Tuesday, April 23, 2024

Food Industry Webinars & Online Events

Establish Your ERP and Process Foundations for Your Digital Future

Food and beverage companies face complex manufacturing environments with the imperative to control both quality and cost. In this webinar, IPM’s F&B ERP experts will discuss how the right operational practices and technology enable you to minimize costs, properly manage your supply chain capacity, and make timely, intelligent strategic decisions. Discussion topics will include: How […]

Ransomware: Preparation & Response for Critical Infrastructure

Ever since the now-infamous WannaCry and NotPetya ransomware variants indiscriminately infected millions of devices worldwide just four years ago, ransomware has grown alarmingly more targeted, prevalent, and destructive—particularly in critical infrastructure sectors. Unsurprisingly, this escalation of attacks against industrial targets comes with new challenges for the security and risk decision-makers tasked with preserving the availability, […]

A Shot in the Arm: How to Boost Your Workplace Vaccination Rates

With OSHA set to issue a rule requiring employers with 100 or more employees to mandate COVID-19 vaccinations, organizations will be quickly imposing vaccine mandates to help reduce the risk of at-work infection and associated business disruption.  Experience tells us, however, that mandates alone are not enough to lower the risk of workplace transmission. So, […]

Mastering Traceability & Product Insight

The need to record and track ingredients and finished goods is not just a quality control and regulatory requirement.  The entire supply chain from customers to suppliers have assumptions that impact the quality and detail of product insight available. A modern ERP system designed for the food industry will have capabilities for traceability but how […]

Combustible Dust and PPE: How to Adopt NFPA Standards to Improve Safety Culture

Many dusts are flammable. If you work around any combustible dusts, it is important to equip yourself and your team with proper FR protection. This webinar explores everything from combustible dust basics to details of the NFPA standards to help those who encounter combustible dust hazards improve their safety culture Register here.

Food and Beverage 2021 Global Symposium

Data, Innovation, Sustainability and Humanity – The Foundation of the Future for Food and Beverage The path forward for the food and beverage industry will involve a combination of the latest technological innovations with a focus on the ways businesses can benefit the environment and consumers alike. Your organization will need to approach managing operations […]

(Re)Defining Financial Resilience for Your Restaurant

While the restaurant industry has demonstrated unprecedented fortitude and adaptability in the last 18 months, HUB recognizes that resilience isn’t one-size-fits-all. We have developed a groundbreaking framework to uniquely understand your business, in order to help you optimize to meet your future business goals. Spend 45 minutes with us in this session & learn how […]

Food Safety: Impact Air Sampling in the Food Facility

Microorganisms are always present in food handling environments. Transient microorganisms can be introduced into the food environment through raw materials, water and employees. The goal of an Environmental Monitoring Program (EMP) is to gauge and monitor the presence of microorganisms within the manufacturing site. The management of air quality can mitigate the incidental introduction of […]

COVID-19 Update: Keeping Your Employees and Company Safe!

The pandemic continues and employers still need to pivot as science learns and takes steps to fight it. From OSHA, the EEOC, and the CDC, among others, employers must be able to stay on top of guidance and adapt to the seemingly never-ending changes while treading carefully in the current tension-charged environment. Keeping employees safe […]

Vikan Webinar: Cleaning Validation for Allergen Control in Food Manufacturing

There are many practices that can be employed to assist in the reduction of allergen cross-contact, including the appropriate use of area and equipment segregation. However, if separate processing areas and equipment are not possible, cleaning becomes the major method of allergen control on shared production lines. As a prerequisite controlling a hazard, and as […]

Where Next for Meat Alternatives? From Plant-Based Burgers to Fungi-Fueled Bacon

The meat alternatives market is heating up rapidly, with legacy brands now competing with titans from the animal meat industry as well as a wave of innovative startups. So where is this dynamic market heading next, how do we calculate the size of the prize, and what will the next generation of products look like? […]