If you are a food safety practitioner you will no doubt have heard of and may even be confused by the terms PRP, PRP, and CCP.

In this webinar, we will demystify and clarify these terms by providing a factual and accessible account of the history of each and their role in the modern food safety system.

The wine industry has been already slowly challenged by digitalization for the past few years, and Covid-19 has brought that challenge to the forefront. The pandemic has disrupted wine distribution channels globally due to the extensive closure and restrictions on taprooms, hotels, restaurants and hospitality businesses across the world. Meanwhile, there has been an abrupt change in the purchasing behavior of consumers, who have become dependent on buying wine at food retailers as well as online – two trends that are set to continue. These new trends and challenges point to price increases, new monetization strategies, and a shift to more digital interactions with customers. All of which demand a response from wineries and grape growers. In this session, we will discuss the impacts of Covid-19 on wineries and tasting rooms, and how blockchain technology is being used to share stories of vineyards and brands with consumers, and what steps you can take to build trust and motivate your customer base.

Rodents are present everywhere around the world and they want what you have - food, water, and shelter! Learn more about rodents, their behaviors, and the risks they pose. Also find out what you can do to prevent rodent issues and the contamination risk they pose, and what to ensure your pest management company is doing for their part.

No matter how well our management systems are established and implemented, occasional incidents are to be expected – and when they do, it is our responsibility to explore the roots of nonconformity, and uproot them to prevent occurrence. Too often, such incident investigations fail to identify true root causes and we end up with superficial remedies such as “retrain” and “refresh procedures”. Getting to the bottom of adverse incidents requires a deep understanding of risk management, human factors and problem solving methods.

In this webinar we will be exposed to a proven method for identifying root causes and important insights crucial to an effective outcome.

Technology has made life a lot easier for all of us. We can provide fast and reliable information via e-mail, we can FaceTime with love ones while on a business trip and we can shop online. E-Commerce is a fast-growing industry. In the last few years, the e-commerce for food has been growing very popular among shoppers. People can shop while at work and pick up on their way to work or have it delivered the same day, which is very convenient and a time saver. People can also buy shelf stable food items from popular sites such as Amazon and have it delivered to their footsteps. However, it represents a challenge for those that produce the products being sold because the method of distribution that was originally considered during their hazard analysis is changing. This presentation will go over the food safety challenges that e-commerce represents and how to overcome them.

Thermal processing is one of the most widely used unit operations food businesses employ to preserve and ensure the safety of food through microbial destruction.

It is frequently employed in the food industry as a Critical Control Point but there are many different methods and combinations it can be done to varying effects, not just on the length of preservation, but also on the sensory and nutrient quality of the treated product.

This webinar will take a focused look at the different options available to food businesses while assessing the positives and negatives of each, not just in terms of practicality but also feasibility.