits-without-the-scramble/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260825T140000
DTEND;TZID=America/Detroit:20260825T143000
DTSTAMP:20260709T061049Z
CREATED:20260709T061014Z
LAST-MODIFIED:20260709T061049Z
UID:29228-1787666400-1787668200@foodindustryexecutive.com
SUMMARY:Don’t Wing It: Bird Control for Food Processing Facilities
DESCRIPTION:Register here \nBirds may seem harmless from a distance\, but inside and around food processing facilities\, they can create serious food safety\, compliance\, and operational challenges. From contamination risks and employee safety concerns to structural damage and audit findings\, nuisance birds can quickly become a costly problem if left unmanaged. \nJoin Orkin Entomologist Ian Williams for a free\, educational webinar and live Q&A\, where you will learn why managing bird activity should be a priority for your business\, the complexities involved in effective bird control\, and proactive strategies to help protect your facility. \nIn this webinar\, we will cover: \n\nHow to identify signs of bird activity in or around your facility\nThe safety\, compliance\, and operational risks birds pose to food processing facilities\nWhy successful bird control is more complex than it appears\nProactive steps you can take to help minimize and prevent bird activity
URL:https://foodindustryexecutive.com/food-industry-webinar/dont-wing-it-bird-control-for-food-processing-facilities/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260811T140000
DTEND;TZID=America/Detroit:20260811T143000
DTSTAMP:20260717T152638Z
CREATED:20260717T152638Z
LAST-MODIFIED:20260717T152638Z
UID:29288-1786456800-1786458600@foodindustryexecutive.com
SUMMARY:Beyond Sanitization: Reducing Contamination Risk Without Raising Operating Cost
DESCRIPTION:Register here \nFood safety teams are being asked to manage more risk on tighter margins\, and traditional methods keep scaling cost with production: more chemicals\, more labor\, more downtime. Meanwhile\, the largest food contact surface in any plant\, the ambient air\, is often the least monitored. The U.S. recorded 296 food recalls in 2024\, of which pathogens drove 39 percent; the average recall costs $10 million before litigation. \nThis 30-minute session shows how continuous hydroxyl-based air and surface treatment closes the gap between sanitation cycles\, working in occupied space alongside your existing program\, with documented outcomes from meat\, beverage\, dairy\, and bakery facilities. \nKey takeaways for attendees: \n\nWhy ambient air is the largest and most overlooked contamination zone in food processing\, and what it costs you between scheduled cleans\nHow continuous treatment reduces airborne and surface microbial load in occupied\, active production environments without shutdowns or chemical residue\nThe real economics: cost-per-square-foot\, chemical and labor reduction\, recovered production days\, and documented payback timelines\nField-proven results\, recovering production days and payback in under 12 months
URL:https://foodindustryexecutive.com/food-industry-webinar/beyond-sanitization-reducing-contamination-risk-without-raising-operating-cost/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260806T140000
DTEND;TZID=America/Detroit:20260806T143000
DTSTAMP:20260702T074414Z
CREATED:20260702T074414Z
LAST-MODIFIED:20260702T074414Z
UID:29178-1786024800-1786026600@foodindustryexecutive.com
SUMMARY:Beyond Sanitation: Understanding the Hidden System Conditions That Allow Pathogens to Persist
