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

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 2:  June 27, 2019/ 1:00pm EST

Session 3:  September 26, 2019/ 1:00pm EST

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

Product Shelf Life Studies – Ensuring Maintained Quality

Presenter: Chauna Mason

An accurate and reliable shelf life is not only important for products to comply with government regulations, but also for brand integrity.

During this course, learn how our targeted studies can help you validate that your product maintains quality throughout its shelf life.

Session 4: July 9, 2019/ 11:00am EST

Course Length: 1 hour

Target Audience:

  • Food and beverage manufacturers interested in learning about how a shelf life study can support their quality needs

Learning Objectives:

  • Why Shelf Life Studies are important to your business
  • What Services NQAC Dublin Offers
  • How to submit samples for Shelf Life Studies

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 3: August 8, 2019/ 4:00pm EST

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 2: August 28 2019/ 11:00am EST

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



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 2: August 8, 2019/ 10:30am EST

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 2: August 30, 2019/ 1:00pm EST

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