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Upcoming Events & Webinars

- Open for Registration.
- Complimentary
December 13, 2021 – 12:00 pm – 1:00 pm
Food Safety & Quality – How Standards Support the Food Supply Chain

This webinar will discuss the important international food safety standard, ISO 22000, and its series of supporting standards covering diverse areas of the food chain (manufacturing, packaging, transport and storage, traceability in the food and feed chain) and introduce some associated standards useful in today’s supply chain, including the new cold chain logistics standard, ISO 23412:2020, and standards that could be useful in sustainability, social responsibility and performance.

December 16, 2021 – 12:00 pm – 2:30 pm
Food Safety Hazards Series: Physical Hazards

Recalls as a result of foreign material contamination have increased—for reasons that include higher regulatory scrutiny, increased automation in food plants and more effective technology that aids in detection. This virtual event will discuss the current landscape of foreign matter contamination in food products and strategies companies should implement to prevent and detect foreign materials.

December 17, 2021 – 12:00 pm – 1:00 pm
Supporting the Plant-Based Boom: Applying Intuitive Analytical Methods to Enhance Plant-based Dairy Product Development

In recent years, plant-based dairy alternatives have stormed supermarket shelves around the world, offering a new generation of consumers alternatives to traditional milk, cheese and butter products. During this webinar, data and results on combined plant milk protein, solid, and sugars will be presented alongside the spectra of the material and the calibration regions chosen. Additionally, experts will compare some plant-specific calibrations to the generic calibration for traditional milk.



On Demand Webinars

(Alpha by title)

- Available for Purchase.
- Complimentary
December 3, 2020
2020 Food Safety Consortium Virtual Conference Series: Food Safety Culture (Episode 12)

A discussion on how food safety professionals can bridge the gap between the C-Suite and Food Safety.

November 5, 2020
2020 Food Safety Consortium Virtual Conference Series: Professional Development & Women in Food Safety (Episode 9)

Sessions include A Diverse Panel for Women and Young Professionals in Food Safety; Paths to Leadership; and We Asked, You Answered—The Voice from Women in Food Safety

March 25, 2020 – 12:00 pm – 1:15 pm
COVID-19 in the Food Industry: Protecting Your Employees and Consumers

The COVID-19 pandemic has negatively affected consumers and businesses across the globe. As the virus is now spreading throughout America, the US food industry is faced with mitigating the risk and minimizing the impact on business while ensuring that employees and consumers are protected. An interactive panel of experts in food safety will be discussing critical issues facing the industry right now.

August 17, 2021 – 12:00 pm – 1:00 pm
Food Fraud Prevention: Three Years of GFSI and Where We Are

Food fraud prevention has been around for a long time, but it really has only been just over three years since the formal GFSI requirements were established. This webinar will include the review of the current state of food fraud prevention and the most efficient ways to conduct a gap analysis for self-assessment of your compliance status.

June 10, 2021 – 12:00 pm – 3:00 pm
Food Integrity Virtual Conference

Globalization has increased the complexity of the food supply chain, thus increasing the focus on food integrity, as more opportunities for food fraud exist. During this event, experts will provide a brief introduction to food fraud, the role of food standards in preventing fraud, and how to conduct a food fraud vulnerability assessment.

April 15, 2021 – 12:00 pm – 2:30 pm
Food Safety Hazards Series: Listeria Detection, Mitigation, Control & Regulation

The CDC estimates that nearly 48 million people fall ill and 3000 people die annually as a result of foodborne illness. Listeria is a concern due to the high percentage of fatalities that occur as a result of contracting Listeriosis. Many of these cases are preventable. During this virtual event, experts will discuss challenges and tangible best practices in Listeria detection, mitigation and control.

July 15, 2021 – 11:45 am – 2:45 pm
Food Safety Hazards Series: Salmonella Detection, Mitigation, Control and Regulation

Food safety experts will discuss challenges and tangible best practices in Salmonella detection, mitigation and control, along with critical issues that the food industry faces with regards to the pathogen. This includes the journey and progress of petition to USDA on reforming and modernizing poultry inspections to reduce the incidence of Salmonella and Campylobacter; Salmonella detection, mitigation and control; and a case study on the pathogen involving crisis management.

March 4, 2021 – 12:00 pm – 1:00 pm
Making the Grade: Tips for Passing Food Safety Audits During the Pandemic

The COVID-19 pandemic has disrupted operations for food processing facilities and their food safety protocols. A failed audit can tarnish your business’s reputation and even lead to lost profits. During this webinar board-certified entomologist Frank Meek will discuss tips and best practices to be ready for the pest control portion of your food safety audits.

June 25, 2021 – 12:00 pm – 1:00 pm
Remote Auditing: Protecting Quality & Safety Now and in Our Next New Normal

Quality and Safety Organizations have completely altered their practices throughout the COVID pandemic. As new auditing methods have emerged, RizePoint has helped brands manage food safety in all areas of the food supply chain: Manufacturers, distributors, packagers, service providers and retailers. During this webinar, experts will share unique remote auditing options that are helping other brands protect the safety and quality of food now and into the future.

April 16, 2021 – 12:00 pm – 1:00 pm
Spreadsheets for Life – 5 Ways to Successfully Align Spreadsheets & Modern QMS Tools

This fast-paced educational webinar experts will show you how modernizing your food and safety programs can include spreadsheets. Speakers will guide you through the methods that top companies across the food and hospitality industries use every day to gain important insights, share data, and run successful programs with the help of modern tools and spreadsheets.

February 23, 2021 – 12:00 pm – 1:00 pm
The Food Future: Accurate Results in a Single Shift

This webinar discusses the benefits of switching from traditional enrichment-based single-plax methods (qPCR, plates) to microarray multiplex. And set you on a new course that will speed your operations and provide greater safety for everyone.

April 23, 2021 – 12:00 pm – 1:00 pm
The FSSC 22000 Approach to Safety Culture

Among the updated requirements of the GFSI Benchmarking Document is the need to audit for evidence of a company’s commitment to ensuring the maintenance of a positive and fortifying Food Safety Culture. Elements, identified by the GFSI, include good communication, appropriate training, accommodation of feedback from employees, and capacity for performance measurement on food safety related activities.

June 24, 2021 – 11:00 am – 12:00 pm
The More The Merrier: A Multi-Hurdle Approach to Detection

Prevention of foreign object contamination is a growing priority for food processors. Multi-hurdle approaches are becoming a more common method to foreign materials detection in processing plants. During this webinar, we’ll look at what a multi-hurdle approach can look like in different environments, along with the emerging set of technologies for automated inspection: Vision systems.

June 16, 2021 – 1:00 pm – 2:00 pm
What Matters to Consumers when Buying Food & Beverage Products, and What Do They See on Labels?

Consumer concerns for healthier lifestyles and for the environment have become major driving forces for forming food-buying intentions. This webinar presents results of research on consumer behavior and trust when buying well established and novice food & beverage product brands, as well as the impact of information on labels regarding products nutritional and health benefits, environmental impact of production and social responsibility of producers on consumer choices.






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