DESCRIPTION:Register here \nDespite significant investments in cleaning and sanitation\, environmental monitoring\, and corrective and preventive action (CAPA) programs\, many food manufacturers continue to experience recurring contamination events and persistent environmental pathogens. \nThe challenge is often not a single sanitation failure\, but a combination of hidden system conditions that allow microorganisms to survive\, spread\, or reappear over time. Moisture management\, hygienic design\, air movement\, traffic patterns\, harborage sites\, and human behaviors can all influence the effectiveness of traditional sanitation programs. \nJoin us to learn and discuss: \n\nCommon limitations of conventional dry and wet sanitation approaches\nWhy recurring contamination events may signal broader system vulnerabilities\nStrategies for strengthening environmental control programs through a layered approach to pathogen management\nEmerging technologies\, including DHP® technology\, that complement traditional sanitation programs to support continuous environmental control and proactive pathogen management in food production environments\, along with real-world examples and insights from industry experts
URL:https://foodindustryexecutive.com/food-industry-webinar/beyond-sanitation-understanding-the-hidden-system-conditions-that-allow-pathogens-to-persist/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260731T110000
DTEND;TZID=America/Detroit:20260731T120000
DTSTAMP:20260612T011140Z
CREATED:20260612T011140Z
LAST-MODIFIED:20260612T011140Z
UID:29104-1785495600-1785499200@foodindustryexecutive.com
SUMMARY:The Commodities Most Likely to Cost You: A Fraud Risk Primer for F&B Manufacturers
DESCRIPTION:Register here \nAbout This Session \nFood fraud isn’t new\, but adulteration methods are getting more sophisticated and enforcement remains reactive. Most manufacturers only discover a supplier integrity problem after the damage is done\, often during an audit or after a recall. This session is designed to help FSQA and operations teams understand the risk before it becomes their problem. \nWhat You’ll Learn \n\nWhich ingredients are most commonly adulterated: The specific commodities  where substitution and dilution are most prevalent\, and what to watch for.\nWhat food fraud actually costs your operation: Beyond ingredient overpayment\, the real exposure sits in recalls\, rework\, brand damage\, legal liability\, and how those risks compound.\nHow FDA defines Economically Motivated Adulteration: What 21 CFR Parts 117 and 507 require from your food safety program\, and where most facilities have gaps they don’t know about.\nWhy detection is harder than it looks: The practical challenges of cost of testing\, foreign supplier oversight\, and the limits of documentation that make EMA a persistent problem even for compliant operations.
URL:https://foodindustryexecutive.com/food-industry-webinar/the-commodities-most-likely-to-cost-you-a-fraud-risk-primer-for-fb-manufacturers/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260722T140000
DTEND;TZID=America/Detroit:20260722T150000
DTSTAMP:20260702T111624Z
CREATED:20260702T111624Z
LAST-MODIFIED:20260702T111624Z
UID:29183-1784728800-1784732400@foodindustryexecutive.com
SUMMARY:Food Safety Today: What Dairy Processors Need to Know
DESCRIPTION:Register here \nFood safety is one of the most important topics in the dairy industry\, yet it continues to be a daily challenge for dairy processors. Join the husband-and-wife team\, Rich and Heather Draper\, of the Ice Cream Club Inc.\, who have implemented food safety practices for more than 40 years\, for this fascinating and educational webinar. \nLearning objectives: \n\nIdentify the most common food safety challenges facing dairy processing operations today.\nUnderstand practical food safety practices and procedures that help reduce risk and support regulatory compliance.\nLearn how long-term food safety programs can be implemented and sustained across dairy processing facilities.\nApply real-world lessons and best practices from more than 40 years of food safety experience in dairy and ice cream manufacturing.
