We invite you to our upcoming webinars.

Our webinars provide opportunities to stay informed of the ever changing requirements and regulations that your business may experience. The most current webinar courses 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? Contact us and let us know what topics you would like us to consider for our next webinar series.

 

Attendees should register at least 7 days in advance. This will allow instructors to send out webinar invitations and relevant course materials as applicable when the course date approaches.

Current Courses Offered


Packaging Migrants – Risks, Mitigation, and Analyses

Presenter:  David Kneller

Food packaging has been around for millennia. The ability to be able to transport and store food has facilitated so much in the way of human development. Recently though, some issues have come up in the way of packaging migrants, contaminants that can leech or offset from packaging into food. In addition, these contaminants can come from unexpected sources like the processing of the food at the factory or even the farm where it is sourced.  This webinar will explore some of the risks associated with different packaging materials and provide some example practices to mitigate contamination.

Session 1:  November 12, 2019/11:00am EST

Course Length: 1 hour

Target Audience:

  • Food and beverage manufacturers interested in best practices for food packaging

Learning Objectives:

  • Share some of the risks associated with different packaging materials
  • Go over some example techniques and practices used to mitigate contaminant migration, such as through analysis
  • Understand the various tools and techniques for packaging analyses

Environmental Monitoring – Sample Collection and Handling 

Presenter:  Ben McPhail

Environmental monitoring is an important element of any pathogen monitoring program. Proper sample collection and handling is critical to assure the reliability of the data used to monitor the health of your manufacturing environment. This webinar will review various tools and techniques for sampling your environment along with selection of the best tool/technique for various applications.

Session 6:  October 17, 2019/ 8:00am EST

Course Length: 1 hour

Target Audience:

  • Food and beverage manufacturers interested in best practices for environmental sample collection and handling.

Learning Objectives:

  • Understand the various tools for environmental monitoring
  • Understand which tools work best for various scenarios
  • Understand how storage conditions and tool selected can influence results

Pathogen Monitoring Program – At a Glance

Presenter:  Andrea Chmelar and Brei Clifford

A Food Safety Recall can have a major impact on consumer trust and is one of the biggest threats to a company’s profitability. With millions of pounds of food being recalled yearly due to microbiological contaminants, a robust Pathogen Monitoring Program is imperative for a food manufacturer’s success in the marketplace.  In this course, participants will receive a general overview of these practices including explanations of hygienic design and layout, priority zoning, how to choose productive sample sites and frequency, and when to use qualitative vs. quantitative microbiological testing.

Session 4:  December 5, 2019/ 1:00pm EST

Course Length: 1 hour

Target Audience:

  • Factory Hygienists and Quality Specialists or Technicians who organize or perform environmental monitoring tasks within a manufacturing facility

Learning Objectives:

  • Learn about hygienic zoning/layout and possibilities for cross-contamination
  • Understand and identify the different sampling priority levels within a zone
  • What to look for when choosing sampling sites and frequency
  • When to use qualitative vs. quantitative microbiological testing

Sample Submission and Avoiding Deviations

Presenter: Cassi Lechner

This course is designed to help participants successfully submit samples to NQAC Dublin for testing. In this course, participants will be provided detailed instructions on each step of the sample submission process as well as guidance to help prevent any delays from occurring during the submission process.

Session 4: November 8, 2019/ 11:00am EST

Course Length: 1 hour

Target Audience:

  • Associates involved in the sample submission process to NQAC Dublin

Learning Objectives:

  • Learn how to set up an NQAC Customer ID Number
  • Determine what type of sample submission best represents your testing needs
  • Complete the Analysis Request Form for both microbiology and chemistry sample submissions
  • Acquire a better understanding of the shipping process and how to avoid common submission deviations
  • Learn how to submit temperature sensitive samples
  • Discover best practices for making testing updates, checking for results, and resolving deviation issues

Essentials of Allergen Management

Presenter:  Heather Rice

The Food Safety Modernization Act (FSMA) of 2011 introduced allergen management requirements for food and beverage manufacturers. The objective of this webinar is to provide an overview of these requirements, outline some essentials for a risk-based approach to allergens management, provide an overview of allergen validation & verification, and discuss how NQAC allergen testing can support an effective allergen management plan.

Session 3: November 7 2019/ 1:00pm EST

Course Length: 1 hour

Target Audience:

  • Food and beverage manufacturers interested in creating or updating an allergen management plan

Learning Objectives:

  • Knowledge of essentials to include in a risk-based allergen management plan
  • Understanding of the difference between allergen validation vs. verification
  • Knowledge of Allergen testing offered at NQAC Dublin & how this supports allergen management

 

ELISA vs PCR

Presenters: Carol Sivey and Daniel Smieszek

There are two screening platforms that represent 27% of the roughly 1 million tests performed annually here at NQAC Dublin.  This webinar focuses on both platforms ELISA (Enzyme-linked immunosorbent assay) and PCR (Polymerase Chain Reaction).  We will discuss the principles behind these assays and their application for screening pathogens, allergens, and GMO.

