- ALL RECORDINGS -

 
ABC's of Food Labeling for Marketing to KidsAdvertising Claim SubstantiationAllergens: Contamination & FSMA Impact

FDA and USDA regulations 

A consumer testing perspective

 
Antibiotic Use in Meat Production: Risks vs. BenefitsAntimicrobial Coatings:Food Contact and NonFood Contact SurfacesAuditing Microbiology Testing Laboratories

 

 

 

Auditing Quality & Risk Management Systems 101Auditing The Welfare of Cattle and PigsAvoiding Consumer Dissatisfaction
 
 
 
Avoiding FDA Criminal Liability for Failing To Comply With FSMABacterial Spores in the Food IndustryBacteriophages for Controlling Pathogens
 

Dormant But Dangerous Microbial Contaminants

Controlling Pathogens in Agriculture and Food Processing

Basic Statistics for Microbiological SamplingBeer Brewing and Malting 101Big Data in Food Safety: Trends and Opportunities

 

 

 
Biobased Packaging But Not BiodegradableBiofilms in the Dairy IndustryBring Your Own Device ("BYOD") and Social Media: Risks, Policies

 

 Recent trends and control

Practical tips, tools and lessons re: Bring Your Own Device

Building Food Safety and Quality Improvement TeamsBusiness Continuity & Disaster RecoveryButanol, Tomorrow’s Fuel, from Agricultural Residues
 
 

Recent developments, integration, and economics

Challenges of Reduced Sodium RTE Meat ProductsClean Labeling and Natural Food AdditivesCleaning & Sanitizing Chemical Testing for GFSI

 

Meeting consumer demands without compromising functionality, safety, shelf-stability and ethics

Use of Chemical Testing in Verification of Cleaning & Sanitizing Programs for GFSI Audit Schemes

Cleaning Compounds and SanitizersClostridium Botulinum: Old Enemy, New ThreatClostridium Difficile

Superb sanitation through optimal matching

 

Significance, prevalence and opportunities

Cold Food Preservation TechnologiesComing Clean on Hand Washing and SanitizersCommon Food Microbiology Laboratory Errors

Update & analysis of innovative trends& applications for safety & shelf-life extension

 

 

Controlling Cross Contamination Through the Supply ChainControlling Wine Spoilage: Harvest To ConsumerCultural & Religious Influences on the Food Industry
 
 

An overview of food and dietary habits unique to specific populations

Culture-Free Techniques for Pathogen ScreeningDairy Industry Microbial ChallengesDeveloping A Food Processing Sanitation Plan
 
 
 
Developing S.M.A.R.T. GoalsDietary Supplement LabelingEasing the Pain for Food Importers
 
 
 
Enhancing Food Safety In The Fresh Produce SectorEnsuring Regulatory Compliance of Food ProcessorsEnsuring Safe and Secure Food Systems
 
 

Trends and challenges in food defense and safety

Environmental SamplingFarm ContaminantsFDA Food Import Compliance and Customs Best Practices

Designing & Implementing a Plan

Prevention Against Entering The Food Supply Chain

 
FDA FSMA Avoiding Criminal ConsequencesFDA FSMA Carrier Certification Training: Three (3) Modules*Fermented Foods: Number One Food Trend of 2017

 

 
Focus Groups for Product DevelopmentFood Cargo Theft: Prevention and responseFood Defense: Protecting Your Business
 

 

 
Food FraudFood Import Detections and SeizuresFood Labeling for Sweetness

 

 

 
Food Origin LabelingFood Packaging: New Materials & Processing TechnologiesFood Poisoning Lawsuits

When Names and Claims Matter--Where It Came From

 

Learning From the mistakes of others

Food Preference TestingFood Retailers' Top 10 Labeling IssuesFood Safety Audit Schemes and Compliance

Preference testing, the No-preference option, Replication, and the Dufus Factor

Getting it Right--Grocery & Supermarkets, Convenience & Discount Stores 

Assessing food safety compliance in food operations through auditing

Food Safety Culture: New Tools for Assessing and Enhancing Food Safety & Quality in Home Food DeliveryFood Safety for Low Moisture Foods and Intervention Strategies