URL:https://foodindustryexecutive.com/food-industry-webinar/food-safety-today-what-dairy-processors-need-to-know/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260721T140000
DTEND;TZID=America/Detroit:20260721T150000
DTSTAMP:20260702T075307Z
CREATED:20260702T075307Z
LAST-MODIFIED:20260702T075307Z
UID:29180-1784642400-1784646000@foodindustryexecutive.com
SUMMARY:Using AI Responsibly in Food Safety Management Systems
DESCRIPTION:Register here \nThis webinar will provide participants with guidance on how to effectively use generative artificial intelligence (AI) tools to develop key components of a food safety management system (FSMS)\, including standard operating procedures (SOPs)\, policies\, training materials\, and system verification activities. \nAbigail Snyder\, Ph.D.\, and Calvin Slaughter\, Ph.D. candidate at Cornell University\, will address the responsible and ethical use of generative AI and how these tools can improve efficiency\, standardization\, and accessibility while maintaining ethical standards in food safety. \nFrom this webinar\, attendees will learn:   \n\nWhere generative AI fits within the broader field of AI\nHow generative AI can aid in developing specific FSMS materials and documents\nHow various technical approaches to generative AI can enhance document security\, quality\, and consistency\nEthical uses of generative AI to integrate these tools safely and responsibly into documentation workflows
URL:https://foodindustryexecutive.com/food-industry-webinar/using-ai-responsibly-in-food-safety-management-systems/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260630T110000
DTEND;TZID=America/Detroit:20260630T120000
DTSTAMP:20260607T134845Z
CREATED:20260607T134845Z
LAST-MODIFIED:20260607T134845Z
UID:29076-1782817200-1782820800@foodindustryexecutive.com
SUMMARY:FSMA 204 in Practice: Building a Traceability-Ready Operation
DESCRIPTION:Register here \nFSMA 204 is creating a major operational challenge for food safety\, quality\, supplier management\, operations\, and supply chain teams. For many businesses\, traceability data is still fragmented across suppliers\, customers\, third parties\, internal systems\, spreadsheets\, and paper-based records. \nThe challenge is not only understanding Critical Tracking Events (CTEs)\, Key Data Elements (KDEs)\, and Traceability Lot Codes (TLCs). It is knowing whether the right information can be captured\, validated\, connected\, and retrieved quickly when it matters most. Under FSMA 204\, covered businesses are required to maintain specific traceability records and provide them to FDA within 24 hours\, when requested. \nJoin Kevin Donaghy and Bill Bremer for a practical panel discussion on how food businesses can translate FSMA 204 into day-to-day operations\, evaluate the strength of their current traceability records\, and identify where traceability can break down across the supply chain. \nThe discussion will explore how businesses can move from fragmented records across systems\, spreadsheets\, and paper-based processes toward a more practical\, connected\, and defensible traceability readiness strategy. Attendees will gain insight into supplier coordination\, lot tracking\, documentation readiness\, recall response\, FDA-ready reporting\, and building a traceability approach that works in the real world\, not just on paper. \nKey takeaways for attendees: \n\nLearn how CTEs\, KDEs\, and TLCs apply to real-world activities in day-to-day operations\nExplore how to assess whether your records are complete\, accurate\, searchable\, connected\, and ready to support a 24-hour FDA request\nUnderstand common gaps that occur among suppliers\, customers\, third parties\, and internal teams\, and what businesses can do to improve coordination before an issue occurs\nLearn how food businesses can move from fragmented records toward a more reliable approach for recall response\, FDA requests\, and supply chain visibility
URL:https://foodindustryexecutive.com/food-industry-webinar/fsma-204-in-practice-building-a-traceability-ready-operation/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260626T120000
DTEND;TZID=America/Detroit:20260626T130000
DTSTAMP:20260607T133448Z
CREATED:20260607T133448Z
LAST-MODIFIED:20260607T133448Z
UID:29075-1782475200-1782478800@foodindustryexecutive.com
SUMMARY:Label Verification 101: Building a Bulletproof Process from Artwork to Shelf
DESCRIPTION:Register here \nAbout This Session \nA mislabeled product is a recall waiting to happen. Allergen declaration errors\, formula changes that never made it to the artwork file\, marketing claims that outpaced what’s actually in the formulation\, label mistakes are among the most preventable sources of FDA enforcement action and consumer harm. \nIn this FSMA Friday session\, Tony Lukas\, Director of Food Safety and Dietary Supplements at The Acheson Group\, walks through what a solid label verification process actually looks like: mandatory vs. optional label elements\, how to document formula and label changes so your revision history holds up during an audit\, and which departments — R&D\, marketing\, regulatory\, operations — need a seat at the table before anything goes to print. \nIf your label review process lives in email threads and tribal knowledge\, this session is for you. \nWhat You’ll Learn \n\nWhy label errors trigger recalls and FDA action and the specific gaps in documentation and sign-off that leave manufacturers exposed.\nWhat belongs on every label and what optional claims add risk including how PAL statements and marketing language can create compliance exposure.\nHow to document formula and label changes correctly so your revision history holds up when an auditor asks for it.\nWhich departments should be involved and when R&D\, marketing\, regulatory\, and operations all touch labels\, and misalignment between them is where errors hide.
