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:


Monday, January 15 at 2pm EST

“Food Fraud – Know the Pitfalls in Your Supply Chain!”Register Now!

Food fraud is defined as the intentional substitution, addition, tampering, or misrepresentation of food, ingredients or packaging; or false or misleading statements made about a food, for economic gain.

The global food industry loses $10 billion to $15 billion per year through food substitutions, dilutions and fake labels, according to the Grocery Manufacturers Association. Food fraud affects about 10 percent of all commercially sold food products, but there are ways to protect yourself.

Food fraud is much like other varieties of fraud in the ways in which it operates. The impacts are, health threat, economic disruption of the food supply chain, environmental degradation etc.

The presenter will explain the basics of a developing and implementing a robust food fraud mitigation system.


Monday, February 12 at 2pm EST

“Food Safety Culture – Why is it Relevant to Food Safety?”Register Now!

There have been repeat failures in quality and food safety management system requirements in the food production, food manufacturing, food service and food retailing sectors.
Food safety is not just related to microbiological or chemical issues but has an equally important component to it. And, it is food safety culture.

This presentation is about food safety culture and how an effective food safety culture can be created using one of the GFSI standards. The presenter will also explain how to develop and implement a value added food safety culture that will complement the food safety management system in existence.


Monday, March 12 at 2pm EST

“Implementing a Robust Cleaning Validation in the food Industry”Register Now!

Cleaning of food processing and packaging equipment is an essential component of a robust food safety management system.

Effective cleaning procedures require a thorough understanding of the types of soils on food contact surfaces, chemistry of detergents, and validation protocols.

The basic steps involved in any cleaning validation studies are,

  • Equipment qualification
  • Hazard evaluation
  • Acceptance criteria
  • Sampling
  • Cleaning procedure

Equipment qualification is the process of obtaining documented evidence that the equipment and utilities are is fit for the intended use.

Hazard evaluation as it applies to cleaning validation involves assessing factors such as, physicochemical and microbiological properties of food, parts of equipment that are difficult to clean, cleaning method.

Acceptance criteria –This involves documenting the cleanliness criteria to be achieved after cleaning and criteria based on HACCP plan.

Sampling- Two methods of sampling is used, direct and indirect. Cleaning procedures- This refers to SOPs or SSOPs outlining responsibility for cleaning, qualification of personnel, cleaning frequency, cleaning chemicals, monitoring of the cleaning process, etc.

The presenter will explain the various aspects of a comprehensive and effective cleaning validation system in detail during the presentation.


Monday, April 16 at 2pm EST

“US Food Packaging Regulations – What do Manufacturers and the Industry Need to Know?”Register Now!

The U.S. Food and Drug Administration (FDA) regulates packaging materials under section 409 of the federal Food, Drug, and Cosmetic Act.

In the US, the regulatory status of a food contact material or article is determined by the regulatory status of each individual substances that constitute the material or article. A substance intended for use as a component of materials used in manufacturing, packaging, transporting, or holding food (also known as food contact substance) is regulated as indirect food additive under the Food Drug and Cosmetic Act (FD&C Act) and Title 21 Code of Federal Regulations (21 CFR). A food contact material or article is compliant only if all food contact substances contained have got FDA clearances.

Only those food contact substances that migrate to the food (i.e., expected to become a component of the food) are regarded as indirect food additives and require FDA pre-market clearance.

The presenter will outline the details of regulatory requirements of some of the commonly used packaging materials such as paper and paperboards, plastics (rigid and flexible) and adhesives and coatings.


Friday, May 25 at 2pm EST

“Nanotechnology in Food Safety – A Boon or a Bane?”Register Now!

Nanotechnology is the field of science to understand, design, create and use materials and systems with new properties derived from the nanometer’s small size (less than 1 micrometer).

Nanotechnology has opened up numerous advantages in dispersion systems, pesticides, microbial and adulteration detection, new packaging materials, and in the release of bioactive compounds.

The presenter will present the potential advantages and disadvantages of nanotechnology in food safety including its potential in pathogen detection, developing new packaging materials for food safety applications.