Food Safety Webinars
Food Safety Webinars
Produce Safety Skillsets Meet-Up
May 25, 2 pm ET/11 am PT
What makes for a good “produce safety professional”? In this interactive meet up, hosted by the Produce Safety Immersion Alumni Group and sponsored by Ecolab, we’ll discuss the desired technical skills and soft skills that successful candidates possess when looking for a produce safety position. All are welcome to join in the conversation, whether you are in a management role making hiring decisions or just starting out. Hear from your peers and voice your perspective as we seek to attract new professionals to our discipline.
Optimizing Produce Quality & Shelf Life: Approaches and Experiences (Recorded 4/20/21)
While produce safety issues make headlines, issues related to produce quality require daily effort. Given the perishability of many produce items, opportunities to extend shelf life are highly desirable. In this webinar, you’ll learn about the factors that affect shelf life, and the tools available to optimize product quality. In addition to gaining an overview of the technical aspects, you’ll also hear the approaches that produce companies took to solve specific issues. This webinar was sponsored by Ecolab.
Improving Traceability in Produce (Part 2) Webinar (Recorded 11/5/20)
In Part 2 of our traceability webinar, learn about FDA’s new proposed rule for traceability of fresh fruits and vegetables. Once finalized, this new regulation will impose new demands on all sectors of the industry. Learn today what you need to do to be prepared. This webinar was sponsored by iFoodDecisionSciences.
Improving Traceability in Produce (Part 1) Webinar (Recorded 10/27/20)
Traceability is an important and wide-reaching topic of discussion within the fresh produce industry. All members of the supply chain must work together to address these complex issues. This webinar will discuss recent developments made in traceability and the future of traceability within the industry. This webinar was sponsored by iFoodDecisionSciences.
Understanding Root Cause Analysis (Recorded 10/6/20)
Root cause analysis is the processes of determining the underlying causes of a failure or near miss. This webinar discusses how to analyze these factors to prevent future issues. This webinar was sponsored by Ecolab.
Listeria: How to Tell if it’s Transient (Recorded 8/18/20)
Resident and transient strains of Listeria monocytogenes can be difficult to identify. This webinar discusses how to differentiate between the two and what to do once that determination is made. This webinar was sponsored by Ecolab.
Outbreak Investigations & Early Signals to Looming Issues (Recorded 7/8/20)
Jennifer McEntire of United Fresh leads a Q&A session with the public health expert who led outbreak investigations for the state of Minnesota, Dr. Ben Miller, Sr Director, Scientific & Regulatory Affairs at the Acheson Group.
Best Practices for the Growing and Handling of Mexican Papaya (Recorded 6/4/20)
In November 2019, a group of fresh produce industry professionals convened to discuss the 2019 papaya outbreaks. Through this meeting, a guidance document was created for the Papaya industry. In this webinar, Dante Galeazzi of TIPA and Emily Griep from United Fresh go over this guidance document.
Alternative Means of Food Safety Verification During a Pandemic (Recorded 5/7/20)
Although the virus that causes COVID-19 is not transmitted via food, the pandemic has certainly impacted the way produce safety is verified. The ability to conduct on-site audits has been disrupted, triggering questions about remote audits and alternative means of ensuring that produce is safe, and demonstrating regulatory compliance, e.g., with the Foreign Supplier Verification Program. During this 45 minute webinar you’ll hear brief perspectives from producers, suppliers, and audit organizations, and have an opportunity to ask questions and brainstorm ways to communicate and ascertain safe production and handling practices. This webinar was sponsored by Ecolab.
Statistics of Sampling Webinar (Recorded 4/30/20)
Sampling has become an integral part of food safety testing for the fresh produce industry. But important questions still remain: How many samples to take? How often to sample? How much product to sample? What does N60 really mean? Is Z-pattern sampling the best way to sample a field? Should samples be composited? This webinar delves into this, and more with ample time for Q&A with the presenter. This webinar was sponsored by Ecolab.
What to Expect When You’re Inspected (Recorded 2/19/20)
Listen to industry experts discuss what to expect from regulators during inspections. What is negotiable? What are your rights? What is the best way to get through a regulatory inspection? This webinar was sponsored by Ecolab.
Cyclospora Webinar (Recorded 12/5/19)
Difficult to detect, Cyclospora is an emerging pathogen that’s become a big concern in the fresh produce industry. Hear how to avoid Cyclospora-contamination in fresh produce operations from two industry leaders who have experiences managing it.
GAPs Harmonized Standard: Where are we now? (Recorded 11/14/19)
This 1-hr webinar is targeted toward any industry stakeholders, particularly producers and auditors who currently work with the Harmonized, buyers who currently accept Harmonized Certificates, and any other stakeholders who are evaluating their potential use or acceptance of the Harmonized in the future.
After a brief review of how the Harmonized is structured, the relationship with GFSI, and the FDA acknowledgement of the standard’s alignment with the Produce Safety Rule, attendees will see the revisions that have been proposed for the Harmonized, currently available for comment on the United Fresh website.
Building the case for Zone 1 Listeria sampling in produce operations: A review of regulatory policy and industry strategies Webinar (Recorded 10/1/19)
Unsure how food contact surface (i.e. Zone 1) testing for Listeria spp. can fit into your environmental monitoring plan without exposing your organization to regulatory risk or backlash? Join us for this 1-hr webinar to learn about the changes in regulatory thinking, conveyed via the FDA’s 2017 publication of “Draft Guidance for Industry: Control of Listeria monocytogenes in Ready-To-Eat Foods”, intended to incentivize the ‘seek and destroy’ approach to monitoring for Listeria on food contact surfaces. Still, many in the fresh produce industry (fresh-cut and packinghouses) remain understandably wary of Zone 1 testing. After covering current FDA policy related to environmental monitoring, we’ll provide detail on a new resource in development by a United Fresh workgroup: a set of guidelines and case studies that illustrate how an operation can prepare to implement Zone 1 sampling, and provide strategies for how to react in the event of a positive. After listening to this webinar, attendees should feel more confident in assessing their operation’s ability to move towards testing Zone 1 surfaces for Listeria spp. This webinar was sponsored by Ecolab.
US Ley de Modernización de la Inocuidad de los Alimentos de la FDA (FSMA, por sus siglas en inglés): como los reglamentos van juntos (Recorded 1/30/19)
Este webinar, impartido en español, cubrirá cómo la Ley de Modernización de la Inocuidad de los Alimentos de la FDA entró en vigor, el proceso que FDA uso para desarrollar los reglamentos y como esos reglamentos básicos se combinan para proporcionar un continuo de seguridad alimentaria. También hablará del futuro de FSMA: reglamentos adicionales y áreas donde aún se necesita aclaración. Habrá tiempo para preguntas y respuestas.
FSMA: How the rules fit together (in English) (Recorded 1/29/19)
This webinar will cover how the Food Safety Modernization Act came into being, the process FDA used to develop the rules, and how the foundational rules fit together to provide a continuum of food safety. It will also touch on FSMA’s future: additional rules, and areas where clarification is still needed. There will be time for questions and answers.
For any questions on these resources or to report broken links, contact Katie McGowan, Manager, Food Safety Programs, via email or by phone at (202) 303-3402.