URL:https://foodindustryexecutive.com/food-industry-webinar/label-verification-101-building-a-bulletproof-process-from-artwork-to-shelf/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260625T140000
DTEND;TZID=America/Detroit:20260625T143000
DTSTAMP:20260607T140455Z
CREATED:20260607T140455Z
LAST-MODIFIED:20260607T140455Z
UID:29077-1782396000-1782397800@foodindustryexecutive.com
SUMMARY:Rethinking Food Safety: Eliminating Biofilm and Building a Smarter Food Safety System
DESCRIPTION:Register here \nTraditional sanitation methods were not designed to address the full complexity of today’s food safety challenges. Persistent pathogens\, biofilm formation\, and harsh chemical limitations continue to create risk across food production environments from farm to processing facilities. \nIn this webinar\, NomadX will introduce a modern approach to decontamination that goes beyond surface-level cleaning. Learn how ultra-pure chlorine dioxide (ClO257) is being deployed to effectively penetrate biofilm\, reduce pathogen load\, and integrate into real-world operational workflows without the drawbacks of legacy products. The session will also touch on how advanced decontamination fits into a broader\, proactive food safety system—where improved sanitation\, enhanced sampling\, and emerging same-shift pathogen detection capabilities work together to help ensure contaminated product never leaves the facility. \nKey takeaways: \n\nWhy traditional sanitation methods fall short against biofilm and persistent pathogens\nHow ClO257 differs from other sanitation products in efficacy and usability\nPractical applications across food production environments (water lines\, equipment\, facilities)\nHow decontamination integrates into a broader food safety system\, including emerging same-shift detection
URL:https://foodindustryexecutive.com/food-industry-webinar/rethinking-food-safety-eliminating-biofilm-and-building-a-smarter-food-safety-system/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260618T090000
DTEND;TZID=America/Detroit:20260618T094500
DTSTAMP:20260529T162756Z
CREATED:20260529T162756Z
LAST-MODIFIED:20260529T162756Z
UID:29031-1781773200-1781775900@foodindustryexecutive.com
SUMMARY:VITAL 4.0 in Practice: How two manufacturers applied allergen risk assessment - and what they learned along the way
DESCRIPTION:Register here \nThursday\, 18 June 2026 \n\nSession 1: 9:00 AM CEST (Berlin) / 3:00 PM SGT (Singapore)\nSession 2: 9:00 AM ET (New York) / 3:00 PM CEST (Berlin)\n\nLanguage: English \nLive captions available in German\, Spanish\, Italian\, Portuguese\, Hungarian and Greek \n\nWhat VITAL 4.0 implementation actually looks like \nThe VITAL 4.0 framework is well documented. What is harder to find is an account of what it looks like inside an actual facility – with real recipe complexity\, real data collection demands\, and real decisions about portion size\, cleaning validation\, and testing method selection. \nThis webinar provides exactly that. Cristina Romero\, Senior Product Manager for Food Allergens at Romer Labs\, presents two real VITAL 4.0 implementations: Altes Gewürzamt – a premium German spice manufacturer with 100+ recipes and six controlled allergens – and a global FMCG manufacturer managing allergen risk across a diverse food and nutrition portfolio. Both cases are presented with operational detail\, and key learnings. \nWhat you’ll take away \n\nWhere VITAL 4.0 implementation proved more demanding than expected – and what each team did about it\nWhy data collection consistently requires more effort than the calculation itself\nHow portion-size assumptions can change a PAL decision – and why this variable deserves more scrutiny\nWhere testing supports cleaning validation\, product verification\, and ongoing monitoring\nWhat to consider before starting your own VITAL implementation\n\nWho should attend \n\nQA and QC managers in food manufacturing\, food ingredients\, and food service supply\nFood safety and regulatory professionals navigating PAL decisions and VITAL adoption\nLaboratory managers responsible for allergen testing method selection and validation\nProduction managers involved in allergen management programme design\nTechnical decision-makers in procurement and retail specifying allergen management requirements
