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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
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/10/food-safety.png
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
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2025/05/Romer-Labs.png
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
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/10/food-safety.png
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
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/10/food-safety.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260610T110000
DTEND;TZID=America/Detroit:20260610T120000
DTSTAMP:20260508T123503Z
CREATED:20260508T123503Z
LAST-MODIFIED:20260508T123503Z
UID:28924-1781089200-1781092800@foodindustryexecutive.com
SUMMARY:A Practical Guide to Spoilage Investigation and Prevention
DESCRIPTION:Register here \nRoutine testing can flag spoilage\, but it often doesn’t explain root cause—or how to prevent recurrence. In this educational webinar\, Justin Cabrita and Dr. Martin Wiedmann share a practical\, investigation-driven approach to spoilage prevention using SMARTBIOME™ from bioMérieux—an innovative solution that combines high precision DNA analysis\, advanced bioinformatics\, data science\, an exclusive spoilers knowledge base\, and expert consulting. \nYou’ll learn how strategic sampling across raw materials\, in process environments\, and finished products can uncover hidden microbiological risks\, identify likely sources of spoilage\, guide targeted corrective actions\, and help verify the effectiveness of interventions. By translating complex microbiome data into actionable insights\, this approach helps reduce non-quality costs\, minimize scrap\, and strengthen confidence in product quality—while protecting your brand. \nKey takeaways: \n\nHow to progress from detection to root cause understanding and prevention\nHow metagenomics can help identify potential sources of spoilage risk in raw materials\, in-process\, and finished products\nHow microbiome insights can inform corrective and preventive strategies\, illustrated through real-world use cases\n\nThis session will focus on concepts\, examples\, and ways of thinking\, rather than prescriptive testing or corrective action plans\, which are highly site-specific.
URL:https://foodindustryexecutive.com/food-industry-webinar/a-practical-guide-to-spoilage-investigation-and-prevention/
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:20260604T110000
DTEND;TZID=America/Detroit:20260604T113000
DTSTAMP:20260524T115310Z
CREATED:20260524T115310Z
LAST-MODIFIED:20260524T115310Z
UID:29001-1780570800-1780572600@foodindustryexecutive.com
SUMMARY:Building a Stronger Food Safety Program in a Changing GFSI Landscape
DESCRIPTION:Register here \nAs GFSI requirements continue to evolve\, quality leaders are being asked to do more than maintain compliance. They are expected to strengthen programs\, reduce risk\, and support operational performance across the business. In this webinar\, FoodChain ID will provide perspective on the evolution of GFSI requirements and what those changes have meant for food and beverage manufacturers. \nOur expert speakers will share practical lessons from building and sustaining a strong quality program in a real-world facility environment. Together\, they will explore how quality managers can align systems\, culture\, and execution to meet rising expectations while creating lasting value for their organizations. \nKey Takeaways: \n\nUnderstand how GFSI requirements are evolving and what those changes signal for quality programs at food and beverage facilities\nLearn how strong quality programs connect systems\, culture\, and day-to-day execution rather than relying on documentation alone\nHear practical insights from an industry quality leader on what it takes to sustain consistency\, accountability\, and audit readiness\nLeave with ideas for strengthening your program in ways that support compliance\, operational confidence\, and long-term business value
URL:https://foodindustryexecutive.com/food-industry-webinar/building-a-stronger-food-safety-program-in-a-changing-gfsi-landscape/
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:20260603T140000
DTEND;TZID=America/Detroit:20260603T150000
DTSTAMP:20260515T165926Z
CREATED:20260515T165926Z
LAST-MODIFIED:20260515T165926Z
UID:28955-1780495200-1780498800@foodindustryexecutive.com
SUMMARY:Understanding the Impact of Pathogenic Spores on Milk Safety: From Farm to Manufacturing