Session 3: October 23, 2019/ 4:00pm EST

Course Length: 1 hour

Target Audience:

  • Quality Assurance Leads/Technicians who request testing and/or interpret screening results from NQAC Dublin.

Learning Objectives:

  • Understand the principles behind ELISA platforms
  • Understand the principles behind PCR platforms
  • Comparison between platforms in terms of sensitivity, specificity, cost, matrix effect, and ease of use

 

Qualitative Matrix Verification

Presenter: Dustin Pickersgill

Verification for food safety testing is key for modern testing due to FSMA guidelines. In this course, participants will receive an overview of NQAC’s verification process for qualitative testing, including how it ensures the most accurate results for food matrices that are known to naturally inhibit bacterial growth.

Session 3: November 6, 2019/ 1:00pm EST

Course Length: 1 hour

Target Audience:
Quality Specialists, Technicians, or Quality Associates who submit samples or receive results for pathogen testing.

Learning Objectives:

  • Learn about the verification process
  • What common food matrices are verified due to inhibition
  • How growth results are applied to processing dilutions
  • Understanding the value of having a verification program

 

Webinar: Chemical Contaminants – Overview and Analytical Testing

Presenter:  Katherine Koch

Chemical contamination may occur in our food by various sources.  They can pose a health concern, which often results in strict regulation by national governments and/or international organizations.  With consumer safety and regulatory compliance in mind, analysis of relevant chemical contaminants is an important aspect of food safety testing programs.  The purpose of this webinar is to provide a basic overview of chemical contaminants – what they are, why we test for them and the laboratory services that NQAC can provide to support your testing needs.

Session 2: Tuesday October 22, 2019/ 1:00pm EST

Target Audience:

  • Food and Beverage manufacturers who want to know more about contaminants
  • Associates who handle or plan for contaminants testing

Learning Objectives:

  • Chemical contaminants commonly found in our food
  • Why we test for particular contaminants
  • Regulations overview – US, Canada, Globally
  • Overview of popular contaminants testing at NQAC
  • Sampling for contaminants testing
  • Example programs of chemical contaminants monitoring

 

Validation of Control Points (Cooking/Cooling)

Presenters: Gilly Belfort & Ben McPhail

Details NQAC provided services and equipment to ensure established processes are meeting control points as established in documentation submitted to FDA related to Food Safety. Service will include reviewing thermal processes and monitoring equipment and testing product to ensure cooking and cooling temperature requirements are being met as established in HACCP plan.

Target Audience: small-scale food production facilities using MPOs, fryers, etc. Does not include processes such as retort and aseptic systems.

Session 1: Wednesday December 4th, 2019/ 2:30pm EST

Session 2: TBD

Learning Objectives:

  • Validating Cooking and Cooling Processes
  • Is your facility in scope for this service?
  • Equipment being used and limitations
  • Basics of Thermal Processing and why is it important

Note: We are NOT a registered Process Authority.

 

Nutrition Facts Panel Overview

Presenters: Kaylee Doran & David Jones

In May 2016, the FDA announced changes to nutritional labeling requirements that will affect how the food and beverage manufacturers display the Nutritional Facts Panel and associated claims on their products. This webinar aims to give an overview of these changes and compliance timelines as well as present the Nutritional Fact Panel services offered at NQAC Dublin.

Session 3: Thursday October 17th, 2019/ 1:00pm EST

Session 4: Thursday October 24th, 2019/ 1:00pm EST

Target Audience:

Food and beverage manufacturers interested in updating or creating Nutritional Fact Panels for products

Learning Objectives:

  • Understand the changes to nutritional labeling requirements
  • Understand compliance timelines for small and large manufacturers
  • Knowledge of Nutritional Fact Panel services offered at NQAC Dublin
  • Knowledge of how to request Nutritional Fact Panel testing and label creation from NQAC Dublin

 

Integration of Management Systems (IMS)

Presenter:  Lauren Cairns

An integrated management system (IMS) combines the requirements of multiple standards (i.e. ISO-14001, ISO-45001, ISO-17025, FSSC-22000) into a single set of policies, processes, and procedures. This allows laboratories the opportunity to efficiently implement and maintain multiple certifications. In this course, participants will receive an overview of an integrated management system, discussion of related components within ISO standards, and a tool to assist with the implementation of an integrated management system.

Wednesday November 6th, 2918/ 11:0am EST

Target Audience:

  • Quality Managers, Quality Specialists