You are invited to our webinars.
All of our webinars are complimentary.
Stay informed of the ever-changing requirements and regulations that your business may experience by taking advantage of these webinar opportunities. The most current webinars are below, but we are always working on ways to provide new and improved topics of interest.
Don’t see what you are looking for? Let us know what topics you would like us to consider for our next webinar series.
The following webinars are live and seating is limited so reserve your spot today!
2025 Webinar Schedule coming soon! In the meantime, check out our on-demand webinars below.
The following webinars have been previously recorded and are on demand for viewing at your convenience.
Cooking Instructions Validation: How to Ensure the Safety of Not-Ready-to-Eat Products
ON DEMAND: Recorded previously
Join us for our on-demand webinar presented in conjunction with Food Safety Magazine!
Our expert will discuss how the cooking instructions of new and renovated products are validated to ensure the lethality of microbial bacteria during the cooking process. This webinar also discusses how NQAC works with Nestle TAG and R&D to ensure the best overall sensory experience for all consumers.
Presenters: Makiah Babbs, NQAC Dublin, & Adrienne Blume, M.A., Food Safety Magazine Editorial Director
Course Length: 1 hr
Total Fat Analyses at NQAC Dublin: Selecting the Best Method for Testing
ON DEMAND: Recorded previously
This webinar will provide a detailed comparison of the total fat analyses offered at NQAC Dublin. Our instructors will provide a general overview of each method and which sample types are most applicable to each method.
Takeaways:
- Learn about different methodologies for fat analysis
- Learn which methods are appropriate for different sample types
- Pros and cons of fat analysis methods
Audience: Entry level professionals in a laboratory, quality or food processing environment
Presenters: Shaun Olmsted, Associate Chemist
Christian Searcy, Chemist
Course Length: 1 hr
Introduction to Microbiology: Principles and Applications to Food Safety Part 2
ON DEMAND: Recorded previously
This webinar will expand upon the principles discussed in the first Introduction to Microbiology webinar and is for entry level professionals in a laboratory or food processing facility or a non-microbiologist that would like to better understand microorganisms and how they relate to food safety. Our instructor will review the different categories of microorganisms of concern in food safety, their modes of infection, and the testing methods used to detect them.
Key Takeaways:
• The difference between microorganisms
• How biochemical processes affect where microorganisms are found and how they are detected
• Comprehend the difference between pathogenic/hygiene indicator organisms vs. spoilage organisms
• Make testing requests based on these differences
Audience: Entry level professionals in a laboratory, quality or food processing environment; non-microbiologists interested in basics of food microbiology
Presenters: Rachel Spearry, Senior Customer Service Specialist
Jessica Richmond, Senior Microbiologist
Course Length: 1 hr
PFAS Testing in Food: Analytical Considerations and Challenges
ON DEMAND: Recorded previously
PFAS is a hot topic in the news today, and testing services are becoming more prevalent. This webinar will cover what testing for PFAS in food requires, why it can be particularly challenging, and how it differs from water and environmental testing.
Takeaways:
• Learn about different PFAS tests
• Laboratory challenges with analyses
Audience:
Food Quality Assurance Professionals, Laboratory Professionals
Presenter:
Ashley Griffin, Senior Chemist at NQAC Dublin
Course Length: 1 hr
Cooking Validations: A Laboratory Perspective
ON DEMAND: Recorded previously
Our experts will discuss how the cooking instructions of new products are validated to ensure the lethality of microbial bacteria. This webinar will also discuss how we work with Research & Development teams to ensure the best overall sensory experience for consumers.
Takeaways:
• Understand the correlation between temperature and microbial lethality
• Understand the different requirements for Ready-to-Eat and non-Ready-to-Eat products
• Understand how cook instructions can be improved
• Understand the sensory demands of consumers
Audience:
Food and Beverage Manufacturers, Nutritional Label Specialists, R&D Specialists, Quality Assurance and Food Safety Managers
Presenter:
Makiah Babbs, Quality Technician at NQAC Dublin
Course Length: 1 hr
Introduction to Microbiology: Principles and Applications to Food Safety
ON DEMAND: Recorded previously
This webinar is an Introduction to Microbiology for entry level professionals in a laboratory or food processing facility or a non-microbiologist that would like to better understand microorganisms and how they relate to food safety. Our instructor will review the history of microbiology with an overview of microorganisms, their differences and how they relate to food safety and consumer health along with testing overview.
Key takeaways:
The difference between microorganisms
How biochemical processes affect where microorganisms are found and how they are detected
Comprehend the difference between pathogenic/hygiene indicator organisms vs. spoilage organisms
Make testing requests based on these differences
Audience: Entry level professionals in a laboratory, quality or food processing environment; non-microbiologists interested in basics of food microbiology
Course Length: 1hr
Instructor: Rachel Spearry, NQAC Dublin
An Introduction to Chemical Contaminants in Food
ON DEMAND: Recorded previously
There is a wide array of different contaminants that can enter the food supply, ranging from pesticides and veterinary drugs to heavy metals and adulterants. This webinar will discuss the most common and emerging contaminant types in food, how they get there, and strategies prevent them from entering products.