DESCRIPTION:Register here \nSpore-forming pathogens present a persistent and complex challenge in dairy production\, with significant implications for product safety. These microorganisms\, particularly species of Clostridium and Bacillus\, are highly resilient in spore form\, capable of surviving pasteurization and other heat treatments\, and are commonly introduced through farm environments such as soil\, silage\, water\, and bedding. \nThis webinar will provide a focused exploration of spore-forming pathogens in the dairy supply chain\, beginning at the farm level and extending through processing and finished products. We will examine the primary sources and transmission pathways of spores\, and how on-farm practices directly influence downstream risks\, and mitigation strategies at the farm and processing levels. \nThe session will also cover current and emerging detection methods\, risk monitoring approaches\, and targeted mitigation strategies. By connecting farm management practices with manufacturing outcomes\, this webinar aims to equip dairy professionals with practical\, actionable strategies to mitigate risk\, improve milk quality\, and enhance product performance. \nLearning Objectives: By the end of this webinar\, participants will be able to: \n\nIdentify the major spore-forming pathogens relevant to dairy production (e.g.\, Clostridium spp.\, Bacillus spp.)\, including their biological characteristics and resistance mechanisms.\nExplain the primary on-farm sources and transmission pathways of spore contamination\, including the role of silage quality\, hygiene practices\, bedding materials\, and environmental exposure.\nAnalyze the impact of spore-forming pathogens on dairy processing and finished products\, including their role in dairy safety and quality.\nEvaluate current detection\, enumeration\, and monitoring methods for spore-formers\, including their advantages\, limitations\, and appropriate applications across the supply chain.\nApply targeted and integrated control strategies to reduce spore loads\, linking on-farm interventions (e.g.\, feed and hygiene management) with processing controls (e.g.\, clarification\, filtration\, thermal strategies\, etc).
URL:https://foodindustryexecutive.com/food-industry-webinar/understanding-the-impact-of-pathogenic-spores-on-milk-safety-from-farm-to-manufacturing/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2025/12/ADPI-logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260603T140000
DTEND;TZID=America/Detroit:20260603T143000
DTSTAMP:20260524T120255Z
CREATED:20260524T120255Z
LAST-MODIFIED:20260524T120255Z
UID:29002-1780495200-1780497000@foodindustryexecutive.com
SUMMARY:How to Build a Better Food Safety Training Program
DESCRIPTION:Register here \nOrganizations with a strong training program are 12 times more likely to have strong\, consistent adherence to established protocols on the floor. Join this webinar to explore this and dozens of other key findings from the 2026 Global Food Safety Training Survey. \nAs the most comprehensive research conducted on food manufacturer training programs\, this data provides an opportunity to benchmark your employee training program with industry peers to identify your strengths and opportunities for improvement. \nKey takeaways from the webinar will include: \n\nDozens of data points to leverage to help guide continuous improvement efforts in your training program\nInsights into best practices that can lead to better food safety outcomes on the floor\nHow to quantify the link between engaged employees and better performance\nHow AI is impacting food safety training\, and how you can leverage AI in your programs\n\nJoin us for this informative deep dive into the research and how to apply the findings.
URL:https://foodindustryexecutive.com/food-industry-webinar/how-to-build-a-better-food-safety-training-program/
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:20260529T120000
DTEND;TZID=America/Detroit:20260529T130000
DTSTAMP:20260402T173708Z
CREATED:20260402T173708Z
LAST-MODIFIED:20260402T173708Z
UID:28674-1780056000-1780059600@foodindustryexecutive.com
SUMMARY:Seek and Destroy: Responding to Listeria Positives
DESCRIPTION:Register here \n\nAbout This Session\nListeria doesn’t hide\, it travels. When your Environmental Monitoring program flags a positive\, what you do next either fixes the real problem or just delays it. In this FSMA Friday session\, Steven Tsuyuki\, Food Safety Senior Advisor of The Acheson Group\, breaks down the Seek and Destroy framework: an investigation-first approach that traces exactly where Listeria came from and how it moved — before anyone picks up a mop. If your team keeps chasing positives without closing them out for good\, this session is for you. \nWhat You’ll Learn \n\nWhy the Listeria Control Equation matters and how one weak link across traffic patterns\, GMPs\, sanitation\, floors\, or equipment design opens the door to your next EM positive.\nWhat “Seek” actually looks like: your team runs a CSI-style investigation to trace where Listeria came from and how it moved before you touch a single piece of equipment.\nHow to destroy the right way: targeted investigative swabbing\, rinsate sampling\, and corrective actions that eliminate the risk instead of papering over it with an SOP.
