webinars

31. How To Produce An ROI With Your Safety Culture: Secrets To Success 7/9/2018

    Proactive employee engagement and developing a continuous learning environment are key in driving correct behaviors. This webinar shows how Bonduelle has mastered the art of a safety program.

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

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

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

    67 percent of food companies have employees not consistently following procedures. This can negatively impact productivity and the bottom line. How can you get your employees to make better choices?

34. Emergency Action Plans: Preparation Is Your Best Defense 7/9/2018

    This webinar explains OSHA’s Emergency Action Plan requirements, staff's roles/responsibilities during an emergency, and the importance of effective training, reinforcement, and communication.

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

    Industry leaders are bolstering their training systems, but often training is does not include structure evaluation. This webinar reveals key aspects of effective training systems and how to evaluate them.

36. 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.

37. 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. 

38. 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.

39. 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.

40. 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.