Food Safety Webinars
Clearing the Fog: Cleaners, Sanitizers, Disinfectants; What Sets Them Apart? A Foodservice Primer
April 3, 2024
Confusion among end users in the food service industry regarding cleaners, disinfectants, and sanitizers is common due to a lack of awareness and understanding of their significant distinctions. It is crucial to grasp these differences, as they extend beyond perceived benefits and risks to encompass varying regulatory requirements, performance efficacy criteria, safety standards, marketing constraints, and more. This knowledge is vital for maintaining proper cleaning and hygiene practices and aligning with the sanitation goals outlined in the Food Code Model. By enhancing awareness and knowledge about these distinctions, food service professionals can make informed decisions that prioritize effectiveness and regulatory compliance.
Speaker
Dr. Juan Goncalves, Procter & Gamble Professional, Scientific Information Manager and Senior Scientist
Have You Been Cleaning Wrong All Along: How Overlooking the Cleaning Step Hurts the Sanitation Goals of the Food Code
November 15, 2023
Are food contact surfaces that look clean to the naked eye clean? Food soils can remain undetected on dishes, glasses, utensils, and equipment, rendering sanitizers ineffective to kill pathogens to safe levels. In this technical presentation, we'll unpack why decontamination, i.e., the process of properly cleaning food contact surfaces before sanitizing them can occur, is inadvertently overlooked in food establishments by dishwashers, persons in charge or even inspectors. Scientific evidence supporting the need for further scrutiny of the cleaning process, and cleaning products, is provided to inform stakeholders on how to best achieve the sanitation goals of the Food Code through better cleaning.
Speaker
Dr. Juan Goncalves, Procter & Gamble Professional, Scientific Information Manager and Senior Scientist
Overview of USDA’S Food Safety and Inspection Service
November 2, 2023
The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture (USDA) responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products, whether domestic or imported, is safe, wholesome, and correctly labeled and packaged. This webinar gives a broad overview of FSIS’ roles and responsibilities in protecting public health through food safety. We also provide insight on FSIS’ Office of Investigation, Enforcement and Audit (OIEA) as this is the program area within FSIS that conducts surveillance and investigative activities at businesses that handle meat, poultry, and egg products for commerce; investigation of foodborne illness outbreaks; response to natural disaster and intentional contamination events; and enforcement of FSIS criminal, civil and administrative sanctions, and authorities.
Speakers
Thomas Collaro, USDA, Deputy Regional Director for the Northeast Region within FSIS’ Office of Investigation, Enforcement and Audit
Robert Bane, Assistant Administrator for the U.S. Department of Agriculture’s Food Safety and Inspection Service’s (FSIS) Office of Investigation, Enforcement and Audit (OIEA)
Norovirus 101: Overview and Updates for the "Perfect Pathogen"
September 22, 2020
Human norovirus continues to be the leading cause of foodborne illness in the U.S. and the majority of known outbreaks occur in retail and food service establishments. In this webinar, attendees gained a better understanding of norovirus, including a basic overview of its structure and characteristics, considerations for control in food handling settings, and an update on some of the latest research and scientific advancements.
Speakers
Chip Manuel, PhD, Food Safety Science Advisor, GOJO Industries, Inc.
Matthew Moore, PhD, Assistant Professor, Department of Food Science, University of Massachusetts, Amherst