Environmental monitoring
Afraid of Recalls? Environmental monitoring can make you safe! (A vision for factory hygiene)
This webinar explores in very simple calculations on return of investment (independent of methods used), how a stringent environmental monitoring program can reduce risk and make quality managers feel at ease with their processes. It also shows how the advent of new molecular and digital methods has even made it possible to take control of your own risk management lowering the dependence on external partners.
- Mario Hupfeld
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Phages In Food Safety
Bacteriophages: a New Opportunity in Food Safety
This presentation aims to provide food safety professionals, researchers, and industry stakeholders with valuable insights into the promising role of phages in transforming the landscape of bacterial detection and control and strengthening overall food safety measures. As the food industry continually seeks innovative solutions to ensure the safety of food products, understanding the applications and benefits of phages becomes crucial.
- Łukasz Richter
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HACCP
Unveiling Food Safety Excellence: Beyond HACCP - A Comprehensive Webinar
The primary objective of HACCP is to identify, evaluate, and control hazards throughout the food production process, aiming to prevent, reduce, or eliminate potential risks. Integrating additional elements, such as Good Manufacturing Practices (GMP), traceability, and data management, enhances the comprehensiveness of a food safety program. Emphasizes the importance of viewing food safety as a holistic and dynamic process, requiring ongoing commitment and adaptability for effective risk identification, prevention, and response.
- Stefania Cesarano
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Digitalization of QMS
Four steps to successful digitalization of quality management in the food industry
The webinar outlines a four-step approach to successful digitalization: First, conducting a detailed assessment and planning based on a deep analysis of current processes. Second, selecting and integrating the right technology to enhance efficiency and reduce errors. Third, emphasizing the importance of employee training and change management for smooth implementation and high adoption. Finally, the necessity of continuous monitoring and optimization to adapt and improve digital systems and structures for lasting success.
- Philipp Osterwalder
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VBNC
The ability of L. monocytogenes to enter into a viable but non-culturable (VBNC) state
The webinar focuses on the critical need for effective monitoring of microbial pathogens in food safety and hygiene, highlighting the limitations of growth-based tests in detecting bacteria in the viable but non-culturable (VBNC) state. It explores the under-researched impact of VBNC state bacteria on public health and food safety, emphasizing the need for better detection, risk assessment, and inactivation strategies. The discussion includes an overview of current knowledge and recent findings on Listeria monocytogenes in the VBNC state, analytical methods for detecting dormant bacteria, the induction of dormancy in food production environments, and effective measures against VBNC pathogens.
- Patrick Mester
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Root Cause Analysis
Root Cause Analysis (RCA) and Recovery from Microbiology Incidents
This presentation will outline the difference between an incident and a crisis and suggest how to manage the former and prevent escalation to the latter. It will describe, using real examples drawn from the speaker's own professional experience over the past 40 years, instances where root cause analyses were successful and, conversely, where the RCA was confounded and confused. For example, the RCAs from the world’s deadliest outbreak of listeriosis in South Africa; the Europe-wide frozen vegetable and UK butter listeria recalls; the salmonella in milk and yeast extract powders, chocolate and lecithin; the E. coli in frozen pizza; and botulinum toxin in hazelnut puree will be dissected. incidents before consumers were put at risk.
- Dr. Jeff Banks
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Foodborne Illness Litigation
Foodborne Illness Litigation
Bill Marler is a lawyer best known for his work in food safety and foodborne illness litigation. He is the founder of Marler Clark, a law firm based in Seattle, Washington, that specializes in representing victims of foodborne illness outbreaks. Marler has represented clients in some of the most high-profile foodborne illness cases in the United States, including the 1993 Jack in the Box E. coli outbreak, the 2006 Dole spinach E. coli outbreak, the 2011 Listeria outbreak linked to cantaloupes from Jensen Farms and the 2018 Romaine E. coli outbreak.
Bill has also been a strong advocate for food safety reform and has worked with government agencies and industry leaders to improve food safety standards to prevent future outbreaks. Bill has been recognized for his work with numerous awards and accolades, including both the Seattle University Distinguished Law Graduate and Professional Achievement Awards, the Washington State Public Justice and Outstanding Lawyer Awards. Bill’s work has been profiled in the book “Poisoned” and in the Netflix documentary of the same name.
- Bill Marler
Escherichia coli
Escherichia coli: A hygiene indicator underappreciated in food industry?
This presentation will outline how and why Escherichia coli is used in the assessment of the microbiological quality of drinking water and recreational waters. The most common methods for detection of E. coli will be described, as well as existing regulations for drinking water and food with respect to this indicator. The (bio-)chemical principle behind the novel NEMIS N-LightTM Escherichia coli test will be explained and examples given how the test can be used even in the presence of high amounts of food matrix. Finally, the question will be discussed whether this test could be a useful tool for environmental monitoring of food factories, indicating the the risk of fecal contamination and the potential presence of pathogens transmitted via the fecal-oral route such as enterohemorrhagic E. coli (EHEC), Campylobacter jejuni and enteroviruses, thereby complementing the widely used Enterobacteriaceae tests.
- Dr. Julian Ihssen
Incident management
Crisis Management and Incident Handling in the Food & Beverage Sector
This informative webinar is designed to equip professionals in the Food & Beverage sector with essential strategies for managing crises and handling incidents, focusing specifically on food safety events. Participants will gain valuable insights into the entire crisis management lifecycle, encompassing preparation, response, and recovery phases. The session highlights the importance of a holistic approach to incident management, emphasizing that successful resolution requires the active involvement of all organizational departments and external resources.
Prof. Bizhan Pourkomailian specializes in food safety management systems with extensive experience in developing, implementing, auditing, training, presenting and consulting the food & beverage sector across Europe, the Middle East, Asia and the USA. The scope of his work reaches across the supply chain, with hands-on experience in farms/fields, slaughter/deboning, production, transportation/warehousing, and restaurants for food and its packaging. Involved in developing and deploying food safety and quality system verification standards in these sectors. Developed McDonald's global supply chain incident management standards and its external verification protocol. Prof. Bizhan Pourkomailian is focused on the third part of the restaurant audit program, digitalisation, and enhancing hygiene standards and distribution of food safety standards.
- Prof. Bizhan Pourkomailian
- Jun 11,2024
- 45 minutes
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