- Food Safety Webinar: Supply Chain Integrity - Strengthening the Global Supply Chain Network
Live: Wednesday, September 23, 2020 This interactive webinar will explore where and why weak points in the global supply chain remain that continue to lead to recalls, illnesses, and brand risk across the food industry.
- An Integrated Approach to Controlling Food Safety Risks
On Demand: The optimum approach to ensure effective food safety solutions involves an analysis of the risks associated with all possible vectors of contamination. For restaurants and food retailers, these include all food ingredients, equipment and utensils, food preparation and dining environments, coolers and freezers, serving sites, restrooms, and all surrounding areas. It also includes employees and customers.
- Environmental Monitoring: Protect Your Customers and Business While Reducing Costs of Non-Quality
On Demand: This webinar discusses Environmental Monitoring Plan best practices, tools, techniques, hygienic equipment design and layout, zoning, choosing sample sites and frequency, and guidance on microbiological testing.
- Why Your ATP Test May Not Be Working: The Impact on Your Environmental Monitoring Program
On Demand: New research shows that conventional ATP tests may not be able to detect the levels of ATP in many common foods. Newly published research from the University of Wisconsin-Madison also confirms that this phenomenon occurs in raw meats. Join us for this webinar and learn why common foods often contain low levels of ATP that may be undetectable.
- Business Resilience in the Food Industry: Addressing Vulnerabilities and Maintaining Brand Reputation
On Demand: We are pleased to announce the third webinar of the Food Leadership Series presented by Lloyd's Register and Food Safety Magazine. Join us as we tackle the current and future states of the food industry through debate and discussion with leading industry experts from Cargill and McDonald’s who will share their experiences and insights on some of the most pressing issues impacting food producers today.
- Breaking the Chain of Disease Transmission in Restaurants
On Demand: The two most critical methods of prevention for viral diseases in restaurants are the same: reduce the risk of employees working when sick and ensure virus mitigation using personal hygiene and environmental contamination controls (for when employees with asymptomatic illness work). This webinar will discuss how to reduce the risk of viral transmission in a restaurant.
- Rethinking Food Safety — Mitigating Risk through Food Packaging
On Demand: New technology has been developed that can address contamination at the packaging stage, adding another layer of safety that could revolutionize the fresh cut industry. Join this webinar to learn how active packaging technology can be leveraged to make fresh produce safer for consumers.
- How well do you know your suppliers? Developing and managing supplier verification programs
On Demand: We are pleased to announce the second webinar of the Food Leadership Series presented by Lloyd’s Register and Food Safety Magazine that will examine the crucial topic of supply chain verification. During the webinar, we will engage a panel of industry experts, including Ben Warren, Director, Product Safety & Regulatory Affairs at Land O’Lakes, and Stuart Kelly, Global Head of Commercial at Lloyd’s Register to share their experience and insight on some of the most pressing issues impacting food producers in North America today. We will be tackling the risks, challenges, and future models of supply chain management.
- Outsmart the Transmission of Norovirus with a New Foodservice Tool
On Demand: Up to 60% of all illnesses and outbreaks each year in restaurants can be traced to norovirus. Ignoring the potential for a norovirus outbreak can be costly in addition to the harm it causes customers and the residual damage to a restaurant’s reputation. Norovirus is a particularly serious threat because it’s difficult to kill, persistent- surviving on surfaces for weeks, and is highly contagious, even in very small amounts. The restaurant environment has a number of transmission points on surfaces where the virus can be found better known as “hot spots. This webinar will show how to use sanitation of these hot spots to reduce the risk of norovirus transmission in a restaurant.