 

 

 

Food Safety Risk CommunicationFresh-Cut Processing & Post-Harvest WashingFresh Juices--Technological Trends

 

Challenges and Solutions

 

FSMA Foreign Supplier Verification & 3rd Party AccreditationFSMA 'Qualified Individual' Training & Certification 2-Modules*FSMA Receiver Liability for Supplier Preventative Controls
 

 

 
FSMA Rule Requirement: Environmental MonitoringFSMA Rule Requirement: Validation of Process ControlsFSMA Transport Rules: US Food Importers and Foreign Suppliers
 
 

 

FSVP 'Qualified Individual' Training & Certification 2-ModulesGenetically Engineered (GE) AnimalsGFSI Audit Schemes: Guide to Food Safety Certification
 

Applications, Regulations, Implications, and Labeling

 
GFSI Certification and Re-Certification AuditsGFSI for the Packaging Supply ChainGMPs and HARPC Under New FSMA
 
 
Good Manufacturing Practices for Dietary SupplementsHACCPHARPC – Practical Design & Implementation
 

Designing systems, managing risks

 

High Pressure Processing & Plastic PackagingHow Large A Sample Do I Need?Identifying and Controlling Mold in the Food Industry

Process requirements and suitability

 

 
Impact of Food Safety Principles on Mfg Processing EquipmentImprove the Cleaning System in Your Food PlantImproving Microbiological Safety of Cantaloupes & Leafy Greens

 

 

Using Post-Harvest Decontamination Technologies

Improving Safety Of Foods Using UV LightIn-Plant Validation for Food SafetyInnovative Solutions for Food Processing

Improving the microbiological and chemical safety of foods

 

 

Intelligent Design in Sensory TestsInternal Auditing 101 In the FSMA AgeInternal Auditing Basics for GFSI Food Safety Schemes

Complete Blocks; Stuart Maxwell & McNemar Tests 

 

 

Is Rancidity Driving You Nuts?ISO22000:2005 - PART I and IILabeling Beverages and Energy Drinks: Fluid Facts
 

Method of hazard analysis that result in OPR and PRP in critical controls

Regulations for labeling beverage and drink products

Labeling for Gluten-Free & Other Ingredients of AvoidanceLabeling for Taste When Halting the SaltLanguage of Contemporary Food Labeling

Allergens, Intolerances & Hypersensitivities:  When Food Becomes The Foe

Regulatory requirements for sodium and flavor labeling and optional declarations

 

Lean Six SigmaLegal Consequences of Poor Food SafetyLessons from the Largest Meat Recall in Canadian History

 Optimizing Safety, Quality & Costs

Case studies providing an overview of the various methods of proving a foodborne illness claim

 

Lessons Learned From The Chipotle Foodborne Illness OutbreaksLessons Learned From 2015 Outbreaks–2016 Predictions and TrendsListeria: Control Advances in Cheese and Other Foods
 
 
 
Listeria: Risk Prevention and Control Managing FDA High-Risk Food Inspection 2-Part WebinarManaging Pet Food Safety Issues

 

 

 

Managing Sugary Disclosure Without Bitter AftertasteMarijuana Edibles Maximizing HACCP System by Creating a Strong Food Safety Culture

The required labeling and regulations about sweeteners including carbohydrate and fiber declarations

 

How to implement food safety systems such as GMPs and HACCP to address risks

Meat Industry IssuesMeat Microbiology 101Meeting FSMA Hazard Analysis: Prevention Planning

Examining the critical issues facing the meat industry

Pathogens of concern and intervention options

 
Meta AnalysisMethods for Product MappingMicrobiological Safety Of Cheese

Systematic reviews and understanding effectiveness

Developing marketing strategies as product opportunities

Issues, solutions and trends

Microwave Oven Heating and the Safety of Prepared MealsMilk Treatment TechnologiesNanotechnology and Nanomaterials

The challenges of cooking and reheating refrigerated low salt foods in microwaves

 For Distribution & Storage

 Novel applications for use of nanotechnology  

New Developments in Real Time Testing for Microbial Levels Norovirus Contamination & ControlNutrition Labeling and Claims--2-Part Webinar
 
 

What's required, desired , and expected next

Obesity & Nutrition: Present and FutureOrganic and Conventional Foods:Safety and Nutritional ComparisonOrganic Milk--Is it Worth the Price?

