Stored product pests want what you have! These pests are after many of the raw ingredients you might have, the foods you are producing, and storing once they are finished. Find out which of the most common species are after what "foods" and what you can do about it.

Leaders of organizations across the food supply chain are becoming increasingly aware of the industry’s impact on all aspects of sustainability: solid and waste, carbon emissions, land and water utilization, food waste, supporting local farms and much more.
In this webinar we’ll hear about some of the industry’s exiting sustainability initiatives and get an idea of how any establishment can approach this pressing issue.

Production lines often see multiple product change-overs in a single day. Unfortunately in an imperfect world mistakes can be made. The sooner those mistakes are identified the better. Machine vision inspection systems to inspect 100% of the products, quickly identify an incorrect label alerting the operator to the error. Avoiding costly rework or fines due to improper labeled items reaching the end customer. We will discuss key considerations of 100% label inspection.

What is probability of detection? If you aren’t sure, join our webcast to learn the parameters of detection within a variety of applications. Learn what factors affect the ability to detect foreign body contaminants within packaged or unpackaged products and the questions you need to ask yourself before investing in an x-ray inspection machine.

Learn more about what The Global Food Safety Initiative certification schemes say about compressed air in food and beverage manufacturing processes. Because these schemes are often vague, it can be helpful to reference common languages like ISO 8573 and employ individualized risk assessments for determining limits. Erin Zimmerman, the Trace Analytics’ customer service manager, will lead a discussion on food safety and quality certification bodies, how to determine purity requirements, and explain how to test your compressed air or gas.

The importance of training food handlers is critical to effective food hygiene; however, there have been limited studies on the effectiveness of such training. Food safety training courses are administered worldwide in attempts to reduce outbreaks in food service, retail and temporary food service establishments. However, food handlers often exhibit a poor understanding of microbial or chemical contamination of food and the measures necessary to correct them. Studies suggest that the provision of a hands-on format of training embedded in behavioral sciences would be more beneficial than traditional classroom-based programs. The delivery of such a program will assist in changing ones’ food safety behaviors and aid in the retention of knowledge that are necessary to reduce the incidence of foodborne illness. I will discuss a new innovative approach to food safety training that is hands-on, interactive and heavily rooted in the behavioral sciences. The talk will also cover innovative solutions to increase food safety retention and behavioral change for foodservice workers including proven scientific methods in learning and development such as the “spacing effect”

Sanitation and cleaning programs are the cornerstone of creating a safe working environment for employees and for the food they produce. The design, upkeep, and management of equipment, buildings, and grounds to provide a sanitary, efficient, and reliable manufacturing environment must be considered when building or evaluating your sanitation program. Jesse Leal, Food Safety Professional at AIB International with over 30 years of experience, will discuss some tips to help you improve your current sanitation program.