Events

This webinar is the first in a series of

six webinars on Food Safety Culture.

Tuesday, May 26, 2020

11:00 a.m. (U.S. Eastern Time)

Building a culture of food safety is important, but how do you do it?

Learn more in Part 1 of this series of si

Sterling Crew will discuss the global scale of food waste, its impact on the environment and how this quantity of food could potentially feed those who are hungry.

START DATE:5/21/2020

This webinar explains the precautions the hospitality sector and the general public need to take when sourcing and using eggs.

The Food Safety Authority of Ireland (FSAI) would like to present ‘Breakfast Bites’, a series of free, informal events for small food businesses. Here, we provide useful information on the topics you want to know more about. The first of these FREE e

This forum will bring an awareness about the information products available to scientists.  In addition, participants will learn how to utilize search tools and customize their searches to navigate the resources described above.  They will also ident

The Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development (ASKFOOD), aims at setting, designing and developing tools and training actions and to leverage and boost innovation by strengthening the

Campylobacter food poisoning continues to be the most common foodborne disease in Europe. It remains a public health concern and an economic burden.

Over the past five years, the UK Food Standards Agency (FSA) has promoted control of Campylobacter

This webinar will help food industry professionals gain knowledge on important considerations prior to the submission of test samples for microbial analyses.

This Wednesday, at 5pm UK time, our virologist Martin D’Agostino will be presenting at the webinar: COVID-19 and the Food Industry: What Industry Professionals Need to Know. Martin will discuss the main questions he has been asked by food businesses

Since 2005, IAFP's European symposium has been shaping the future of food safety by providing a forum for the exchange of ideas with colleagues from across Europe working in industry, government, and academia. The Symposium is an excellent forum to g

The conference, now in its third year, will focus on key challenges and opportunities and associated scientific developments which are expected to have significant implications for the local and global agri-food sector. Throughout the conference lead

Don’t miss out on joining the first SelectScience Virtual Summit that will be held entirely online and is designed to ensure that knowledge share, effective communication and collaboration not only continues, but flourishes at this challenging time.

When one refers to sampling, there are either guidelines providing the statistical representation of the unit sampled vs. the global batch, or consideration for the proper analytical method to be done, its validation and verification process.

Managing Pesticide Residues in Fresh Produce training is aimed at Technical Managers who have daily contact with retailers in the UK. The course will be highly participative and will use practical examples to enable learning to be easily applied to r

The aim of this two-day workshop is to help personnel to plan and prepare for food safety and quality audits and to engage effectively with auditors. A practical approach will be taken during the workshop, counting down from when the audit preparatio

Date for the diary, more information to follow

Shiga-toxin producing E. coli (STEC) are concerning organisms for the food industry with outbreaks reported on a regular basis. In extreme cases, STEC food poisoning can be life threatening.

Though less severe, Salmonella also causes food poisoning a

"We have had a definition of Food Security since the World Food Summit of 1996, but now there is an urgent need to define what food integrity really means. In this webinar, Professor Chris Elliott of Queen’s University Belfast will outline his own de

The UK food system is important to all of us, actively participating 3 times a day. It is also critical to the UK economy. Half the food we eat is imported, and supplied to us through very complex supply chains. The actors include huge multi-national