Understanding nutrition issues viewed through the lens of obesity

 

Examining the contoversial industry

OSHA RecordkeepingPest ControlPesticides in Foods
 

An essential tool for effective sanitation in food processing

Residues, Regulations, Risks, Reality

Planning and Conducting Product RecallsPost-Harvest Washing of Fresh ProducePoultry Processing Advances: Prevention & Controlling Pathogens

 Crisis management.

 
Power of Nutraceuticals and "Super" FoodsPreventing Recalls: Combining Food Safety and Quality PlanningProcess Variation Reduction

 

For growers, distributors, packagers and processing operations 

Simultaneous improvement of quality and productivity

Processed Meats as Bad as Smoking?Product Recalls & Product Liability LawsuitsProtein Trends in Food: What, Where How, Why

Separating Fact from Fiction and Alternatives to Nitrites in Processed Meats

Food Packaging & Processing Equipment

 

Quality by DesignRapid MicrobiologyRaw Milk

Strategies for implementing

Progress Towards Real-Time Testing For Microbial Levels In Foods

Political football or food safety issue

Record RetentionRecruiting for the Best Candidates in 2012Reducing Microbial Contamination on Foods

Rethinking records retention practices

Turn recruiting into a sales process

 
Risk Assessment in Food Microbiology 101Safe Sprouted Seeds – Interventions and RegulationsSafer Fresh Produce

 Providing a basic introduction to risk analysis.

 

Novel processing techniques for safer fresh produce

Salmonella: Detection and Control AdvancesSanitation During Food ProcessingSeafood Food Safety: Risk Assessment and Intervention Strategies
 

A roadmap to safer food during processing

 

Seafood LabelingSensory Discrimination TestsSensory Science: The Importance of Equivalence

Factual Fish Labeling

Better models for testing. Thurstone made easy

Proving equivalence in product research, sensory, and consumer testing 

Social Media--Evidence Collection and Official InvestigationsSpecifications Development and ImplementationSpices: Controlling Hazards--Supply Chain Controls

 

Maintaining food safety and customer satisfaction

 
SQF 7th Edition: Important Features and Recent ChangesStrategy of ExperimentationSupply Chain Traceability is Going Digital

 

Accelerating speed to successful product launch

 
Surface DecontaminationSurviving the Food Recall MaelstromSystem for Continued Process Verification

 


Principles to integrate the tools needed to implement and operate such a system

Ten Big Ideas in Sensory Science & Product DevelopmentThe Changing Face Of The Sprouted Seed IndustryThe New Food Standard BRC Issue #7

 The 10 basic principles of human sensory function and sensation-driven consumer behavior.

 

How to implement the changes

The Psychology of Consumer PreferencesThe Siege on Salt: Does It Make Sense?The Top 10 Mistakes In Sensory Evaluation and Consumer Research
 

 

 

 

Top Six Non-O157 E. coliTraceability and Controls to Reduce Risk and Recall Trans-itioning - What's Up with That Fat?

Classed as adulterants: Background, detection, control and implications

 

How Different Fatty Acids Figure into Food Products

Trends in Water Treatment and RecyclingUSDA's Beef Grading and CertificationUSDA-FSIS vs. FDA Labeling
 
 

Managing Mixed Product Labeling Lines

Unhealthy Foods: Why We Do We Keep Eating?Using Social Media to Build Food SalesUV Light Processing of Fluid Foods & Beverages

A Sensory Science Perspective

 

Improving Safety & Quality with Cost Savings

Validation & Verification: What You Need to KnowWhat To Expect When Expecting Your First FSMA InspectionWine Microbiology

Verification and Prerequisite programs and HACCP,  Validation and CCP Critical Limits, Allergen Cleaning 

 

Advances In Alcoholic & Malolactic Fermentations

Workplace BullyingYour Food Safety Recall Plan Will Not Save You