How do contaminants end up in food?
Chemical contaminants can enter food in a variety of different pathways, from farm to fork. Some are intentionally applied, such as pesticides, with the intent to remove them prior to harvest. Others, like mycotoxins, may be unintentionally introduced in storage or processing. Every step of the process is a potential introduction point.
What is the big deal about contaminants?
Controlling contaminants is important for ensure safe and healthy food as well as to meet regulatory requirements. Requirements can vary significantly in different markets and countries, so having a plan for conformance is critical.
What can be done to prevent them?
Preventing introduction is key to ensuring products meet quality criteria since many of the contaminants can be persistent and difficult to destroy. Knowing where different types can be introduced but also how to test for them ensures that monitoring and control plans are successful.
Presented by: Andrew Savage, Expert Chemist at NQAC Dublin
Course Length: 1hr
Audience: Quality management professionals, lab managers and supervisors, and regulatory affairs professionals.
Allergen Management in the Food Industry
ON DEMAND: Recorded previously
Our experts will discuss testing options for trace allergens in finished product and equipment while providing more in-depth information on how manufacturers can identify and manage risk related to food allergens. This webinar will also discuss how manufacturers can develop a food safety plan that will support FDA guidance.
Key takeaways:
• Understanding food allergens and their impact
• Understanding the importance of creating and managing a food safety plan
• Identifying allergen risk and implementing preventive controls
• Identifying an allergen verification method
Target Audience: Food and Beverage Manufacturers, Quality Assurance, Food Safety Managers, Food Producers, Food Processors
Presenter:
Takeisha Hankins, Chemistry Operations Supervisor at NQAC Dublin
Dan Smieszek, Expert Microbiologist at NQAC Dublin
Course Length: 1 hr
Nutritional Labeling and Method Selection: Choosing the Best Test for Your Needs
ON DEMAND: Recorded previously
Join NQAC Dublin and Food Safety Magazine for this upcoming webinar on Nutritional Labeling and Method Selection.
Our experts will discuss method selection and testing options for nutritional label claim while providing more in-depth information on method compatibility for specific fiber and vitamin ingredients. This webinar will also discuss what methods the FDA can and may use to inspect factory label claims.
Key takeaways:
- Understand the impact of method selection on label claims
- Method compatibility/incompatibility of specific fiber ingredients
- Method compatibility/incompatibility of specific vitamins ingredients
- Learn the criteria FDA uses when selecting a method to verify a label claim
Target Audience: Food and Beverage Manufacturers, Nutritional Label Specialists, R&D Specialists, Quality Assurance and Food Safety Managers
Presenters: Jacob Snider & Ann Jobko, Chemists at NQAC Dublin
Course Length: 1hr
Foreign Body Management: Analytical Tools to Support Identification
ON DEMAND: Recorded previously
Our experts will discuss the various techniques that can be used to assist with the identification of foreign bodies along with tips and limitations learned throughout their experience with the technologies. Real life case studies will also be presented to give an in-depth look into the process for attempting to identify a foreign body.
Key takeaways:
- What is a Foreign Body?
- Tools & Techniques to aid in FB Identification
- NQAC Case Studies
- Limitations of the Technologies
Target Audience: Food and Beverage Manufacturers, Quality Assurance, Food Safety Managers
Presenter:
Ben Reynolds, Microbiologist
Course Length: 1 hr
Analytical Testing Trends: Chemical Contaminants in Foods
ON DEMAND: Recorded previously
Presented by: Heather Rice (EtO), Chemist and Ashley Griffin (PFAS), Chemist at NQAC Dublin
Course Length: 1hr total including 15 min Q&A at the end
Part One:
Ethylene Oxide
The incidence of ethylene oxide (EtO) contamination in food ingredients has been highly impactful to the food and beverage industry and has led to the largest food recall operation in EU history. We will provide a brief overview on ethylene oxide and its uses, discuss recent EtO incidents and recalls, outline regulations surrounding EtO in the EU and US, and introduce the EtO testing offered by NQAC Dublin.
Key takeaways:
- Overview of ethylene oxide including risk assessment and food safety regulations in the US and EU
- Main uses and applications of ethylene oxide
- The recent impact of EtO in the food industry, including major recalls and incidents
- Different ways to analyze EO, examining the analytical testing methodology and matrix scope provided by NQAC Dublin
Audience: Food and Beverage Manufacturers
Part Two:
Per- and Polyfluoroalkyl Substances (PFAS)
First, we will explore what these compounds are, where they are found in the food chain, and why we should test for them. We will then discuss the analytical techniques used as well as some challenges/complexities found in PFAS analysis.
Key takeaways:
- Overview of PFAS and where they are commonly found in our environment
- Why we test for them: EU & EPA regulations and risk assessments
- Review of analytical techniques used for PFAS analysis
- Explore some of the unique challenges in testing and strategies used to overcome these challenges to provide accurate data
Audience: Food manufacturers/ producers as well as analytical scientists looking to learn more about the technical strategies used in analyzing PFAS
Quantitative Analysis of Vicine and Convicine in Plant-Based Protein Products
ON DEMAND: Recorded previously
Our expert will discuss the methodology behind and the need for the quantitation of vicine and convicine, two compounds found primarily in fava beans. These compounds can pose a food safety risk in certain individuals and should be considered when using fava beans in plant-based protein products.