URL:https://foodindustryexecutive.com/food-industry-webinar/vital-4-0-in-practice-how-two-manufacturers-applied-allergen-risk-assessment-and-what-they-learned-along-the-way/
CATEGORIES:Food Safety,Foodservice,Manufacturing
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260617T120000
DTEND;TZID=America/Detroit:20260617T130000
DTSTAMP:20260607T141818Z
CREATED:20260607T141818Z
LAST-MODIFIED:20260607T141818Z
UID:29078-1781697600-1781701200@foodindustryexecutive.com
SUMMARY:Living HACCP: Practical Steps for Implementation
DESCRIPTION:Register here \nMost food companies treat HACCP as an FSQA requirement. The binder on the shelf. The audit pass. The absence of non-conformances. Yet none of these tell us how food safety risks are really managed day-to-day when no one is watching\, or how people across functions understand their role in protecting the consumer. \nIn this webinar\, internationally recognized FSQA and food safety culture experts explore what HACCP can become when it shifts from a compliance-led activity to a risk-led\, people-focused system. Drawing on stories from real-life frontline experiences\, presenters will show how social norms shape the way hazards are understood\, how decisions are made\, and how well risks are understood and acted on across companies. \nParticipants will learn how organizational design\, cross-functional involvement\, and a strong focus on the frontline can move a business along this continuum. The discussion will show how HR\, operations\, engineering\, and FSQA each shape HACCP maturity. It will also explain why the FSQA team’s ownership of HACCP without it being lived within the plant can limit the organization’s progress. \nFrom this webinar\, attendees will:   \n\nUnderstand how social norms shape the way hazards are understood\, how decisions are made\, and how well risks are understood and acted on across companies\nLearn how organizational design\, cross-functional involvement\, and a strong focus on the frontline help transform HACCP from a compliance-led activity to a risk-led\, people-focused system\nGet more from their HACCP efforts by building a system that people live every day—one that makes risk visible and strengthens operational performance
URL:https://foodindustryexecutive.com/food-industry-webinar/living-haccp-practical-steps-for-implementation/
CATEGORIES:Food Safety
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260616T110000
DTEND;TZID=America/Detroit:20260616T113000
DTSTAMP:20260607T142954Z
CREATED:20260607T142954Z
LAST-MODIFIED:20260607T142954Z
UID:29079-1781607600-1781609400@foodindustryexecutive.com
SUMMARY:Sustainable Food Contact Materials: Where Regulation Meets Analytical Testing
DESCRIPTION:Register here \nThis webinar will examine the shift toward more sustainable food contact materials and the need to comply with evolving EU regulations. Following an overview of food contact legislation\, the session will address recent sustainability-driven regulations\, including the Packaging and Packaging Waste Regulation (PPWR)\, and the analytical testing required to support compliance. The discussion will focus on non-intentionally added substances (NIAS) and per- and polyfluoroalkyl substances (PFAS). \nFrom this webinar\, attendees will learn:   \n\nHow sustainability is shaping food contact material requirements\nKey elements of the EU Packaging and Packaging Waste Regulation\nRisks associated with non-intentionally added substances\nConsiderations for PFAS substances in food contact materials
URL:https://foodindustryexecutive.com/food-industry-webinar/sustainable-food-contact-materials-where-regulation-meets-analytical-testing/
CATEGORIES:Food Safety
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