Food Safety Magazine



What the Food Supply Chain Can Learn from the Pharma Industry

LIVE, June 6, 2019, 2 PM EST: With the increase and complexity of the global supply chain, both the pharmaceutical cold chain and temperature-controlled shipping for the food and beverage industry have seen substantial growth over the last few years. It is no coincidence that the food industry is now beginning to look to the pharmaceutical supply chain for guidance on best practices, as the need for stricter standardization and controls has emerged. Attendees to this webinar will provide learn best practices and key takeaways from pharma logistics that can benefit the food value chain.

An Effective Sanitation Management System for Foodservice

ON DEMAND: CDC reports that foodservice establishments cause over 60% of all foodborne disease outbreaks in the United States each year. In a study of over 4,000 restaurants, FDA reported that the implementation of food safety management systems has significantly reduced the number of out-of-compliance food safety practices. One of the most important food safety management systems in foodservice establishments is the cleaning and sanitation management system. This presentation will discuss five essential cleaning and sanitation management systems necessary to prevent foodborne disease outbreaks in foodservice establishments.

The New Trend for Recovering Microorganisms in Beef

ON DEMAND: This webinar will provide an expert review of manual and continuous sampling devices for N60 alternatives. N60 sampling alternatives present opportunities for labor, product, and profit gains for the beef trim industry. Understanding appropriate applications and limitations is critical to ensure that the compliance, food safety, and operational business needs of the organization are met. 

Create a Good Norovirus Response Plan— It's Your Best Defense!

ON DEMAND: Learn about Norovirus threats in the restaurant and how critical it is to quickly and effectively respond to a vomit/diarrheal event, including clean up and disinfection. Learn about creating a plan that includes the necessary systems to react to events, educate employees, and partner with health authorities, FDA Food recommendations and what they mean to you.

The Future of Food Safety Auditing

ON DEMAND: This is the first of a quarterly series of webinars presented by Lloyd’s Register and Food Safety Magazine, examining important issues in food safety. A distinguished panel of expert industry thought leaders will deliver a compelling and comprehensive examination of one of the most continually challenging areas for food producers—audits.

Food Safety Management Systems to Enhance Customer Experience

ON DEMAND: Restaurant cleanliness matters! It’s the most important driver of customer visitation (i.e., they come back more often and increase sales) and brand loyalty, just behind the importance of employee service and food quality attributes. Food safety management systems that control food safety hazards can also directly influence restaurant facility cleanliness, employee service, and food quality, and can be leveraged to enhance the customer experience. This session will present a successful model to enhance both food safety management and customer experience in a restaurant environment.

Adopting a Risk-Based Preventive Approach to Food Safety Across the End-to-End Cold Chain

ON DEMAND: Join Dr. David Acheson, Founder, and CEO of The Acheson Group, and Gisli Herjolfsson, co-founder and CEO of Controlant, for an informative discussion on risk mitigation strategies in the food cold chain, moderated by Editorial director Barbara VanRenterghem.

Quantitative Analysis of Pesticides in Food by LC/MS/MS and GC/MS/MS

ON DEMAND: Learn how CARO Analytical Services carries out the quantitation of pesticides in fruits and vegetables utilizing a QuEChERs extraction method with complementary LC/MS/MS and GC/MS/MS data analyses.In combination with streamlined data analysis workflows, these methods allow a parts-per-billion-level quantitative analysis on more than 350 samples on a monthly basis.

Taking the Risk Out of Your Food Inspections

ON DEMAND: This webinar will focus on two risk factors, identified by the U.S. Centers for Disease Control and Prevention (CDC), which affect every worker and every business every day: personal hygiene and clean and sanitary surfaces.

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