Key takeaways:
- Understand the risk of vicine and convicine in individuals with a deficiency of the enzyme glucose-6-phosphate dehydrogenase
- Understand the basic principles of the method and how it can be used to analyze samples for vicine and convicine
- Method compatibility with specific products and ingredients
Audience: Food and Beverage Manufacturers, Nutritional Label Specialists, R&D Specialists, Quality Assurance and Food Safety Managers
Course Length: 1 hour
Instructors: Erik Brammer, Chemist at NQAC Dublin
Nutritional Labelling and Method Selection: Selecting the Best Test for Your Needs
ON DEMAND: Recorded previously
Our experts will discuss method selection and testing options for nutritional label claim while providing more in-depth information on method compatibility for specific fiber and vitamin ingredients. This webinar will also discuss what methods the FDA can and may use to inspect factory label claims.
Key takeaways:
- Understand the impact of method selection on label claims
- Method compatibility/incompatibility of specific fiber ingredients
- Method compatibility/incompatibility of specific vitamins ingredients
- Learn the criteria FDA uses when selecting a method to verify a label claim
Audience: Food and Beverage Manufacturers, Nutritional Label Specialists, R&D Specialists, Quality Assurance and Food Safety Managers
Course Length: 1hr
Instructors: Jacob Snider, Chemist and Justin Rich, Chemist at NQAC Dublin
Microbial Challenge Studies Overview
ON DEMAND: Recorded Previously
Challenge studies are a valuable way to determine whether a specific food requires time-temperature controls for safety or is suitably formulated. Various challenge studies such as shelf life, process, product, growth, and inactivation studies can be used to do this. This webinar will discuss the reasons and needs for the different types of studies, and when best to perform each kind.
Target Audience:
- Food Product developers
- Factory or Laboratory Quality Technicians and Specialists
Learning Objectives:
- Knowing why and when a Challenge Study is necessary
- Differences between a Shelf life study and a Challenge study
- Different types of challenge studies and what type is best for different situations
- How we perform Challenge studies at NQAC
Course Length: 1 hour
Instructors: Edith Zambrana-Santos, Sr. Microbiologist and Ryan Hartpence, Sr. Microbiologist, NQAC Dublin
Environmental Monitoring: Next Steps
ON DEMAND: Recorded previously
The strategic application of an environmental monitoring program (EMP) gives valuable insight into the hygienic state of a facility. It verifies that good manufacturing processes and pre-requisite programs work as intended. When done well, an EMP recognizes when line health or the manufacturing environment begins to stray. Often, associates are unsure of how to use root cause analysis (RCA), apply investigational sampling techniques, and drive sustainable actions for mitigating the source of contamination.
This webinar discusses an efficient approach, using real scenarios, for leading investigations when out-of-specification (OOS) quantitative and qualitative microbiological results occur in your facility.
Target Audience:
- Factory or Laboratory Quality Technicians and Specialists
Learning Objectives:
- Using a corrective action process for OOS EMP results
- Creating an investigational plan
- Tools for managing an RCA
- Driving sustainable actions and collaboration
Course Length: 1 hour
Instructor: Andrea Chmelar, Microbiology Operations Supervisor, NQAC Dublin
Andrea Chmelar is a Microbiology Supervisor and Environmental Monitoring Specialist at Nestle Quality Assurance Center and works directly with external factories to evaluate, improve, and design customized and effective Environmental Monitoring (EM) Programs. Before that, Andrea worked exclusively as a Microbiology Operations Supervisor, where she specialized in leadership development and Lean process improvements. Andrea’s strength lies in empowering and enabling associates through training and development of EM to build a more positive and proactive food safety culture. When Andrea is not in the lab or a factory, which isn’t often because pathogens don’t take vacations, she enjoys traveling to scenic destinations. In addition to her food science education, she is also a certified culinarian.
Veterinary Drug Testing in Food: Analytical Approaches, Challenges, and Pitfalls
Laboratory testing can offer critical information and peace of mind regarding the safety and compliance of your food, but the limits of testing can be overlooked or misinterpreted. Understanding how the test works and what the reported results tell you (and what they don’t) is an important step in identifying any blind spots that could lead to a false sense of security. Choosing the appropriate test, asking the right questions, and interpreting the report will help ensure the testing meets the needs of your business.
This webinar discusses the advantages and disadvantages of different analytical approaches for veterinary drugs in food and what the laboratory can and cannot assure you from the test result.
Target Audience:
- Laboratory Staff and Quality Managers
Learning Objectives:
- Technologies used in veterinary drug testing and what they bring to the table
- Quantitative versus qualitative results
- The importance of test validation for the food being tested
- What questions to ask the laboratory to ensure the results will meet your needs
ON DEMAND: Recorded previously
Course Length: 1 hour
Instructor: Andrew Savage, Chemistry Operations Supervisor, NQAC Dublin