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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260514T170000
DTEND;TZID=America/Detroit:20260514T181500
DTSTAMP:20260609T162903
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
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260528T140000
DTEND;TZID=America/Detroit:20260528T150000
DTSTAMP:20260609T162903
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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260529T120000
DTEND;TZID=America/Detroit:20260529T130000
DTSTAMP:20260609T162903
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
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260603T140000
DTEND;TZID=America/Detroit:20260603T143000
DTSTAMP:20260609T162903
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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260603T140000
DTEND;TZID=America/Detroit:20260603T150000
DTSTAMP:20260609T162903
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
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260604T110000
DTEND;TZID=America/Detroit:20260604T113000
DTSTAMP:20260609T162903
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
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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260610T110000
DTEND;TZID=America/Detroit:20260610T120000
DTSTAMP:20260609T162903
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
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260616T110000
DTEND;TZID=America/Detroit:20260616T113000
DTSTAMP:20260609T162903
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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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260617T120000
DTEND;TZID=America/Detroit:20260617T130000
DTSTAMP:20260609T162903
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:20260618T090000
DTEND;TZID=America/Detroit:20260618T094500
DTSTAMP:20260609T162903
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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BEGIN:VEVENT
DTSTART;TZID=America/Detroit:20260625T140000
DTEND;TZID=America/Detroit:20260625T143000
DTSTAMP:20260609T162903
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:20260626T120000
DTEND;TZID=America/Detroit:20260626T130000
DTSTAMP:20260609T162903
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:20260630T110000
DTEND;TZID=America/Detroit:20260630T120000
DTSTAMP:20260609T162903
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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