PJRFSI is hosting a series of free, educational webinars in the coming weeks and months. Check out what’s coming up below!

PJRFSI Webinars

Upcoming Webinars:


Friday, August 25, 2017
Hygienic Design of Food Processing Equipment (Register)

The adequacy of design of processing and handling equipment in assuring food safety cannot be overemphasized. In the recent past inadequate equipment design was cited as the culprit in a few major food safety incidents. Therefore, there has been an increased focus in understanding the importance of designing, fabricating and constructing food processing and handling equipment according to sound sanitary design principles. There is not an iota of doubt that equipment not meeting the basic sanitary design principles cannot be adequately cleaned and sanitized.

Regulatory bodies such as the Food Safety Inspection Service (FSIS) and Agricultural Marketing Service (AMS) of the USDA (U.S. Department of Agriculture) have an approval process in place respectively for the meat, poultry, egg and dairy processing facilities in the U.S. U.S. FDA does not have such an approval process; however, it regularly inspects equipment according to the current Good Manufacturing Practices. Additionally, standards organizations such as 3-A Sanitary standard, Underwriters Laboratories and National Sanitation Foundation (NSF) have developed standards to guide equipment manufacturers in the hygienic design of food processing and handling equipment.

The presenter will explain in detail the general design criteria applicable to product contact and non-product contact surfaces. This includes materials of construction such as stainless steel, galvanized iron, cast iron, plastics, rubber, ceramics etc. In addition the presenter will also explain the importance of design characteristics such as smoothness and finish, internal angles, joints, connections, attachments in maintaining food safety with examples.


Friday, September 29, 2017
Preparing a Robust Vulnerability Assessment Plan (Register)

Following the attacks of September 11, 2001, the U.S. government issued directives to protect critical infrastructures. The food and agriculture sector was identified as one of 17 such infrastructures.

Recently in February 2014 the Global Food Safety Initiative (GFSI) presented their direction for including Food Fraud in their Food Safety Management System. The Food Safety Management Umbrella of GFSI includes HACCP (hazard/ Food Safety), TACCP (threat/ Food Defense) and VACCP (vulnerability/ Food Fraud). These are defined as three separate pillars.

The TACCP concept was introduced and implemented in the British Standards Institute’s Public Available Standard 96 Food Defense (PAS 96).

The presenter will explain the main components of a robust vulnerability assessment plan and how to develop and implement a VACCP based plan.


Friday, October 27, 2017
A Roadmap for Successful Implementation of GFSI Standards (Register)

Implementation of GFSI standards as a project is an uphill task and requires a lot of time and effort. Food companies and big retailers demand their suppliers get certified to GFSI schemes to ensure food safety. The GFSI standards help to establish uniform and consistent international food safety standards. Currently, there are 10 GFSI benchmarked standards.

Food manufacturers and retailers have the freedom to choose the GFSI standard that best suits their needs and the requirements of their customers.

The certification process may involve the following steps and some of them may be optional.

  • The certification body issues a contract with terms and conditions that must be adhered to by both parties.
  • An optional ‘pre-audit’ to identify the gaps in the system.
  • A review of the documents of the food safety management system of the company and ‘preparedness’ for the facility audit
  • Facility audit by the certification body to assess the effectiveness of the documented procedures.
  • Re-audits at defined intervals.

In this webinar the presenter will take the participants through the various steps involved in preparing for a GFSI audit and also explain the rights of an auditee during and after the audit.


Friday, November 24, 2017
Protecting Food Processing Equipment From Potential Hazards (Register)

The design, material of construction and maintenance of food processing equipment play a critical role in preventing biological, chemical and physical food safety hazards. Food contact surfaces in food processing include equipment, utensils, and facilities. Potential food contamination can come from a variety of direct and indirect routes.

Selection of materials and design of food contact processing and production equipment is of utmost importance in maintaining food safety. The presenter will explain the chemistry of materials commonly used in food processing equipment and also the potential biological hazards associated with poorly designed and maintained production/processing equipment. The presenter will also explain the general characteristics of some food contact surfaces such as wood, aluminum, stainless steel, galvanized metals, alloys, and plastics, as well as the concerns in food processing.

He will further explain the importance of equipment design, fabrication and location in maintaining food safety with a number of examples, including positioning of motors, pumps and electrical controls. The presentation will also include the importance of design characteristics such as smoothness and finish, internal angles, joints, connections, and attachments in maintaining food safety.