Get exclusive insights into food industry topics from IEH food safety experts

Clostridium Species in Milk Products and Infant Formula

This webinar examines the historical scientific literature related to Clostridium species in milk products and infant formula. The discussion draws from foundational scientific literature, providing insights into the current food safety concerns.

Limiting Bacterial Resistance to Commercial Sanitizers in Food Plants

Improper use of commercial sanitizers can contribute to bacterial adaptation, reducing sanitation effectiveness and increasing risk in food processing environments. This introductory session will review how facility practices and environmental conditions influence commercial sanitizer performance and can support the development of resistant organisms. Attendees will gain awareness of key risk factors, emerging considerations related to sanitizer tolerance, and foundational approaches that support effective sanitation programs.

Integrated Pest Management (IPM) for Food Plants: Rodents and Birds

Pest management plays a crucial role in ensuring food safety and maintaining product quality. Facility environments, seasonal patterns, and operational practices all influence the presence of insects, rodents, birds, and other pests in food plants. Addressing these challenges requires a structured approach grounded in regulatory compliance and industry best practices.

Pathogen Method Validation: When Is It Necessary? When Is a Matrix Extension Needed?

This webinar addresses issues inherent in the validation status of pathogen detection methods. Methods are typically validated for 15 to 20 food matrices, yet the range of food types encountered in practice is nearly infinite. When must a method be validated or extended for a food not included in its original validation study? If a method is validated for food A, is it also validated for food B? When is full validation required, and when is a simple verification sufficient?

The Role of Bacillus cereus, Staphylococcus aureus, and Clostridium perfringens in Food Safety

Pathogens such as Listeria, Salmonella, and hemorrhagic Escherichia coli receive widespread attention in the public health and food processing communities. However, other bacterial pathogens can also present serious risks to public health. In particular, Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus are important but often under-recognized pathogens that are implicated in outbreaks of foodborne illness.

Addressing Botulism in FDA and USDA Regulated Foods

This webinar will cover the characteristics of C. botulinum and botulism, as well as practical steps the food industry can take to reduce the risk of contamination in their products. Botulism is one of the most severe foodborne illnesses, with symptoms that may include muscular paralysis, suffocation, and, if left untreated, death.

FSMA Whistleblower Provision:
A Responsible Approach to Complaint Management

Join us for a lively discussion on the Food Safety Modernization Act (FSMA) Whistleblower Protection Provision. Attendees will learn about which entities are covered, how to assess reasonable belief that a violation of the FD&C Act has occurred, and suggestions on managing FSMA whistleblower complaints in accordance with regulatory standards.

The FDA's Food Traceability Final Rule

Well informed food processors and distributors recognize the critical importance of tracking every ingredient and packaging material in their portfolios. Many have been implementing traceability systems for years to ensure both regulatory compliance and product safety. This long standing commitment to traceability became even more critical when Congress passed the Food Safety Modernization Act over a decade ago, mandating the FDA to identify specific foods requiring detailed record keeping to protect public health.

Introduction to the Food Code

This webinar examines the FDA and Local Food Code emphasizing their importance in managing food safety risks. With practical examples and actionable insights, attendees will gain a better understanding of how to effectively apply these standards to ensure compliance and to proactively address safety challenges in their operations.

Responding to Consumer Complaints

This webinar will explore strategies for managing consumer complaints such as product-related illnesses, and performance issues, where products fail to meet quality and safety standards.

Root Cause Analysis for Food and Beverage Using 8D Method

In this webinar, we’ll explore the effective root cause analysis using the 8D methodology.

Safeguarding Against Counterfeiting, Food Tampering, and Intentional Adulteration

In this webinar, we’ll explore the FDA protocols for securing the food supply chain, including facility security, product integrity audits, and compliance strategies.

Hiring Outside Sanitation Companies - Possibilities and Pitfalls

This webinar is tailored for food manufacturing companies and facilities, providing insights into the use of 3rd party sanitation services. Whether you’re considering employing such services or already utilizing them to clean food manufacturing equipment and environments, this session is designed for you.

Food Safety Audits - What They Are and What They Are Not

During this webinar, we will explore the variety of audits that all food manufacturers face. Attendees will not only gain insights on how to prepare for external audits but also learn how to maximize their return on an audit investment.

Ins and Outs of the Reportable Food Registry

This webinar provides background on the Reportable Food Registry as well as discuss where the Registry has worked and where it has not met expectations.

Cracking the Code: Using Whole Genome Sequencing (WGS) to Connect Foodborne Outbreaks

Following up on his previous webinar, “Applications of Whole Genome Sequencing in Food Production,” Dr. Sam Myoda discusses how WGS is used to link outbreaks to specific food sources.

The Mystery of US Food Safety Laws, Regulations, and Guidance

Dr. Don Zink and Dr. Robert Brackett hosted a live webinar to discuss the history of food safety regulations in the US and explain how the current system came to be, why it has changed over the years, and how to comply with these regulations.

Demystifying the New FDA Food Traceability Rule

Dr. Robert Brackett hosted a live webinar to discuss the background on the proposed FDA Food Traceability rule, as well as steps needed to comply with its requirements.

Applications of Whole Genome Sequencing in Food Production

Dr. Samuel Myoda hosted a live webinar to discuss the principles and applications of Whole Genome Sequencing (WGS) in food production.

Essentials of Finished Product Pathogen Sampling and Testing

Dr. Donald Zink and Dr. Gene Bartholomew hosted a live webinar to discuss the importance of in-process and finished product testing as a verification tool for food safety programs.

Heavy Metals & Contaminants in the Food Industry

Dr. Don Zink, President of Foods and Regulatory Compliance at IEH is joined by Ben Wozniak of Brooks Applied Labs as they host a live webinar addressing recent events, regulatory standards, historical findings, and risk factors revolving around heavy metals and toxic elements in food processing.

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