webinars

  1. How To Produce An ROI With Your Safety Culture: Bonduelle’s Secrets To Success
    7/9/2018

    Companies with stronger employee engagement have 41% less absenteeism and 70% fewer safety incidents, according to Gallup. Being proactive with employee engagement and developing a continuous learning environment is key to driving the right behaviors on the job. Few companies have mastered the art of a safety program quite like Bonduelle, who recently achieved 6 years no lost time.

  2. HACCP Today: Critical Controls Concepts
    7/9/2018

    Understanding HACCP is one thing. Developing and implementing a sustainable HACCP Plan is another. This webinar will share industry best practices with practical advice gleaned from real-world application of HACCP Plan development.

  3. How Do You Rank? Benchmarking Your Food Safety Training Program
    7/9/2018

    Reports show 55% of food safety professionals believe their company is a leader in food safety. Yet, 67% still have employees not consistently following their food safety procedures. Imagine the impact that has to your bottom line in terms of costly recalls and lost productivity. So, how can you get your employees to make the right decisions every day?

  4. Emergency Action Plans: Preparation is Your Best Defense
    7/9/2018

    Did you know that if you have more than 10 people in your company, you are required to have a written Emergency Action Plan? However according to the Emergency Communications Report, 30% of organizations have no emergency action plan and 56% are not confident in their preparation.

  5. Effective Metrics To Advance Your Food Safety Training
    7/9/2018

    The food industry has made great strides to improve training and learning systems across its various sectors, but often training is done without any structure evaluation. In fact, according to an article from Food Manufacturing, 97% of food borne illnesses are attributed to either a process breakdown or employee training.

  6. How To Select The Right ERP Vendor
    12/14/2017

    In this webinar with IDC, learn what evaluation criteria to consider and why companies are turning to cloud ERP to accelerate growth and drive innovation.

  7. Food For Thought: FSMA’s Produce Safety Rule
    12/7/2017

    In this web chat, Jennifer McEntire, VP food safety & technology at United Fresh Produce Association, and Maile Gradison Hermida, partner with Hogan Lovells, will review the basic requirements of FSMA’s Produce Safety Rule, their importance, and provide information to help you comply with it. In addition to providing information on the FSMA Produce Safety Rule, the 45-minute session will focus heavily on Jennifer and Maile answering questions from web chat’s live audience. 

  8. Traceability And Recall Best Practices: What Food Industry Leaders Are Doing
    9/21/2017

    Planning and clearly defined processes are critical tools for food safety. This webinar features a panel of ERP users and experts who explain a 360-degree view of food safety, traceability, and recalls.

  9. Food For Thought: How To Always Be FSMA Inspection Ready
    9/13/2017

    In this web chat, Elizabeth Fawell, food industry counsel at Hogan Lovells; and Samantha Cooper, senior manager of food safety and quality assurance at the Grocery Manufacturers Association (GMA), will review some of FSMA’s basic requirements, explain why they’re important in becoming and remaining compliant, and describe what can be expected when FDA inspectors knock on your facility’s door for an inspection. In addition to providing knowledge on FSMA inspections, the 45-minute session will focus heavily on Fawell and Cooper answering questions from the web chat’s live audience.

  10. Food For Thought: Establishing, Maintaining, And Improving Food Safety Culture
    6/14/2017

    In this web chat, Lone Jespersen, principal at Cultivate and former director of food safety and operations learning at Maple Leaf Foods; and Brian Bedard, executive director of the GMA Science and Education Foundation, will explain some of the principles of establishing, maintaining, and improving food safety culture.