URL:https://foodindustryexecutive.com/food-industry-webinar/seek-and-destroy-responding-to-listeria-positives/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/03/safetychain.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260528T140000
DTEND;TZID=America/Detroit:20260528T150000
DTSTAMP:20260420T083139Z
CREATED:20260420T083139Z
LAST-MODIFIED:20260420T083139Z
UID:28787-1779976800-1779980400@foodindustryexecutive.com
SUMMARY:Advanced Sanitation Strategies for Allergen Risk Reduction in Food Processing
DESCRIPTION:Register here \nAllergen control in food processing is trending toward a more risk-based approach\, with the Codex Committee on Food Labeling (CCFL) considering the management of Precautionary Allergen Labeling (PAL) using thresholds and action levels\, along with adoption of best allergen control practices including sanitation. In the U.S.\, the Food and Drug Administration (FDA) is reviewing the Codex considerations and other allergen safety concerns (such as gluten cross-contact) for potential industry guidance and changes to allergen management best practices. \nIn this webinar\, experts from the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska and Kerry Group will consider the dynamics of validation and verification for allergen control\, along with how analytical tools can help support a standard of “visually clean.” They will also explore risk-based concepts and best practices for allergen management\, particularly regarding sanitation procedures for various processing environments (e.g.\, dry/low-moisture)\, the benefits of analytical testing\, and the provision of PAL statements. \nFrom this webinar\, attendees will learn:   \n\nCurrent and developing guidance for allergen management best practices\nWhy validation and verification are necessary for allergen control\, and how analytical tools can support allergen management programs\nRisk-based concepts for allergen management and best practices for sanitation
URL:https://foodindustryexecutive.com/food-industry-webinar/advanced-sanitation-strategies-for-allergen-risk-reduction-in-food-processing/
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:20260514T170000
DTEND;TZID=America/Detroit:20260514T181500
DTSTAMP:20260508T125540Z
CREATED:20260508T125540Z
LAST-MODIFIED:20260508T125540Z
UID:28925-1778778000-1778782500@foodindustryexecutive.com
SUMMARY:FSMA at 15: Where Are We Now?
DESCRIPTION:Register here \nThe Food Safety Modernization Act was signed into law on January 4\, 2011. FSMA resulted from a collaboration among industry\, consumer groups\, and government and was the most sweeping modernization of the food program since the 1930s. This session will discuss the vision\, what has been accomplished so far\, what remains to be accomplished\, and whether the vision of FSMA has been realized.
URL:https://foodindustryexecutive.com/food-industry-webinar/fsma-at-15-where-are-we-now/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2026/04/food_safety_summit_logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260514T110000
DTEND;TZID=America/Detroit:20260514T120000
DTSTAMP:20260508T121816Z
CREATED:20260508T121816Z
LAST-MODIFIED:20260508T121816Z
UID:28923-1778756400-1778760000@foodindustryexecutive.com
SUMMARY:The Science Behind Safe Raw Pet Food: Does HPP Deliver on Food Safety and Product Integrity?
DESCRIPTION:Register here \nIn this exclusive data-driven webinar\, Zach Ao\, Co-Founder of Viva Raw and Daniela Soto Castro\, HPP Food Specialist at Hiperbaric share findings from a year-long evaluation of High-Pressure Processing (HPP) in raw pet food production.
