A Webinar Series-Last Tuesday of the month, 12:00 noon - 1:00 pm CT Food Safety
Register for the 2024 series
Lunch Hour Hosted by Dr. Byron Chaves
The Nebraska MEP
The Food Processing Center
& Presage Analytics, Inc.
The Food Safety
with Dr. Byron Chaves
The Go-to Experts for
Advancing U.S. Manufacturing.
Advancing the Food Industry by applying science, investing in people and building businesses.
Presage Analytics is a suite of software tools to help food, beverage, and chemical manufacturing facilities capture data, ensure quality, and keep up with an ever-changing regulatory environment.
All sessions 12:00 noon - 1:00 p.m. CTRegister for the 2024 series “Practical Aspects of HACCP Plan Development and Implementation”
This series of live webinars will provide a refresher of each of the seven HACCP principles as well as practical aspects for the successful design and implementation of HACCP plans, with an emphasis on small and medium food operations. There are no pre-requisites to attend these webinars, but HACCP training within the last five years is recommended. This is not a HACCP certification course, but a venue to put HACCP principles into practice, refresh background knowledge, and ask questions to the speaker and fellow participants. Case studies, regulatory guidance documents, and various examples will be discussed. Each session will be roughly 45 min followed by 15 min of questions. Keep in mind that technical advice by a Nebraska Extension professional does not constitute legal advice. Consult directly with your food inspector in matters related to local, state, and/or federal enforcement of food laws.
January – Hazard Analysis
February – Critical Control Points
March – Critical Limits
April – Monitoring
August – Corrective Actions
September – Verification, Part 1
October – Verification, Part 2: Validation
November – Record Keeping
|Jan 30, 2024
HACCP: Hazard AnalysisView the Recording
|Aug 30, 2022
Developing Food Safety Programs: The Hazard Analysis Process
The hazard analysis is a fundamental step in designing and implementing effective food safety management systems, including HACCP. This webinar will summarize the basic principles of identifying reasonably likely physical, chemical, and biological hazards from a risk-based perspective.
|Sept 27, 2022
Microbiological Sampling: What are you looking for?
Understanding how microbes are distributed in foods and the food processing environment is crucial to optimize sampling ad testing approaches. This webinar will present the foundations of statistical sampling for food safety decision-making.View the Recording
Microbiological Testing: Making Informed Decisions
Making the right decision regarding the safety of foods and the food processing environment depends on what is tested and how the data are used. This webinar will help the audience choose appropriate tests for a variety of food commodities and product/process combinations.View the Recording
|Dec 20, 2022
Salmonella: Is it everywhere?
Salmonella is one of the most prevalent pathogens across various food commodities. In this session, the audience will learn about characteristics that allow this microbe to survive and thrive so well in food and food processing environments.View the Recording
|Jan 31, 2023
Listeria and the RTE Foods Conundrum
Ready-to-eat foods are prone to in-process and post-process contamination, making them a high-risk product. Listeria monocytogenes, in particular, has been associated with many RTE foods. This session will help the audience understand the reasons why Listeria is a problem in RTE foods, the regulatory consequences, and control strategies.View the Recording
|Feb 28, 2023
Environmental Monitoring for Dry Food Environments
It is not easy to clean and sanitize facilities where dry goods and ingredients are processed. However, Salmonella and other microbes may be relevant to these operations. This webinar will provide the audience with the principles of environmental monitoring for Salmonella in dry environments.View the Recording
|March 28, 2023
Environmental Monitoring for the RTE Food Industry
In non-dry food environments where RTE foods are produced, Listeria is a pathogen of concern. Environmental monitoring in damp, cold environments looks different than in dry facilities. This webinar will introduce the audience to several considerations needed to establish an environmental monitoring plan for non-dry RTE food operations.
|April 25, 2023
Putting Sampling and Testing Together: Microbial Indicators Part 1
Testing for pathogens is often impractical given the low prevalence in many food commodities. However, microbiological indicators can support decision-making for process control and prevent violations or non-compliances. This webinar will describe the main microbiological indicators, their uses and limitations.View the Recording
|May 30, 2023
Putting Sampling and Testing Together: Microbial Indicators Part 2
THIS SESSION HAS BEEN CANCELLED.