Food Safety Magazine



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.

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