URL:https://foodindustryexecutive.com/food-industry-webinar/the-science-behind-safe-raw-pet-food-does-hpp-deliver-on-food-safety-and-product-integrity/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2024/04/Petfood-industry-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260513T090000
DTEND;TZID=America/Detroit:20260513T100000
DTSTAMP:20260420T084245Z
CREATED:20260420T084245Z
LAST-MODIFIED:20260420T084245Z
UID:28788-1778662800-1778666400@foodindustryexecutive.com
SUMMARY:Meat Institute’s Foreign Material Maturity Model—What and How
DESCRIPTION:Register here \nForeign material prevention remains one of the most persistent and costly challenges in protein production. To support industry-wide improvement\, the Meat Institute developed the Foreign Material Maturity Model (FMMM)—a structured framework that helps organizations assess readiness\, identify gaps\, strengthen prevention programs\, and drive continuous improvement across multiple plants and processes. \nThis highly interactive session brings together leading processors to discuss how the model works in real operations\, what it takes to get started\, and the lessons learned from implementation at scale. The session begins with a live audience poll to understand current awareness\, adoption\, and ownership of FM prevention across facilities. \nMatt Thomas of Tyson Foods will provide a brief overview of the model’s development and the purpose behind its creation—setting a common foundation for discussion. A moderated panel conversation will then explore practical applications and strategies through the lens of four major protein companies.
URL:https://foodindustryexecutive.com/food-industry-webinar/meat-institutes-foreign-material-maturity-model-what-and-how/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2026/04/food_safety_summit_logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260512T160000
DTEND;TZID=America/Detroit:20260512T180000
DTSTAMP:20260420T085131Z
CREATED:20260420T085131Z
LAST-MODIFIED:20260420T085131Z
UID:28790-1778601600-1778608800@foodindustryexecutive.com
SUMMARY:Effective Pathogen Control Through Identification and Management of Sources and Harborages in the Processing Environment
DESCRIPTION:Register here \nPathogens present significant risks and challenges to food safety for food processors across industries. Understanding how pathogens enter and remain within a controlled processing environment is key to effective management of the associated risks. \nLearning Objectives: \n\nWalk the shop floor and engage in identifying potential sources of how pathogens enter a protected space\nLearn how pathogens may continue to reside within the controlled processing environment\nDiscuss examples of actions and best practices to mitigate risks associated with identified pathogen sources and harborages
URL:https://foodindustryexecutive.com/food-industry-webinar/effective-pathogen-control-through-identification-and-management-of-sources-and-harborages-in-the-processing-environment/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2026/04/food_safety_summit_logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260512T133000
DTEND;TZID=America/Detroit:20260512T153000
DTSTAMP:20260420T085800Z
CREATED:20260420T085800Z
LAST-MODIFIED:20260420T085800Z
UID:28791-1778592600-1778599800@foodindustryexecutive.com
SUMMARY:Navigating Food Allergens: Insights and Strategies for Effective Management
DESCRIPTION:Register here \nThis workshop will cover essential aspects of food allergens\, including allergen labeling requirements\, the complexities of allergen management in manufacturing\, and best practices for validating and verifying allergen cleaning processes. Additionally\, the curriculum will incorporate consumer perspectives and educational resources\, ensuring that participants are well-equipped to handle allergen-related challenges in the food industry.
URL:https://foodindustryexecutive.com/food-industry-webinar/navigating-food-allergens-insights-and-strategies-for-effective-management/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2026/04/food_safety_summit_logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260512T093000
DTEND;TZID=America/Detroit:20260512T123000
DTSTAMP:20260420T090544Z
CREATED:20260420T090544Z
LAST-MODIFIED:20260420T090544Z
UID:28792-1778578200-1778589000@foodindustryexecutive.com
SUMMARY:Leveraging AI for Food Safety: From Strategy to Impact
DESCRIPTION:Register here \nArtificial intelligence (AI) is changing how the food industry identifies risks\, manages compliance\, and improves operational performance. This dynamic workshop brings together leaders from industry\, academia\, and government to demonstrate how AI can be practically applied in food safety—from data strategy to daily execution. Through short\, expert talks\, real-world examples\, and hands-on group work\, participants will leave with clear next steps for implementing AI tools that drive measurable improvement.
URL:https://foodindustryexecutive.com/food-industry-webinar/leveraging-ai-for-food-safety-from-strategy-to-impact/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2026/04/food_safety_summit_logo.png
END:VEVENT
END:VCALENDAR